Sea-Food-Only | atksrockinrecipes

SEA FOOD ONLY!

A good lobster is a real treat for any eater.

Seafood Recipe Collections for the Die Hard Sea-Food Lovers.

We will start with my number one dearest seafood in the world.

Baked stuffed lobster is a classic dish that is served at many fine hotels..

2 live Maine lobsters, each about 1-1/2 pounds *

4 Tablespoons butter

1 cup onion, finely chopped (about 1 medium)

2 Tablespoons finely chopped fresh parsley

1 teaspoons seafood seasoning (like Stonewall Kitchen or Old Bay)

2 Tablespoons fresh lemon juice

2 cups crumbled Ritz crackers or common crackers (about 3 ounces)

In a large pot of boiling salted water, cook the Maine lobsters for 5 minutes. Remove them from the pot to a tub of ice-water to cool. Clean and pick the meat from the claws, knuckles and body.

Chop this lobster meat into bite-sized pieces and set aside. Using a sharp knife, split the tails lengthwise down the center on the shell-side of the lobsters. Keeping the shells intact, remove the tail meat from the shell. Remove the intestinal track from the meat, and carefully insert the meat back into the shell.

To prepare the stuffing: Melt the butter in a skillet over medium heat. Add the onion, and sauté until soft. Stir in the chopped parsley, seafood seasoning and lemon juice. Remove the pan from heat and let cool.

Stir in the reserved lobster meat. Gently stir in the cracker crumbs. Spoon the stuffing into the lobster tails and refrigerate until ready to bake.

Bake stuffed lobster tails in a preheated 425-degree oven until the stuffing is crisp and golden, about 15 – 20 minutes. Serve with lemon wedges. Makes 2 servings.

2 lbs scallops (about 4 cups)

1 cup dry white wine

Salt

6 Tbsp unsalted butter, separated 3 Tbsp and 3 Tbsp

1 medium onion, chopped fine

2 1/2 Tbsp flour

1/2 cup fine bread crumbs

Preheat oven to 400°F. Place scallops in a medium sauté pan. Add the wine and a pinch of salt. Bring to a boil, reduce heat to a simmer, cover and simmer for 4 minutes. No longer. Remove the scallops to a 1.5 quart casserole baking dish. Pour off the cooking liquid to a separate container and reserve.

Heat 3 Tbsp butter in the sauté pan on medium heat. Add the onions and cook until wilted, a couple minutes.

Slowly sprinkle the flour and add the cooking liquid over the butter onion mixture, whisking vigorously while you do so. As soon as the sauce is thickened, add it to the scallops in the casserole baking dish. Stir to fully incorporate the scallops into the sauce.

Sprinkle bread crumbs over the scallops and dot with the remaining 3 Tbsp butter.

Bake in the oven at 400°F until bubbly and brown, approximately 15 minutes.

Serve with lemon slices.

Baked Scallops

It's almost impossible to end up with dry, overcooked fish when cooking it whole.

1 stick unsalted butter, softened

1 tablespoon finely chopped capers

2 blood oranges or any other kind of orange, sliced horizontally

1 blood orange or any kind of orange, juice

6 - 8 cherry tomatoes, halved

1/4 cup olives, green or black, pitted & halved

bunch of parsley, chopped coarsely

2 tablespoons capers soaked in vinegar

extra virgin olive oil

1/2 cup white wine

Blood Orange Roasted Sea Bass

Rub the fish with the seasoning mixture of herbs & salt. Put them on a baking pan.

Add the tomatoes, olives, capers, oranges & parsley. Drizzle with the juice of 1/2 orange (use other half later) & extra virgin olive oil.

Roast at 180 degrees C for 20 minutes.

Take out the fish after 20 minutes of cooking. Pour the remaining juice of the 1/2 orange & the white wine. Cook for another 10 minutes or until cooked through.

Clean the fish. Drizzle with extra virgin olive oil before serving.

Serve whole or filleted, passing the caper butter at the table.

When I cook Sea-Food, my hands move faster than my brain. I automatically grab a handful of cherry tomatoes, a pack of olives, a bottle of capers, a bunch of parsley, a bottle of extra virgin olive oil & white wine. These ingredients have permanency in my kitchen. They go very well together so the aspect of thinking is not a requisite.

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One 6-inch pepperoni (5 ounces), chopped

One 2-ounce chorizo sausage, chopped

15 quahogs or chowder clams, scrubbed

1 pound sweet Italian sausage, casings removed

1 stick (4 ounces) unsalted butter

1/2 cup minced onion

1/2 cup minced celery

1/2 cup minced green bell pepper

6 cups dry finely diced bread

g Stuffed Clams

Preheat the oven to 350°. Put the pepperoni and chorizo in a food processor and pulse until crumbly. Transfer to a bowl. .

In a large pot, bring 2 inches of water to a boil. Add the clams, cover and steam over high heat until they open, about 5 minutes. Transfer the clams to a bowl.

Pour the broth into a glass measuring cup, stopping when you reach the grit at the bottom. Remove the clams from their shells. Separate the shells and reserve. Discard the round muscles on both sides of each clam; quarter the clams. In a food processor, coarsely chop the clams.

In a large nonstick skillet, cook the Italian sausage over moderate heat, breaking up the clumps; stir until no pink remains, about 5 minutes. Scrape the sausage into a large bowl.

Melt the butter in the skillet. Add the onion, celery and bell pepper and cook over moderately high heat, stirring occasionally, until the vegetables are softened and browned, about 5 minutes. Add the reserved pepperoni and chorizo and cook, stirring, until heated through, about 2 minutes. Scrape the mixture into the large bowl. Add the diced bread and the clams and stir in 2 cups of the reserved clam broth. Lightly pack the stuffing into the shells.

Arrange the stuffed clams on 2 large baking sheets and cover with foil. Bake for 30 minutes. Uncover and bake for 5 minutes longer, or until lightly browned and crisp on top. Serve.

Baked Stuffed Clams

This is great way to get the kids to eat fish. I absolutely love these light and crispy filet pieces sprinkled with plenty of Kosher salt and malt vinegar.

4 medium potatoes I used a mix of yukon gold and russet

4 medium fish fillets cod, haddock and albacore work well

1/2 cup + 2 tablespoons flour

2 tablespoons cornstarch

1/4 teaspoon paprika

1/4 teaspoon onion powder

vegetable oil for frying

1/4 teaspoon baking powder

1/2 cup very cold beer you may need a little more

Scrub the potatoes well, then cut into 1/4" thick batons. Dry thoroughly with paper towels and leave them sitting on paper towels to allow the surface of the potatoes to dry out for about 30 minutes. You can skip this step if you're pressed for time, but your potatoes won't turn out as crisp.

Mix the flour, cornstarch, paprika, and onion powder in a medium bowl until well combined. Dust each fish fillet with the flour mixture on all sides.

Add 1 1/2" of vegetable oil to a heavy bottomed pot and heat to 330 degrees F. Line a 2 wire racks with 2 layers of paper towels each.

Fry the potatoes in batches until a light tan color and the edges are just starting to brown. Transfer the fried chips to one prepared rack to drain.

When the potatoes are done frying, add the baking powder to the flour mixture and whisk together. Then add the cold beer to the flour mixture and lightly whisk together. It's okay if there are still a few lumps, just make sure you do not overmix the batter or it will end up heavy.

Dip the fillets in the batter and fry them in batches. Flip the fillets over with tongs when you see the edges start to turn light brown. Transfer to the second prepared rack as they finish frying.

When the fish is done frying, increase the heat of the oil to 375 degrees F. Fry the chips a second time until they are golden brown and crisp. Drain on a rack and sprinkle with salt.

Fry the fish a second time at the higher temperature until golden brown. Drain on a rack. Serve the fish and chips with lemon wedges or vinegar. For more impressive serving, put the potatoes and fish in hoppers from newspapers or brown bag. Accompanied by Tartar sauce.