Grilled Bourbon Salmon in Orange Juice #SeafoodRecipesWorldwide

Grilled Bourbon Salmon in Orange Juice #SeafoodRecipesWorldwide


The distinct flavor from the marinade of bourbon, orange juice, brown sugar and soy sauce, this recipe is easy make with its sweetness and mellow flavor.


Ingredients:

1/4 cup bourbon
1/4 cup fresh orange juice
1/4 cup low-sodium soy sauce
1/4 cup packed brown sugar
1/4 cup chopped green onions
3 tablespoons chopped fresh chives
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray

Procedures:

1.) Combine first 8 ingredients in a large zip-top plastic bag, and add salmon to bag. Seal and marinate in refrigerator 1 1/2 hours, turning bag occasionally.

2.) Prepare grill or broiler.

3.) Remove salmon from bag, reserving marinade. Place salmon on a grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.

Tilapia Fillets with Salsa #SeafoodRecipesWorldwide

This is very versatile fish for this recipe. You can grill or poach the fish fillets and prepare salsa (mango, pineapple, oranges according to your taste. You can use Tilapia fillets or the whole cleaned fish.

Ingredients:

1 lb skinless tilapia fillets
2 cups olive oil
Salt
1 habanero chile
4 tangerines or 2 oranges or pineapple or mango
2 T. finely chopped cilantro or parsley
2 T. finely chopped mint
1/2 cucumber
1 chopped orange bell pepper
1/4 finely chopped sweet onion or 3 chopped green onions
1 finely chopped garlic clove
1 t. white wine or cider vinegar

Procedures:

1.) Rinse and then pat dry the tilapia fillets, then sprinkle them with salt and set aside.

2.) Heat the olive oil in a heavy pot that can fit the tilapia fillets over medium-high heat until a drop of water tossed into it boils away rapidly. If you have a kitchen thermometer you are looking for somewhere around 220 degrees.

3.) When the oil is hot, turn off the heat and slip the tilapia into the oil. Cover the pot and set aside.

4.) Make the salsa. Using rubber gloves if you want, remove the seeds and the pith from the habanero chile and chop it finely. If you want a milder salsa, use only half the habanero.

5.) Remove the skin and seeds from the cucumber and chop it into bite-sized pieces, about 1/2 to 1/4 inch.

6.) Peel the tangerines or oranges and remove any white pith you see. If you are using oranges, cut the segments in half.

7.) Slice the top and bottom off an orange, then slice the peel off, getting all the pith. You want to see the actual segments of the orange -- don't worry, you are supposed to be cutting into the fruit. Once this is done, hold the orange in your hand and carefully cut out each segment with a paring knife. You then have pretty segments with no skin or pith.

8.) Regardless of whether you design the citrus or not, mix the vinegar, citrus, cucumber, habanero, orange pepper, herbs, garlic and onion into a large bowl.

9.) Check the tilapia after 30 minutes. It should be done. Carefully lift out the fillets with a spatula and set them on a plate. Check to see if they're done by touching the thickest part of one with a fork: The meat should flake away easily.

10.) Add a little of the poaching oil to the salsa and serve the salsa alongside the tilapia. This dish goes well with simple white rice, tortillas or crusty bread.

Spicy Seafood Curry #SeafoodRecipesWorldwide

Spicy Seafood Curry #SeafoodRecipesWorldwide


Cooking curry meal should be delicately cook until the end. This is a seafood recipe wherein you can use any fresh seafood catch. For spiciness, adjust the quantity of chiles according to your taste.

Ingredients:

• 1 pound shrimps, crabs, fish
• 1 tablespoon coriander seeds
• 1 tablespoon black peppercorns
• 6 cloves
• 8 cardamom pods
• 1 tablespoon turmeric
• 1 teaspoon cumin
• 1 tablespoon vegetable oil or clarified butter
• 2 medium onion, 1 chopped fine and 1 sliced
• 2 garlic cloves, minced
• 2-3 small fresh chiles, such as serrano or Thai, or any chile will do, chopped
• 2 tablespoons fresh ginger, minced
• 1 14-ounce can of coconut milk
• 1/4 cup grated coconut (fresh, if possible)
• 1 heaping tablespoon tamarind paste
• Salt
• 1/2 cup chopped cilantro

Procedures:

1. Make the curry mix by toasting the coriander, peppercorns, cloves and cardamom pods in a dry skillet until they are fragrant and the coriander just starts popping. Take off the heat and let cool a minute or two and then grind fine in a mortar or spice grinder. Mix well with the turmeric, and cumin.

2. Saute the chopped onion and the chiles in the same pan with the oil or butter until soft. Do not brown. Add the garlic and ginger and cook for another 2 minutes, stirring occasionally.

3. Take the onion mixture off the heat and put it into a blender. Add the curry spice mix to it, then about 1/4 cup of water. Blend into a puree.

4. Pour the coconut milk into a pot and heat it over medium-high heat until it simmers. Add the sliced onion and grated coconut and let this cook for 3-4 minutes at an active simmer.

5. Add the curry from the blender and mix well, then add the tamarind paste and mix again. Taste for salt and add some if needed
.
6. Mix in the crab and cook until just heated, maybe 2-3 minutes. Stir in the cilantro and serve over rice.

7. Serves 4 persons.

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Milkfish Loaf with Creamy Gravy #SeafoodRecipesWorldwide

Milkfish Loaf with Creamy Gravy #SeafoodRecipesWorldwide

Ingredients:

1 large milkfish, scaled and gutted
2 cloves garlic, minced
1 medium onion, minced
2 tablespoons butter, plus more for greasing pan
2 cups fresh breadcrumbs
2 eggs, beaten lightly
1/4 teaspoon dried thyme
1 cup condensed
cream of mushroom soup
1/4 teaspoon ground black pepper

For the gravy
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1/4 cup cream
1 teaspoon Dijon mustard
nutmeg, salt, and pepper, to taste

Procedures:

1 Preheat oven to 350°F.

2 Boil milkfish in salted water until cooked, about 10 to 15 minutes; let cool. Remove skin and bones; shred flesh into flakes to make a total of 2 cups.

3 In a small frying pan, sauté garlic and onions in butter let cool.

4 In a large bowl, mix flaked milkfish, garlic, onions, and the rest of the ingredients. Pour mixture into a greased 4x8-inch loaf pan and bake for 20 to 25 minutes or until set. Let cool.

5 While baking, make the gravy: In a saucepan, melt butter. Add flour and cook for 30 seconds or until light brown. Add chicken stock gradually while whisking continuously to avoid lumps from forming. Let mixture simmer for 5 minutes.

6 Add cream and mustard and mix well. Season to taste with nutmeg, salt, and pepper.

7 Slice cooled fish loaf and serve with gravy.

8 Makes 8 servings

Boneless Fried Tilapia Tempura #SeafoodRecipesWorldwide

Tilapia is a versatile fish, which is why you need to use deboning technique before you fry the fish. You can also use other techniques as long as you know how. You will need a very sharp knife and some practice to get this right. Just take your time at first. Also, you can use other kinds of fish for making tempura. You can instantly freeze for later use.

Ingredients:

4-6 tilapia fillets
Salt
Vegetable oil for cooking
3/4 cup rice flour or all-purpose flour
1/4 corn starch
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup ice cold sparkling water
1 egg yolk
Sauce for dipping

Procedures:

1. Get your cooking oil up to 360-370 degrees. While the oil is heating, cut the shad fillets into serving pieces and salt lightly. Mix all the dry ingredients for the tempura batter. Turn your oven to the “warm” setting, and place a cookie sheet inside. Place a wire rack on top of the cookie sheet.

2.When the oil it hot, mix the egg yolk and the sparkling water into the dry tempura batter ingredients and stir only until just combined; it’s OK to have a few lumps. Dip some of the tilapia into the batter, making sure the batter gets into the slits you cut into the fish using the honegiri technique or other techniques. Fry the fish until golden brown, about 3-4 minutes. Make sure the fish does not stick to the bottom of the pot, and use a chopstick to dislodge any pieces that do stick.

3. When each batch is done, transfer it to the wire rack in the oven. When all the fish is done, serve at once with ponzu sauce, soy sauce or any other dipping sauce.

4. Serves 4

Seared Steelhead Salmon #SeafoodRecipesWorldwide

Photo Source:Seared Steelhead Salmon by rwolff2012, on Flickr

Seared Steelhead Salmon

Ingredients:

4 fillets of salmon, steelhead or trout
Kosher salt
2 tablespoons canola or grapeseed oil
1 cup black beluga lentils
1 pint chicken or pheasant broth
1 pint water
1 sprig sage
1 minced shallot
1 minced Fresno or red jalapeno chile
1/2 cup minced cremini or button mushrooms
1/4 cup minced hard salami
2 tablespoons olive oil
1/2 cup minced parsley
2 tablespoons salmon or steelhead caviar
Juice of a lemon

Procedures:

1.) Rinse the salmon and pat dry. Sprinkle with salt on both sides and set aside.

2.) Bring the water and chicken broth to a simmer and add the sage sprig. Taste for salt and add it needed. Pour in the lentils and let simmer until just done. You want them al dente. Drain into a colander, remove the sage and set aside.

3.) Meanwhile, heat the 2 tablespoons olive oil in a pan over medium-high heat. When it’s hot, add the shallot, salami, mushrooms and chili and saute until it begins to brown. Turn off the heat and add all but 2 tablespoons of the lentils and parsley. Mix well and set aside.

4.) Get another pan hot and add the grape-seed oil; you can use canola oil if you can’t find grape-seed. Get the oil good and hot. Pat the fish fillets dry again and place flesh side down on the pan. You may need to do this in batches.

5.) Turn the heat down to medium-high and sear for 3-5 minutes, depending on how thick the fillet is. Turn carefully and sear on the other side for 3-4 minutes.

6.) After you turn the fish, add in 1 tablespoon of salmon caviar to the lentils and give it some lemon juice. mix gently to combine.

7.) To assemble, lay out some of the lentil mixture and top with the steelhead. Mix the remaining salmon caviar and beluga lentils and top the fish with it. Give the fish a little hit of lemon juice and serve at once.

8.) Serves 4

Salmon Tartare #SeafoodRecipesWorldwide

Salmon Tartare

Ingredients:

1 pound salmon fillet, with skin if possible
1 shallot, minced, about 1/4 cup
1 to 2 tablespoons roasted pumpkin seed oil
Zest of 1 lemon
1 tablespoon fresh chopped dill
1 teaspoon prepared horseradish
2 teaspoons dill pollen (optional)
Salt and black pepper
1 tablespoon lemon juice
2 ounces salmon caviar

Procedures:

1.) Slice the skin off the salmon with a fillet knife and gently scrape off any meat sticking to it. Pat the salmon skin dry with paper towels and lay flat, cut side down, on a non-stick skillet. Turn the heat to medium and place another flat, heavy surface on top of the skin. I use another pot. Let this cook for 5 to 8 minutes. Listen for it sizzling under the weight, and do not check the skin for at least 3 minutes — this prevents it from curling up. Once the cut side looks crispy, turn the salmon skin, salt the side you just cooked, and repeat the process with the other side of the skin.

2.) When the salmon skin is crispy, take it out of the pan and let it cool for a minute or two. Use a sharp chef’s knife to cut it into cracker pieces. Let it cool completely.

3.) Meanwhile, make the tartare by finely chopping the salmon into small dice. Do not put it into a food processor and do not shop it into mush. Put the chopped salmon into a bowl and mix in the shallot, pumpkinseed oil, lemon zest, dill, dill pollen if using, and horseradish. Salt and pepper it to taste and set it in the fridge to chill for up to a few hours.

4.) When you are ready to serve, mix the lemon juice into the tartare and scoop little piles of it on each salmon skin cracker. Top with a dollop of salmon caviar and serve. Have some table water crackers around to serve after the salmon skin crackers are eaten up.

5.) Serves 6 to 8 as an appetizer.

Fish in Green Curry #SeafoodRecipesWorldwide

Fish in Green Curry #SeafoodRecipesWorldwide

A Thai-style green curry with fish. Better served with steamed rice.

Ingredients:

2 tablespoons peanut oil, lard or vegetable oil
1 inch piece of fresh ginger, peeled and minced
2 tablespoons minced fresh lemongrass (optional)
1 tablespoon minced galangal root (optional)
1 cup sliced onion
3-4 tablespoons green curry paste
1 red bell pepper, cut into large dice
12-ounce can of coconut milk
1 pound skinless fish, cut into chunks
1/4 cup fresh basil or cilantro, roughly chopped or torn
Fish sauce, sugar and Tabasco jalapeno hot sauce to taste

Procedures:

1.) In a wok or a large saute pan, heat the peanut oil over high heat until it shimmers, then add the ginger, lemongrass, galangal and onion. Stir-fry for 1 minute. Mix in the curry paste, turn the heat down to medium-high and cook, stirring often, for about 5 minutes.

2.) Add the coconut milk and red pepper and bring to a gentle simmer. Add fish sauce, Tabasco and sugar to taste. Simmer for 5 minutes. Mix in the fish and simmer another 5 minutes. Right before serving, add the fresh herbs. Serve hot with rice.

3.) Serves 4 - 6