OYSTERS CREOLE
1 pint oysters
3 Tbsp.
chopped onions
2 Tbsp. butter
3 Tbsp. all-purpose flour
1 cup tomato juice
2 Tbsp. chopped parsley
1/4 tsp. Tabasco hot pepper sauce
3/4 tsp. salt
Buttered toast
Drain oysters. Cook onions in butter until tender. Blend in flour, add tomato juice and cook until thick, stirring constantly. Add oysters, seasonings and simmer for about 5 minutes, or until edges begin to curl. Serve on toast.
Serves 6
FRIED OYSTERS
1 quart select oysters
2 eggs, beaten
2 Tbsp. milk
1 tsp. salt
Dash pepper to taste
1 cup bread crumbs, cracker crumbs or cornmeal.
Drain oysters and chop. Combine dry ingredients. combine beaten eggs, milk and butter. Pour dry ingredients and stir until smooth. Dip oysters in egg mixture and roll in crumbs.
PAN FRIED:
Place oysters in a heavy cast iron skillet which contains about 1/8" of shortening, hot but not smoking. Fry at moderate heat. When oyster are brown on one side, carefully turn and brown the other side. cooking time is approximately 5 minutes. Drain on paper towels.
Serves 6
DEEP FAT FRIED:
Fry in a basket in deep fat at 375* for 2 to 3 minutes or until golden brown. Drain on paper towel.
Serves 6
OYSTER FRITTERS
1 pint oysters, drained and chopped
2 cups all-purpose flour
1 Tbsp. baking powder
1-1/2 tsp. salt
2 eggs, beaten
1 cup milk
1 Tbsp. butter, melted
Shortening or Peanut oil for frying
Combine dry ingredients. Combine beaten eggs, milk and butter. Pour into dry ingredients ans stir until smooth. Add oysters. Drop batter by teaspoonful into hot shortening or oil heated to 350* and fry for about 3 minutes or until golden brown. Drain on paper towels.
Yield 6 servings
OYSTER STUFFING
1 pint oysters
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup butter , melted
4 cups Pepperidge Farms Herbed Stuffing mix
1 Tbsp. chopped parsley
1 tsp. salt
Dash poultry seasoning
Dash pepper
Drain oysters, saving liquor. Remove any shell and chop oysters. Cook celery and onion in butter until tender. Combine cooked vegetables, stuffing mix, parsley, poultry seasoning, pepper and oysters. Mix thoroughly. If stuffing seems to dry add little oyster liquor.
Yields enough for a 4 pound bird.
SALMON CHOPS
1 cup flaked salmon
1 cup dry bread crumbs, divided
1/4 tsp. prepared mustard
1 Tbsp. freshly squeezed lemon juice
1-1/2 cups thick white sauce
1 egg, beaten
Hot shortening
Mix salmon, 1/2 cup bread crumbs, mustard, lemon juice and white sauce. Place in the refrigerator to cool and set. Shape like chops. Coat with the beaten egg and remaining crumbs and fry in hot shortening until crisp and brown.
Yield 6 servings
SALMON CROQUETTES FOR TWO
1 (7-3/4-oz.) can salmon
1/4 tsp. seasoned salt
1/4 tsp. salt
1 tsp. freshly squeezed lemon juice
1 egg, beaten
1 Tbsp. butter, melted
Few drops Worcestershire sauce
1 cup cornflake crumbs
4 Tbsp. butter, melted
The day before serving, drain and remove bones from salmon, break into small pieces with a fork. Add salts, lemon juice, beaten egg, 1 Tbsp. melted butter and the Worcestershire sauce, mix thoroughly. Shape into 4 patties, wrap in plastic wrap and place in refrigerator overnight. The next day roll patties in cornflake crumbs and sauté in melted butter until brown on both sides.
Yield 2 servings
Hey everyone - try this Oyster stuffing, it’s easy and very good
3 cans Oysters - don’t drain ( don’t laugh that’s all we can get here!!)
3 sleeves of saltine crackers
1 stick melted butter
milk
Place crushed crakers (don’t crush to fine) into medium size casserole dish.
In medium size pan melt butter, add oysters and the juice in can and let cook for 5-10 minutes. pour over crackers. Add milk until soupy. Let sit for 15-30 mins. Add more milk if it has been absorbed by crackers. You want this soupy or really runny.
Bake at 350 for 45 minutes. Gently shake dish - if stuffing jiggles a lot let it cook a little more.
Good stuff!!!
Pam
Southern Belle,
I just love new ideas for seafood as it has always been one of my favorite things to eat!
This is truely a seafod diet lovers dream,everything you SEA you can EAT!(tee-hee)
Dumm I know,oh well!
Thanks,
karen
Thanks Karen, glad that you like the recipes I have tried just about every one that i have posted having lived on the gulf coast of Florida for many years and I did a lot of deep sea fishing.
I will be posting more recipes later on.
Thanks again.
Have a wonderful evening!!!
Belle
Crab and Scallop Seviche Cocktails
If bay scallops aren’t available, cut sea scallops into quarters.
1/2 cup finely chopped Vidalia or other sweet onion
3/4 cup fresh lime juice (about 6 limes)
1/2 lb. bay scallops
1-1/2 cups Clamato juice
1 cup chopped seeded tomato
3 Tbsp. minced jalapeño
2 Tbsp. chopped fresh cilantro
1 cup chopped, peeled avocado (about 1 medium)
1/2 lb. lump crabmeat, drained ans shells pieces removed
6 cilantro sprigs
6 lime wedges
6 oz. baked tortilla chips
Combine first 3 ingredients in a medium bowl. Cover and chill 2 hours.
Place the Calmato juice in a small saucepan and bring to a boil, and cook until reduced to 1/2 cup (about 12 minutes). Chill reduced juice.
Add Clamato juice, tomato, jalapeño and cilantro to scallop mixture. Fold in avocado and crabmeat. Garnish with cilantro sprigs and lime wedges. Serve with chips.
Yield 6 servings
Belle,
I"ve lived in Florida too.From St. Petersburg to Ft. Lauderdale to Vero Bch,And the second time in Palm city(Stuart).I love living in Florida.My daughter was borm there and is back there now in Port St. Lucia.A total of almost 20yrs.Done lots of Deep Sea Fishing there,WONDERFULL!I would like to post some recipies but I never measure anything.I'll have to fugure out how much of what I use in my recipies and get some in here.
Take Care For Now,
Kupcake (Karen)
Grilled Shrimp Skewers with summer Fruit Salsa
I Know this a summer dish. I substitute dried or frozen fruit for the fresh fruit, in the months there isn’t fresh fruit available.
Salsa:
1/2 cup ripe plum, chopped
1/2 cup diced apricots
1/2 cup nectarine
2 Tbsp. thinly sliced fresh mint
2 Tbsp. diced red onion
1 Tbsp. minced seeded Serrano chili
1 tsp. lime zest
3 Tbsp. fresh lime juice
1 Tbsp. honey
1/4 tsp. salt
1/8 tsp. ground cayenne pepper
12 sweet cherries, pitted and halved
1 green onion, finely chopped
Shrimp:
2 Tbsp. butter, melted
2 tsp. fresh lemon juice
1/4 tsp. salt
1 clove garlic, crushed
24 jumbo shrimp, peeled and deveined (about 2 lbs.)
Cooking Spray
6 lime wedges
Mint sprigs
TO PREPARE SALSA: Combine the first 13 ingredients in a medium bowl, stir well. Cover and chill 1 hour.
Prepare the grill
TO PREPARE SHRIMP: Place butter, 2 tsp. juice, 1/4 tsp. salt, garlic and shrimp in a large bowl, toss to coat.
Thread 4 shrimp onto each of 6 (12") skewers. Place kebabs on a grill coated with cooking spray grill. Grill 3 minutes on each side or until shrimp are done. Serve with fruit salsa and lime wedges. Garnish with mint sprigs.
Yields 6 servings
New Orleans Shrimp and Grits
Creamy Grits:
2 cups milk
1-1/2 cups water
2 cloves garlic, crushed
1/4 tsp. salt
3/4 cup grits
Shrimp:
1 Tbsp. oil
1 red pepper, chopped
1 cubanelle or green frying pepper, chopped
1 small onion, chopped
1 tsp. clove garlic, crushed
1 lb. peeled large shrimp
3/4 tsp. each Old Bay seasoning and Cajun seasoning
4 plum tomatoes, or grape tomatoes, coarsely chopped
1/2 cup shredded White Cheddar cheese or Pepper Jack
GRITS: Bring milk, water, garlic ans salt to a boil in a medium saucepan. Whisk in grits, coverand reduce heat to simmer and cook, stirring occasionally, 20 minutes or until smooth and thickened.
SHRIMP: Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Sauté red and green peppers, onion and garlic 5 minutes. Add shrimp and seasonings, cook 2 minutes. Add tomatoes, cook until shrimp are just cooked through, about 1 minute.
Remove grits from heat, stir in cheese. Serve shrimp and vegetables over grits.
Serves 4
Asian Black Cod
~ 1 cup chicken broth
~ 2 Tbsp. hoisin sauce
~ 1 Tsp. rice vinegar
~ 2 tsp. vegetable oil
~ 4 (5 oz. black cod or halibut fillets, (about 1" thick.)
~ 8 oz. shiitake mushrooms, stems removed, caps cut in 1/2" strips
~ 1 medium red pepper cut in 1/2" strips
~ 1 Tbsp. minced fresh ginger
~ 1/2 tsp. minced jalapeño or Serrano chili
~ 1/2 cup sliced scallions
Preheat the oven to 400*F.
Baking sheet lined with non-stick foil.
Mix broth, hoisin sauce and vinegar. Heat oil in a large nonstick skillet over medium-high heat. Cook fillets in skillet, skin side up, 3 minutes or until just browned. Place fillets skin side down on prepared baking sheet. Bake 10 to 12 minutes until fillets are cooked through.
Meanwhile, sauté in same skillet the mushrooms, red pepper strips, ginger and chili. Stir in scallions and the broth mixture, cook 30 seconds.
With a slotted spoon, evenly spoon vegetables onto each serving plate and top with a fillet. Spoon broth over fillets.
Serves 4
Tuna Teriyaki
I got this recipe off the INTERNET and have changed it a bit, I omitted the salt as the teriyaki sauce is really very salty.
1/2 cup teriyaki sauce
1-1/2 lb. sashimi grade tuna steaks
2 Tbsp. sesame oil
1 lemon
1 Tbsp. sesame seeds
Ground black pepper to taste
1 carrot, grated
~ Pour the teriyaki sauce into a shallow dish and place tuna steaks in the sauce to marinade. Cover, and allow to marinade for about 45 minutes at room temperature. The steaks will cook more evenly if they are not cold.
~ Heat the oil in a large skillet over very high heat. Place tuna steaks in the hot oil and sear on both sides. Please make sure to only sear the tuna (about 1/8" to 1/4") for the tuna to be done, It should be pink on the inside.
~ squeeze juice of one lemon over the tuna and sprinkle with sesame seeds. When bottom of the tuna is light brown flip the steaks over, and cook until lightly browned on the other side. Season with black pepper.
~ Meanwhile in a small saucepan heat the teriyaki sauce.
~ Place the tuna steaks on serving plates and pour the teriyaki over the steaks. Garnish with the grated carrots.
Serves 4
Thai Fish Cakes
Sweet & Sour Sauce:
~ 4 Tbsp. lime juice
~ 1 Tbsp. each light soy sauce and sugar
~ 1/4 tsp. red pepper flakes
Fish Cakes:
~ 1/2 medium red bell pepper
~ 1/3 cup packed fresh cilantro
~ 1 clove garlic
~ 1 slice (1/2" thick) fresh ginger
~ 2 tsp. red curry paste
~ 1 tsp. each lime zest and sugar
~ 1-1/2 lb. skinned salmon, halibut, tilapia or flounder fillets, cut in chunks
~ 1 Tbsp. vegetable oil
Sauce: Stir all ingredients together in a small bowl until well blended.
Fish Cakes: Pulse all ingredients except fish and oil in food processor until just blended. Add fish, pulse until fish is just blended.
Shape level 1/4 cupfuls fish mixture into twelve 3" patties. Refrigerate for 4 hours loosely covered.
Heat oil in large nonstick skillet over medium-high heat. Cook fish cakes in two batches, 1 minute on each side or until just cooked through. Drain on paper towels. Drizzle fish cakes with Sweet and sour sauce.
Serves 4
Tuscan Bass With Squash and Beans
1 Tbsp. olive oil
1 cup sliced onion
12 oz. zucchini and/or yellow squash
2 cloves garlic, crushed
1 can (19-oz.) cannellini beans rinsed and drained
1 (8-oz.) can tomato sauce
1/2 cup water
1-1/2 tsp. chopped fresh rosemary
1/4 tsp. black pepper
4 (6-oz.) stripped sea black bass, black cod or mahi-mahi fillets (about 3/4" thick)
Heat 1-1/2 tsp. oil in a large nonstick skillet. Add onion, sauté 3 minutes. Add squash sauté 2 minutes. Add garlic, sauté 1 minute until fragrant.
Add beans, tomato sauce, water, rosemary and pepper, stir and bring to a boil. Reduce heat, place fish on to. Cover ans simmer 7 to 8 minutes until fish is just cooked through.
On plates, top bean mixture with fish, drizzle with remaining 1-1/2 olive oil.
Serves 4
Greek Lemon & Oregano Mahi-Mahi
1/4 cup lemon juice
1-1/2 Tbsp. olive oil
1/2 tsp. dries oregano, crushes
1/4 tsp. each salt and pepper
4 (6-oz. mahi-mahi or halibut fillets (about 1" thick)
4 1/4" thick slices red onion
Nonstick cooking spray
Garnish: grilled lemon wedges or slices, Kalamata olives, fresh oregano
Hear outdoor grill or stove top grill pan.
Mix lemon juice, olive oil, oregano, salt and pepper in a pie plate. Remove and reserve 1 Tbsp. Add fish to pie plate and turn to coat. Marinade 10 minutes.
Coat onion slices with cooking spray. Grill 5 minutes or until lightly charred and tender, turning once. Remove.
Grill fish 8 to 10 minutes, turning once until just cooked through. Remove to serving platter and drizzle with reserved lemon juice mixture. Scatter onions on top.
Serves 4