Having seafood for supper tonight? It doesn’t have to be a chore; here are a few easier recipes.
The easiest seafood recipe there is, oyster stew: A can of oysters with milk added cooked over the stove until brought to a boil and oysters turn gray. Add salt and pepper. Serve with saltines.
Poached fish: use a skillet sprayed with nonstick cooking spray add a tablespoon of butter and heat your butter to a light sizzle. Carefully lay the fish over into the butter and gently slide the pan back and forth very carefully as to not burn yourself or spill the butter on to the heat source. Add about a third cup of cold water to create steam also done very carefully. Add salt, pepper, and lime juice then cover with a lid. Within a minute or two your fish will be done; an easy, low calorie recipe.
Baked fish filets: preheat oven to 350. Spray cooking sheet with nonstick cooking spray. Using either flounder, cod, catfish or any flat fish filet,put them on your cooking sheet and sprinkle with Lawry’s season salt or Old Bay seafood seasoning. Cover the filets with a light coating of bread crumbs then sprinkle with butter or light olive oil. Bake until done about 7 to 11 minutes.
Salmon patties: heat oil for frying in a skillet on medium. Add together one can of salmon, one egg and broken soda crackers in a bowl and mix thoroughly. Mix to a consistency that can be formed into patties.Gently lay them over into the skillet (Never drop any food for frying into hot oil, lay them into the oil).Cook until golden brown and serve with ketchup or cocktail sauce (chili sauce mixed with small amount of horseradish and lemon juice).
Easy seafood salad: Cooked and deveined shrimp, cooked chunk crab, cooked chunk lobster or any of these ingredients by themselves mixed with chopped celery, mayonnaise and seasoning to taste. Other ingredients may include red bell pepper, boiled egg, pasta, pickles that’s all up to you.
Mexican shrimp cocktail: Cooked and deveined shrimp in V8 juice with chopped avocado, cilantro, a celery stick and lime juice served in a tall glass.
There’s always that old stand by for the non-cooking crowd, frozen fish sticks or patties. Even if you consider yourself gourmet, every now and then this quick seafood fix is very satisfying. The key to a satisfying meal of frozen fish is good tartar sauce.
When making good tartar sauce, don’t skimp on the mayonnaise use Hellman’s. Don’t skimp on the pickles use Vlasic dill pickles chopped. A little horseradish is nice but don’t get carried away; add a little, taste it, add more if needed.Mayonnaise at about three tablespoons, add about a half teaspoon pickles, about a pinch of horseradish and little sugar. All this is too your personal taste.