Seafood Recipes

Learn how to cook salmon, shrimp and fish recipes


Are you looking for Seafood Recipes for SALMON, fish, lobster or SHRIMP? All are naturally light in calories making them health friendly. A good source of Omega-3 fats to help your cholesterol numbers and is a natural built-in anti-oxidants, excellent source of vitamin A, vitamin D and a high source of iodine.

I find seafood recipes the easiest to prepare. Usually cooking very quickly by a number of different methods. Broiling, outdoor grilling, frying, baking, poaching and steaming. Try sauteing in a hot fry pan using very little oil, which will also keep the calories down for those of you cooking light.



Saltwater Fish or Freshwater Fish

Some of the most popular varieties of Saltwater Fish are Bass, Cod, Flounder, Haddock, Halibut, Mackerel, Ocean Perch, Red Snapper and Salmon.

Some varieties of Freshwater fish are Bass, Trout, Catfish, Perch, Pike and Whitefish.

When at the market, look for the freshest by checking color, feel and smell. Fresh fish are a highly perishable food, so it must be eaten promptly as it can be kept for only a short time. I always ask if I can smell the fish before they wrap it.

The fillet should not feel slimy or smell stinky, if it does -- don't buy it, it is not fresh.

Lean fish such as Haddock, Cod, Flounder and perch are best poached or steamed and their flesh is firm and does not easily flake during cooking. If cooking with dry heat they require frequent basting with oil.

Fatty (or oily) fish such as salmon or mackerel need no special attention while grilling or broiling. Salmon is considered to be "healthy fish" as it is high in protein, Omega-3 fatty acids and vitamin D. I like to have salmon at least once if not twice a week. I always cook enough for lunch the next day.

Various market forms of fresh, iced and frozen fish are whole, drawn, dressed, steaks and fillets.

Whole fish are those marketed as they come from the water.
Drawn fish are only the entrails removed. Both whole and drawn require scaling and removal of the head, tail and fins.

Dressed fish are scaled with head, tail and fins usually removed.

Steaks are the crosscut section of a larger dressed fish. A small piece of backbone is usually the only bone that remains in fish steaks.

Fillets are the sides of the fish cut lengthwise away from the backbone. Usually skinned and practically boneless.

FISH COOKING GUIDE for SEAFOOD RECIPES

COOKING
METHOD
MARKET
FORM
RECOMMENDED
TEMPERATURE
(in F degrees)
APPROXIMATE
TIME
Baking Whole
Fillets
400
400
20-25 minutes
15-20 minutes
Broiling Whole
Fillets,steaks
10-16 minutes (turning once)
10-15 minutes
Charcoal
Grilling
Whole
Fillets,steaks
Moderate
Moderate
12-18 minutes (turning once)
10-12 minutes (turning once)
Deep-Fat
frying
Whole
Fillets,steaks
350
350
3-5 minutes
3-5 minutes
Pan-frying Whole
Fillets,steaks
Moderate
Moderate
12-15 minutes (turning once)
8-10 minutes (turning once)
Poaching Fillets or Steaks Simmer 5-10 minutes
Steaming Fillets or Steaks Boil 5-10 minutes

Shellfish

The variety of shellfish are Clams, Crab, Lobster, Mussel, Oysters, Sea and Bay Scallops and Shrimp.

Deveining Shrimp is not difficult. To quickly devein shrimp, Use a sharp knife, slit shrimp down the back, just enough to expose the vein being careful not to cut all the way through the shrimp. Remove the shrimp vein under cold running water.

Some nights I get home from work and just don't feel like cooking anything. I try to keep frozen easy peel shrimp in the freezer for just these nights. I will look at my seafood recipes collection and within 30 minutes I will have a gourmet meal on the table with hardly any effort. Best part is that it is easy quick clean up too.

When cooking any of the seafood recipes, take care not to over cook. When the shrimp changes color to pink or orange it is done. Any longer cooking will make the flesh tough.

Neither raw shrimp or cooked shrimp should have a strong smell. The grocery store should have all seafood on ice.

Simple rule to follow: If it is not on ice in the case, don't buy any of it.


Regardless of what type of seafood you are buying always ask if it is previously frozen seafood. Ask when it was put it the case. Always try to buy previously frozen seafood that was put in the case the same day your buying it.

If you are lucky and live near the ocean side and are able to buy from a fresh market, fish should have bright, clear, bulging eyes; reddish or pink gills; tight shiny scales; firm elastic flesh that springs back when pressed; and a pleasant shore-like odor. Live lobsters should be heavy for their size and a mottled bluish green in color. If the lobster is cooked, the shell should be brilliantly red and the tail rigidly curled under the body. Fresh shrimp should be slightly green in color and firm to the touch. Fresh clams, oyster and mussels are also bought live. Their shells should be snapped tightly shut or should close at the touch.


Seasonings and Herbs for Seafood Recipes

SEASONING
USES
Allspice Add to poaching or steaming liquid for both fish and shellfish
Barbecue seasoning Sprinkle over broiling or grilling fish and shellfish
Basil Combine with lemon juice for a simple sauce to pour over cooked fish.
Bay leaf Add to poaching or steaming liquid
Celery (seed,salt and flakes) Add to poaching or steaming liquid; sprinkle on baking fish
Cloves (ground) Sprinkle on fish before baking
Crab boil or shrimp spice Use with crabs, lobster and shrimp when boiling, baking or grilling.
Dill seed Add to poaching or steaming liquid.
Ginger (ground) Sprinkle sparingly on cooking fish.
Mace Add to fish sauces or stews and scalloped dishes.
Marjoram Sprinkle on broiling or baking fish; use in sauces.
Mustard (dry) Add to fish sauces, croquettes, and scalloped dishes.
Nutmeg Add to fish cakes and casseroles.
Oregano Combine with melted butter for use with shellfish.
Paprika Add to oil or butter for basting fish; use as a garnish.
Parsley (fresh and dried) Sprinkle generously on cooking fish for a dash of color.
Pickling spice Sprinkle on broiled fish; add to poaching or steaming liquid.
Rosemary Flavors fish stocks; sprinkle on broiling or baking fish.
Savory Sprinkle on broiling or baking fish; use in sauces.
Thyme Combine with stuffing; use in chowders; add to fish before cooking.

You will also find a diverse collections of seafood recipes under Appetizers such as my Cajun Shrimp Appetizer which uses a wide range of herbs and seasonings.


Seafood Recipes


Baked, Broiled and Grilled Salmon Recipes
Linguine with Shrimp and Mushrooms
Salmon Lox
Shrimp and Zucchini Linguine
Shrimp Fra Diavolo
Shrimp Scampi with Pasta
Spicy Garlic Shrimp
Rosemary Garlic Shimp



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