Marine Cuisine
by Julie Badger Jensen

Many are drawn to the waters and the good foods that come from them. Ferryboats gliding in and out and cargo ships from exotic places hold their treasures. Some are fortunate to reel in their own catch from scenic shores, glorious streams and lakes or from picturesque boats at sea.

Fresh and abundant seafood is available to many. Seafood consumption is on the rise as our palates and health demand. Being flexible — using what’s fresh and in season — is the secret to enjoying good seafood. We can use the water’s riches, as they become available, cooking in simple or creative ways . . . enjoying one of life’s simple pleasures. If you are not accustomed to seafood, you may wish to explore. Surprisingly, you’ll find many are delicious, healthy, and simple to prepare. Here are some ideas to get you started. Enjoy marine cuisine together AROUND THE TABLE.

FAST FABULOUS SEAFOOD IDEAS

Orange Roughy

Dip roughy in egg wash (1 egg to 1 cup milk, whipped together). Dredge the fish in all-purpose flour. Brown fillets lightly in small amount of oil in skillet on stovetop. Place baking dish in 350-degree oven and bake about 6 minutes or until firm. Season with salt, pepper, and fresh lemon.

Baked Salmon Fillets

Heat oven to 450 degrees. Place salmon in well-greased baking dish and bake for about 10 minutes or until cooked through.

Seafood Caesar

Add shrimp, crab, or salmon to your favorite Caesar salad.

Shrimp Stir Fry

In a skillet, heat 1 Tbs. oil over medium high heat. Cook and stir shrimp for about 3 minutes. Add to favorite vegetable stir-fry recipe.

Fish in the Microwave

Fish cooks perfectly in the microwave, emerging moist and flavorful. The following procedure will work with any 1 / 2 inch thick fillets, either with or without vegetables.

1 lb. assorted vegetables such as broccoli, peppers, and onions

1 lb. salmon fillets, 1 / 2 inch thick

Place in baking dish (microwave). Cook on high for about 4 minutes. Turn baking dish. Bake for 4 more minutes or until done. Season to taste with salt and pepper.

Skewered Scallops and Shrimp

Place scallops and shrimp alternately on skewer.

Season with salt, pepper and fresh lemon or lemon-pepper seasoning.

Cook on barbecue grill about 2 minutes each side.

Serve immediately.

Boiled Lobster

Plunge live lobster into boiling salted water to cover. Bring back to a boil. Cook 5 minutes. Reduce heat and simmer 20 minutes. Remove at once. Crack shell: crop near head, and remove black veining that runs to tail. Serve lobster as main course . . . hot with butter or split and chilled with mayonnaise. Or remove meat for hot creamed dishes, casseroles, chilled salads, or appetizers.

GRILLED SALMON

Catch of the day

6 fresh salmon fillets

1 / 4 cup butter

2 lemons

1-2 tsp. dill weed

Spray barbecue grill with nonstick cooking spray. Place fillets, skin side up on grill. Cover and cook 3-4 minutes. Carefully turn, then baste with butter. Squeeze fresh lemon juice over fillets and sprinkle with dill weed. Cover and cook until salmon flakes. Serve with additional lemon and Cucumber Dill Sauce (recipe for dill sauce follows). Makes 6 servings.

CUCUMBER DILL SAUCE

A dilly of a topping

Great with many seafoods

2 large cucumbers

1 cup mayonnaise

1 cup sour cream

2 Tbs. grated onion

2 Tbs. fresh dill, chopped or 2 tsp. dried dill weed

1 / 2 tsp. salt

1 / 2 tsp. black pepper

1 Tbs. fresh lemon juice

Peel and seed cucumbers; puree in food processor. Add pureed cucumber to mayonnaise and sour cream, which have been mixed together. Add remaining ingredients and mix well. Refrigerate at least 4 hours before serving. Makes about 3 cups sauce.

SHRIMP LOUIS

Fantastic favorite and so simple

Salad

2 leaves ruffled lettuce

fresh summer salad greens of choice

1 / 2 lb. small salad shrimp or 8 large prawns

2 hard cooked eggs, cut in wedges

4 spears asparagus, blanched in hot water

capers, if desired

lemon wedges

Thousand Island Dressing

1 / 2 cup chili sauce

1 / 2 cup mayonnaise

squeeze of lemon or lime

Arrange ruffled lettuce leaf on individual plates. Place salad greens on top. Sprinkle with small salad shrimp or arrange prawns. Place egg wedges at side. Top with asparagus spears, capers, and lemon wedges. Pass bowl of Thousand Island dressing.

Note: Substitute crab, lobster, or seafood of your choice for shrimp

HALIBUT SUPREME

A treasure of the sea

2 lbs. fresh halibut

1 / 4 cup butter

1 / 4 cup flour

2 cups milk

1 / 4 tsp. salt

1 / 4 tsp. Worcestershire sauce

3 Tbs. onion

1 Tbs. butter

1 cup grated cheddar cheese

Buttered bread crumbs (1 cup crumbs, 2 Tbs. melted butter)

Place halibut in salted boiling water. Simmer covered about 20 minutes or until flaky. Drain well and set aside.

Make white sauce of 1 / 4 cup butter, flour, milk and salt. Saut onion in 1 Tbs. butter for about 5 minutes until tender. Add to white sauce. Layer sauce, halibut and cheese in greased baking dish ending with sauce on top. Top with buttered bread crumbs. Bake at 325 degrees for about 30 minutes. Serves 4-6.

COQUILLES SAINT JACQUES

Set sails for adventure

3 Tbs. butter

1 lb. fresh small shrimp, cooked

1 lb. fresh scallops

1 cup fresh sliced mushrooms

2 Tbs. thinly sliced green onion or shallots

1 clove garlic, minced

1 / 4 cup butter

1 / 4 cup flour

1 cup milk (half cream, if desired)

1 / 2 cup white grape juice

1 Tbs. fresh lemon or lime juice

1 / 2 tsp. salt

Saut scallops, mushrooms, garlic and onions in 3 Tbs. butter. Set aside. Make white sauce of 1 / 4 cup butter, flour, milk, grape juice, lemon or lime juice and salt. Add shrimp and scallops to white sauce. Place in large seashells. Sprinkle with crumbs. Bake at 350 degrees for about 10 minutes.

SHRIMP AND ARTICHOKE FETTUCCINE

Pasta lovers Paradise

12 oz. fettuccine

2 slices bacon, chopped

1 / 4 cup chopped onion

4 Tbs. butter

1 cup whipping cream

8 oz. frozen artichoke hearts (thawed) or canned

1 / 2 cup crushed tomatoes

1 tsp. dried basil leaves

1 / 2 tsp. salt

1 / 8 tsp. freshly ground black pepper

4 oz. cooked small shrimp

Parmesan cheese, to top

Cook fettuccine with 2 Tbs. butter in rapidly boiling water until barely tender.

Drain well and set aside. Saut bacon and onion in butter until bacon is barely crisp. Stir in remaining ingredients except shrimp, pasta and Parmesan cheese. Heat to boil, reduce heat and simmer until artichokes are tender and sauce is thick, about 10-15 minutes. Stir shrimp into artichoke mixture. Heat until hot and serve sauce over cooked pasta. Top with Parmesan cheese.

CRAB ROUNDS

The skippers favorite

Appetizer or accompaniment to soup or salad

1 / 2 lb. fresh crab or imitation crab

1 cup grated Swiss cheese

1 / 2 cup mayonnaise

2 Tbs. fresh green onion, finely chopped

1 Tbs. lemon juice

1 / 4 tsp. curry powder

1 / 2 cup water chestnuts, thinly sliced

1 / 4 cup parsley, finely chopped

1 can buttermilk biscuits

Mix first six ingredients together. Separate layers of biscuits to get 32 rounds. Place on a greased cookie sheet. Spread crab mixture on biscuits. Top with water chestnuts. Sprinkle with parsley. Bake at 400 degrees for 10-12 minutes. Yield: 32 crab rounds.

SEAFOOD TIPS

Fresh fish is firm of flesh, shiny-scaled, clear-eyed, and odorless.

Wash fish carefully (right before cooking) in salted tap water and pat dry.

Shellfish is much more flavorful when cooked in its shell than when shelled before cooking.

Store-bought frozen fish should be used within a month.

Fish is cooked when its flesh changes from a translucent off-white to an opaque white and it flakes easily when touched with a fork.

 


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