You are here: Home / Recipes / Seafood

Canned Freshwater Chowder Fish

August 5, 2010 By The Recipe Mom Leave a Comment

What You Need:

25 lbs. freshwater fish
12 tsp canning salt

How to Make It:

Prepare the canning jars and two piece screw cap lids as directed by the manufacturer.
Keep the jars and lids hot while filling.
Remove the entrails, scales, head, tail and fins off the fish.
Cut the pieces of fish with the skin intact small enough to fit in the jar leaving a 1 inch headspace.
Place the fish inside out into the jars and sprinkle 1 tsp of salt into each jar.
Wipe the jar rims clean and tighten the lids with your hand.
Process the fish in a pressure canner at 10 lbs. of pressure for 1 hour 40 minutes.
Allow the pressure to fall to 0 and leave the jars in the canner undisturbed for 10 minutes.
Carefully remove the jars and cool completely in a draft free area.
Check the seals and refrigerate any jars that did not seal correctly using within 1 week.
Boil the contents of each jar for 15 minutes before tasting or eating.

Makes 12 pints

If you have an avid fisherman in your home and love fish chowder this recipe is perfect for you. It’s a great way to keep all that fish out of the freezer. It makes a great base for chowder or any other soup or stew you make using your fish. Always follow a fish can recipe exactly and use care when packing and processing your fish because fish are very delicate and can fall apart or go bad very easily.

Preparation Time: approximately 1 hour
Processing Time: approximately 1 hour 40 minutes
Standing Time: approximately 10 minutes
Total Time: approximately 1 hour 50 minutes

Nutritional Information: (approximate values per 4 oz. serving)
Calories 212; Fat 9g; Saturated Fat 2g; Carbohydrates 0g; Fiber 0g; Protein 30g; Cholesterol 83mg; Sodium 788mg

Filed Under: Canning, Fish, Miscellaneous, Recipe Cards, Recipes, Seafood Tagged With: , , , , , ,

Poached Salmon in Horseradish Sauce

June 28, 2010 By The Recipe Mom Leave a Comment
salmon

What You Need:

Water
2 tbsp cider vinegar, divided
4 (6 oz.) salmon fillets
1 C of fresh dill
1 scallion, chopped
1/2 C light mayonnaise
1/2 C low fat sour cream
1 tbsp horseradish
2 tsp Dijon mustard

How to Make It:

Place a skillet over high heat and add 1 inch of water.
Add the vinegar to the water and bring the mixture to a brisk boil.
Place the salmon into the boiling liquid and reduce the heat to low.
Cover the skillet and cook the salmon for 10 minutes or until opaque in color.
Blend together in a blender the dill, scallions, mayonnaise, sour cream, horseradish and mustard until smooth.
Place the salmon on a serving platter and cover with the sauce just before serving.

Makes 4 servings

Salmon is an oily fish that is full of omega 3 fatty acids. Be careful not to over cook your salmon. The rule of thumb for cooking fish that is used by most professional cooks is to measure it at the thickest area of the fish. Cook the fish for 10 minutes per inch. If you’re grilling or oven cooking your fish and it’s wrapped in foil or covered in sauce the best rule of thumb is to cook it 15 minutes per inch. If your baking or grilling take the fish out about 2 minutes before the required cooking time as the fish will continue to cook for a couple of minutes once removed from the heat source.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 10 minutes
Total Time: approximately 20 minutes

Nutritional Information: (approximate values per serving)
Calories 460; Fat 27g; Saturated Fat 7g; Carbohydrates 5g; Protein 48g; Fiber 0g;
Cholesterol 110mg; Sodium 352mg

Filed Under: Dinner Ideas, Fish, Health Concious, Recipe Cards, Recipes, Seafood Tagged With: , , , , , , , , , , , , , ,

Lemon Butter Braised Scallops

June 27, 2010 By The Recipe Mom Leave a Comment
scallops

What You Need:

1 1/2 lb. fresh sea scallops
3 tsp butter, divided
1 C of chicken broth
1 tsp lemon zest grated
2 tbsp lemon juice
1 1/2 tsp cornstarch
1 tsp garlic, minced
1/4 tsp salt
1/8 tsp pepper
1 tbsp fresh parsley, chopped

How to Make It:

Rinse the scallops and blot dry with paper towel.
Melt 2 tbsp of butter in a skillet over medium high heat.
Add the scallops and cook 5 minutes, turning occasionally, until cooked through.
Place the scallops in a serving bowl and keep warm.
In a separate bowl combine the broth, lemon zest, lemon juice and cornstarch.
Season the broth mixture with the salt and pepper then pour the mixture into the skillet.
Bring the mixture to a boil stirring constantly and allow it to boil 1 minute or until thick.
Take the skillet off of the heat and stir in the remaining butter and the parsley.
Pour the sauce over the scallops and toss gently to coat.

Makes 4 servings

It is important to purchase firm moist scallops that have a creamy white color. This will ensure you have purchased fresh scallops. Scallops that are not fresh will have a sulfur odor and have a pearly look. Do not purchase scallops that have a liquid oozing into the package. When you purchase scallops use them right away or freeze them for up to 2 months. Remember scallops do cook rather quickly so cook your side dishes first and then your scallops.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 6 minutes
Total Time: approximately 16 minutes

Nutritional Information: (approximate values per serving)
Calories 192; Fat 5g; Saturated Fat 2g; Carbohydrates 6g; Protein 29g; Fiber 0g;
Cholesterol 64mg; Sodium 765mg

Filed Under: Appetizers, Brunch Ideas, Dinner Ideas, Recipe Cards, Recipes, Seafood Tagged With: , , , , , , , , , , , ,

Popcorn Shrimp Fryers

May 19, 2010 By The Recipe Mom Leave a Comment
fryshrimp

What You Need:

2 large eggs
2 tbsp milk
1 C seasoned dry bread crumbs
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp pepper
1 1/4 lbs. frozen shrimp, thawed
3 tbsp of canola oil

How to Make It:

Place the eggs and milk into a shallow bowl and whisk until well blended.
In another bowl place the bread crumbs, garlic and onion powder.
Add the paprika, salt and pepper and gently stir to combine.
Place the shrimp into the egg mixture allowing any excess to drip off.
Roll the shrimp in the bread crumbs shaking off any excess.
Pour the oil into a deep frying pan or fryer.
When the oil reaches 375 degrees add the shrimp in batches.
Fry the shrimp 2 minutes per side until batter is a golden brown.
Drain well on paper towel.

Makes 4 servings

With the healthy side of eating coming to the forefront we don’t do much deep frying anymore. Yet every once n awhile we just crave something with that tasty deep fried crunch. These shrimp will definitely feed that craving. Serve with cocktail sauce, tarter sauce or make a Cajun sauce using 1/3 C of mayonnaise and 1 tsp of Cajun seasoning.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 4 minutes per batch
Total Time: approximately 19 minutes per batch

Filed Under: Appetizers, Dinner Ideas, Kid Friendly, Recipe Cards, Recipes, Seafood Tagged With: , , , , , , , , , , , , ,

Big Blue Sea Stew

January 22, 2010 By The Recipe Mom Leave a Comment
seafood-stew

seafood-stewWhat You Need:

2/3 C of water
2 C rotini pasta
1 t of olive oil
16 shrimp, peeled and deveined
1/2 lb. sea scallops
1/2 t of salt
¼ t of pepper
1 small onion, diced
6 garlic cloves, crushed
1 red bell pepper, cored, seeded and cut into slices
1 yellow bell pepper, cored, seeded and cut into slices
4 fresh tomatoes, chopped
1 small zucchini, cut in half lengthwise and cut into slices
2 celery stalks, sliced thin

How to Make It:

Place the oven temperature at 450 degrees and allow the oven to preheat.
Spray a cast iron Dutch oven pan well with a non stick cooking spray.
Pour the water into the Dutch oven.
Add the pasta and stir coating well.
Spread the pasta in an even layer over the bottom of the pan.
Place the shrimp and scallops into the pan and sprinkle with the salt and pepper.
Add in the onion, garlic and both types of bell peppers.
Layer the tomatoes over the peppers and the zucchini over the tomatoes.
Scatter the celery evenly over the top.
Cover and bake 45 minutes or until the pasta is tender and the seafood is cooked through.

Makes 4 servings

Precooked seafood will work just as well as raw seafood. If you are using raw seafood your dish will have a much stronger flavor than when using precooked.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 241; Fat 3g; Carbohydrates 35g; Cholesterol 53 mg; Sodium 53 mg; Protein 18g; Fiber 5g

Filed Under: Brunch Ideas, Dinner Ideas, Dutch Oven, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes, Seafood Tagged With: , , , , , , , , , ,

Seasoned Tropical Shrimp

January 16, 2010 By The Recipe Mom Leave a Comment
islshrimp

islshrimpWhat You Need:

1/2 of an onion, sliced thin
6 garlic cloves, crushed
1 t of ginger
1 sweet potato, halved lengthwise and sliced into 1/4 in. pieces
1 1/2 lbs. shrimp
3 bananas cut into 1/4 in. slices
1 bell pepper, cored, seeded and cut into thin strips
1/2 T of water
1 T of sugar
1 t red pepper flakes
4 T of white vinegar
1/2 t salt
1/4 t pepper
1 (10 oz.) pkg. frozen spinach
1 (14 oz.) can diced tomatoes, drained well

How to Make It:

Allow the oven to preheat to 450 degrees.
Lightly spray a cast iron Dutch oven with a non stick cooking spray.
Place the onions and garlic into the bottom of the pan and season with the ginger.
Layer the sweet potatoes into the pan.
Spread the shrimp over the top of the sweet potatoes.
Place the bananas over the shrimp.
Stick the bell pepper strips between the bananas.
Pour the water into a measuring cup then add the sugar, pepper flakes and vinegar to the cup.
Whisk the mixture until blended together well.
Pour half of the seasoned mixture over the top of the ingredients in the pan.
Place the spinach into the pan evenly over the bananas and peppers.
Top the spinach with the tomatoes.
Pour the remaining seasoned water over the top.
Cover and bake 25 minutes or until the vegetables are fork tender and the shrimp are cooked through.

Makes 4 servings

Sweet potatoes differ in size so be sure to use only enough to make a single layer in the pan. Be sure to cut away any brown spots on the bananas before slicing them. The bananas are what give this dish is tropical taste. Pineapple rings may be substituted for the bananas. You may also add a chopped Serrano pepper to the onions and garlic if you like a little spice.

Preparation Time: approximately 15 minutes
Baking Time: approximately 25 minutes
Total Time: approximately 40 minutes

Nutritional Information: (approximate values per serving)
Calories 281; Fat 2g; Carbohydrates 57g; Cholesterol 43 mg; Sodium 317 mg; Protein 11g; Fiber 8g

Filed Under: Dinner Ideas, Dutch Oven, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes, Seafood Tagged With: , , , , , , , , , , , , , , ,

Light and Creamy Clams

October 28, 2009 By The Recipe Mom Leave a Comment
creamy-clams

creamy-clamsWhat You Need:

1 C of water
1 C dry white wine
2 t of minced garlic
8 lbs. clams
4 T of cream

How to Make It:

Place the water, wine and garlic into the pressure cook and stir to blend.
Add the clams carefully and bring the cooker to high pressure over medium heat.
Cook for 3 minutes then reduce the pressure quickly under running cold water.
Remove the claims with a slotted spoon to a serving dish.
Boil the remaining broth until it is reduced to half the amount.
Gently stir the cream into the remaining broth.
Pour the sauce over the claims before serving.

Pressure cooking saves a lot of time. Foods cooked in a pressure cooker retain more vitamins than when cooked on top of the stove or in the oven. Steam removes more of the oxygen from the food than most normal cooking methods.

Makes 8 servings

Filed Under: Appetizers, Recipe Cards, Recipes, Seafood Tagged With: , , , ,

Zesty Spiced Shrimp

October 17, 2009 By The Recipe Mom Leave a Comment
spicyshrimp

spicyshrimpWhat You Need:

1 1/2 lbs large shrimp, peeled and deveined
1 1/2 C of orange juice
1 t lime juice
1 t orange zest, grated
1 t lime zest, grated
1 t ground cumin
1 t of salt
1 t ground cinnamon
1/4 t cayenne pepper

How to Make It:

Lay the shrimp into the pressure cooker.
Pour the orange and lime juice over the shrimp then add the both zests.
Sprinkle the cumin, salt, cinnamon and pepper into the mixture.
Cook on high pressure 1 minute.
Take from the heat and let the pressure drop by itself.
Remove the cooker lid and let the shrimp cool at room temperature for 1/2 hour.
Replace the lid and chill the shrimp in the juice for 30 minutes.
Remove the shrimp from the liquid and place in a bowl over ice.
Discard the remaining liquid.

These are great as an appetizer for any dinner party. If you prefer you may use lemon juice and lemon zest instead of the lime.

Makes 4 servings

Filed Under: Appetizers, Recipe Cards, Seafood Tagged With: , , , , , , , , , ,