Meats forum: Seafood

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Feb 4, 2010 8:48 PM CST
Name: Patricia
Central TX 7b/8a


18 oz tilapia fillets
5/8 c alfredo sauce (Classico is good)
4 oz angel hair pasta, cooked

for crusting mixture
3/8 c Italian seasoned breadcrumbs
3/8 c grated parmesan cheese
1 1/2 TBSP vegetable oil

for veggie mixture
2 c zucchini, cut into 1/4 inch slices
2 c yellow squash, cut into 1/4 inch slices
1 c red bell pepper, cut into strips
1 c red onion, cut into strips
1/2 TBSP Italian seasoning
1/2 tsp salt
1 1/2 tsp chopped garlic
2 TBSP extra-virgin olive oil

To make crusting mixture:

Thoroughly mix all ingredients specified for crusting, cover, and refrigerate until ready to use.

To prepare veggies:
In a large bowl, combine all vegetables and other ingredients specified for veggie mixture and mix thoroughly. Place onto a baking sheet, forming a single layer. Bake in 450 degree oven on center rack for about 20 min. or until tender.

Assembling tilapia
Place tilapia fillets in a non-stick, shallow, baking pan. Spoon 2 to 3 TBSP of Alfredo sauce on each fillet. Use bottom of spoon to evenly coat top of fish. Sprinkle 2 to 3 TBSP of crusting mixture on each piece and firmly pat into Alfredo sauce.

Place pan of tilapia in the 450 degree oven on the top rack and bake for approximately 15 min or until the the internal temperature of fish reaches 150 degrees.

Toss the vegetables with angel hair pasta (and extra Alfredo sauce if you like) and place around the tilapia on a large platter. Garnish with lemon wedges and serve immediately.

[Last edited Mar 14, 2010 9:19 PM CST]
Quote | Post #9577 (1)
Feb 14, 2010 10:42 AM CST
Name: Patricia
Central TX 7b/8a

4 tilapia fillets, 4 to 6 oz each
1 TBSP melted butter or margarine
salt and pepper
1 TBSP olive oil or vegetable oil
2 cloves garlic, finely minced
2 green onions, thinly sliced
2 TBSP fresh cilantro, chopped
3/4 c half-and-half
1 TBSP lime juice

Line a baking pan with foil; spray with nonstick cooking spray. Brush fillets lightly with butter; arrange in the baking pan. Sprinkle lightly with salt and pepper. Bake at 375 degrees for 20 to 25 min or until fish flakes easily.
For sauce
Saute garlic and onion in oil for 1 to 2 min. Add half-and-half; stir and simmer 3 to 4 min to reduce slightly. Stir in cilantro, lime juice, and salt and pepper to taste. Simmer 1 min longer. Drizzle over fish fillets when ready to serve.
4 servings

Source: adapted from recipe by Southern Food
Mar 18, 2010 8:45 PM CST
Name: Patricia
Central TX 7b/8a

1/4 c butter
1 1/2 lb shrimp, peeled and deveined
4 cloves garlic, crushed and minced
1/4 c fresh parsley, chopped
2 TBSP lemon juice
salt, to taste

Saute shrimp and garlic in butter over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 min. Add the parsley, lemon juice, and salt. Serve with rice or pasta, if desired.
4 servings
Mar 20, 2010 12:57 PM CST
Name: Patricia
Central TX 7b/8a

12 oz large shrimp, cooked and shelled
4 TBSP water
2 TBSP ketchup
1 TBSP soy sauce
2 tsp cornstarch
1 tsp honey
1/2 tsp crushed red pepper flakes
1/4 teaspoon ground ginger
1 TBSP vegetable oil
1/4 c green onions, sliced
4 garlic cloves, minced

n a small bowl mix together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper flakes, and ginger.
Heat oil in a wok over medium-high heat. Add green onions and garlic. Stir fry for 30 sec. Add shrimp and toss to coat with oil. Pour in sauce. Heat and stir until sauce is thick and bubbly.
2 to 3 servings
Mar 30, 2010 4:25 PM CST
Name: Patricia
Central TX 7b/8a

1/2 c ketchup
1/4 c soy sauce
2 TBSP sherry (dry white wine or chicken broth)
1 tsp cayenne pepper
2 TBSP fresh ginger, grated
1 tsp sugar
1/4 tsp salt
2 bell peppers, seeded and sliced into 1" strips
2 TBSP vegetable oil
2 c green onion, chopped
2 cloves garlic, minced or 1/2 tsp garlic powder
6 oz snow pea pods, fresh or frozen
2 lb cooked shrimp, peeled and deveined
hot cooked rice to serve

Combine ketchup, soy sauce, sherry, red pepper, ginger, sugar, and salt in small bowl. Mix well and set aside. Heat oil in large skillet over medium-high heat and stir-fry bell pepper for 1 minute; add green onions, garlic, and snow peas and cook 1 min longer. Add shrimp and ketchup mixture. Stir and continue to cook until all is thoroughly heated. Serve over rice.

Mar 30, 2010 7:18 PM CST
Name: Patricia
Central TX 7b/8a

1 c coarsely ground bread crumbs
1/4 c toasted sliced almonds
1 tsp salt
3 TBSP butter or margarine, melted
2 skinless haddock, cod, or other fish fillets (6 oz each)
1/4 c flour
2/3 c mayonnaise

In a small bowl, combine crumbs, almonds, salt, and butter. Mix well. If necessary, add additional
butter, blending well, until crumb mixture begins to hold together. In a separate shallow bowl,
place flour and coat fish, shaking off excess. Place fillets in a lightly greased medium baking
pan. Spread mayonnaise evenly over top surface of fillets and sprinkle with crumb mixture, lightly pressing into each fillet. Carefully pour water around fillets to 1/8". Bake 20 min or until fish
flakes when tested with a fork.
2 servings

*Tip: Pour the thinnest possible layer of water around the fish so you don’t wash away or wet the topping. This helps to ensure that the fish cooks moist and tender.
Apr 1, 2010 2:10 PM CST
Name: Patricia
Central TX 7b/8a

1 TBSP olive oil
1 large onion, diced (2 1/2 cups)
1 large green bell pepper, seeded and diced (1 1/2 c)
4 stalks celery, chopped (1 1/2 c)
2 cloves garlic, minced or 1/2 tsp garlic powder
1 1/2 pounds shrimp, peeled and deveined
small can diced tomatoes and green chilies
16 oz can diced Roma tomatoes, drained
6 oz tomato paste
3/4 c chicken broth or bouillon
1/2 tsp cayenne pepper
salt and black pepper to taste
hot cooked rice, for serving

Saute onion, bell pepper, celery, and garlic over medium heat about 5 min until tender. Add shrimp, tomatoes and chilies, and diced tomatoes. Stir well and reduce heat to simmer. Mix tomato paste and broth and add to shrimp mixture. Add seasonings and taste and adjust to taste. Cook, stirring, until shrimp are done and sauce is thickened. Serve over rice.
4 to 6 servings
Apr 3, 2010 3:04 PM CST
Name: Patricia
Central TX 7b/8a
for sauce

3/4 c mayonnaise
4 tsp lemon juice
1 tsp lemon zest, grated
1 tsp basil
for fish
6 fillets (or fillets to total 1 1/2 lbs) of tilapia, cod, or mild-flavored fish of your choice
2/3 c Parmesan cheese, grated
2 c dry bread crumbs
1 tsp cayenne pepper (or less if you prefer)
2 eggs, beaten
3/4 c flour
1/2 tsp salt
1/4 tsp pepper
vegetable oil for frying

Whisk together sauce ingredients. Cover and chill.
In a small bowl or plastic storage bag, mix bread crumbs, Parmesan cheese and cayenne pepper. In another bowl or bag, mix flour, salt, and pepper. Beat eggs in a third bowl.
Fully coat each fillet by rolling in flour, then dipping in egg mixture, and then rolling in the Parmesan mixture. Deep fry in batches for 3 to4 min at 350 degrees. When golden brown, remove and drain on paper towels. Serve with sauce.
6 servings

Apr 3, 2010 4:54 PM CST
Name: Patricia
Central TX 7b/8a

2 1/2 TBSP paprika
3/4 tsp cayenne pepper
1 tsp dried thyme
1/2 tsp garlic powder
1 1/2 tsp salt
3 1/2 TBSP butter
3 TBSP lemon juice
4 salmon fillets (6 oz each)
11 oz can whole kernel corn, drained
1/3 c Italian parsley, finely chopped
1 lemon, cut into wedges
2 c hot cooked rice

Mix paprika, cayenne, thyme, garlic powder, and 1/2 teaspoon salt.
In a saucepan, over medium heat, melt 2 1/2 TBSP butter and add lemon juice.
Dip both sides of each fillet in butter and then in spice mixture.
Heat a large ovenproof skillet over medium-high heat. Cook the fillets 2 min on each side until blackened. Then bake in 400 degree oven for 8 min longer.
Stir corn, parsley, and the remaining salt and butter into hot cooked rice. Heat in microwave for 2 to 3 min. Stir again and serve with salmon fillets and lemon wedges.
May 4, 2010 11:43 AM CST
Name: Patricia
Central TX 7b/8a
Spicy Shrimp with Cocktail Sauce
for shrimp

12 oz beer
1/4 c cider vinegar
1 c water
1 TBSP Old Bay seasoning
1 lb shrimp in the shell
1 TBSP minced garlic
1 TBSP Creole seasoning

for cocktail sauce
1 c Mutha Sauce (or barbecue sauce of your choice)
1 TBSP prepared horseradish (adjust to suit your taste)
1 TBSP Worcestershire sauce
2 tsp lemon juice
1 tsp lime juice
1/2 tsp Tabasco sauce

Bring beer, vinegar, water, and Old Bay Seasoning to boil in deep, covered pan. Add shrimp. Cover again and cook for 2 min or until shrimp turn pink.
Drain shrimp in colander and cover with ice to stop the cooking. Place in bowl and toss with garlic and Creole seasoning.
Whisk ingredients for cocktail sauce together and serve with warm or chilled shrimp.

Source: adapted from recipe in Dinosaur Bar-B-Que
May 9, 2010 1:23 PM CST
Name: Patricia
Central TX 7b/8a
Baked Fish and Chips

1 TBSP vegetable oil
2 tsp salt, divided use
3/4 c milk
fine Italian flavored bread crumbs
2 tsp paprika, divided use
2 lbs haddock fillets, cut into 4 pieces
6 medium russet potatoes, cut lengthwise into eighths and patted dry
lemon wedges, for serving
tartar sauce, for serving

Preheat oven to 500 degrees. Grease large, shallow baking dish with vegetable oil.
In a bowl, stir 1 tsp salt into milk until dissolved. Combine bread crumbs and 1 tsp paprika in a shallow bowl.
Dip each piece of fish into milk, then roll in crumbs with your dry hand, and place in baking dish.
Add potatoes to baking dish. Spray everything generously with nonstick spray, Sprinkle 1 tsp salt and remaining paprika on the potatoes and bake for 10 min, turning fish gently after 5 min and stirring potatoes.
Serve hot with lemon wedges and tartar sauce, if you like.

May 9, 2010 4:23 PM CST
Name: Patricia
Central TX 7b/8a
Halibut Fillets with Roasted Tomato Vinaigrette
for vinaigrette

3 medium plum tomatoes
1 garlic clove, sliced
1 tsp Dijon mustard
1 1/2 tsp balsamic vinegar
2 tsp red wine vinegar
1/4 c olive oil
salt and pepper to taste

for fish
4 TBSP dry bread crumbs
4 halibut fillets, about 8 oz each and 3/4" to 1 " thick
1 TBSP butter
fresh parsley or thyme for garnish, if desired

for vinaigrette

Preheat oven to 500 degrees with rack at the top. Cut tomatoes in half lengthwise and place cut side down on a baking sheet. Roast until skins are blistered and blackening and flesh is soft, about 15 min.
Remove the pan from the oven and place the tomatoes on a plate to cool for 5 min. Lower oven temperature to 400 degrees.
Place tomatoes, blistered skins and all, in blender with garlic, mustard, and vinegars, and puree 1 min. Continuing to puree, gradually add olive oil until creamy and smooth, 2 to 3 min, Season to taste with salt and pepper and set aside.

for fish
Place the bread crumbs in shallow bowl. Season both sides of fillets with salt and pepper and lightly press each side into bread crumbs. Place a large ovenproof skillet over medium-high heat with the butter. When butter has melted, put the the fillets in the skillet, round side down, and saute 4 min. Turn them over with a metal spatula and put the skillet in the oven until the fillets are just cooked through, 4 to 6 min. Fish will flake easily when done.
Serve hot with tomato vinaigrette and sprinkle with parsley or thyme, if desired.

May 17, 2010 7:53 AM CST
Name: Patricia
Central TX 7b/8a
Crockpot Barbecued Shrimp

2 lb large shrimp, raw, shell-on
1/2 c butter, melted
1/4 c olive oil
1/4 c Worcestershire sauce
1 1/2 TBSP Tabasco sauce
1 tsp salt
1 tsp black pepper
1/2 c lemon juice
1 TBSP chopped fresh basil or 1 tsp dried basil

Rinse shrimp and put in 5 to 6 qt crockpot. Mix remaining ingredients, pour over shrimp, and stir.
Cover and cook on high about 2 hrs, stirring every 30 min. Shrimp are done when pink and easy to peel.
Serve with crusty bread to sop up juice.

You may use a cast iron Dutch oven or other heavy Dutch oven in a conventional oven set at 325 degrees. Cook time would be approximately 1 hr. Check shrimp after 30 min.
May 19, 2010 12:32 PM CST
Name: Patricia
Central TX 7b/8a
Broiled Halibut Fillets

1 1/2 to 2 lb halibut fillets
3 TBSP butter
3 cloves garlic, minced or 3/4 tsp garlic powder
2 TBSP lemon juice
1/2 tsp dried basil
1 tsp dried parsley
lemon slices for serving, if desired

Place halibut fillets skin side down on baking pan sprayed with cooking spray. Sprinkle with salt and pepper.
IHeat butter, garlic, lemon juice, basil, and parsley over low heat until butter is melted; then spoon over each fillet.
Broil fish until it flakes easily. Start checking after a just few minutes as it cook very quickly. Serve with lemon slices, if desired.
4 to 5 servings
Jul 1, 2010 4:05 PM CST
Name: Patricia
Central TX 7b/8a
Shrimp and Tilapia Enchiladas

2 c cooked rice
1 tsp olive oil
2 small tilapia fillets
1/2 tsp Old Bay Seasoning (or crab and shrimp boil)
1/2 tsp chili powder
2 cloves garlic, minced
1 cup shrimp, peeled and coarsely chopped
12 oz can evaporated milk
10 oz can green enchilada sauce
1 c Monterey Jack or pepper jack cheese, shredded
12 corn tortillas

Saute tilapia fillets in olive oil until opaque. Remove from pan and sprinkle spices over the fish. Add chopped garlic to the pan and saute until translucent. Add shrimp, cooking until pink and firm.
Flake tilapia in a medium bowl. Mix in cooked rice, garlic-shrimp mixture, and 1/2 c evaporated milk.
Combine remaining evaporated milk and enchilada sauce in small bowl. Pour 1/2 c sauce mixture in bottom of greased baking dish.
Wrap stack of tortillas in a paper towel and microwave for about 20 sec to soften them.
Roll 1/3 c rice mixture and 1 tsp shredded cheese in each tortilla. Place enchiladas, seam side down, in baking dish and pour remaining sauce mixture over them. Sprinkle remaining cheese over the top. Cover baking dish with foil.
Bake at 350 degrees for 30 min. Serve with salsa and sour cream.

Aug 13, 2010 3:27 PM CST
Name: Patricia
Central TX 7b/8a
Baked Fish au Gratin

6 fish fillets such as orange roughy, cod, haddock or flounder, 4 to 6 oz each
cooking spray
1/4 c mayonnaise
1/2 c plain yogurt
1 1/4 c sharp Cheddar cheese, shredded
1 tsp lemon pepper seasoning
1 c dry bread crumbs
6 servings

Put fillets in a 13 x 9" baking pan that has been sprayed with cooking spray.
Mix mayonnaise, yogurt, cheese, and seasoning well and spoon over fillets.
Spray breadcrumbs lightly with cooking spray, toss to blend, and sprinkle over cheese topping. Bake uncovered at 350 degrees for 9 to 11 min or until fish is flaky and topping browned.

Source: adapted from recipe by Borden
Aug 15, 2010 5:15 PM CST
Name: Franklin Troiso
Rutland MA
Zone 6b
If you arrived here from the database, please scroll down to find the recipe that you want.

10 easy salmon recipes

Roasted Curry Salmon with Tomatoes

place 1 pint grape tomatoes on a baking sheet, drizzle with olive oil and season with salt and pepper. nestle a 1 1/2 pound piece skinless salmon fillet among the tomatoes. season with salt, pepper and 2 tbs curry powder. roast at 400 deg f until opaque, 15 to 18 minutes. serve over rice, sprinkle with basil

horseradish-crusted salmon

place 4 - 6 ounce pieces skinless salmon fillet on a baking sheet. season with salt and pepper. sprinkle with a mixture of 1/4 cup fresh bread crumbs and 1 tbs each prepared horseradish, olive oil, and chopped parsley, pressing gently to help it adhere. roast at 400 deg f until opaque, 12 to 15 minutes. serve with salad

salmon with sweet chili glaze

place 4 - 6 ounce pieces skinless salmon fillet on a baking sheet. drizzle with olive oil and season with salt and pepper. rub the salmon with 1 tbs brown sugar and 1 1/2 tsp ground ancho chili pepper. roast at 400 deg f until opaque, 12 to 15 minutes. serve with sauteed summer squash and scallions.

salmon, black bean and corn tostadas

season 4 - 6 ounce pieces skinless salmon fillet with salt and pepper. cook in olive oil in a skillet over medium heat until opaque, 5 to 6 minutes per side, flake. dividing evenly, top 4 tostada shells with the salmon and 1 cup each black beans and corn. serve with shredded lettuce, green salsa and lime wedges.

salmon kebabs with cilantro sauce

cut 1 1/2 pounds skinless salmon fillet into pieces. thread onto skewers, season with salt and pepper. grills over medium high heat, turning until opaque, 4 to 6 minutes. mix 1/4 cup olive oil, 1/4 cup chopped cilantro, 2 tbs chopped toasted pine nuts and 2 tbs grated lemon zest. serve with the salmon and bread.

salmon with dill sauce

season 4 - 6 ounce pieces skinless salmon fillet with salt and pepper. cook in olive oil in a skillet over medium heat until opaque, 5 to 6 minutes per side. mix 1/2 cup sour cream and 2 tbs each lemon juice, chopped capers and chopped dill, season with salt and pepper. serve with the salmon and cooked green beans

grilled salmon with grapefruit

season 4 - 6 ounce pieces skinless salmon fillet with salt and pepper. grill over medium heat until opaque, 5 to 6 minutes per side, flake. toss 4 cups mixed greens,
1 segmented grapefruit, 1 diced avocado and 1/4 sliced red onion with olive oil and vinegar. season with salt and pepper. top with salmon

Dijon salmon cakes with couscous

in a food processor chop 1 pound skinless salmon fillet with 2 scallions, salt and pepper. mix in 1/4 cup panko bread crumbs and 2 tbs Dijon mustard. form into 8 patties. cook in olive oil in a nonstick skillet over medium heat until opaque, 2 minutes per side. serve over couscous with mint and olives.

salmon and soba salad

season 4 - 6 ounce pieces skinless salmon fillet with salt and pepper. cook in canola oil in a skillet over medium heat until opaque, 5 to 6 minutes per side, flake. cook 8 ounces soba noodles, rinse. toss with 1 sliced red bell pepper, 4 sliced scallions and 1/4 cup store bought ginger vinaigrette. top with the salmon

open-face salmon BLT's

season 4 - 2 ounce pieces skinless salmon fillet with salt and pepper. cook in olive oil in a skillet over medium high heat until opaque, 2 to 3 minutes per side. spread 4 slices toasted country bread with mayonnaise. top with Boston lettuce, sliced tomato, the salmon and cooked bacon.

Beautiful Souls like Frank leave lasting memories in the hearts of those he touched .
Dec 6, 2010 8:49 PM CST
Name: Patricia
Central TX 7b/8a
Lemon Pepper Shrimp

8 oz linguine or other thin pasta
1 TBSP olive oil
6 garlic cloves, minced
1/2 c chicken broth
1/4 c white wine or chicken broth
juice of 1 lemon
1/2 tsp lemon zest
salt to taste
2 tsp pepper
1 lb shrimp, peeled and deveined
1/4 c butter
3 TBSP parsley, chopped
1 TBSP basil, chopped

Cook pasta according to package directions. Drain and set aside.
Saute garlic in oil in a large sauce pan over medium heat for 30 sec.
Add chicken broth, white wine, lemon juice, lemon zest, salt, and pepper.
Reduce heat and simmer until the liquid has reduced by half.
Add shrimp, butter, parsley and basil and cook for about 2 min until shrimp are opaque.
Stir in pasta and continue cooking for 2 min.

Dec 7, 2010 4:35 AM CST
Name: Franklin Troiso
Rutland MA
Zone 6b
that sounds yummy. thanks

on new years eve it is a tradition in our family that at midnight, after the bell rang we would serve pasta with oil and garlic which is similar to your pasta recipe.
Beautiful Souls like Frank leave lasting memories in the hearts of those he touched .
Dec 7, 2010 7:48 AM CST
Name: Doris Klene
Horse,cattle owners click klenepipe
I read your recipes and they all sound except for 1 thing, noodles,I must be allergic because I have never been able to eat them, if I do for the next couple of hours stomach is very upset, so most of the time I substitute rice, but it doesn't always work, so I leave it out.

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