Category Archives: Seafood

Seafood

Clam Cakes

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clam-cakes-recipe-overThis recipe is best made with freshly ground clams, although it would still be good with finely chopped clams. Canned would be OK, and better to make it with canned than not at all, but please, please, please make this at least once with fresh clams. You will not be sorry.

Use cake flour if you can get it; it will make a lighter, fluffier cake. All-purpose is fine if you can’t find cake flour. Use a “regular” beer, not a fancy one. Think Budweiser, Miller or Corona. For the remoulade, I used a recipe I developed with Elise from Simply Recipes.

Be sure to keep your oil as close to 350 degrees as you can. The cakes will come out greasy if your oil gets too cool. Fry in batches to prevent this. You can use a Dutch oven with about 3-4 inches of oil in it, but I use a DeLonghi electric fryer, as it’s easier to control temperature with a dedicated fryer. Besides, it’s covered so I don’t get vaporized oil in the air.

If you can’t eat all the cakes in one sitting, leave the oil in the fryer overnight; it’ll be fine. Then reheat and refry the leftover cakes for 2-3 minutes, turning once.

Serves 6-8.

Prep Time: 15 minutes, mostly to let the oil heat up

Cook Time: 15 minutes, as you make these in 5-minute batches

  • 1 recipe for remoulade
  • Canola or other vegetable oil for frying
  • 3 beaten eggs
  • 1/2 cup buttermilk
  • 1/2 cup clam broth
  • 1/2 cup cold beer
  • 2 teaspoons maple syrup
  • 1 1/2 cups chopped or ground clams
  • 1 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 3 1/2 cups cake flour, or all-purpose flour
  1. Make the remoulade first and set aside. Heat the oil to 350 degrees.
  2. Mix all the liquid ingredients together except the beer. Mix all the dry ingredients together. When your oil is hot, add the beer to the liquid ingredients and mix gently. Stir in the dry ingredients just until combined.
  3. Drop a tablespoon of batter into the hot oil at a time. Do not crowd the pot. Let them sizzle for 30 seconds or so, then dislodge any that are stuck to the bottom with a chopstick or wooden skewer. Fry until golden brown on both sides, about 5 minutes.
  4. Drain on paper towels and serve while hot with the remoulade, Tabasco or tartar sauce. And beer. Lots of beer.

http://honest-food.net/2012/04/11/clam-cakes-block-island/

 

Dinner This Week, Seafood

Ginger and Cilantro Baked Tilapia

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Ingredients:

  • 2 large tilapia fillets (or similar thin white fish) – about 3/4 pound
  • 1 jalapeno pepper (optional)
  • 3 garlic cloves
  • 1 inch grated ginger (1 tablespoon)
  • 2 tablespoons soy sauce
  • 1/4 cup white wine
  • 1 teaspoon sesame oil
  • 1/3 cup chopped cilantro
  • Scallions, chopped for garnish
  • Extra cilantro, to garnish

Directions:

  1. Heat the oven to 475ºF. Pat the fish dry and season lightly with salt and pepper. Place in a glass baking dish.
  2. Chop the pepper and garlic, and grate the ginger. Put in a small food processor with the soy sauce, white wine, sesame oil, and cilantro. Whir until blended. Pour the sauce over the fish, rubbing it in a little. Bake for about 8 minutes, or until the fish flakes easily and is cooked through. It will be very moist and gelatinous, still.
  3. Serve immediately over brown rice, garnished with scallions and cilantro.

http://www.thekitchn.com/recipe-ginger-a-24737

American, Seafood

Blackened Tilapia

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Ingredients:

  • 3 tablespoons paprika
  • 1 tablespoon onion powder
  • 1 pinch garlic powder
  • 1 teaspoon white pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper(to taste)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon celery seed
  • 1 tablespoon kosher salt(to taste)
  • 1 lb tilapia fillet
  • 1 lemon, cut into wedges
  • 1 tablespoon vegetable oil
Directions:
  • Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes.
  • Over high heat, add oil to skillet, and heat until hot.
  • Cook fillets for about 3 minutes per side, or until fish is opaque and can be flaked with a fork.
  • Remove from the pan.
  • Pour pan juices over them and squeeze lemon juice all over.
Asian, Seafood

Steamed Tilapia

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You will be preparing two sauces for this fish. One that you will steam the fish in and one that you will ladle over each fish as you serve it. To prepare the marinade to steam the fish in just follow the below recipe.

First Marinade Goes On Before Steaming

1. 2 Cups of Soy Sauce.

2. 1 Cup Fish Sauce.

3. 2 Tablespoons Black Pepper.

4. 1 Tablespoon Sugar.

5. 1/3 Cup Chopped Chile Peppers.

6. 1/3 Cup Finely Diced Ginger.

7. 1/2 Cup of Vegetable Oil.

Mix all your ingredients together well and just before you pour it over your fish to steam it stir it up very well. Be sure to get some of the marinade inside the fish.

For the second marinade that you will be ladling over the fish before it is served follow the below recipe.

Second Marinade Goes On Second

1. 4 Tablespoons Soy Sauce.

2. 2 Tablespoons Fish Sauce.

3. 1 Tablespoon Sugar.

4. 1 Teaspoon Black Pepper.

5. 1 Tablespoon Lime Juice.

6. 3 Tablespoons Olive Oil.

7. Lemon Grass For Garnish.

When you get ready to steam your tiliapia stuff each tilapia with lemon grass , lemon slices, and chopped green onions. Ladle the first marinade over each fish when you get it in the steamer. Be sure some marinade gets inside the body cavity of each fish.

You want to steam your fish for about 10 minutes and check to be sure your fish is done and flakes easily. It should be well done in 10 minutes but check just to be sure. Place each steamed tilapia on to a serving plate or platter and then ladle the second marinade over it. Place the lemon grass on top as a garnish.

If you steam and present this fish as described on this hub page you will have a delicious and beautiful fish that you could serve for dinner for your family or at the finest dinning establishment. So now you know how to cook a fish. And if you read on below you will see other ways to cook a fish.

http://crazyhorsesghost.hubpages.com/hub/How-To-Cook-Fish

Dinner This Week, Seafood

Grilled Tilapia

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  • Take a shallow baking sheet and wrap the top and bottom with tin foil. Drizzle olive oil on the bottom, and add thinly sliced garlic on the top. Place your fish fillets over the sliced garlic, I used tilapia.
  • Season your fish with salt, pepper, and a sprinkling of paprika for color. Toss in some fresh herbs, I used parsley and basil. Add sliced cherry tomatoes, and kalamata olives and a small handful of capers. Scatter a few lemon slices around and add some of the juice. Finish off by drizzling olive oil all over.
  • Place the pan on a hot grill and close the lid. The smell is intoxicating as the garlic starts cooking and infuses the fish. When your fish is firm to the touch, it’s done! This is great for a crowd, you can even use shrimp and a 1/2 sheet pan for more space. For my 4 fillets I just used a 1/4 sheet pan.
Seafood

Beer-Battered Tilapia with Mango Salsa

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INGREDIENTS

  • 3 tablespoons whole-wheat flour
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt, or to taste
  • 1/8-1/4 teaspoon cayenne pepper
  • 1/2 cup beer
  • 1 pound tilapia fillets, (about 3), cut in half lengthwise
  • 4 teaspoons canola oil, divided
  • Mango Salsa, (recipe follows)

PREPARATION

  1. Combine whole-wheat flour, all-purpose flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.
  2. Coat half the tilapia pieces in the batter. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Transfer to a plate and loosely cover with foil. Coat the remaining fish with batter and cook in the remaining 2 teaspoons oil; adjust heat as necessary for even browning. Serve immediately with Mango Salsa.

Mango Salsa:

INGREDIENTS

  • 1 ripe mango, diced (1 1/2 cups)
  • 1/4 cup finely chopped red onion
  • 2 tablespoons lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon chopped fresh cilantro

PREPARATION

  1. Combine mango, onion, lime juice, vinegar and cilantro in a medium bowl. Let stand for 15 minutes; stir before serving.

TIPS & NOTES

  • Tip: To cut a mango:
  • 1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
  • 2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
  • 3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
  • 4. Cut the fruit into the desired shape.

http://www.eatingwell.com/recipes/beer_battered_tilapia_with_mango_salsa.html

http://www.eatingwell.com/recipes/mango_salsa.html_0

Seafood

Red Curry, Coconut, Garlic, and Ginger Infused Steamed Clams

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Ingredients

  • 2 tablespoons butter
  • 3 cloves fresh garlic, minced
  • 1 tablespoon minced fresh ginger
  • 3 teaspoons red curry paste
  • 2 teaspoons fish sauce
  • 1 cup chicken broth
  • 1 cup coconut milk
  • 2 pounds of clams (Littlenecks or Manilla), rinsed and cleaned
  • 3 tablespoons fresh cilantro, chopped
  • optional 1 small lime cut into wedges

Cooking Instructions

  1. Melt the butter in a medium pot over medium heat.
  2. Add the garlic and ginger. Cook for 2-3 minutes until garlic is fragrant but not burned.
  3. Add the red curry paste and the fish sauce.
  4. Stir the paste until it has thinned out with the butter.
  5. Pour the chicken broth and coconut milk into the pot. Stir the broth mixture for a couple seconds until well mixed.
  6. Add the clams and cook covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams that are still closed.
  7. Add the parsley and give the pot a quick stir. Transfer clams and broth to a large serving bowl and squeeze a tablespoon of fresh lime juice over the dish.
  8. Serve additional lime wedges on the site.Enjoy!

http://tonyrodgers.tumblr.com/post/17279817851/darkchef-red-curry-coconut-garlic-and-ginger