Tag: div-readability
Fillets Florentine
Written on January 2, 2012 at 2:15 pm by Seafood Recipes
Filed under Flounder Recipes, Grouper Recipes, Salmon Recipes
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2 pounds spinach
Salt
4 tablespoons butter
1/2 cup water
1/2 cup white wine
3 peppercorns
1 small onion stuck with 1 clove
Sprig of parsley
4 fish fillets
2 tablespoons flour
1/4 cup heavy cream
Few grains nutmeg
Few drops lemon juice
Grated Parmesan cheese
Cook spinach, drain and chop very fine. Season to taste with salt and add 2 tablespoons butter. Arrange on a well buttered baking dish and keep warm. Combine water with wine, peppercorns, onion and parsley. Bring to a boil and cook 5 minutes. Add fish fillets (1 to a person) and simmer for 5 minutes, or until fish is cooked. Remove to a hot plate, let the liquid simmer 2 or 3 minutes longer and strain. Melt 2 tablespoons butter in a saucepan, or double boiler, and blend with flour, stirring constantly; gradually add the strained broth from the fish until thickened. Add cream, nutmeg and lemon juice. Place fillets on bed of spinach, cover with the sauce and sprinkle liberally with Parmesan cheese. Place the dish in a very hot oven (475*) for 5 minutes or, until cheese is delicately browned.
Makes 4 servings.
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Fillets Florentine
Crayfish Etouffe
Written on January 2, 2012 at 1:17 pm by Seafood Recipes
Filed under Crayfish Recipes, Seafood Recipes, Seafood Recipes
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30 pounds crayfish
Gloucester, MA (PRWEB) March 8, 2011
The message of the USDA's updated Dietary Guidelines is clear: Eat more seafood to help fight obesity and improve your overall health. It recommends increasing consumption of seafood to 8 oz or more per week for those ages 3 and up. (Assuming the typical serving is 4 oz, this recommendation would be equivalent to two servings a week.)
Gorton's Seafood is inspiring consumers to get their twice-a-week seafood by sharing delicious travel-themed seafood recipes in their new Seafood Lover's Sweepstake, and will give away a grand prize Seafood Lover's getaway to one of six amazing destinations including Gloucester, Massachusetts; Key West, Florida; Las Vegas, Nevada; the Caribbean; the Greek Isles; or Italy. Gorton's invites consumers to enter the Seafood Lover's Sweepstakes every day from February 11 - April 12, 2011, where they will determine the ultimate grand prize vacation destination through daily online voting.
"Gorton's makes it easy and delicious to enjoy seafood twice a week and meet the USDA guidelines recommendation," stated Zach Soolman, Director of Marketing at Gorton's. "Now, our travel-themed seafood recipes offer our consumers a delicious culinary 'trip around the world' that we hope inspires home chefs to try new recipes and add more seafood to their diets."
Gorton's travel-inspired recipes, which can be found on the company's web site Recipe Section , include Butterfly Shrimp with Key West Sauce, Athenian Fillets, Grilled Gloucester Rollup, Southwestern Fillet Sandwich, Grilled Shrimp Bruschetta and Grilled Tilapia Tropical Spinach Salad. The recipes feature a variety of Gorton's Seafood products including Lemon Peppercorn Grilled Tilapia, Crispy Batter Fillets, Classic Grilled Salmon, Lemon Pepper Battered Fillets and Butterfly Shrimp.
For more information, contest details and official rules, visit Seafood Lover's Sweepstakes.
Gorton's is also offering downloadable coupons as well as a and a free digital newsletter that provides monthly recipes and coupon offers. In addition, Gorton's Seafood is now on Facebook and Twitter where consumers may connect with the brand in social media and be the first to hear about news, contest announcements and special promotions.
About Gorton's
Founded in 1849, Gorton's is one of America's...
1 stalk celery
6 medium onions, chopped
4 cloves garlic, chopped
1 bell pepper, diced
1 cup green onion tops, chopped
1 pimiento
Tabasco
4 tablespoons Worcestershire sauce
1 teaspoon Accent
Salt and pepper to taste
1 cup chicken fat or more, depending on amount of crayfish meat
Bring large kettle of water to boil, add salt and cook crayfish for 20 minutes. Peel tails, save tails and fat and put in separate containers. Melt chicken fat and crayfish fat in large iron pot. Add celery, onions, bell pepper, garlic. Cook slowly until all is wilted. Add Worcestershire sauce. Tabasco and Accent. Blend, then add crayfish tails, salt and pepper. Cover and cook until tails are tender, about 15 minutes. Do not overcook. Add additional seasoning to taste, then pimiento for color. Turn off heat and allow to stand for 30 minutes.
When reheating, use a double boiler. Serve over rice (about 4 quarts). 4 pounds peeled and deveined shrimp may be substituted for crayfish. 1/2 cup cooking oil may be substituted for 1 cup chicken fat.
Will serve about 15.
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Crayfish Etouffe
Sweet-Sour Shrimp
Written on January 2, 2012 at 1:11 pm by Seafood Recipes
Filed under Seafood Recipes, Seafood Recipes, Shrimp Recipes
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1 pound Shrimp, cleaned
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6 tablespoons olive or salad oil
1/3 cup minced onion
1/2 cup green pepper, chopped
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon dry mustard
1/2 teaspoon Accent
1/4 teaspoon salt
1/4 cup vinegar
1/2 cup water
2/3 cup drained pineapple tidbits
Add onions and green pepper to oil in skillet – medium heat. Combine dry ingredients, add and blend in vinegar and water until smooth. Add to skillet with pineapple tidbits and cook until thickened and smooth. Toss shrimp into sauce.
Serve with rice.
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Sweet-Sour Shrimp
Black Cod Sake Kasu
Rinse the salt from the fish and pat dry, then return the fish to the cleaned dish.
Stir together the kasu paste and sugar in a small bowl until smooth. Slowly stir in the water. Pour the kasu mixture evenly over the fish, cover, and refrigerate for another 24 hours.
Turn on grill or light coals. When grill is very hot, remove black cod from the marinade, allowing excess to drip off. Grill fish until nicely browned and just cooked through, about 5 minutes per side. Transfer to individual plates, top with fresh or pickled ginger, and serve.
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Black Cod Sake Kasu
tempura
Ingredients:
- 3 eggs
- 1 2/3 cups rice flour
- 1 1/2tsp salt
- 1 tsp baking powder
- 1 can (12 oz. beer) The beer makes this batter very light.
Directions:
Beat eggs until frothy. Stir rice flour with salt and baking powder and add eggs alternately with beer. Coat fish in batter. Makes about 1 pint.
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tempura
Broiled Oriental Swordfish / Halibut
1. Combine lemon juice, soy sauce, olive oil, ginger and garlic in a bowl. Marinate fish in the mixture for 1 hour in the refrigerator, turning occasionally. Remove from marinade and lightly scrape off any ginger or garlic that may cling. Strain marinade, reserving liquid. Preheat broiler.
2. Place fish 4 inches from heat source on a lightly oiled, flat broiling dish - I use Pam.. (Do not place fish directly on broiling rack, which can break it apart.)
3. Brushing with reserved marinade broil fish to desired degree of doneness, 4 to 5 minutes per side. Don't overcook.
4. Sprinkle with green onion and garnish with lemon halves. Serve immediately.
Serves 2. Perserving: 237 calories, 13.61 g fat, 44.3 mg cholesterol.
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Broiled Oriental Swordfish / Halibut
