Seafood Recipes for Gulfscapes tag:mustlovefishing.com,2009:/seafood-recipes/2 2009-07-15T15:38:40Z Seafood Recipes for People Who Love to Fish Movable Type 3.2ysb5-20051201 Crawfish Pie on Puff Pastry Shell tag:mustlovefishing.com,2009:/seafood-recipes//2.423 2009-07-15T15:36:10Z 2009-07-15T15:38:40Z Crawfish Pie on Puff Pastry Shell Chef Michael Taylor Active Prep time: 20 minutes Cook Time: 1 hour (total) Ingredients: Puff Pastry sheets to cut 8 shells (see note below) ½ cup oil or butter ½ cup flour 2 cups onion, diced fine 1 cup red bell pepper, diced fine ¾ cup celery, diced fine 1 cup white portions of green onions, diced no larger than 1/4" 4 cups heavy cream 2 sticks unsalted butter 1 tsp. McCormick Gourmet Collection celery salt 1 Tbl. McCormick Gourmet Collection paprika 1 1/2 tsp. McCormick Gourmet Collection white pepper 1 1/2 tsp. McCormick Gourmet Collection black pepper 1 1/2 tsp. McCormick Gourmet Collection onion powder 1 tsp. McCormick Gourmet Collection dry mustard 2 tsp. gumbo file powder 1 tsp. thyme 3 tsp. basil 2 tsp. rosemary 3 Tbls. McCormick Gourmet Collection minced garlic 2 cups chopped green onion tops, diced no larger than 1/4" 2 pounds or more of crawfish tail meat, with fat 1 tsp. butter Serves eight Technique: Preheat oven to 400 degrees F. Cut Puff Pastry sheets into 4 inch squares. Bake according to package directions. When baked, remove from oven and allow to cool. When cooled, slice off top to make a lid. Hollow out remainder of pastry and set aside. In a 12 inch skillet, heat oil over medium high heat and add flour. Stir constantly to make a roux. When the roux becomes reddish brown, add vegetables to stop cooking of roux, remove from heat. In separate 8 quart pot or heavy bottom sauce pan bring cream to a low simmer. Gradually add the roux mixture, whisking well with each addition and letting the mixture come to a simmer again before adding more roux. Add butter and seasonings, allow to simmer 5 minutes. Add green onion tops, allow to simmer two more minutes. Reserving 1/4 pound of crawfish add the remainder (1 3/4 pounds or more) to the cream mixture, turn off heat and cover, let sit 5 minutes. In a six inch sauté pan, heat reserved crawfish tails in 1 teaspoon of butter, under just hot. Return cream mixture to heat and bring to a very low simmer, stirring constantly. To serve, place crust in a pasta bowl. Ladle in mixture. Ladle more mixture around the crust. Place lid askew on crust, garnish with additional crawfish tails and green onions and serve immediately. Serves eight. NOTE: If puff pastry sheets are 3/8 of an inch or thicker, one layer will do. If thinner, stack squares on top of each other to reach 3/8 of an inch. gulfscapes magazine Crawfish Pie on Puff Pastry Shell
Chef Michael Taylor

Active Prep time:  20 minutes
Cook Time: 1 hour (total)

 

]]> Ingredients:

Puff Pastry sheets to cut 8 shells (see note below)

½ cup oil or butter
½ cup flour
2 cups onion, diced fine
1 cup red bell pepper, diced fine
¾ cup celery, diced fine
1 cup white portions of green onions, diced no larger than 1/4"

4 cups heavy cream
2 sticks unsalted butter
1 tsp. McCormick Gourmet Collection celery salt
1 Tbl. McCormick Gourmet Collection paprika
1 1/2 tsp. McCormick Gourmet Collection white pepper
1 1/2 tsp. McCormick Gourmet Collection black pepper
1 1/2 tsp. McCormick Gourmet Collection onion powder
1 tsp. McCormick Gourmet Collection dry mustard
2 tsp. gumbo file powder
1 tsp. thyme
3 tsp. basil
2 tsp. rosemary
3 Tbls. McCormick Gourmet Collection minced garlic
2 cups chopped green onion tops, diced no larger than 1/4"
2 pounds or more of crawfish tail meat, with fat
1 tsp. butter

Serves eight

Technique:

Preheat oven to 400 degrees F. Cut Puff Pastry sheets into 4 inch squares. Bake according to package directions. When baked, remove from oven and allow to cool. When cooled, slice off top to make a lid. Hollow out remainder of pastry and set aside.

In a 12 inch skillet, heat oil over medium high heat and add flour. Stir constantly to make a roux. When the roux becomes reddish brown, add vegetables to stop cooking of roux, remove from heat.

In separate 8 quart pot or heavy bottom sauce pan bring cream to a low simmer. Gradually add the roux mixture, whisking well with each addition and letting the mixture come to a simmer again before adding more roux. Add butter and seasonings, allow to simmer 5 minutes. Add green onion tops, allow to simmer two more minutes. Reserving 1/4 pound of crawfish add the remainder (1 3/4 pounds or more) to the cream mixture, turn off heat and cover, let sit 5 minutes.

In a six inch sauté pan, heat reserved crawfish tails in 1 teaspoon of butter, under just hot.
Return cream mixture to heat and bring to a very low simmer, stirring constantly.

To serve, place crust in a pasta bowl. Ladle in mixture. Ladle more mixture around the crust. Place lid askew on crust, garnish with additional crawfish tails and green onions and serve immediately.

Serves eight.

NOTE: If puff pastry sheets are 3/8 of an inch or thicker, one layer will do. If thinner, stack squares on top of each other to reach 3/8 of an inch.

]]> Souther Comfort Voodoo Shrimp tag:mustlovefishing.com,2008:/seafood-recipes//2.177 2009-02-20T17:36:37Z 2009-02-21T23:30:48Z Shrimp... gulfscapes magazine Shrimp 6 jumbo Louisiana shrimp, peeled and deveined
1 c. Honey
2 sticks butter, melted
1 Tb. Worcestershire Sauce
2 oz. Southern Comfort
1 Lime (juiced)
3 oz. Balsamic Vinegar

Serves: 6
Mix all the ingredients together and place shrimp in marinade for one hour. Remove shrimp and saute until done or lightly browned on each side. Remove from the pan and serve with the Southern Comfort dipping sauce.]]> Shrimp Enchiladas tag:mustlovefishing.com,2008:/seafood-recipes//2.178 2009-02-20T17:36:37Z 2009-02-21T23:30:48Z gulfscapes magazine 2 tablespoons margarine
1 bunch green onions
1 pound peeled and deveined Louisiana shrimp
1 4-ounce can chopped green chilies
1 4-ounce jar diced pimentos
1 can cream of mushroom soup
1 can cream of shrimp soup
1 8-ounce package cream cheese
1/2 teaspoon salt
1/8 teaspoon white pepper
10 8-inch flour tortillas
2 cups shredded Monterey Jack cheese


Serves: 10
Melt margarine in a three-quart saucepan. Add onions and sauté until tender. Add shrimp, continue sautéing until shrimp turn pink and opaque. Add peppers and half of pimentos. Add soup, cream cheese, salt and white pepper. Stir over medium heat until cream cheese is melted. Cool. Use about half the mixture to fill the tortillas. Roll up, place seam side down in an oiled 9x13-inch baking dish. Top with remaining sauce, reserved pimentos and shredded cheese. Bake at 325 degrees for 30 minutes.]]> Shrimp and Corn Bisque tag:mustlovefishing.com,2008:/seafood-recipes//2.179 2009-02-20T17:36:37Z 2009-02-21T23:30:48Z gulfscapes magazine
3 tablespoons butter or margarine
1/4 cup finely chopped celery
1 small onion
2 teaspoons chicken bouillon granules
1/2 teaspoon thyme
2 cups frozen cut corn
2 cups chicken broth
8 ounces small peeled Louisiana shrimp
1 cup light cream
1 teaspoon Creole seasoning
1/4 teaspoon black pepper
chopped parsley for garnish

Serves: 5
Place butter, celery and onion in a 1 1/2 quart casserole. Microwave on high 2 to 3 minutes or until tender. Add bouillon granules, corn and chicken broth. Microwave on high 5 to 6 minutes or until corn is tender. If a creamier bisque is desired, place half of vegetable mixture in blender or food processor. Process until smooth. Stir back into vegetable mixture in casserole dish. Add shrimp. Microwave on high 3 to 4 minutes or until shrimp is tender. Stir in cream, seasoning and pepper. Microwave on high 2 to 3 minutes or until heated through. Sprinkle with chopped parsley.]]> SKIN-ON SEARED BLACK DRUM FILET tag:mustlovefishing.com,2008:/seafood-recipes//2.180 2009-02-20T17:36:37Z 2009-02-21T23:30:48Z gulfscapes magazine 2 lbs. skin-on Louisiana Black Drum filets, cleaned & scaled (local fish)
1-2 tsp. garlic
1 Tbsp. black pepper
1 Tbsp. olive oil
1 Tbsp. canola oil
8 oz. butter
2 sprigs fresh sage
2 lbs. acorn squash
2 lbs. butternut squash
2 lbs. baby bok choy (can also substitute broccoli, asparagus, etc.)
1 tsp. white truffle infused oil (available in fine food stores)
1 cup chicken or vegetable stock
1 quart water
parsley or cilantro sprig for garnish

Squash Puree

With heavy knife, cut squash in half, remove seeds with spoon, lay on roasting pan. Drizzle squash with olive oil, season with salt & pepper. Cover with aluminum foil. Put on middle shelf of pre-heated oven (350-375 degrees). Cook until inside is tender, approximately 1-2 hours. When cooked, let cool slightly. Remove pulp and place in food processor. Puree until smooth, scraping down sides a few times. Season with salt & pepper, add a little firm butter and continue to puree. Remove, keep warm, or re-heat when ready.

Sage Butter

Melt 1 Tbsp. butter with a pinch of finely chopped sage, salt, pepper, and heat until butter is bubbly, almost light brown. Remove from heat and let infuse, then strain. Keep butter warm on low heat.

Bok Choy

Bring water to simmer and salt to taste. Clean and trim bok choy. Blanche in salted boiling water for 1-2 minutes. Remove. Immediately place in ice water. Let cool. Strain excess water.

Fish Filets

Heat skillet. Pat-dry the filets with a paper towel. Season with salt & pepper on both sides. Add canola and olive oil to pan, allowing oil to heat. Add filets skin side down on high heat for 1 minute. Shake pan. Place in pre-heated oven (400-degrees). Roast until flesh is firm, approximately 4-7 minutes. Remove from oven. Plating: Warm or re-heat baby bok choy and squash puree. Place bok choy in center of plate, fanning out the bok choy a little. Scoop the puree into a round on top of the bok choy, then place the fish on top of the squash, keeping the layers. Drizzle with sage butter and truffle oil, and garnish with a fresh herb sprig.

]]> ITALIAN MARINATED GROUPER tag:mustlovefishing.com,2008:/seafood-recipes//2.181 2009-02-20T17:36:37Z 2009-02-21T23:30:48Z gulfscapes magazine
Ingredients:
1 cup chopped yellow onions
1 tablespoon chopped garlic
1 cup dry sherry
1/3 cup wine vinegar
1/2 cup vegetable oil
1 tablespoon sweet basil
1 teaspoon red bell pepper
1 teaspoon thyme
1 pinch tarragon
1 tablespoon Louisiana hot sauce
1 tablespoon cornstarch
4 (6 to 8 ounce) Louisiana grouper filets
peanut oil

Serves: 4
Place first ten ingredients in food processor and blend thoroughly. Pour 1/3 cup of the marinade over four grouper fillets. Marinate in refrigerator for two hours. Mix cornstarch in cold water, then bring to a simmer on low heat. Remove from the heat at first sign of thickening. Blend cornstarch in the remaining marinade retained in the food processor. Salt and pepper the marinated grouper fillets and sauté in peanut oil on medium heat until white and flaky. Place on plates. Pour marinade over fish and chill for a half hour. Garnish plate with fresh onions and diced tomatoes.

]]> Fresh From Port A Spicy Baked Flounder tag:mustlovefishing.com,2008:/seafood-recipes//2.297 2009-01-27T13:03:30Z 2009-02-21T23:28:56Z Fresh From Port A Spicy Baked Flounder 4 tablespoons butter -- divided 2 pounds flounder filets 1 teaspoon salt 1/2 teaspoon Tabasco sauce 1 tablespoon paprika 1/4 cup grated cheddar cheese 1 cup sour cream 1/4 cup fine bread crumbs Grease a 2 qt. baking dish with 1 tsp butter. Arrange fish filets in baking dish. Blend salt, Tabasco Sauce, paprika, and cheddar cheese into sour cream and spread over fish. Top with bread crumbs and dot with remaining 3 tsp butter. Bake uncovered at 350F for 30 minutes or until fish flakes easily with fork. gulfscapes magazine 4 tablespoons butter -- divided
2 pounds flounder filets
1 teaspoon salt
1/2 teaspoon Tabasco sauce
1 tablespoon paprika
1/4 cup grated cheddar cheese
1 cup sour cream
1/4 cup fine bread crumbs


Grease a 2 qt. baking dish with 1 tsp butter.

Arrange fish filets in baking dish.

Blend salt, Tabasco Sauce, paprika, and cheddar cheese into sour cream and spread over fish. Top with bread crumbs and dot with remaining 3 tsp butter.

Bake uncovered at 350F for 30 minutes or until fish flakes easily with fork.

]]> Sauted Crab Appitizer Recipe with Lemongrass tag:mustlovefishing.com,2008:/seafood-recipes//2.312 2009-01-27T13:03:30Z 2009-02-21T23:28:56Z Crab is a great meal. There are some things you should know when buying and preparing crab. Do not buy or cook dead blue crabs. You can buy blue crabs either raw or cooked in the shell. Blue crabs bought in markets usually range from 5 inches to 6 inches long and are sold by the dozen or by the bushel. Under no circumstances should live blue crabs and cooked blue crabs touch each other. Live crabs may contain bacteria that could contaminate the cooked crab. For the same reason, never put cooked crabs back into the bushel basket in which they were purchased alive. One 6-ounce steamed crab yields about 3 ounces of picked crabmeat. One pound of crabmeat yields about 3 cups. Three-and-a-half ounces of crabmeat provides 78 calories, 15.9 g protein, 1.3 g fat, 102 mg cholesterol, 244 mg potassium, and 337 mg sodium. The shelf life of steamed crabs and cooked, fresh crabmeat is 3-5 days under constant refrigeration. Frozen, cooked crabmeat held at 0 degrees F has a storage life of 3 months. If uncooked, 6 months. Frozen crabmeat tends to lose its flavor and become tough or watery. However, prepared crabmeat, such as crab cakes or crab imperial, yields better results that unprepared. Store all crabmeat products in a moisture-proof, vapor-proof wrapping or in a rigid, airtight container. *Information courtesy of the University of Delaware Sea Grant Marine Advisory Service. gulfscapes magazine Blue Crab is a great meal.  There are some things you should know when buying and preparing crab. Do not buy or cook dead blue crabs. You can buy blue crabs either raw or cooked in the shell. Blue crabs bought in markets usually range from 5 inches to 6 inches long and are sold by the dozen or by the bushel. Under no circumstances should live blue crabs and cooked blue crabs touch each other. Live crabs may contain bacteria that could contaminate the cooked crab. For the same reason, never put cooked crabs back into the bushel basket in which they were purchased alive. One 6-ounce steamed crab yields about 3 ounces of picked crabmeat.

]]> One pound of crabmeat yields about 3 cups. Three-and-a-half ounces of crabmeat provides 78 calories, 15.9 g protein, 1.3 g fat, 102 mg cholesterol, 244 mg potassium, and 337 mg sodium. The shelf life of steamed crabs and cooked, fresh crabmeat is 3-5 days under constant refrigeration. Frozen, cooked crabmeat held at 0 degrees F has a storage life of 3 months. If uncooked, 6 months. Frozen crabmeat tends to lose its flavor and become tough or watery. However, prepared crabmeat, such as crab cakes or crab imperial, yields better results that unprepared. Store all crabmeat products in a moisture-proof, vapor-proof wrapping or in a rigid, airtight container.

*Information courtesy of the University of Delaware Sea Grant Marine Advisory Service.

Sauted Crab Appitizer Recipe with Lemongrass

1/4 pound butter
1/2 clove garlic, minced
1 tablespoon of fresh lemongrass
1 tablespoon finely minced green onion
1 pound fresh lump crabmeat
1 tablespoon chopped chives
1 tablespoon finely chopped parsley
juice of 1/2 lemon or 1 small lime
12 toast points or baked puff pastry shells

Melt butter in a large skillet and add garlic, lemongrass and green onions. Cook, stirring about 3 minutes, but do not brown. Add crabmeat and toss gently and thoroughly until heated through. Sprinkle with chives, parsley and lemon juice or lime juice.

Spoon mixture onto hot toast points, puff pastry shells, or serve over rice.

]]> Bacon Wrapped Shrimp Recipe tag:mustlovefishing.com,2008:/seafood-recipes//2.318 2009-01-26T13:03:30Z 2009-02-21T23:28:56Z Bacon Wrapped Shrimp 12 slices bacon 12 shrimp, peeled and deveined 1 bell pepper, sliced into 12 long, thin strips Cook bacon until almost done. Don’t overcook; bacon must be limp so it can be wrapped around shrimp. Secure one strip of pepper to shrimp by wrapping with bacon and securing with wooden toothpick. Grill over medium heat for 2 minutes per side. Feeds two. Shrimp per pound: 10 shrimp or less = Colossal 11 to 15 = Jumbo 16 to 20 = Extra-large 21 to 30 = Large 31 to 35 = Medium 36 to 45 = Small gulfscapes magazine This recipe is best when using large shrimp. Shrimp are classed by size depending on how many shrimp it takes to make a pound. Here are the size categories:

Shrimp per pound:

10 shrimp or less = Colossal
11 to 15 = Jumbo
16 to 20 = Extra-large
21 to 30 = Large
31 to 35 = Medium
36 to 45 = Small

 

]]> 12 slices bacon
12 shrimp, peeled and deveined
1 bell pepper, sliced  into 12 long, thin strips

Cook bacon until almost done. Don’t overcook; bacon must be limp so it can be wrapped around shrimp.  Secure one strip of pepper to shrimp by wrapping with bacon and securing with wooden toothpick. Grill over medium heat for 2 minutes per side. Feeds two.

]]> Seared Tuna with Lavender-Pepper Crust Recipe tag:mustlovefishing.com,2008:/seafood-recipes//2.330 2009-01-26T13:03:30Z 2009-02-21T23:28:56Z Seared Tuna with Lavender-Pepper Crust Recipe 1 1/2 pounds center-cut Ahi tuna or 4 1-inch thick sushi quality tuna steaks 1 teaspoon coarse kosher salt 2 teaspoons black peppercorns 1 teaspoon white peppercorns 2 teaspoons fennel seeds 1 1/2 teaspoons dried culinary lavender flowers 3 tablespoons extra-virgin olive oil 4 cups savory mixed fresh greens and herbs Mustard Seed Dressing If using the center-cut Ahi tuna, trim and cut the tuna into a block approximately 2 inches across; then cut into 1-inch steaks. Crush the salt, peppercorns, fennel seeds, and lavender with a mortar and pestle or a rolling pin. Lightly oil the tuna with 2 teaspoons of the olive oil; evenly coat the tuna with the lavender-pepper mixture, patting off any excess. In a heavy bottomed sauté pan or a cast-iron pan, heat the remaining 1 tablespoon olive oil. Increase the heat to high and place the tuna in the pan. Sear for 1 minutes, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minutes until medium rare. Remove from heat and immediately refrigerate the tuna for at least 1 hour but no more than 3 hours. Serves 8. gulfscapes magazine  1-inch thick sushi quality tuna steaks
1 teaspoon coarse kosher salt
2 teaspoons black peppercorns
1 teaspoon white peppercorns
2 teaspoons fennel seeds
1 1/2 teaspoons dried culinary
 lavender flowers
3 tablespoons extra-virgin olive oil
4 cups savory mixed fresh greens and herbs
Mustard Seed Dressing
 If using the center-cut Ahi tuna, trim and cut the tuna into a block approximately 2 inches across; then cut into 1-inch steaks.
 Crush the salt, peppercorns, fennel seeds, and lavender with a mortar and pestle or a rolling pin. Lightly oil the tuna with 2 teaspoons of the olive oil; evenly coat the tuna with the lavender-pepper mixture, patting off any excess.
 In a heavy bottomed sauté pan or a cast-iron pan, heat the remaining 1 tablespoon olive oil. Increase the heat to high and place the tuna in the pan. Sear for 1 minutes, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minutes until medium rare. Remove from heat and immediately refrigerate the tuna for at least 1 hour but no more than 3 hours. Serves 8.]]> Redfish in Foil Recipe tag:mustlovefishing.com,2008:/seafood-recipes//2.319 2009-01-24T13:03:30Z 2009-02-21T23:28:56Z Redfish in Foil 4 Redfish Fillets 1/4 c Lemon Juice 1 tb Chopped Parsley 1 ts Dill Weed 3 tb Butter 1 ts Sea Salt 1 ts Pepper In small saucepan, combine margarine, lemon juice, parsley, dill weed, salt and pepper. Cook over medium heat until butter melted and all is mixed well. Pull off 4 large squares of heavy-duty aluminum foil. Place one fillet on each square of foil. Pour sauce over the fish. Wrap foil securely around fish. Grill 4 minutes on each side or until fish flakes with fork. Makes 4 servings. gulfscapes magazine 4 Redfish Fillets
1/4 c Lemon Juice
1 tb Chopped Parsley
1 ts Dill Weed
3 tb Butter
1 ts Sea Salt
1 ts Pepper

In small saucepan, combine margarine, lemon juice, parsley, dill weed, salt and pepper. Cook over medium heat until butter melted and all is mixed well.
Pull off 4 large squares of heavy-duty aluminum foil. Place one fillet on each square of foil. Pour sauce over the fish.
Wrap foil securely around fish. Grill 4 minutes on each side or until fish flakes with fork. Makes 4 servings.

]]> Mahi-Mahi with Corn & Tomatillo Salsa tag:mustlovefishing.com,2008:/seafood-recipes//2.326 2009-01-23T13:03:30Z 2009-02-21T23:28:56Z Mahi-Mahi with Corn & Tomatillo Salsa Fish: 6 mahi-mahi filets, 3 oz. each 1/3 cup pistachios, ground Salsa: 5 ears fresh corn 24 tomatillos 1 red pepper 1 tomato 1/2 jalapeño, seeded 2 Tablespoon cilantro Sauce 1 cup fresh squeezed orange juice 1 tsp lemon juice 2 Tablespoon pistachio nut oil Salsa: Prepare a hot grill. Remove silks from ears of corn and pull husks back to cover. Place on grill and char on all sides until corn is cooked, about 5 minutes. At the same time, remove the husks from tomatillos and place on grill with red pepper and char on all sides. When vegetables are cool enough to handle remove the husks from the corn and cut off the cob. Finely dice the tomatillos and tomato. Peel, seed and dice the red pepper. Place them all in a stainless steel bowl and mix with the jalapeño and cilantro and season with salt and pepper. Reserve. Sauce: Place orange juice in a stainless steel saucepan and reduce by half over high heat until lightly thickened. Add the lemon juice and pistachio nut oil and reserve. To serve: Heat a non-stick skillet over high heat. Roll fish filets in ground pistachios. Spray oil on skillet and cook filets on both sides to lightly brown and cook through. Divide salsa between six plates, place fish on top and drizzle sauce around the fish. Serves 6. Mahi Mahi is low in saturated fat and is a good source of vitamin B12, phosphorus, and potassium and a very good source of protein, niacin, vitamin B6, and selenium. Between 66 million and 88 million pounds of mahimahi are delivered to the global market each year. gulfscapes magazine Mahi-Mahi is low in saturated fat and is a good source of vitamin B12, phosphorus, and potassium and a very good source of protein, niacin, vitamin B6, and selenium. Between 66 million and 88 million pounds of mahimahi are delivered to the global market each year. Fish:

6 mahi-mahi filets, 3 oz. each
1/3 cup pistachios, ground

Salsa:

5 ears fresh corn
24 tomatillos
1 red pepper
1 tomato
1/2 jalapeño, seeded
2 Tablespoon cilantro

Sauce
1 cup fresh squeezed orange juice
1 tsp lemon juice
2 Tablespoon pistachio nut oil

Salsa: Prepare a hot grill. Remove silks from ears of corn and pull husks back to cover. Place on grill and char on all sides until corn is cooked, about 5 minutes. At the same time, remove the husks from tomatillos and place on grill with red pepper and char on all sides. When vegetables are cool enough to handle remove the husks from the corn and cut off the cob. Finely dice the tomatillos and tomato. Peel, seed and dice the red pepper. Place them all in a stainless steel bowl and mix with the jalapeño and cilantro and season with salt and pepper. Reserve.

Sauce: Place orange juice in a stainless steel saucepan and reduce by half over high heat until lightly thickened. Add the lemon juice and pistachio nut oil and reserve.

To serve: Heat a non-stick skillet over high heat. Roll fish filets in ground pistachios. Spray oil on skillet and cook filets on both sides to lightly brown and cook through. Divide salsa between six plates, place fish on top and drizzle sauce around the fish. Serves 6.

]]> Grilled Shrimp on Lemongrass Skewers tag:mustlovefishing.com,2008:/seafood-recipes//2.323 2009-01-23T11:18:55Z 2009-02-21T23:28:56Z Grilled Shrimp on Lemongrass Skewers Delight friends and family with these plump, succulent shrimp touched with the tang of lime and nutty sesame. The unconventional use of lemongrass skewers makes for a refreshing twist and imparts subtle flavor. As an entrée or appetizer, this recipe brings fun and variety to your party or family dinner. Serves 4–6 4 stalks fresh lemongrass 1/4 cup fresh-squeezed lime juice 1/4 cup tamari soy sauce 1/4 cup sesame oil 1 1/2 lbs (24) jumbo shrimp, peeled with tails left on 2 TB toasted sesame seeds (optional) Peel any dry, brownish leaves from the lemongrass. Cut each stalk in half lengthwise to form eight skewers. Soak them in cold water for 15 minutes. Whisk lime juice, tamari and sesame oil together. Skewer three shrimp on each stalk of lemongrass. You may need to pierce shrimp with a paring knife first to help in sliding them onto the lemongrass stalks. Lay flat in a non-reactive dish and pour sauce over top, turning skewers to coat the shrimp. Marinate 20 minutes. Grill over hot coals or on an indoor grill for two to three minutes on each side, or until shrimp are just pink and slightly firm. Sprinkle with sesame seeds (optional) and serve. Recipe Courtesy of Whole Foods Market® gulfscapes magazine 1/4 cup fresh-squeezed lime juice
1/4 cup tamari soy sauce
1/4 cup sesame oil
1 1/2 lbs (24) jumbo shrimp, peeled with tails left on
2 TB toasted sesame seeds (optional)
Peel any dry, brownish leaves from the lemongrass. Cut each stalk in half lengthwise to form eight skewers. Soak them in cold water for 15 minutes. Whisk lime juice, tamari and sesame oil together. Skewer three shrimp on each stalk of lemongrass. You may need to pierce shrimp with a paring knife first to help in sliding them onto the lemongrass stalks. Lay flat in a non-reactive dish and pour sauce over top, turning skewers to coat the shrimp. Marinate 20 minutes. Grill over hot coals or on an indoor grill for two to three minutes on each side, or until shrimp are just pink and slightly firm. Sprinkle with sesame seeds (optional) and serve.
 
Recipe Courtesy of Whole Foods Market®
]]> Baja Fish Tacos with Chipotle Cream Sauce Recipe tag:mustlovefishing.com,2008:/seafood-recipes//2.325 2009-01-23T11:18:55Z 2009-02-21T23:28:56Z Baja Fish Tacos with Chipotle Cream Sauce Tacos: 1 lime Juiced 1 pound fresh red snapper fillets, cut into 3 x 1 inch strips 1/4 cup all-purpose flour 2 tablespoons yellow cornmeal 1 tablespoon chile powder 1 1/2 teaspoon crushed dried oregano leaves 1 teaspoon dried cumin powder 1/2 teaspoon salt Canola oil for frying 8 7” corn or flour tortillas, wrapped in foil and kept warm in a 250 degree oven 2 cups green cabbage, shredded Quartered limes Purchased or homemade salsa Sliced avocado Chipotle Cream Sauce: 1/2 cup reduced-fat sour cream 2 chipotle chilies in adobo, minced 1/2 lime, juiced Dash of sugar Salt to taste Tacos: Toss the snapper pieces in the fresh lime juice and marinate for ten minutes. Meanwhile, combine the flour, cornmeal, chile powder, oregano, cumin and salt in a large, shallow bowl. Heat the canola oil to a depth of 1/2-inch in a large heavy skillet over medium-high heat until a small amount of flour sizzles when flicked into the pan. Dredge the fish in the flour mixture and fry in batches until golden and cooked through, about 7 to 10 minutes per batch. Drain on paper towels and keep warm in the oven until ready to serve. To serve, place two tortillas on each plate and divide the fish evenly down the middle of each. Chipotle Cream Sauce: Stir all ingredients together in a bowl and add salt to taste. Let stand at least 10 minutes to let flavors blend. (May be made up to 1 day ahead. Refrigerate until ready to serve.) Top tacos with cabbage and drizzle with Chipotle Cream Sauce. Pass limes, salsa and avocado at the table. Serves 4 gulfscapes magazine Take a stroll down ol' Mexico way with this south of the border treat. Red Snapper is used in the recipe, but you can substitute your own favorite fish. Mahi-Mahi is also great in these tasty tacos. Up the amount of chile powder for more heat, or even better, add some fresh jalapeno, serrano or (for those with no fear) habanero peppers! Tacos:

1 lime Juiced
1 pound fresh red snapper fillets, cut into 3 x 1 inch strips
1/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1 tablespoon chile powder
1 1/2 teaspoon crushed dried oregano leaves
1 teaspoon dried cumin powder
1/2 teaspoon salt
Canola oil for frying
8 7” corn or flour tortillas, wrapped in foil and kept warm in a 250 degree oven
2 cups green cabbage, shredded
Quartered limes
Purchased or homemade salsa
Sliced avocado

Chipotle Cream Sauce:

1/2 cup reduced-fat sour cream
2 chipotle chilies in adobo, minced
1/2 lime, juiced
Dash of sugar
Salt to taste

Tacos: Toss the snapper pieces in the fresh lime juice and marinate for ten minutes. Meanwhile, combine the flour, cornmeal, chile powder, oregano, cumin and salt in a large, shallow bowl. Heat the canola oil to a depth of 1/2-inch in a large heavy skillet over medium-high heat until a small amount of flour sizzles when flicked into the pan. Dredge the fish in the flour mixture and fry in batches until golden and cooked through, about 7 to 10 minutes per batch. Drain on paper towels and keep warm in the oven until ready to serve.
To serve, place two tortillas on each plate and divide the fish evenly down the middle of each.

Chipotle Cream Sauce: Stir all ingredients together in a bowl and add salt to taste. Let stand at least 10 minutes to let flavors blend. (May be made up to 1 day ahead. Refrigerate until ready to serve.)

Top tacos with cabbage and drizzle with Chipotle Cream Sauce. Pass limes, salsa and avocado at the table.
Serves 4

]]> Spicy Tuna Steaks Recipe tag:mustlovefishing.com,2008:/seafood-recipes//2.328 2009-01-23T11:18:55Z 2009-02-21T23:28:56Z Spicy Tuna Steaks Serves 4 1/4 cup vegetable oil 4 cloves garlic, crushed and minced 2 tablespoons soy sauce 1/4 teaspoon dry mustard 3 tablespoons fresh lemon juice 1/2 teaspoon freshly ground black pepper 2 pounds tuna steaks 1 lemon, cut in wedges In a jar or bowl, combine oil, garlic, soy sauce, mustard, lemon juice and pepper. Shake or whisk to blend well. Rinse tuna steaks under cold running water and pat dry. Place the tuna in a shallow bowl; cover with marinade, cover the bowl, and refrigerate for 1 hour. Cook the tuna steaks on a lightly oiled broiler pan under a preheated broiler for about 4 to 5 minutes on each side, or until tuna is opaque. Serve with lemon wedges. gulfscapes magazine Fresh tuna is always better than frozen. Tuna season runs from late spring until early fall. Target those months and your chances of getting fresh tuna are better. Ask your fish market about where they get theirs, and if they are frozen or fresh. Avoid any tuna with dark brown areas. Serves 4
1/4 cup vegetable oil
4 cloves garlic, crushed and minced
2 tablespoons soy sauce
1/4 teaspoon dry mustard
3 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
2 pounds tuna steaks
1 lemon, cut in wedges

 In a jar or bowl, combine oil, garlic, soy sauce, mustard, lemon juice and pepper. Shake or whisk to blend well. Rinse tuna steaks under cold running water and pat dry. Place the tuna in a shallow bowl; cover with marinade, cover the bowl, and refrigerate for 1 hour.
 Cook the tuna steaks on a lightly oiled broiler pan under a preheated broiler for about 4 to 5 minutes on each side, or until tuna is opaque. Serve with lemon wedges.

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