FISH RECIPES

Lemony Steamed Fish

Lemony Steamed Fish4***** (73) Filed under: Main Dishes, Italian, French, Greek Total time: 45 min PT2700S AllRecipes Prep time: 15 min Salty Savory Sour Bitter Sweet Spicy

Ingredients
36 ozs halibut 3 tsps dill weed (dried) 3 tsps onion powder 14 tsp paprika seasoning salt (taste)

Serves

6 servingsChange

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1 pinch lemon pepper 2 tsps parsley (dried) 1 pinch garlic powder 2 tbsps lemon juice

1 2 3

Preheat oven to 375 degrees F (190 degrees C). Cut 6 foil squares, large enough for the size of each fillet. Center fillets on the foil squares and sprinkle each with dill weed, onion powder, paprika, seasoned salt, lemon pepper, parsley and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket. Pleat seams to securely enclose.

Place packets on a baking sheet and bake in the preheat oven for 30 minutes.

Easy Bake Fish

Easy Bake Fish4***** (136) Filed under: Main Dishes Total time: 35 min PT2100S AllRecipes Prep time: 15 min Salty Savory Sour Bitter Sweet Spicy

Ingredients
3 tbsps honey 3 tbsps dijon mustard 1 tsp lemon juice

Serves

4 servingsChange

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24 ozs salmon steaks 12 tsp pepper

1 2 3

Preheat oven to 325 degrees F (165 degrees C). In a small bowl, mix honey, mustard, and lemon juice. Spread the mixture over the salmon steaks. Season with pepper. Arrange in a medium baking dish. Bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.

Grilled Fish Steaks

Grilled Fish Steaks4***** (258) Filed under: Main Dishes, Italian, Tuscan, Moroccan Total time: 1 hr 30 min PT5400S AllRecipes Prep time: 10 min Salty Savory Sour Bitter Sweet Spicy

Ingredients
1 clove minced garlic 6 tbsps olive oil 1 tsp dried basil 1 tsp salt 1 tsp black pepper (ground)

Serves

2 servingsChange 1 tbsp fresh lemon juice 1 tbsp fresh parsley (chopped) 12 ozs halibut

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1 2 3

In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley. Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.

Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.

Steamed Fish with Scallions and Ginger

Steamed Fish with Scallions and Ginger4***** (21) Filed under: Main Dishes Chef: Anita Lo Epicurious Salty Savory Sour Bitter Sweet Spicy

Ingredients

Serves

8 servingsChange cup peanut oil 1 tsp sesame oil 12 tsp sugar

14

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2 fish (pounds each such as black sea bass or wild salmon scaled gutted and scored) 12 cup scallions (sliced, green part) 2 tbsps ginger (fresh julienned) 12 cup soy sauce

1 2 3 4 5 6 7 8

Position oven racks in upper and lower thirds of oven Heat oven to 450 Place a long piece of aluminum foil on a large, shallow baking sheet (foil should be longer than sheet); repeat with another baking sheet; place 1 whole fish on each sheet Season each fish on both sides with salt and pepper Whisk remaining ingredients in a bowl; spoon over each fish Seal foil loosely around each fish to create a somewhat roomy pocket Bake 10 minutes per inch of thickness of fish at its thickest part (typically 20 to 25 minutes for a 2-inch-thick fish) Remove foil and serve with juices

Blackened Fish
Blackened Fish4***** (83) Filed under: Jamaican, Indian, Moroccan, Sindhi Total time: 30 min PT1800S AllRecipes Prep time: 20 min Salty Savory Sour Bitter Sweet Spicy

Ingredients
1 tbsp paprika 2 tsps dry mustard 1 tsp cayenne pepper 1 tsp ground cumin 1 tsp black pepper 1 tsp white pepper

Serves

6 servingsChange

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1 tsp dried thyme 1 tsp salt 34 cup unsalted butter (melted) 24 ozs trout 14 cup unsalted butter (melted)

1 2 3

In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes. Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish. Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.

Unbelievable Fish Batter

Unbelievable Fish Batter4***** (78) Filed under: German, English Total time: 10 min PT600S Prep time: 10 min AllRecipes Salty Savory Sour Bitter Sweet Spicy

Ingredients
1 cup all-purpose flour 12 cup milk 12 cup water

Serves
14

6 servingsChange cup baking powder 1 tsp salt

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Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.

Steamed Fish with Ginger

Steamed Fish with Ginger4***** (40) Filed under: Main Dishes, Asian, Chinese Total time: 25 min PT1500S AllRecipes Prep time: 15 min Salty Savory Sour Bitter Sweet Spicy

Ingredients
1 lb halibut fillet 1 tsp kosher salt (coarse sea) 1 tbsp fresh ginger (minced) 3 tbsps green onion (thinly sliced) 1 tbsp dark soy sauce

Serves

2 servingsChange

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1 tbsp light soy sauce 1 tbsp peanut oil 2 tsps toasted sesame oil 14 cup cilantro sprigs (lightly packed fresh)

1 2 3 4

Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish. Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes. Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish. Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop

and spatter all over - be careful. Garnish with cilantro sprigs and serve immediately.

Chinese Style Steamed Fish

Chinese Style Steamed Fish4***** (32) Filed under: Main Dishes Epicurious Salty Savory Sour Bitter Sweet Spicy

Ingredients
12 ozs snapper fillets (red) 2 tbsps dry white wine 1 12 tsps peeled fresh ginger (minced) 2 garlic cloves (minced)

Serves

2 servingsChange

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4 tsps soy sauce 1 12 tsps sesame oil (oriental) 2 tbsps fresh cilantro (chopped)

Place small cake rack in large (12-inch-diameter) skillet; place 9-inch-diameter glass pie dish on rack. Put fish in dish; sprinkle lightly with salt and pepper. Sprinkle wine, ginger and garlic in dish around fish. Top fish with soy sauce, sesame oil and 1 tablespoon cilantro. Pour enough water into skillet to reach depth of 1 inch. Bring water to boil. Cover skillet; steam fish until just opaque in center, about 10 minutes. Transfer fish to plates; top with juices from dish and remaining 1 tablespoon cilantro.

Steamed Tuna Fish

Steamed Tuna Fish4***** (38) Filed under: Main Dishes, Chinese Total time: 30 min PT1800S AllRecipes Prep time: 20 min Salty Savory Sour Bitter Sweet Spicy

Ingredients

Serves
12

8 servingsChange cup ginger root (minced fresh) 3 cloves minced garlic

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2 lbs fresh tuna steaks 12 cup soy sauce

cup sherry cup vegetable oil 1 bunch green onions (finely chopped)
12 12

1 tsp salt 1 tsp black pepper (ground)

1 2 3

Place tuna steaks in a steamer over 1 inch of boiling water, and cover. Cook 6 to 8 minutes, or until fish flakes easily with a fork. Meanwhile, in a medium saucepan, combine soy sauce, sherry, vegetable oil, green onions, ginger, garlic, salt, and black pepper. Bring to a boil. Remove tuna steaks from steamer, and place in a serving dish. Pour sauce over tuna steaks, and serve immediately.

Fish Chowder II
Fish Chowder II4***** (43) Filed under: Main Dishes AllRecipes Salty Savory Sour Bitter Sweet Spicy

Ingredients

Serves

6 servingsChange 5 cups milk 2 lbs cod fillets (cubed) salt pepper

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4 tbsps margarine 1 onion (chopped) 3 potatoes (peeled and cubed) 4 cups water 30 ozs corn (creamed)

1 2

Melt the butter or margarine in a large pot over medium heat. Add the onion and saute for 5 to 10 minutes, or until tender. Add the potatoes and water and simmer for 20 more minutes, or until potatoes are tender. Add the creamed corn and milk, stirring until smooth. Finally, add the fish, stir well and allow to heat through, about 10 to 15 minutes. Season with salt and pepper to taste.

Coconut Curry Fish

Coconut Curry Fish3***** (44) Filed under: Indian, Sindhi Total time: 30 min PT1800S Prep time: 15 min Salty Savory Sour Bitter Sweet Spicy

AllRecipes

Ingredients

Serves

6 servingsChange 1 tsp ground turmeric 1 tsp ground cumin salt pepper 14 ozs coconut milk 16 ozs vegetables (frozen) 1 tbsp cornstarch

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2 cups water 1 cup brown rice (uncooked) 1 tbsp vegetable oil 1 onion (chopped) 3 cloves crushed garlic 1 lb cod fillets (cut into chunks) 1 12 tbsps curry powder 2 tsps chili powder

1 2

Bring the water and rice to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes. Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook 1 minute. Mix in cod, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper. Pour in the coconut milk, and mix in frozen vegetables. Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork.

Drain 1/2 cup liquid from the skillet into a bowl, and mix with cornstarch. Stir back into skillet to thicken sauce. Serve over the cooked rice.

Macaroni and Tuna Fish Salad

Macaroni and Tuna Fish Salad4***** (37) Filed under: Main Dishes Total time: 20 min PT1200S AllRecipes Prep time: 5 min Salty Savory Sour Bitter Sweet Spicy

Ingredients
16 ozs macaroni 12 ozs tuna (drained) 14 cup mayonnaise salt pepper

Serves

10 servingsChange

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garlic powder (taste) 1 pinch dried oregano 1 finely chopped onion

1 2

Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain and cool under running water. Mix both cans of tuna into the cooled pasta. Add the mayonnaise. Use more or less to your taste. You want just enough to get the flavor into the salad, but not enough to see the white of the mayonnaise on the noodles. Stir in salt, pepper, garlic powder, oregano and onion.

Broiled Fish Fillets with Basil Butter

Broiled Fish Fillets with Basil Butter3***** (22) Epicurious Salty Savory Sour Bitter Sweet Spicy

Ingredients

Serves

4 servingsChange 1 tsp fresh lemon juice 1 garlic clove (minced)

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24 ozs cod fillets 6 tbsps butter (room temperature) 2 tbsps fresh basil (chopped) 2 tsps old bay seasoning

1 2

Preheat broiler. Cut four 6x8-inch pieces of foil. Place 1 fish fillet in center of each piece of foil. Fold up foil to form rectangle with 3/4-inch-high sides. Sprinkle fish with salt and pepper. Place packets on small baking sheet. Combine butter, 1 tablespoon basil, Old Bay seasoning, lemon juice, and garlic in small bowl. Using wooden spoon, mix until well combined. Spread mixture over fish in foil. Broil fish (do not turn fish) until opaque in center, about 6 minutes. Transfer fish in foil to 4 plates. Sprinkle with remaining 1 tablespoon basil. Serve immediately.

Poor Man's Beer Batter Fish

Poor Man's Beer Batter Fish4***** (21) Total time: 9 min PT540S AllRecipes Prep time: 4 min Salty Savory Sour Bitter Sweet Spicy

Ingredients

Serves
12

8 servingsChange cup oil (frying)

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1 cup beer (needed) 7 ozs pancake mix (shake and pour buttermilk) 2 lbs trout fillets

1 2 3

Heat oil in a large skillet over medium heat. Pour beer into the pancake mix container in place of the water it calls for. Make the batter as thick or thin as you prefer. Close the lid, give it a few shakes, and boom it's done. Dip fish into the batter using a pair of tongs, or if you want to dirty a dish, pour the batter in a bowl first. If you cut your fish into smaller pieces, you can toss them into the container, close the lid and shake it a couple of times, then carefully remove the coated pieces.

Remove the fish from the batter using tongs, and place into the hot oil. Fry the fish until golden brown on both sides, 3 to 4 minutes per side.

Wonderful Fried Fish Tacos

Wonderful Fried Fish Tacos4***** (22) Filed under: Main Dishes, Southern, Soul food Total time: 45 min PT2700S AllRecipes Prep time: 30 min Salty Savory Sour Bitter Sweet Spicy

Ingredients

Serves

10 servingsChange 5 cups shredded cabbage 1 cup mayonnaise 14 cup salsa 1 lime (cut into wedges)

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1 cup beer (dark) 1 cup all-purpose flour 12 tsp salt 1 12 lbs cod fillets (cubed) 1 qt vegetable oil (frying) 20 corn tortillas (6 inch)

1 In a shallow bowl, whisk together beer, flour, and salt. 2 Rinse fish, and pat dry. Cut into 10 equal pieces.
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3 In a large saucepan, heat 1 inch oil to 360 degrees F (168 degrees C). Using a fork, coat
fish pieces in batter. Slide coated fish into hot oil in batches; adjust heat to maintain oil temperature. Fry until golden, about 2 minutes. Lift out with a slotted spoon, and drain briefly on paper towels; keep warm. Repeat to fry remaining fish.

4 Stack 2 tortillas. Place a piece of fish and 1/2 cup cabbage in the center of the tortillas.
Garnish with mayonnaise, lime wedges and salsa

Favorite Fish Chowder

Favorite Fish Chowder4***** (20) Filed under: Main Dishes Total time: 35 min PT2100S AllRecipes Prep time: 10 min Salty Savory Sour Bitter Sweet Spicy

Ingredients

Serves

16 servingsChange 2 cups milk 24 ozs evaporated milk 2 12 tsps salt 2 tsps pepper fresh parsley (chopped)

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1 onion (chopped) 12 cup butter (margarine) 4 cups water 6 cups potatoes (diced peeled) 2 lbs frozen cod fillets (fresh, cut into large chuncks) 3 tbsps lemon juice

In a Dutch oven or soup kettle, saute onion in butter. Add water and bring to a boil. Add potatoes; cook for 10 minutes. Add fish and lemon juice; reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt and pepper. Garnish with parsley and serve piping-hot.

Mom's Fried Fish

Mom's Fried Fish4***** (22) Filed under: Main Dishes Total time: 30 min PT1800S AllRecipes Prep time: 30 min

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Ingredients
2 beaten eggs 1 12 cups crushed saltines 2 lbs whitefish fillets (cut in half lengthwise) oil (frying)

Serves

6 servingsChange 1 cup mayonnaise 2 tbsps pickle relish (sweet) 1 tbsp finely chopped onion

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1 2

Place eggs and cracker crumbs in separate shallow bowls. Dip fillets into eggs, then coat with crumbs. Let stand for 5 minutes. In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Fry fillets, a few at a time, for 2 minutes on each side or until fish is golden brown and flakes easily with a fork. Drain on paper towels. In a small bowl, combine the tartar sauce ingredients. Serve with fish.

Oyster Sauce Fish

Oyster Sauce Fish3***** (12) Total time: 20 min PT1200S AllRecipes Prep time: 10 min Salty Savory Sour Bitter Sweet Spicy

Ingredients
2 lbs fish fillets butter flavored cooking spray 2 tsps canola oil (corn) 14 cup oyster sauce

Serves

4 servingsChange

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lemon pepper garlic powder

Heat oil in a large skillet over medium heat. Place fillets in skillet. Spray fillets with butter spray, and sprinkle with lemon pepper and garlic powder. Cook 4 to 5 minutes. Then pour in oyster sauce, and gently turn fillets. Cook until fish begins to flake, about 5 minutes.

Grilled Fish Steaks

Grilled Fish Steaks4***** (16) Salty Savory Sour Bitter

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Filed under: Main Dishes Total time: 1 hr 27 min PT5220S AllRecipes Prep time: 15 min

Sweet Spicy

Ingredients

Serves

8 servingsChange 1 tbsp fresh lime juice 1 clove minced garlic

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24 ozs fresh tuna steaks (1 inch thick) 12 cup soy sauce 13 cup sherry 14 cup vegetable oil

Place tuna steaks in a shallow baking dish. In a medium bowl, mix soy sauce, sherry, vegetable oil, fresh lime juice, and garlic. Pour the soy sauce mixture over the tuna steaks, and turn to coat. Cover, and refrigerate for at least one hour.

2 3

Preheat grill for high heat. Lightly oil grill grate. Place tuna steaks on grill, and discard remaining marinade. Grill for 3 to 6 minutes per side, or to desired doneness.

SQUID RECIPES

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INIHAW NA PUSIT
The best and healthy grilled dishes are always seafood. First of all, there is minimal fat used in the grilling process and of course seafood is always healthy. Make sure the squid is fresh to start with. Ingredients 1 kilo medium to large fresh squid 1 bottle or 1 cup Sprite or 7-up (for extra sweetness) 1/4 cup soy sauce 2 Tablespoons Calamansi juice 2 Tablespoons minced garlic 2 teaspoons cracked black pepper Optional stuffing for body cavity 2 medium-sized onions, sliced 2 medium-sized tomatoes, chopped salt and pepper for seasoning Procedure 1. Wash the squids well. Remove the long thin membrane in the head and body and slit the eyes to bring out the ink. Wash the body cavity well. 2. Place the squid in the bowl and add all the ingredients all together. Marinate for 1 hour or more. 3. Before grilling, place the squid in barbecue sticks. Keep the marinade sauce. Optional Stuff the squid cavity with a mixture of onions and tomatoes. Sew the ends of the squid so contents to prevent spillage. 4. Prepare the fire. 5. When grill is ready, grill the squid. Use the marinade sauce to baste the squid while it is being grilled. Dont overcook or else the squid will come out chewy. One just wants it easy to bite and tender. 6. You will know it is cooked when there are few grill marks, the squid is cooked to the center of the body. It takes around 3 to 5 minutes. Just exercise caution not to overcook. You can always check one squid to determine doneness. 7. Serve hot with dipping sauce like soy sauce with sili.

Ginger Squid Japanese Style (Ika Shoga Yaki)

Ginger Squid Japanese Style (Ika Shoga Yaki)5***** (4) Filed under: Main Dishes, Japanese Total time: 30 min PT1800.0S Chef: Chef floWer Food.com Prep time: 5 min Salty Savory Sour Bitter Sweet Spicy

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Ingredients

Serves

2 servingsChange 2 tbsps mirin 2 tbsps vegetable oil

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500 grams squid (thinly sliced, cubes) 2 tbsps ginger (freshly grated) 3 tbsps soy sauce

1 2 3 4 5 6 7 8

Combine ginger, soy sauce and mirin in a large bowl. Add thinly sliced squid into the bowl and mix until all the squid is covered with the sauce. Allow squid to marinade for about 15 minutes. After 15 minutes, heat wok or skillet (pan) at high heat, then add oil. Remove squid from bowl (make sure any juices/marinate are left in the bowl). Reserve any marinate. Add squid into the hot pan. Stir-fry squid quickly in the pan and cook until it changes colour (about 7 minutes). Work quickly as overcooked squid will become rubbery so don't over cook. Pour marinate into the pan and stir quickly. (Marinated meat burns easily so it's important to work quickly). Serve with steam rice and green vegetables. Enjoy.

Chilli, Salt and Pepper Squid

Chilli, Salt and Pepper Squid4***** (4) Filed under: Lunch and Snacks, Appetizers, Italian, Southern, Mexican, Soul food Total time: 12 min PT720.0S Chef: English_Rose Food.com Prep time: 10 min Salty Savory Sour Bitter Sweet Spicy

Ingredients
1

Serves

5 servingsChange

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1 tbsp peppercorns (szechuan, dry-roasted and crushed)

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lb squid (cleaned) 2 tbsps cornstarch 2 tbsps plain flour 2 tsps chili powder (hot) 2 tbsps sea salt

2 cups vegetable oil 4 leaves iceberg lettuce (chilled) 2 lemons (cut into wedges)

1 2 3 4 5 6

Rinse and dry the squid thoroughly. Slice each squid tube horizontally into 1/2in rings. Set aside. In a large bowl, combine both types of flour with the chili powder, sea salt and Szechuan pepper. Add the squid and toss to coat, shaking off any excess flour. Fill a wok with oil to about a third full (about 2 cups) and heat until the surface seems to shimmer slightly. Add half the squid and deep-fry it for between 45 seconds and 1 minute, or until it's just tender and beginning to colour. Remove with a slotted spoon and drain well on kitchen paper. Repeat the process with the remaining squid. Arrange the lettuce leaves on a platter and top with the squid. Serve with the lemon wedges.

Squid Saute with Tomatoes and Garlic

Squid Saute with Tomatoes and Garlic5***** (3) Filed under: Main Dishes, Italian, Tuscan, Moroccan Total time: 55 min PT3300S Food Network Prep time: 45 min Salty Savory Sour Bitter Sweet Spicy

Ingredients

Serves

4 servingsChange 1 tsp black pepper (freshly ground) 2 peeled tomatoes (seeded and diced) 1 bunch chopped cilantro

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1 12 lbs squid (cleaned) 15 garlic cloves (peeled) 12 cup olive oil 1 tsp salt

1 2

Cut the squid into 1/4-inch rings. Wash, dry and place in a mixing bowl. Puree the garlic with 1/4 cup of the olive oil in a blender until smooth. Pour

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over the squid. Add the salt and pepper, tossing to combine.

Heat a dry medium skillet over high heat. Then add a generous tablespoon of the remaining olive oil and heat until almost smoking. Pour in one-third of the marinated squid and saute about 30 seconds. Stir in one-third each of the tomatoes and cilantro and cook about 2 minutes longer, just until the tomatoes dissolve and the garlic colors slightly. Transfer to a platter, wipe out the skillet and repeat two times. Serve hot over rice or Spinach Pilaf

Adobong Pusit (Squid Adobo)

Adobong Pusit (Squid Adobo)5***** (2) Total time: 50 min PT3000S AllRecipes Prep time: 20 min Salty Savory Sour Bitter Sweet Spicy

Ingredients

Serves

5 servingsChange 1 minced onion 2 cloves minced garlic 1 tomato (chopped) 1 tbsp soy sauce

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2 14 lbs squid (cleaned) 12 cup vinegar cup sugar 12 cup water salt black pepper 2 tbsps olive oil

1 2

Combine the squid, vinegar, sugar and water in a small pot over medium heat; season with salt and pepper. Cook for 10 minutes. Meanwhile, heat the olive oil in a saucepan over medium heat; cook and stir the onion and garlic in the hot oil until softened, 5 to 7 minutes. Stir the tomato and soy sauce into the mixture. Pour the squid mixture into the saucepan and bring to a simmer; cook together another 20 minutes.

Thai Red Curry Shrimp and Calamari

Filed under: Main Dishes, Asian, Chinese, Thai Total time: 55 min PT3300S Food.com Prep time: 30 min Salty Savory Sour Bitter Sweet Spicy

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Ingredients

Serves

6 servingsChange 1 cup eggplant 1 cup diced onion 2 tbsps fish sauce 3 tbsps sugar 1 tsp lime zest 8 basil leaves 3 tbsps canola oil

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12 ozs shrimp 12 ozs squid (rings) 2 cups coconut milk 1 cup tomato puree 12 cup red pepper (diced) 14 cup soy sauce 3 tbsps white vinegar 2 tbsps curry paste (thai red)

1 2 3 4 5 6

Heat canola oil in a large pot or wok. Add onions and eggplant and cook until eggplant is cooked through (about 5 minutes). Add peppers and cook for 1 more minute. Add shrimp and calamari and cook for 1 more minute. Add rest of ingredients and bring up to a boil while stirring. Immediately turn off heat. Serve with steamed brown rice.

Fried Calamari
Fried Calamari4***** (8) Filed under: Main Dishes, Appetizers Total time: 25 min PT1500.0S Chef: canarygirl Food.com Prep time: 15 min

Ingredients

Serves

4 servingsChange

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1 lb calamari (cleaned, cut into rings) 14 cup cornmeal (cornstarch) 2 eggs (slightly beaten) 2 cloves cloves garlic (mashed)

1 cup breadcrumbs (garlic and parsley flavored) salt oil (frying)

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1 2 3 4 5 6 7 8

First, coat the calamari rings in corn meal, shaking them out to get rid of any excess. Then dip them into a mixture of the eggs and garlic. Lastly, dip them into the bread crumbs mixed with salt, coating them well, and shaking off any excess. Up to this point may be done in advance, and the calamari rings refrigerated for a couple of hours, until you are ready to fry. Meanwhile, heat the oil (the secret to crispy calamari is hot, hot oil, just below the smoking point.) Fry the rings (in batches) about 1 minute, or until they are golden. Remove and drain on paper towels. If you have a deep fryer it's best, but otherwise, make sure the oil is deep enough to cover the calamari. Serve immediately with lemon wedges, garlic mayo, and marinara sauce.

TAHONG RECIPES
Steamed Mussels I
Steamed Mussels I4***** (6) Total time: 55 min PT3300S AllRecipes Prep time: 20 min Salty Savory Sour Bitter Sweet Spicy

Ingredients

Serves

5 servingsChange 1 clove minced garlic

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10 lbs mussels (cleaned and debearded) 1 onion (chopped)

Fill a large pot with mussels. Sprinkle chopped onions and garlic over the

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shellfish. Do not add water, as mussels produce all the water needed for steaming! Cook over high heat until most or all of the mussels open. Discard any that do not open.

Steamed Mussels with Sherry, Tomatoes and Garlic

Steamed Mussels with Sherry, Tomatoes and Garlic4***** (40) Epicurious Salty Savory Sour Bitter Sweet Spicy

Ingredients

Serves

4 servingsChange 2 tbsps fresh parsley (chopped) 1 bay leaf 14 tsp crushed red pepper (dried) 1 cup sherry 4 lbs mussels (scrubbed debearded)

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2 tbsps olive oil 3 tbsps chopped garlic (finely) 28 ozs tomatoes with juice (coarsely chopped) 1 onion (peeled about 6 ounces) 3 tbsps fresh basil (chopped, 1 tablespoon dried) 3 tbsps fresh oregano (chopped, teaspoons dried) 14 cup butter

Heat olive oil in heavy medium pot over medium heat. Add 2 tablespoons garlic and saut 1 minute. Add tomatoes with their juices, whole onion, basil and 1 tablespoon oregano to pot. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, about 1 hour. Remove onion and discard. Season sauce to taste with salt and pepper. Set aside.

Melt butter in heavy large pot over medium-high heat. Add parsley, bay leaf, crushed red pepper, remaining 1 tablespoon garlic and 2 tablespoons oregano. Saut until garlic is tender, about 1 minute. Stir in Sherry and tomato sauce. Add mussels and stir to coat. Cover and simmer until mussels open, about 5 minutes; discard any mussels that do not open. Using tongs, transfer mussels to large serving bowl. Season sauce to taste with salt and pepper. Ladle sauce over

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mussels and serve.

Love Mussels
Love Mussels4***** (25) Filed under: Main Dishes, Italian Total time: 45 min PT2700S AllRecipes Prep time: 20 min Salty Savory Sour Bitter Sweet Spicy

Ingredients

Serves

4 servingsChange 1 tbsp italian seasoning 12 tsp red pepper flakes 1 lb mussels (cleaned and debearded) 1 cup green onions (chopped)

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1 tbsp butter 1 tbsp olive oil 2 tbsps minced garlic 2 tbsps shallots (minced) 1 tbsp capers 3 cups tomato sauce (canned)

Melt butter in a skillet over medium heat. Swirl olive oil into melted butter. Cook garlic, shallots, and capers in oil and butter until shallots are translucent, about 5 minutes. Mix in tomato sauce, Italian seasoning, and red pepper flakes; stir until well incorporated. Cover and reduce heat to medium-low; allow to simmer for 10 minutes.

Add mussels to the pan and cover tightly. Raise heat to mediumhigh and cook until all mussels have opened, about 10 minutes. Remove from heat, garnish with chopped green onions to serve. Discard any unopened mussels.

Mussels with Thai Red Curry

Mussels with Thai Red Curry4***** (58) Epicurious Salty Savory Sour Bitter Sweet Spicy

Ingredients
cup butter 5 plum
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Serves

6 servingsChange 1 tbsp curry paste (taste thai red) 14 cup fresh cilantro (3 tablespoons chopped)

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tomatoes (seeded chopped) 2 tbsps minced garlic 1 tbsp peeled fresh ginger (chopped) 28 ozs unsweetened coconut milk

1 tsp salt 3 lbs mussels (scrubbed debearded)

Melt 1/4 cup butter in heavy large pot over medium-high heat. Add tomatoes, garlic and ginger; saut until garlic is tender, about 2 minutes. Mix in coconut milk, curry paste, 1/4 cup chopped cilantro and salt. Simmer 4 minutes to blend flavors. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Transfer mixture to serving bowl. Garnish with 3 tablespoons chopped cilantro.

Mussels Mariniere
Mussels Mariniere4***** (74) Filed under: Main Dishes, Italian Total time: 50 min PT3000S AllRecipes Prep time: 35 min Salty Savory Sour Bitter Sweet Spicy

Ingredients

Serves
14

4 servingsChange tsp dried thyme 2 cups white wine 3 tbsps butter (divided)

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4 qts mussels (cleaned and debearded) 2 cloves minced garlic 1 onion (chopped) 6 tbsps fresh parsley (chopped) 1 bay leaf

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Scrub mussels. Pull off beards, the tuft of fibers that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells. Set aside. Combine onion, garlic, 4 tablespoons parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot. Bring to boil. Lower heat, and cook 2 minutes. Add mussels, and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook. Remove mussels from sauce, and place in bowls.

Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.

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Mussels on the Half Shell with Pesto

Mussels on the Half Shell with Pesto4***** (5) Filed under: Main Dishes Epicurious Salty Savory Sour Bitter Sweet Spicy

Ingredients

Serves

40 servingsChange

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1 cup dry white wine 1 cup water 14 cup shallots (chopped) 2 tbsps white wine vinegar 4 garlic cloves (crushed with side of knife) 40 mussels (fresh, scrubbed debearded)

4 cups basil leaves (fresh) 4 garlic cloves (chopped) 3 tbsps olive oil 6 tbsps freshly grated parmesan (cheese) 2 tbsps low-fat mayonnaise

Bring first 5 ingredients to boil in large pot. Working in batches, add mussels to pot. Cover; cook until mussels open, about 4 minutes. Using slotted spoon, transfer mussels to large bowl. Discard any that do not open. Cool mussels. Strain cooking liquid; reserve 1 cup.

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Remove mussels from shells, reserving half of each shell. Transfer mussels to medium bowl and refrigerate. Finely chop basil and garlic in processor. With processor running, gradually add reserved 1 cup cooking liquid and oil and process until well blended. Blend in cheese and mayonnaise. Transfer pesto to large bowl. Season with salt and pepper. Add mussels and toss to coat. Chill at least 1 hour. (Can be made 1 day ahead. Refrigerate reserved shells.)

Spoon mussels and pesto into reserved shells. Arrange on platter.

Mussel Fritters
Mussel Fritters5***** (4) Filed under: Main Dishes, Appetizers Total time: 15 min PT900.0S Chef: Kiwi Kathy Prep time: 10 min

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Food.com

Ingredients

Serves

6 servingsChange 2 tbsps basil (fresh chopped) 12 tsp salt black pepper (freshly ground) butter (frying clarified)

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14 mussels 2 eggs 2 tbsps flour 1 tsp baking powder 2 tbsps parsley (chopped)

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Lightly steam mussels until they just open. Remove beards, take from shell and chop roughly. (Not too fine). In a bowl, beat the eggs, Sift in the flour and baking powder and beat with a fork to combine. Stir in the mussels, salt, pepper, basil and parsley. Melt butter over a medium heat. Drop mixture into butter and fry pancake style until golden brown, then flip and cook until golden on other side. Enjoy!

Steamed Mussels With Wine and Cream

Steamed Mussels With Wine and Cream5***** (1) Filed under: Lunch and Snacks, Main Dishes Total time: 27 min PT1620.0S Chef: Evie* Food.com Prep time: 15 min

Ingredients

Serves

5 servingsChange cup cream salt black pepper (fresh ground)

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1 cup white wine (fruity) 14 cup parsley (fresh herb, dill fennel thyme or marjoram) 2 garlic cloves (crushed) 36 mussels (scrubbed and with beards

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removed)

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Place the wine, herbs and garlic in an extra large saucepan then pile in the mussels. Cover and cook over a medium heat for 8-10 minutes or until all the mussels have steamed open. Using a slotted spoon, transfer the mussels to individual serving bowls discarding any that have not opened. Strain juice to remove any broken bits of shell, herb stalks and any little crabs which might have been trapped inside. Return juice to pan and bring to boil. Allow to reduce then stir in cream and seasonings. Spoon this sauce over the mussels and serve with crusty bread.

Mussels with Curry Cream Sauce

Mussels with Curry Cream Sauce5***** (1) Filed under: Appetizers Total time: 20 min PT1200.0S Chef: GinnyP Food.com Prep time: 10 min Salty Savory Sour Bitter Sweet Spicy

Ingredients

Serves

2 servingsChange
12 14

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1 lb mussels (scrubbed debearded) 1 tbsp shallot (chopped) 1 tsp garlic (chopped) 1 tbsp curry powder (madras curry-sweetnot hot)

cup white wine cup creme fraiche (sour cream)

1 2

Place a thin coat of olive oil in a pan over high heat. Add shallots, garlic, and curry powder and cook~~Without Browning~~.

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3 4 5 6

Add white wine. Bring to a boil; add mussels and cover. Cook until the mussels have opened. Then add creme fraiche and stir to incorporate.

MAIN DISH (SEAFOOD)

TABLE OF CONTENTS FISH RECIPES p1-14 SQUID RECIPES p14-p19 MUSSEL RECIPES p19-p26

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