OCEAN FOOD! Lets share Recipes...

[cmburch]

Ingredients:
Red Abalone
Pesto - I like Trader Joes
Pasta - I like Linguine
Garlic - minced
Vegetable - I like the peas in the pod - snow or snap peas. Broccoli is also good.

Boil Pasta. When pasta is done blanch vegetable in pasta water until it is about half cooked.

Cut abalone about 1/4 inch thick and pound to about 1/8 thick. Using Pam cooking spray or light olive oil, cook the abalone over medium high heat for about a minute on each side. I toss in a little garlic, but be careful the garlic can overpower the flavor of the abalone. A milder garlic such as elephant garlic may be good. I then cut the abalone into about 1 inch strips - choose a size that does not need to be cut while eating.

Stir fry blanched vegetable in a tablespoon of light olive oil. Stir in pesto then pasta. Add abalone. I serve with fire roasted garlic bread, sometimes fire roasted corn on the cob. I like a green salad with a tangy sweet Greek dressing (Penzeys Spice Co.). Guinness or your favorite beer.

I make this sometimes when camping at Van Damme SP during abalone season.

[FyVe]

btw: my brother made this for my family, i dont eat seafood, but they all like it.

Fresh fish sashimi'd (thats not a real word)
and for a little sause, you will need
-garlic
-ginger
-soy sauce.

take a bit of garlic, some ginger, and soy sauce. trow it in the blender, and enjoy with sashimi or even a pan seared Tuna

[cmburch]

Ingredients:
Fish - Rock fish. A large perch also is good.
Fish Rub - I like black pepper or Old Bay.
Fruit - I like lime and mango. Lemon, orange, peach are also good.
Roasted and Diced medium hot Pepper - I like red and green jalapeños.
Minced Garlic and/or red onion.
Butter and light olive oil.
Charcoal briquettes and smoking wood - I like mild apple wood.

While briquettes are heating up, roast peppers over the hot heat/flame. The roasting mellows the heat and adds a delicious roasted flavor. Scrape skin off the peppers with a knife, remove the stem, seeds, and inside (for hot peppers). Combine diced roasted pepper, minced/diced fruit, minced garlic and butter in small steel pan on the edge of grill. Dice all of these ingredients so they are about the same size. Do not overcook where the individual flavors are unrecognizable.

Dry rub or put some light olive oil then rub the fish. Cook on the hot portion of the barbeque until over half cook. I like mine crispy on the outside. Toss some wet smoking wood on the briquettes. Put the seared fish on a small piece of aluminum foil and cover with the roasted pepper mix. Cover the barbecue to finish cooking the fish and allow the smoke from the wood to lightly flavor the fish. I serve with a hearty vegetable/rice dish and a green salad. Mississippi Mud (Beer from Trader Joes) or your favorite beer.

[Trey9123]

Thai Red Curry

Ingredients:
-6 Cups Coconut Milk
-10 Tbsp Red Curry Paste
-3 Tbsp Fish Sauce
-2 Tbsp Brown Sugar
-½ Tsp Sea Salt
-1 Lb. Peeled Shrimp or 1 Lb. firm cubed fish like grouper
-½ Cup Kaffir Lime Leaves
-¾ Cup Chopped Zucchini
-¾ Cup Sliced Red Bell Pepper
-¾ Cup Cubed Pineapple
-¾ Cup Snow Peas
-¾ Cup Sliced Bamboo Shoots
-¾ Cup Sliced Baby Bella Mushrooms
-¾ Cup Sliced Water Chestnuts
-1 Cup Thai Sweet Basil Leaves
-2 Cups Jasmine Rice (prepare according to package)

Directions:

• Bring 3 cups of coconut milk to a boil.
• Incorporate the Curry paste stirring continuously.
• Add the remaining coconut milk as well as the Shrimp, Kaffir Lime Leaves, Pineapple, and Veggies.
• Simmer for about 10 minutes or until the shrimp are cooked but the vegetables are still slightly crisp.
• Season with Fish Sauce, Sugar, and Salt.
• Serve over Jasmine Rice and garnish with the Sweet Basil Leaves.

Don't overcook, you want the vegetables crisp. This is one of the best things I have ever eaten.

[Trey9123]

Clams Casino

Ingredients:
-Fresh Baby Clams (1.5 inch diameter)
-Seasoned Bread Crumbs
-Bacon
-Butter

Directions:

• Open the clams and cut the muscles clean of the shells (putting the clams in the microwave for 1 min makes the opening process much easier)
• Arrange the clams on a baking sheet.
• Put approximately ½ teaspoon of breadcrumbs on each clam.
• Place a small dab of butter on top of each clam.
• Place a small (1 x ½ inch) piece of bacon on top of each clam.
• Broil on the top shelf for about 5 minutes or until golden brown.

[Trey9123]

Grandma's Stuffed Lobster

Ingredients:
-2, 1.5 lb Live Lobsters
-½ lb. Bay Scallops
-2 Cups Ground Ritz Crackers
-1 Cup Ground Gram Crackers
-Melted Butter

Directions:
1.Sauté bay scallops in butter until cooked.
2.Create your stuffing by mixing the Ritz crackers, gram crackers, and cooked scallops. Add melted butter to mixture until moist.
3.In a large pot bring about 2 inches of water to a rolling boil.
4.Place live lobsters in pot and steam for about 20 minutes or until bright red.
5.Place the cooked lobsters on their backs on a cutting board, and with a heavy knife make an incision between the legs all the way down into the tail.
6.Pry open the chest cavity and rinse out the innards with warm water.
7.Fill the chest cavity and tail with the stuffing.
8.Place the lobsters on their backs on a cookie sheet, and place under the broiler for about 5 minutes or until the stuffing has browned.
9.Serve with melted butter for dipping.

* Also makes a great stuffing for whole trout or salmon. Fill the chest cavity, dip the whole fish in egg and breadcrumbs, and fry on both sides until golden brown.

[carriersanders]

Hey,
This is Carrie, Trey9123 gf. We made the red Thai curry together and it is the best thing that I have ever eaten. You should really give it a try.

[DarinMartell]

These are the best crab cakes I have ever had. The recipe was given to me from the Executive Chef at Fulton's Crab House:

Crab Cake

2.5 lbs Dungeness Crab meat
1 1/8th cup unsalted soda crakers
1/8th Dijon mustard
1/2 tsp Old Bay Seasoning
1/8 cup Mayonnaise
1 Egg
3 tbl. Melted Butter
6 Lemon wedges

In a small bowl mix egg, mayonnaise, old bay and mustard. Refrigerate. Lightly squeeze excess water from crab meat and put in large bowl. Add cracker crumbs to egg and mayo mixture and mix well. Add mixture to crab and fold gently. Divide mixture into twelve one inch thick cakes. Preheat oven to 425 degrees. Place cakes on buttered baking sheet and drizzle a few drops of butter over each cake. Bake until golden brown, approx 15-20 minutes. Serve with mustard sauce and lemon wedge.

Mustard Sauce:

1 tbl colemans dry mustard
2 tbl fresh lime juice
1 cup mayo
1 1/4 cup sour cream
1 tsp tabasco sauce
2 tsp dijon mustard
pinch of pepper

Combine all ingredients in a stinless steel bowl and whip until smooth. Add seasoning to taste. Refrigerate until ready to serve.

[Craig Winnerman]

I like this method for grouper but you can also do it like I do the hogs.

Grouper:
Season the fish to your liking- (salt, pepper, old bay, lemmon pepper, Tony's, etc) Toss grouper fillet in flour that has peperika. In a skillet that can be covered, melt butter with some oil. I like mixing butter with olive oil. Toss in some minced garlic. Once garlic is somewhat sauteed, throw in the flour coated fish. The peperika helps to brown the fish. Turn to get both sides a golden brown. Add some white wine and some lemmon juice. cover and simmer on low for a bit.

Hogs:
I like this method for hogs since they are not a firm as grouper.
Cut the fillets into 1 - 2 inch fingers across the grain. Throw the fingers in a large bowl and add your wine, lemmon, seasonings, etc. Save the liquid form this. Shake in a bag with flour and peperika. Then roll in the saved liquid and toss in pankra (japineese bread crumbs). Toss in a deep fryer and enjoy.

It will cost you some good numbers of hard bottom around Dunedin/Tarpon springs for my coctail sauce and taurter sauce recipie.

[scubasavvy]

Hey guys,

I made Talapia the other night with a crab stuffing. I was beat over the head for the recipe, which is actually on the back of Old Bay spice. So take your favorite cut of fish, cook it for 6 minutes on one side, plop some of this on the top, cook for another 7-8 minutes and enjoy:

1 sleeve of Ritz crackers
2 tablespoons mayonnaise
2 teaspoons Old Bay seasoning
2 teaspoons parsley flakes
1/2 teaspoon prepared yellow mustard
1 egg, beaten
1 pound lump crab meat
1 tablespoon melted butter