Main Dishes - Seafood

Nipper's Easy Tuna Casserole
Ingredients:
1 box macaroni and cheese
1 can cream of mushroom soup
1 can tuna
1 can French fried onion rings
1 small can English peas

Directions:
Preheat oven to 350
Cook mac and cheese according to box
Add soup and drained can of tuna
Stir in peas and top with onion rings
Bake 350 for ½ hour

Tuna Jackstraw Bake
Ingredients:
1 can shoestring potatoes
1 can cream of mushroom soup
1 can tuna, drained
1 6 oz. can evaporated milk

Directions:
Preheat oven to 375. Combine above ingredients in a buttered casserole dish, except 1 C of potatoes. Top the dish with remaining shoestring potatoes and bake for 25 minutes.
Crab au Gratin from Emmaline and Hessie's, St. Simons Island

Ingredients:
4 T. butter or margarine
4 T. flour
1 cup milk
1/4 tsp. salt
few grains pepper
1/4 cup sherry
3/4 cup mild cheddar cheese, grated
1 lb. crabmeat
paprika
Directions:
Melt butter or margarine in small sauce pan. Add flour mixed with salt and pepper, and stir until well blended and smooth, free of lumps. Pour on milk gradually, while stirring constantly. Bring to boiling point. Boil 2 minutes. Stir well. Stir in sherry and 1/4 cup cheese. Remove from heat. Cheese need not melt. Stir in crabmeat and divide into 6 individual casseroles. Top with remaining cheese and sprinkle paprika. Bake at 350 degrees for 15 to 20 minutes until hot and cheese just starts to brown.

She Crab Soup

Ingredients:
1/2 stick butter
1 small onion, chopped
1 small stalk celery, chopped
1 t flour
1/2 pound fresh claw crabmeat
1 pint half and half and 1/2 pint milk
1 t Worcestershire
1/4 C dry sherry
salt and pepper to taste

Directions:
Saute onion and celery in butter until clear. Add flour and crabmeat. Stir. Add milks and stir well. Simmer, but do not boil, for 20-25 minutes. Add worcestershire sauce, sherry, salt and pepper. Simmer 5 minutes more.


Julie's Asian Baked Salmon Filets
Ingredients:
2 salmon filets
6 T Newman's Own Light Fat Sesame Ginger salad dressing or Lawry's Sesame Ginger Marinade
2 T lemon juice
Directions: Preheat oven to 400 degrees. Place salmon (skin side down if they have skin) in baking pan sprayed with Pam. Pour 2 T of Newman's Own Light Fat Sesame Ginger salad dressing over each filet to marinate about 15 - 30 minutes. Place in preheated oven for 12-15 minutes or until salmon flakes easily with a fork. Remove from oven and pour 1 T lemon juice over each filet. Remove from baking dish to pan and drizzle 1 T Newman's Own Light Fat Sesame Ginger salad dressing over each filet. Serve with salad topped with Newman's Own Light Fat Sesame Ginger salad dressing and bread broiled with butter, Mrs. Dash seasoning and freshly grated Parmesan cheese.
I buy the Wal-Mart frozen Wild Alaskan Salmon Fillet and thaw it. The baking directions are on the back.

Southern Living Crab Cakes Ingredients:
3 cups saltine crumbs, divided (Italian bread crumbs work well too) 2 large eggs, lightly beaten
1/2 cup diced onion (You may want to sauté if you don’t like raw onion)
3 tablespoons mayonnaise
1 tablespoon prepared mustard
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper
1/4 teaspoon hot sauce
1 pound fresh lump crabmeat, drained (Or if you’re on a budget or not near the sea, 3 cans Fancy crabmeat work well or the imitation crab meat)
2 tablespoons butter or margarine2 tablespoons vegetable oil
Lemon-Dill Mayonnaise Sauce
Directions:
Stir together 2 cups cracker crumbs and next 9 ingredients; fold in crabmeat. Shape into 8 (3-inch) patties; dredge in remaining 1 cup cracker crumbs. Melt butter in oil in a large skillet over medium-high heat. Add crab cakes; cook 4 minutes on each side or until golden. Keep warm in oven while you cook the remaining crab cakes. Serve with Lemon-Dill Mayonnaise. Garnish, if desired with mixed salad greens, lemon slices, fresh parsley sprigs.Yield: Makes 8 appetizer or 4 main dish servings
Lemon-Dill Mayonnaise Sauce

Ingredients:
1 cup light mayonnaise dressing or salad dressing
2 tablespoons snipped fresh parsley
1 tablespoon snipped fresh dill or 1/2 teaspoon dried dill weed
1 teaspoon grated lemon peel
2 teaspoons lemon juice
1 clove garlic, minced
1/3 to 1/2 cup buttermilk
Lemon slices and dill sprigs for garnish


For sauce, combine mayonnaise dressing or salad dressing, parsley, snipped or dried dill, lemon peel, the 2 teaspoons lemon juice, and garlic in a small container. Stir in enough buttermilk to reach desired consistency. Cover and chill. Double for large crowd. I like to serve this with Paula Deen’s Corny Cornbread and a green salad.
Jim's Southern Living Crab Cakes
with Maui Sauce (*this makes the dish!)

Makes 4 servings

Ingredients:
8 ounces lump crabmeat, drained
1/4 C soft breadcrumbs
2 T minced shallots
2 T fresh parsley
1 T minced fresh basil
2 T Dijon mustard
1 T lemon juice
1 t minced fresh ginger
1 t dark sesame oil
1/2 t salt
1/2 t coarsely ground pepper
1 large egg, lightly beaten
1/4 C butter or margarine, divided
6 cups loosely packed fresh spinach leaves
Maui Sauce
Garnish: shredding fresh spinach leaves

1. Stir together first 12 ingredients, and shape into 12 patties
2. Melt 2 T butter in a large nonstick skillet over medium heat. Add crab cakes, and cook 5 minutes on each side or until golden. Remove crab cakes from skillet and keep warm.
3. Add spinach leaves to skillet, and saute 1 to 2 minutes or until wilted. Stir in remaining 2 T butter.
4. Spoon Maui Sauce onto 4 individual plates, and top evenly with crab cakes. Spoon spinach mixture around crab cakes to garnish. Serve immediately.

Maui Sauce

Makes 3/4 C

1 C pineapple juice
1/4 C rice wine vinegar
1 t soy sauce
3 T mayonnaise

1. Bring pineapple juice and vinegar to a boil in a small saucepan over medium-high heat. Boil 8 to 10 minutes or until mixture is reduced by half. (Put the handle of a wooden spoon into it. You can tell it is reduced by half, when the liquid only comes up to the half-way mark of where it was the first time.) Stir in soy sauce; cool slightly.
2. Whisk in mayonnaise until smooth. Serve warm.
Julie's Romano Encrusted Salmon or other Fish
Ingredients:
2 (8 ounce) salmon steaks
1 cup mayonnaise (I think about ¼ cup for each steak is plenty)
3 ounces shredded Parmesan cheese
3 ounces grated romano cheese
(I couldn’t find anything except the container that had parmesan and romano combined so I used the whole thing with enough mayonnaise to make it spreadable)
1 dash paprika
Quarter lemons to squeeze on baked fish

Directions:
Heat oven to 350°F.
Mix mayonnaise and cheeses and spread mixture over fish.
Sprinkle paprika over each steak.
Bake 10 minutes. (I baked for 20 minutes because the steaks I had were pretty thick)
Broil for a couple of minutes to brown steaks before serving. Makes 2 servings

You also can season and bake chicken breasts with this recipe, or other fish. Bake the chicken breasts for 1 hour. Eulaine's Baked Salmon
Ingredients:
Salmon fillets
Extra virgin olive oil
Herbs de Provence
Ground ginger
1 lemon

Directions:
Place the salmon fillets skin side down in a iron skillet that has olive oil in it. Sear on HI for about 5 minutes. (This will make smoke.) Sprinkle with herbs de provence and ground ginger to taste, other desired spices, and drizzle with extra virgin olive oil and fresh lemon juice. Bake at 350°F. for 5-10 minutes or until the fish flakes easily when tested with a fork.


Brad's Shrimp Mosca Ingredients:
2 lb. large whole fresh shrimp
2 whole bay leaves
1 tsp. salt
1 tsp. rosemary
1 oz. sauterne wine
6-8 buds of garlic
1 tsp. crushed whole black pepper
1 tsp. oregano
2 oz. olive oil

Directions:
Heat oil in fry pan and add shrimp and spices, saute for fifteen to twenty minutes, or until shrimp turns pink. Add wine and simmer for ten to fifteen minutes more. Shrimp are to be peeled at table and served with hot crisp bread for dunking into sauce. Serves two.

Sam's Shrimp Fried Rice

Ingredients:
2 bunches scallions
2-3 T butter
3/4 pound cooked and peeled medium shrimp (about 18 large)
5 cups rice
2 large eggs
5 pieces or cooked and crumbled bacon
3 celery stalks, chopped 1 tablespoon soy sauce or to taste
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons corn or safflower oil

Directions:
Finely chop enough scallions to measure about 2 cups
Saute scallions and celery in butter until they are tender
Add shrimp, rice, bacon, soy sauce, salt, and pepper to fry pan
In a small bowl lightly beat eggs.
Make a hole in the middle of rice and add eggs. Stir-fry eggs until scrambled, about 30 seconds. Toss with rest of ingredients and heat until heated through. Serves 4 as a main course.

Julie's Fish Tacos
We first had these while vacationing in Vail, Colorado and they have become a family favorite.
Ingredients: 6 ounces cooked fish, such as baked cod (I've even used the frozen fish fillets when in a hurry)
4 flour tortillas
1/2 cup pico de gallo
1 can black beans, drained
1/4 cup sour cream
1/2 teaspoon ground cumin
Shredded lettuce
Chopped tomatoes
Grated sharp cheese
Lime wedges
Salsa

Directions:
Preheat oven to 425 degrees F. Heat fish and all 4 tortillas in a stack and wrapped in foil on a baking sheet for 8 to 10 minutes. In a bowl, combine pico de gallo, beans, sour cream and cumin.
Arrange fish on tortillas and top with pico de gallo-black bean sauce. Add lettuce, tomatoes and cheese. Serve with a lime wedge on the side and salsa.
Baja-Battered Fish for Tacos

Ingredients:
3/4 cup beer, preferably lager or pilsner (you may substitute non-alcoholic beer, chicken broth, or apple cider)
1/2 cup all-purpose flour
1/4 cup whole-wheat pastry flour
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground pepper
1-1 1/4 pounds tilapia, or other firm white fish, sliced into 1/2-inch-by-2-inch strips
3 tablespoons canola oil, divided


Directions:
1. Place beer, all-purpose flour, whole-wheat flour, salt, oregano, mustard, cayenne and pepper in a blender; blend until smooth, scraping down the sides as necessary. Transfer the batter to a shallow baking dish. Add fish, turning to coat all sides.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Transfer one-third of the battered fish to the pan, placing each piece into a little oil. Cook until golden brown, 3 to 4 minutes per side. Transfer cooked fish to a plate; keep warm. Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary. Cook the remaining fish with the remaining 1 tablespoon oil. Serve immediately.


Nutrition Information Per servingCalories: 120Carbohydrates: 4gFat: 6gSaturated Fat: 0gMonounsaturated Fat: 3gProtein: 11gCholesterol: 33mgDietary Fiber: 0gPotassium: 180mgSodium: 112mg
Tilapia Tacos with Peach Relish
Ingredients:
Salsa: 2 cups finely chopped peeled peach (about 2 medium)
1/2 cup finely chopped red onion
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
1/8 teaspoon ground red pepper 1 jalapeño pepper, seeded and finely chopped
1 garlic clove, minced
Remaining ingredients:
1/2 cup panko (Japanese breadcrumbs)
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper
1 pound tilapia, cut into 2-inch strips
Cooking spray
8 (6-inch) corn tortillas

Directions:
To prepare salsa, combine first 8 ingredients in a medium bowl. Let stand 30 minutes at room temperature.Preheat oven to 375°.
Combine panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add fish to bowl, tossing to coat. Place fish in a single layer on a baking sheet coated with cooking spray. Bake at 375° for 10 minutes or until desired degree of doneness, turning once.
Heat tortillas according to package directions. Divide fish and salsa evenly among tortillas.
Yield4 servings (serving size: 2 tacos and about 1/2 cup salsa)
Tilapia With a Touch of Lime

Ingredients:
6 ounces tilapia fillets
1/2 teaspoon unsalted butter
1/8 teaspoon kosher salt
1/16 teaspoon black pepper
1/2 teaspoon lime juice

Directions:
Sprinkle salt and pepper on both sides of Tilapia filet. Heat a non stick skillet on med-high heat. Melt butter. Cook Tilapia 3 minutes on each side. Sprinkle with lime juice and serve.
Crab Quiche
Ingredients: 1/2 C mayonnaise
2 T all-purpose flour
2 eggs, beaten
1/2 C milk
1 C crab meat
1 C diced Swiss cheese
1/2 C chopped green onions
1 9 inch unbaked pie crust
Directions:
Preheat oven to 350. In a medium bowl, beat together eggs, mayonnaise, flour, and milk until throughly blended. Stir in crab, cheese, and onion. Spread into pie shell. Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.
Becky's Tuna Salad
Ingredients:
1 can tuna, drained
1 hard boiled egg, peeled
pickle relish to taste
1 rib celery, chopped
squirt of lemon juice
tad of bell pepper
Durkee's Mayo
Directions:
Combine ingredients and enough mayonnaise to consistency you like.
Julie's Crab Stuffed Talapia
Ingredients:
1 rib celery, finely minced
1 small onion, finely chopped
4 T. butter
1/4 C. fresh parsley
1 can crab meat, drained and flaked or fresh crabmeat (I've also used imitation crab and lobster meat)
1/2 C. bread crumbs
1 T. lemon juice
1/8 t. cayenne pepper
6 tilapia fillets (sole or flounder also can be used)
Directions:
In a skillet, saute celery and onion in butter until tender and add parsley. Remove the skillet from heat and stir in crab meat, bread crumbs, lemon juice and pepper. Spread mixture evenly on each fish fillet. Roll up fillets and place, seam side down, in a greased 9- by 13-inch casserole dish. (I fasten with a toothpick.) Sprinkle melted butter and paprika on top and bake at 400 degress for 20 to 25 minutes, until fish flakes with a fork.
Julie's Broiled Salmon Fillets
I like to serve this with Cucumber Salsa. See that recipe under Vegetables.
Ingredients:
8 (6-ounce) salmon fillets (about 1 inch thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1 lemon

Directions: To prepare fish, sprinkle fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place fish on a broiler pan coated with cooking spray; Squeeze each fillet with lemon juice and broil 10 minutes or until fish flakes easily when tested with a fork. Garnish with zest of lemon.
Cook's Note: If you are using a lemon for zest and juice, grate the zest first and then squeeze the juice. When grating lemon peel, use this fast and easy trick. Cover the zest side of your grater with plastic wrap and grate the lemon over the plastic wrap (remember don't grate the bitter white pith that's under the peel). Most of the zest will remain on the plastic wrap and thus can't stick in the holes of the grater. Just pull the plastic wrap off and shake the zest onto a plate.


Room-temperature lemons or limes will yield more juice than those that are refrigerated. Microwaving the lemon or for a few seconds before squeezing will help extract more juice. Don't overdo it. You don't want to boil the juice. You can also use your palm to roll lemon or lime around on the countertop a few times before squeezing.
Sausage-Shrimp Jambalaya

Ingredients:
1 lb. skinless, link pork sausage
1/2 lb. thick sliced bacon, cut into pieces
3 lg. onions, chopped
1 green bell pepper, chopped
1/2 c. minced fresh parsley
2 cloves garlic, minced
2 bay leaves
1 tsp. salt
1/4 tsp. thyme
1/8 tsp. cayenne
1 lb. shelled shrimp
1 1/3 c. rice

Directions:
Fry sausage and bacon, stirring frequently. Remove sausage and bacon and rain off all but 2 tablespoons fat. Add onions and bell pepper; cook for 8-10 minutes. Add parsley, bacon, sausage, garlic and seasonings. Mix well.Place shrimp over mixture, but do NOT stir. Pour rice (uncooked) over shrimp. Add water, just enough to barely cover rice. Do NOT stir.Cover, bring to a boil, reduce heat and cook for 30
minutes. Remove cover, reduce heat and continue heating approximately 15 minutes to "dry" the jambalaya.
Makes 8 servings.

Sidecar Salmon
from Southern Living

Ingredients:
1 large red onion, chopped
2 T olive oil
4 (8 oz.) salmon fillets (about 1 1/2 inches thick)
1/2 C reduced-sodium soy sauce

Directions:
1. Cook onion in hot oil in a large skillet over medium-high heat, stirring constantly, 5 minutes. Arrange salmon on top of onion. Pour soy sauce over salmon fillets. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until fish flakes with a fork. Transfer fish to a serving platter, and keep warm.
2. Cook onion mixture over medium-high heat 5 minutes or until liquid evaporates. Spoon onion mixture over salmon.

Paula Deen's Low Country Boil

Ingredients:
Crab boil (2 t per quart of water)
12 small red new potatoes
6 four inch pieces smoked link sausage
6 ears fresh corn
3 pounds fresh shrimp (26-30 count per pound), unpeeled

Directions:
Fill a large pot with enough water to cover all ingredients. Add crab boil and heat until boiling. Adjust crab boil to suit your taste. When boiling, add potatoes and sausage. Cook on medium heat for 20 minutes. Add corn and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes (do not overcook). Drain and serve with hot rolls. Paula says to cover the table with newspapers and pour out the mixture in the middle and let everyone help themselves. We like to have Sam's cocktail sauce with our shrimp.

Jennie's Shrimp Salad (Weight Watchers)

Ingredients:
1 pound shrimp, large, peeled and deveined and chopped fine
1/3 cup fat-free mayonnaise
2 stalks celery, chopped
3 Tbsp. red onions, minced
2 Tbsp. parsley, fresh, chopped
1 Tbsp. capers, drained
2 tsp. Dijon mustard
1/8 tsp. salt
1/8 tsp. pepper
Directions:
1. Boil shrimp for 2 minutes; drain, rinse in cold water, drain again; set aside.
2. In a large bowl, combine mayonnaise, celery, onion, parsley, capers, and mustard. Mix well. Stir in shrimp; season to taste with salt and pepper.

Serve at room temperature or chilled. Yields about 11/2 cups per serving.

Serves: 4
3 points / serving

Shrimp Sautéd with Fresh Tomatoes, Wine, and Basil
From Cooking Light
Don't overcook the shrimp, or they will be tough. Although shrimp live in salt water, brining still makes them firmer and juicier.

Ingredients:
3 1/2 cups water
1/2 cup kosher salt (such as Diamond Crystal)
1 cup ice cubes
1 1/4 pounds large shrimp
1 1/2 tablespoons olive oil
1/4 cup thinly sliced green onions
3 garlic cloves, thinly sliced
1/2 cup dry white wine
1 cup coarsely chopped seeded peeled tomato
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cups hot cooked vermicelli (about 6 ounces uncooked pasta)
1/4 cup chopped fresh basil

Directions:
Combine water and 1/2 cup salt in a large bowl, stirring until salt dissolves. Pour salt mixture into a large zip-top plastic bag. Add ice and shrimp; seal. Refrigerate 30 minutes. Remove shrimp from bag; discard brine. Peel shrimp.

Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic; sauté 15 seconds. Add shrimp, and sauté 1 minute. Add wine; cook 1 minute, scraping pan to loosen browned bits. Add tomato, 1/4 teaspoon salt, and pepper; cook 3 minutes or until shrimp are done. Remove from heat; serve over pasta. Sprinkle with basil.

Yield4 servings (serving size: 2/3 cup shrimp mixture and 3/4 cup pasta)
Nutritional InformationCALORIES 380


Beer-Steamed Shrimp with Garlic Butter
To make peeling the cooked shrimp at the table easier, look for E-Z Peel shrimp; the shells on these shrimp have already been slit open. Mild-flavored beers (such as Budweiser) work best here.

Serves 4

Ingredients:
6 tablespoons unsalted butter
4 garlic cloves, minced
1 tablespoon lemon juice
1 teaspoon hot sauce
1 (12-ounce) can beer
4 tablespoons Old Bay Seasoning
2 pounds extra-large shrimp, shell-on

Directions:
Heat butter and garlic in Dutch oven over medium heat until sizzling and fragrant, about 4 minutes. Pour garlic butter into serving bowl and stir in lemon juice and hot sauce. Cover and keep warm. Fit Dutch oven with steamer basket, add beer, and bring to boil over medium-high heat. Sprinkle Old Bay Seasoning evenly over shrimp and transfer to steamer basket. Cover and steam until shrimp are cooked through, 4 to 6 minutes. Transfer to serving platter. Serve with warm garlic butter for dipping.