Fish Recipes

Kalamarakia Yemista (Baked Stuffed Squid)

HeadChef — Tue, 14 Dec 2010 21:16:59 +0000

In Greek: καλαμαράκια γεμιστά,
(pronounced kah-lah-mah-RAHK-yah yeh-mee-STAH)

…I actually found this recipe online, so to give credit where credit is due: Thank you Nancy Gaifyllia!

There are endless variations on the stuffing. The stuffing below one adds the sweet taste of raisins. It is a great choice for Sundays during the Greek Orthodox Great Lent when squid, olive oil, and wine are permitted.

Ingredients:

6 large or 12 small whole squid
9 ounces of olive oil (1 cup + 2 tablespoons)
1 bunch of fresh parsley, finely chopped
3 green (spring) onions, finely chopped
1 medium onion, finely chopped
2 tablespoons of raisins
1 1/3 cups of uncooked rice
6 ounces of dry white wine
3 cups of water
sea salt
pepper
toothpicks

Preparation:

Clean the squid if they haven’t already been cleaned. If they have been cleaned, rinse them off anyway, inside and out, and set aside to drain. Cut the tentacles into small pieces and set aside.

To Make the Stuffing

Heat 1/2 the olive oil in a pot and sauté the onion until soft. Add the chopped tentacles and continue sautéing until the liquid is gone. Douse (deglaze) with 1/2 the wine, add the green onions and 1/2 the parsley. Stirring with a wooden spoon, lower the heat and cook for 15 minutes. Add the water and bring to a boil over low heat. Add the rice, raisins, salt, and pepper. Simmer for 20 minutes or until all the liquids have been absorbed. Set aside and allow to cool.

Preheat the oven to 370F (187C).

Stuff and Cook

Stuff the squid using a spoon and close with a toothpick. Place squid in a baking pan, salt and pepper lightly, and sprinkle with remaining parsley. Pour over remaining olive oil and wine, cover, and bake for 30 minutes at 370F (187C). Remove the cover and continue to cook for another 20 minutes, or until nicely browned.

Overnight Crab Souffle

Sat, 27 Nov 2010 23:38:11 +0000

Such and easy to make and delicious recipe. Great for a casual meal with guests because you can prepare ahead of time, clean up the mess and pop it into the oven 1 hour and 20 minutes before serving. It gives you time to enjoy visiting with your company!

INGREDIENTS

9 ozs of crab meat
1/2 c mayonnaise (I use low calorie real mayo)
1 c chopped celery
1/2 c chopped green pepper
1/2 c chopped green onion
8 slices day-old white bread
4 large eggs
3 c milk
10 oz can mushroom soup
1 c grated extra old cheddar cheese (white)

INSTRUCTIONS

Butter casserole large enough that souffle will not spill over
Mix crab meat, mayonnaise, celery, green pepper & green onion
Remove crusts from bread and cut 4 of the slices into cubes.
Spread cubes over bottom of casserole dish & top with crab mixture
Lay remaining 4 slices bread on top
Beat eggs slightly and mix with milk
Pour over mixture in casserole and refrigerate overnight
Bake in a pre-heated 350 degree oven for 20 minutes before removing to spread the mushroom soup over the casserole and sprinkling with the cheddar cheese.
Return to the oven for 1 hour

Serves 8 – Delicious served with a salad of baby greens & slivered almonds with a light, mild, lemon juice & olive oil dressing

How to Make Lobster Bisque

HeadChef — Wed, 24 Nov 2010 21:07:22 +0000

Is there any more elegant soup than lobster bisque? It’s creamy, rich, aromatic and guaranteed to impress. The basic soup recipe includes onions, celery, garlic, salt & pepper, lobster (of course), cream and whatever flavourful embellishments you feel like adding — booze is always a nice choice!

Stew Leonard’s Velvety Lobster Bisque

Lobster Bisque!!

Chef James at E.R. Bradley’s

Stripers Bar and Grille Lobster Bisque

Let us know what YOUR favorite lobster bisque recipe involves!

New England Clam Chowder

HeadChef — Wed, 24 Nov 2010 19:13:15 +0000

Stew Leonard’s Award Winning Chowder

Clam Chowder Courtesy of the Canadian Navy

B. Parisi of fixmyrecipe.com

Ben Seargent of brooklynchowdersurfer.com

Champion Chowder at the Skipper Restaurant

Rhode Island Chowder from McGrath Clambakes

New England Clam Chowder from HowToCast.com

Razor Clam Chowder with Black Truffle Oil

What’s YOUR favorite New England Clam Chowder recipe?

We want to know. Or, if you try the chowder recipes above, be sure to let us know which ones worked best for you (and which one’s didn’t).

Digging for Clams

HeadChef — Wed, 24 Nov 2010 18:39:06 +0000

SAFETY TIP: If the shells any of your live clams are open, tap on shell. If the shell does not close, discard the clam.

Digging for Quahog in South Carolina

Digging Steamers from Charlston, RI

Gaper Clams from Yaquina Bay, OR

Effortless Razor Clam hunting using Salt

Razor Clams: another technique

The names of clams differ depending upon where you live. For example, in the New England region of the Eastern United States, Steamer Clams are of the soft shell variety, whereas hard shell clams are little called cherrystones, quahogs, necks or littlenecks. In the Pacific Northwest, In the Pacific Northwest, smaller, hard shell clams are frequently referred to as “steamers” or “steamer clams”.

Jesse’s Baked Oysters

JessesTroutLodge — Sun, 14 Nov 2010 22:21:09 +0000

INGREDIENTS

2 sticks real butter
2 Tbsp. minced garlic
2 Tbsp. jalapeno peppers – chopped
2 Tbsp. Worcestershire sauce
1 Tbsp. hot sauce
1/2 gallon oysters
grated parmesan cheese
Tony Chacker’s seasoning to taste
salt and pepper to taste

INSTRUCTIONS

Melt butter in saucepan.
Add minced garlic, peppers, Worcestershire and hot sauce. Saute for 3 minutes.
Put strained oysters in baking pan. Pour sauce over top.
Bake at 450 degrees for 10 minutes.
Top with parmesan cheese. Put back in oven until cheese melts.
Serve on small slices of toasted garlic bread.

8 servings.

Ono Ceviche

mauimike — Sun, 14 Nov 2010 21:32:28 +0000

There many variations on the basic ceviche recipe. Almost any firm white fish or shrimp can be used. I’ve seen variations that used oregano or tarragon, course black pepper and cucumber slices, instead of hot red pepper and tomato. I suppose it’s your personal tastes, how you plan to serve it, and with what and to whom.

INGREDIENTS:

2 lb. fresh ono (wahoo)
1 tsp hot red pepper, finely diced
Hawaiian chili pepper or Thai works well. Both very hot. Wash hands thoroughly
after handling. If you go with a milder pepper then increase the amount.
1/2 cup of chopped green onion (incl. bulbs), or
1/2 cup thinly sliced chopped Kula, or red onion
1/2 cup seeded/chopped fresh Roma tomatoes (optional)
1/2 cup diced mango (optional)

MARINADE:

1/2 cup of lemon juice
1/2 cup of lime juice
2 teaspoons of sea salt
1-2 tbsp. coconut milk (optional)

INSTRUCTIONS:

Cut 2lb. of ono fillets (no skin/bones) into 1/2 inch pieces and put them in a glass bowl/container. I find that a large mayonaise/pickle jar works well.
Add pepper, onion and tomatoes.
Pour the marinade over the fish mix and toss gently to blend.
Cover and refrigerate for 30 to 60 minutes.
Remember that the fish is ‘cooking’ in the citric acids and the longer you leave it in the marinade the more ‘cooked’ the fish will be. Leave it too long and it will be overcooked. I leave the jar on it’s side and turn it a 1/4-1/2 turn every 15 minutes. When all of the fish pieces have just turned bright white, I drain the liquid off even if I’m not quite ready to serve it.

Ono Ceviche can be served on it’s own or as a salad topper. Avocado goes well with it.

Choosing Fresh Fish

HeadChef — Sun, 14 Nov 2010 18:38:22 +0000

At the market, how do you recognize and choose the freshest fish? The following videos are good guides.

Simplest

Capt Tony

Sarah East (Grocery School)

Buying and Storing Fresh Fish

Filleting Fish

HeadChef — Sun, 14 Nov 2010 16:57:26 +0000

The following videos show various methods of filleting different species of fish. You’ll notice that the REAL trick to successful fish filleting lies in the sharpness of the blade!! Get yourself a good knife first and foremost.

Catfish

Largemouth Bass

Mackrel

Northern Pike

Mahi Mahi (Dorado)

Salmon 1

Salmon 2

Sole

Trout 1

Trout 2

Walleye

Lobster Bisque 1

HeadChef — Sat, 13 Nov 2010 20:02:29 +0000

Makes about 3-4 serving (depending on how hungry you are) and you can whip it together in under 30 minutes once your lobster is cooked.

Ingredients

1 cup chicken stock
2 medium onions, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1/2 cup half-n-half
1 teaspoon salt
1.5 pounds cooked and cubed or flaked lobster meat
3/4 teaspoon Worcestershire sauce
1 Thai chili pepper, fine chopped
1 Tbsp chopped fresh basil (garnish)

Directions

In a small frying pan place onion and 1/4 cup chicken broth. Cook over a low heat for about 7 minutes or until onions are almost translucent.
Over medium heat, melt the butter in a medium sized pot. Slowly whisk in flour. Whisk until creamy.
Gradually pour in stock, whisking constantly. Whisk in milk, salt, onion, Worcestershire sauce, chopped chili pepper. Allow to thicken slightly.
Add lobster meat. and cook until almost boiling.
If you prefer a smoother soup, you can use a hand blender, but be careful.
Ladle into bowls and finish with fresh basil or garnish of your choice.