Moderate

Crab Stuffed Snapper

Posted Fri, 02/06/2009 - 00:08 by CitizenFood

Serves 4

Ingredients:

For the stuffing:
5 slices firm white bread
1/4 cup finely chopped shallots
1/4 cup chopped green onions
1 tablespoon chopped fresh parsley
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon minced garlic
1/4 cup butter , melted
1/4 pound crabmeat, flaked
To finish the dish:
4 whole red snappers, cleaned
1/2 cup fresh lime juice
5 tablespoons butter, softened
3 tablespoons finely chopped onion
1/2 cup water
1/2 cup chopped green onions
2 tablespoons chopped fresh parsley

Seafood Antipasti Platter

Posted Fri, 02/06/2009 - 00:05 by CitizenFood

Serves 16 to 20

Ingredients:

1 pound squid, cut into rings
1 pound mussels
White wine
16 cooked crab claws
1 pound cooked lobster meat
1 pound medium shrimp, cooked
1/2 pound popcorn shrimp, cooked
16 lemon wedges
3/4 cup olive oil
1/4 cup fresh lemon juice
1 cup mayonnaise
1/3 cup ketchup
Brandy, to taste
Worcestershire sauce, to taste
Salt and pepper

Poach octopus in white wine to cover just until tender (2-3 minutes). Drain. Cool to room temperature.

Shrimp Puffs

Posted Thu, 02/05/2009 - 23:54 by CitizenFood

Makes 10 puffs

Ingredients:
1 tablespoon sesame oil
2 tablespoons corn oil
1 clove garlic, minced
1 Onion, finely chopped
1 (1-inch) piece ginger root, peeled and minced
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
6 ounces medium shrimp, peeled and deveined
2 tablespoons creamed coconut
5 sheets phyllo pastry
1/4 cup butter, melted
Preheat oven to 350 degrees F. Lightly grease a baking sheet.

Creamy Pesto Fish

Posted Thu, 02/05/2009 - 23:51 by CitizenFood

Serves 4

Ingredients:

1 pound frozen white fish fillets
1/4 cup light salad dressing (like Miracle Whip)
2 tablespoons basil pesto
Salt and pepper
1 chopped tomato

Preheat oven to 450 degrees F.

Place the frozen fish in 13x9-inch baking dish. In a small bowl, mix the mayonnaise and pesto. Season to taste with salt and pepper. Sprinkle with tomato. Bake 15 minutes or until fish flakes easily with fork.

Coconut Fish Curry

Posted Thu, 02/05/2009 - 23:50 by CitizenFood

Serves 4

Ingredients:

3 tablespoons sunflower oil
5 shallots, sliced
4 cloves garlic, chopped
1 tablespoon mustard seeds
1 1/2 pound firm white fish boned and cubed
Flour for dusting
1 stick cinnamon
1 teaspoon allspice
1 tablespoon turmeric
5 ounces grated creamed coconut

Heat the oil and fry the shallots, garlic and mustard seeds for 1-2 minutes. Dust the fish with flour and add to the sauté pan. Add the remaining spices, and add water until fish is partially submerged. Simmer, covered, for 20 minutes, then stir in the grated coconut until blended into the sauce.

Blackened Redfish

Posted Thu, 02/05/2009 - 23:38 by CitizenFood

Serves 4

1 egg
1/4 cup vegetable oil
1 tablespoon lemon juice
1 teaspoon hot sauce
1 pinch salt
1 pinch white pepper
4 (4-6 ounce) redfish filets
1/2 cup olive oil
2 cups flour

In a medium bowl, mix together the first 6 ingredients. Cover the filets in the mixture and let sit 5 minutes. In a medium sauce pan, heat the olive oil over medium high heat. Dredge the fish in the flour and shake off the excess. Cook until golden brown on both sides. Serve over angel hair pasta.

Oysters Diablo

Posted Thu, 02/05/2009 - 23:37 by CitizenFood

Makes 2 dozen

Ingredients:

1 tablespoon extra-virgin olive oil
2 tablespoons minced red onions
1 tablespoon minced garlic
3/4 cup chopped mushrooms
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cayenne pepper
1 tablespoon minced fresh dill
1/4 pound shrimp, peeled, deveined and chopped
1/4 pound fresh crab, chopped
1/2 cup port wine
4 tablespoons unsalted butter
1 tablespoon flour
4 tablespoons Italian bread crumbs
6 tablespoons parmesan cheese, plus more for garnish
1/2 cup heavy cream
2 dozen oysters, shucked

Cream of Brie and Crabmeat Soup

Posted Thu, 02/05/2009 - 23:35 by CitizenFood

Serves 4

Ingredients:

12 tablespoons butter, in all
1/2 cup flour
2 cups finely diced onion, bell pepper and celery
2 tablespoons crab boil
6 cups half and half
1/4 teaspoon white pepper
1/4 teaspoon Louisiana-style hot sauce
1 tablespoon dry Vermouth
1/8 teaspoon lemon juice
1 teaspoon Creole seasoning
1 teaspoon chopped garlic
6 ounces Brie, diced (remove outer rind and discard)
8 ounces fresh crabmeat

Oysters Gabie

Posted Thu, 02/05/2009 - 23:33 by CitizenFood

Serves 4

1 lemon, halved
4 tablespoons extra virgin olive oil, in all
2 large artichokes
4 ounces finely diced pancetta
1 tablespoon butter
1/4 cup chopped green onions, white part only
1 tablespoon minced garlic
2 tablespoons fresh minced parsley
Juice of 1 lemon
Salt and pepper, to taste
1/4 cup plus 2 tablespoons dry breadcrumbs, in all
1/4 cup plus 2 tablespoons grated Parmesan cheese, in all
16 to 20 large oysters, plus oyster liquor

Gumbo Z'Herbes with Crawfish

Posted Thu, 02/05/2009 - 23:32 by CitizenFood

Makes 2 to 3 servings

Ingredients:

3 tablespoons butter
1/2 cup Tasso ham, roughly chopped
1/4 cup chopped celery
1/4 cup chopped onion
1/2 cup sliced green onions
1/4 chopped parsley
3 garlic cloves, chopped
1 tablespoon filé powder
1 tablespoon chopped fresh oregano
1 teaspoon Cajun seasoning blend
2 cups sliced collard greens
2 cups sliced mustard greens
1 cup fresh spinach leaves
3 cups chicken broth, divided
3 tablespoons oil
3 tablespoons all purpose flour
2 cups crawfish tails, cooked
Salt and pepper
White rice, cooked

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