Category Archives: Seafood

Breakfast, Fish, Main Dish, Quiche

Seafood Quiche

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Seafood Quiche

Seafood Quiche

This Seafood Quiche recipe is very easy and can be made ahead and refrigerated until ready to bake.  Make it the night before a holiday and pop it into the oven in the morning while you get ready for the day.

You can use a pre-made pie crust if you don’t want to fuss with homemade.

Plain Pastry for one 9-inch pie crust
4 eggs
1/4 cup milk
1 cup flaked cooked whitefish (fake crab meat)
1/2 pound mozzarella cheese, grated
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. dill

Line a 9-inch pie plate with pastry.  Beat eggs and milk together until well blended, stir in seasonings and cheese.  Chop fish into pastry lined pie plate.  Top with egg mixture. Bake in a preheated 425 degree oven 30-35 minutes.  Cut into wedges.  Serve hot.

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Seafood Quiche

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Sharon Springfield

 

Sharon Springfield  

 

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Seafood Quiche

Fish, Main Dish

Fish Tacos

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Fish Tacos

 

Fish Tacos

Fish Tacos Recipe – Copycat Recipe Bahama Breeze Fish Tacos

Here’s the best fish tacos recipe I’ve found – it’s a copycat recipe from Bahama Breeze restaurant.  Just the perfect blend of tropical flavors and spicy salsa.  Give this great fish taco recipe a try.  You’ll love it!

Yield: 6 tacos, 2 servings

2 tablespoons olive oil
6 (2-ounce) pieces fresh whitefish, cut 1/2-inch thick
Salt and pepper to taste
6 flour tortillas
1 1/2 cups shredded iceberg lettuce
3/4 cup vine-ripened tomato salsa (see note)
1/2 of an avocado, cut into 6 slices
6 cilantro sprigs
Creamy Taco Sauce (recipe below)

Marinate the fish in a ziplock bag with lime juice, minced garlic, cumin, chili powder and adobo seasoning for 1 hour in the refrigerator.

Heat a 10-inch sauté pan on medium-high heat; add the olive oil. Place the seasoned fish in the heated pan and reduce heat to medium; sauté the fish for 2-3 minutes per side, just until it flakes easily and is cooked through to an internal temperature of 145F.

Place the flour tortillas on a dinner plate; top with a moist paper towel and microwave for 20 seconds.

Spread 2 tablespoons of creamy taco sauce around on tortilla.  Place one piece of seared fish in the center of tortilla; top each piece of fish with 1/4 cup shredded iceberg lettuce, 2 tablespoons vine-ripened tomato salsa, 1 slice of avocado and 1 cilantro sprig.

How to make the vine-ripened tomato salsa: Place 1/2 cup diced vine-ripened tomatoes, 1/4 cup diced onions, 1 tablespoon olive oil, 1 tablespoon freshly squeezed lime juice, 1/4 teaspoon Kosher salt, 1/4 teaspoon minced jalapeno and 1 tablespoon freshly chopped cilantro in bowl. Using a rubber spatula gently mix until combined; keep refrigerated until ready to serve.

How to make creamy taco sauce:  In a small bowl, whisk together 2 tablespoons salsa, 3 tablespoons pepper mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon honey, 2 tablespoons lime juice, 1 teaspoon apple cider vinegar, 2 tablespoons jelly (apricot, pineapple or orange marmalade will each work fine), 1/4 cup sour cream, a dash each cumin and chili powder, a couple dashes hot sauce (I used Cholula chipotle hot sauce).  Keep refrigerated.

Hope you will enjoy this great fish taco recipe!  It’s really the best you’ll ever have!

Fish Tacos

Sharon Springfield

Sharon Springfield

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Fish, Main Dish

Fantastic Baked Fish

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Fantastic Baked Fish

 

Tonight I made this fabulous baked fish dinner.  With home cooked food this good, who needs to go out to dinner?!  The next time you’re in the mood for fish, try this very easy and elegant fish recipe.  It’s impressive enough to serve guests. Don’t be surprised when they beg for the recipe – yes, it’s that good!

Elegant Baked Fish Recipe:

3/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon Chef Prudhomme’s Blackened Redfish Seasoning
1/2 teaspoon curry powder
8 fish fillets
Panko bread crumbs

In a small bowl, combine the first 7 ingredients.  Blend well.

Place the fish fillets in a large baking dish.  Spread the mayonnaise mixture over all the fillets.  Sprinkle with bread crumbs.  Bake fish in a preheated 400 degree F oven for 15 minutes.  (If you have a convection oven, turn on for the last 5 minutes or if not, use your broiler for a few minutes, until the bread crumbs are lightly browned.)

Serve over rice pilaf with steamed broccoli.

The first time I made this baked fish recipe, my son told me, “You blew this fish right out of the water!”  Lol!.  What a nice compliment, I think…

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Thanks for stopping by my blog and sharing this awesome recipe. 🙂

Sharon Springfield

Sharon Springfield

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Breakfast, Cheese, Main Dish, Seafood

Neapolitan Quiche

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Plain Pastry for one 9-inch pie crust
4 eggs
1/4 cup milk
1 cup flaked cooked whitefish (fake crab meat)
1/2 pound mozzarella cheese, grated
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. dill

Line a 9-inch pie plate with pastry.  Beat eggs and milk together until well blended, stir in seasonings and cheese.  Chop fish into pastry lined pie plate.  Top with egg mixture.  Bake in a preheated 425 degree oven 30-35 minutes.   Cut into wedges.  Serve hot.

Appetizers, Main Dish, Rice, Seafood

Seafood Balls

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1/2 lb cleaned and peeled cooked shrimp
1 (6 ounce) can crabmeat
1 (6 ounce) can salmon, bones removed
1 (7 ounce) can corn kernels, drained
1 cup cooked white rice, leftover is fine
1 tablespoon Cajun seasoning
1/2 cup prepared tartar sauce, plus more for serving
1 tablespoon grainy mustard
2 tablespoons dried parsley flakes
salt & freshly ground black pepper
2 eggs, beaten, divided
1/4 cup dried breadcrumbs
peanut oil, for frying
lemon wedge, for serving
Pulse the shrimp in a food processor until finely chopped.   Transfer the shrimp into a large mixing bowl.   Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly.   Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and then dredge in the bread crumbs.   Deep-fry in 350º degree F oil until golden brown.   Drain on paper towels.   Serve with lemon wedges and more tartar or remoulade sauce for dipping.
4  Servings