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Seafood Selections
STUFFED
FLOUNDER WITH CRAB MEAT
4 swordfish steaks, cut 1 inch thick
juice of 2 limes
1 garlic clove, finely chopped
1 shallot, finely chopped
1 tablespoon cilantro, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 cup olive oil
1. In a mixing bowl combine the lime juice, garlic, shallot,
cilantro, salt, black pepper and cayenne pepper. Pour mixture
on the fish steaks. To marinate refrigerate for 2 hours.
2 Heat
the olive oil in a skillet. Add the fish and brown on both sides,
about 8 minutes. Serves 4.
4 catfish fillets
1 teaspoon paprika
1 garlic clove, finely minced
1 shallot, finely minced
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup yellow corn meal
1/2 cup olive oil
juice of 2 lemons
1. Sprinkle the paprika, garlic, shallot, cayenne, black pepper,
salt and oregano over the fillets. To marinate refrigerate for
1 hour.
2. Heat the olive oil in a skillet. Dredge the catfish in the
corn meal. Shake off any excess. Place the catfish in the hot
oil and cook 2 to 3 minutes on each side until blackened. Before
removing from heat add the lime juice. Serves 4.
2 tablespoons vegetable oil
1/2 stick butter
1 garlic clove, finely minced
1/4 teaspoon ginger root, finely minced
1/2 teaspoon chili paste
2 pounds jumbo shrimp, cleaned and deveined
juice of 2 limes lettuce greens
1. Heat oil and butter in a skillet until hot. Sauté the garlic,
ginger, chili paste and shrimp until shrimp starts to turn pink
about 5 minutes.
2. Add the lime juice. Serve over a bed of lettuce greens.
Serves 4.
. 4 red snapper fillets
juice of 2 limes
1/2 teaspoon white pepper
1 garlic clove, finely minced
1 shallot, finely chopped
1 teaspoon fish sauce
1/4 cup water
1/2 stick of butter
1. Season fish with lime juice, white pepper, garlic, shallot and
fish sauce. To marinate refrigerate for 15 minutes.
2. Place in a shallow broiler with the water. Broil for 10
minutes until done. Serves 4.
STUFFED FLOUNDER WITH CRAB MEAT
4 flounder filletsjuice of 2 limes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, finely minced
1 shallot, finely chopped
1 tablespoon cilantro, finely chopped
1 cup cooked crab meat
1/4 cup chicken stock
1. Season fish with lime juice, salt, black pepper, garlic, shallot
and cilantro. Place a little of the crab meat in the center of
each fillet and roll into a log. Use a toothpick to hold together.
2. Place in a shallow baking dish and add the chicken stock.
Cook uncovered for 20 minutes at 400 degrees until done. Serve
with corn fritters. Serves 4.
This page, and all contents, are Copyright (C) 1995, 1996 by Greenhill Publishing Company, Somerset New Jersey
Leon Graves cookbook01@aol.com