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Category: Fish & Shellfish

August 3, 2022August 3, 2022 jgrusseLeave a comment

Crabmeat Paté

At the beach last week, we had steamed crabs to celebrate Carol’s birthday.  There were a few leftover crabs, which Carol picked, and I turned the picked crabmeat into a paté by adapting a recipe in an Outer Banks cookbook I found in our unit.  The photo shows a 1/3 recipe (about 1 cup), based Read More …

American Cuisine, Appetizers, Fish & Shellfish
August 2, 2022August 2, 2022 jgrusseLeave a comment

Fried Fish for Tacos

One of the dinners at the beach this year was fish tacos.  This is how I made the fish for the tacos, which were popular.  This was for 5 adults with some leftovers. 1.75 lb. mahi-mahi or similar firm white fish Flour Aleppo pepper Salt and pepper Milk Vegetable oil Flour tortillas Mexican grated cheese Read More …

Fish & Shellfish
July 11, 2022July 11, 2022 jgrusseLeave a comment

Drunken Shrimp with Tequila

This is a Mexican variation on Gambas al Ajillo, the classic Spanish shrimp with garlic sauce.  The tequila in this is the clear (unaged) type.  Here is how I made 2 servings, based on a recipe in 177MilkStreet.  This is a quick dish, taking less than half an hour.  I served it with steamed rice Read More …

Fish & Shellfish, Mexican Cuisine
July 4, 2022July 4, 2022 jgrusseLeave a comment

Potted Shrimp

A traditional way to preserve meat and seafood was to cook it and store it in containers (pots) protected from the bacteria and oxygen in the air by a layer of fat.  England and Ireland have a number of traditional “potted” dishes, and potted shrimp is a classic.  It makes a very nice appetizer or Read More …

British Cuisine, Fish & Shellfish
June 11, 2022 jgrusseLeave a comment

Clams with bacon, corn and basil

This is a 2 servings adaptation of a recipe in the New York Times, which is very much like an American version of a Portuguese classic, Portuguese Clams (Ameijoas na Cataplana) .  (The main difference is the addition of corn on the cob, which is a popular addition to summer-time seafood meals.)  This is a Read More …

American Cuisine, Fish & Shellfish
April 10, 2022April 10, 2022 jgrusseLeave a comment

Blackened Fish with Quick Grits

Paul Prudhomme popularized Blackened Redfish in the 1980s, which I had a few times back in the day, but then not recently.  I spotted a recipe in the NYT and decided it would be a good dish for Lent.  I made it with skate, which was very inexpensive and recommended by the fishman at Wegman’s.  Read More …

American Cuisine, Fish & Shellfish
February 7, 2022February 7, 2022 jgrusseLeave a comment

Saucy Beachside Snapper

This is a style of cooking fish in Sonora and Sinaloa which was adapted to home ovens in Pati Jinich’s book Treasures of the Mexican Table.  The quantities below are sized for 2 persons.  At Pati’s suggestion, we served the fish with corn tortillas as tacos.  Carol thought it did not need the tortillas and Read More …

Fish & Shellfish, Mexican Cuisine
February 6, 2022February 6, 2022 jgrusseLeave a comment

Venetian-Style Fish in Saor

Many years ago I clipped out a recipe (possibly from the NYT) for fluke prepared in a Venetian style (sweet and sour, like an escabeche).  This idea proved to be a good way to use 2 pieces of cod in my freezer.  Carol thought this would be a good dish for parties since it can Read More …

Fish & Shellfish, Italian Cuisine
January 1, 2022January 1, 2022 jgrusseLeave a comment

Citrus and Dill Gravlax

This variation of gravlax is adapted from a recipe at Epicurious.com.   The promise of the recipe was that you could set up the salmon and its cure and then forget about it until it was done 3 days later.  I actually let it cure for 4 days due to scheduling issues, and it worked fine Read More …

Appetizers, Fish & Shellfish, Scandinavian Cuisine
December 26, 2021December 26, 2021 jgrusseLeave a comment

Cold Poached Salmon

The centerpiece for Christmas Eve dinner this year was a cold poached salmon, based on a recipe in Culinaria: The United States.  This is a good “make ahead” dish.  I served it with Sweet Mustard Dill Sauce and Two-Minute Aioli. 1 salmon filet (3-4 lbs.) Court bouillon 2 quarts water 1 leek, trimmed, chopped, and Read More …

Fish & Shellfish

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Recent Posts

  • Chicken Bouillabaisse
  • Crabmeat Paté
  • Fried Fish for Tacos
  • Salisbury Steak
  • Herbed Yogurt Cheese (Suzma) with Ryazhenka v.2

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