Below are 3 great seafood recipes for any meal, anywhere, just with the proper materials and cooking.
Broiled Flounder
Ingredients
4 double filets of flounder
2 eggs, separated
1 pinch salt, pepper, dry mustard
1 cup peanut oil
4 tablespoon pickle relish
1 tablespoon parsley, chopped
1 tablespoon lemon juice
1 dash tobasco
Preparation
1) Place the egg yolks in a blender, food processor or deep bowl.
2) Blend in the salt, pepper and mustard. If blending by hand, use a small whisk.
3) If using the machine, pour the oil through the funnel in a thin, steady stream with the machine running. If mixing by hand, add oil a few drops at a time, beating well in between each addition.
4) When half the oil has been added, the rest may be added in a thin steady stream while beating constantly with a small whisk.
5) Mix in the relish, parsley, lemon juice and tobasco. Beat the egg whites until stiff but not dry and fold into the mayonnaise created through step 4.
6) Broil the fish about 2 inches from the heat source for about 6-10 minutes, depending on the thickness of the filets.
7) Spread the sauce over each filet and broil for 3-5 minutes longer,or until the sauce puffs and browns lightly.
Cajun Catfish With Spicy Strawberry Sauce
Ingredients
2 lb catfish fillets
1 salt
1 black pepper
2 oz hot pepper sauce
1 1/2 cup strawberry preserves1/2 cup red wine vinegar
1 tablespoon soy sauce
1/4 cup seafood cocktail sauce
1 each clove garlic, minced
2 teaspoon horseradish
3/4 cup cornmeal
3/4 cup flour
1/2 cup safflour oil
1 fresh strawberries,
1 parsley sprigs, optional
* Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar.
Preparation
Place fillets in large shallow dish. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour. In small saucepan,combine preserves, vinegar, soy sauce, cocktail sauce, garlic and horse radish; simmer sauce over low heat stirring occasionally, while preparing catfish. Blend cornmeal and flour in shallow bowl. Drain cat fish and dredge in cornmeal mixture, coating on all sides. Heat oil in heavy skillet over medium-high heat; when hot, add catfish and saute' until browned on both sides. Drain well on paper towels; keep warm. Spoon 1/4cup sauce on each plate; top with catfish fillets. Garnish with sliced strawberries and parsley, if desired.
Pot-Roasted Salmon With Olives & Preserved Le
Ingredients
4 salmon cutlets
1 olive oil
1 salt and pepper
4 carrots
6 oz green beans
4 oz pitted black olives
1 preserved lemon
6 oz fish stock
1 tablespoon chopped parsley
Preserved lemons are salted lemons - cut a vertical cross in each lemon and stuff with sea salt - preserve in lemon juice for a few weeks in an air-tight jar. If you don't have them use ordinary
lemons. The advantage of the preserved ones is their mildness and tenderness, so you can eat them. The unpreserved ones tend to be too bitter. If you don't have fish stock use 3 oz each white wine and water.
Preparation
Brown the fish in olive oil using the casserole you will usefor the roasting. Season with salt and pepper and set aside. Peel andtrim the carrots and cut lengthways into thin strips. Top and tailthe beans and roughly chop the black olives. In the same pan lightlycolour the vegetables in hot oil. Add the black olives and preservedlemon, cut into eight segments, and toss in the oil.Pour over the stock, bring to the boil, lower the heat, lay the fishon top and cover with the lid, and tinfoil if using. Cook over amoderate heat for eight minutes, basting the fish twice during theprocess. Remove the fish and keep warm. Continue cooking andvegetables with the lid off until tender. Serve with the fish on topand sprinkling of parsley.
