Sid the Neighbor's

Favorite Recipes

Yes, indeed there is something fishy going on here!

 
 

Blackened Fish Fillets

Ingredients:
2 pounds fish fillets -- 1/2 to 3/4" thick
3/4 cup butter
1 tablespoon paprika
3/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 dash cumin
Mix dry ingredients on large plate. Melt butter in heavy skillet (do not use lightweight or non-stick skillet). Pour off all but 3 tablespoons into 9 x 12 x 1 pan. TURN ON HOOD VENT and turn heat to high. Dip each fillet in melted butter (in the 9 x 12 pan) and then dip in the dry ingredients, patting the fillets by hand. Cook fish on each side for 2 to 3 minutes, being careful when turning them over. The fish will look charred "blackened" -- and there may be some smoke, but not an excessive amount. The blackening forms a spicy, crunchy coating, sealing in moisture and flavor.

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Grilled Salmon with Honey Mustard Glaze

Ingredients:
6 ounces salmon fillets -- brushed with oil
2 tablespoons honey
2 pinches Dry Coleman's Mustard
2 tablespoons water -- warm
2 teaspoons soy sauce
1 pinch salt -- to taste
1 pinch black pepper -- to taste
Honey-Mustard Glaze: In a bowl, combine honey, mustard, water, and soy sauce. Salt and pepper to taste. Prepare the Salmon Fillet: Brush one six-ounce salmon fillet lightly with oil, season with salt and pepper. Grill each side for 2-3 minutes. Turn the fish over carefully only once to mark the surface; cook to desired texture. Brush flesh side of fish with glaze before removing from grill. Serve at once.

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Grilled Swordfish Sandwich 


Ingredients: 
8 sun-dried tomatoes
4 lemons
4 tablespoons white flour
4 tablespoons cornmeal
1 Pinch Salt
1 teaspoon pepper
1 loaf whole wheat bread -- unsliced
1/2 cup olive oil
3 cups oil
4 swordfish steaks (3 to 4 ounces each) -- 1/4 inch thick
PREPARATION: Cut the tomatoes into thin julienne strips. Cut lemons into 1/8- to 1/16-inch thick slices. In a bowl, mix together the flour, cornmeal, salt, and pepper. Recipe can be made to this point several hours ahead.
COOKING AND SERVING: Heat the grill or broiler. Cut 8 thick slices of bread and brush each side with 1 tablespoon of olive oil. In a deep fryer or large, heavy saucepan, heat the oil to 375°F. Dredge the lemon slices, a few at a time, in flour mixture and then submerge in hot oil until golden, 45 seconds to 1 minute. Drain. Grill or broil bread on both sides. Arrange fried lemon slices on four slices of bread. Sprinkle with tomatoes. Grill or broil swordfish, turning once, about 2 minutes total for medium-rare on grill, about 3 minutes in broiler. Put a piece of fish on top of each sandwich and cover with a slice of bread. Cut in half and serve warm.

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Grilled Swordfish with Caper Sauce

Ingredients:
2 swordfish fillets
2 Tbsp. unsalted butter 
2 tsp. lemon juice
1 tsp. shallot, finely diced
1 tsp. minced garlic
1 cup white wine, divided
3/4 cup heavy whipping cream
1 1/2 Tbsp. jarred capers
1 summer squash, bias cut
1 zucchini, bias cut
1 eggplant, bias cut
1 package herbed rice (long grain brown also works well)
olive oil
fresh ground black pepper and salt
Directions: Marinade the swordfish with 1 tbsp. of olive oil, lemon juice and 2 tbsp. of white wine for up to 8 hours. Heat the grill. In a heavy sauce pan, melt the butter over medium heat. Sauté the shallots and garlic until lightly browned. Add the remaining white wine. Boil until liquid is reduced to half of original volume. Add the heavy whipping cream and stir constantly with a wooden spoon until volume is again reduced to half. Add the capers, lower the heat and simmer for another 3-5 minutes. Remove sauce from heat. Sprinkle the swordfish with fresh ground black pepper and salt and place on the grill. (Depending on the thickness, swordfish takes about 3-5 minutes per side.) Grill the swordfish until it just begins to take on a flaky texture. Brush the vegetable slices with olive oil. Roast the vegetables on the grill with the swordfish until they are crisp-tender. Prepare the rice according to package directions. To plate: Make a bed of rice in the middle of the plate. Place the swordfish on the rice and drizzle with the sauce. Alternate the vegetables around the plate.

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Honey Stir-Fried Shrimp

Ingredients: 
For the sauce: 
1/2 cup (125ml) honey 
1/3 cup (75ml) soy sauce 
1 1/2 Tbsp. (22ml) cider vinegar 
1 Tbsp. (15ml) cornstarch 
1 Tbsp. (15ml) orange rind, grated 
For the stir-fry: 
1 Tbsp. (15ml) vegetable oil 
4 cloves garlic, minced 
2 tsp.(10ml) fresh gingerroot grated 
1 sweet red pepper, seeded and diced 
1 cup (250ml) snow peas 
1 to 1 1/2 pounds (500 to 750 g) large shrimp, peeled and deveined 
3 green onions, chopped 
Cooked rice or noodles. 
Directions: In a bowl, combine all the sauce ingredients. Mix until smooth. Set aside. Heat oil in wok or large fry pan over medium-high heat. Add the garlic and ginger. Sauté for 1 minute. Add the diced pepper and snow peas. Stir-fry for 1 minute or until tender-crisp. Add the shrimp; stir-fry just until shrimp turns pink (about 1 minute). Add the sauce. Cook, stirring constantly, until the mixture comes to a boil and thickens. Stir in the green onions. Serve over cooked rice or noodles. 

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Hot Crab Dip in Rye Boat

Ingredients:
1 (8 ounce) container soft cream cheese
1 1/2 cups milk
1 cup mayonnaise
1 tablespoon prepared horseradish
1 (6 ounce) can crab meat, drained
1/8 teaspoon celery salt
1 round loaf of rye bread
1 cup white cheddar cheese, shredded
Directions: Heat the oven to 350 degrees F (175 degrees C). Combine the cream cheese, milk, mayonnaise, horseradish, crab meat, and celery salt. Mix until creamy. Spread mixture into an 8 x 12 inch baking dish and bake for 35 to 40 minutes. Meanwhile, cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping. Remove the mixture from the oven and spoon into hollowed bread. Cover the top with the shredded cheese and more seasoning. Place the bread bowl on a baking sheet and bake until the cheese is melted. Serve hot with the bread pieces on the side.

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Lobster Newburg

Ingredients:
2 tablespoons butter
1 1/2 pounds lobster meat -- cut in large chunks
1 tablespoon paprika
1/2 cup dry sherry
1 cup light cream
1 cup Cream Sauce (your favorite)
1 Dash salt -- to taste
1 Dash black pepper -- to taste
Melt butter in a saucepan and add lobster meat. Sauté until meat is warmed through. Add paprika and sherry. Continue to cook for two minutes. Add fresh cream and cook until mixture is reduced by 1/4, add cream sauce and stir gently until thoroughly blended. More or less cream sauce may be used, depending on the thickness desired. Salt and pepper to taste. Serve with toast points or rice pilaf.

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Pan Poached Alaska Salmon Piccata

Ingredients:
1/2 cup water
2 teaspoons lemon juice
1/8 teaspoon chicken broth granules
2 4 ounce Alaska salmon steaks or fillets (4 to 6
1 ounce each)
1 tablespoon butter
1 tablespoon capers
Black pepper -- to taste
Chopped parsley -- for garnish
Cooked noodles -- optional
Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken granules. Reduce heat to a simmer and place salmon steaks or fillets in pan. Cover and simmer over low heat 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Remove salmon from pan; keep warm. Boil remaining liquid in pan until it reduces to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley. Serve on a bed of cooked noodles, if desired.

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Pecan Breaded Oysters

Ingredients:
2 vanilla beans -- split in half
1 medium cucumber -- peeled, seeded diced
4 ounces heavy cream
OR
4 ounces whipping cream
4 ounces unsalted butter
1 Pinch salt -- to taste
1 Pinch black pepper -- to taste
4 large plum tomatoes -- peeled, seeded, dice
5 ounces pecan halves
8 ounces flour
16 raw oysters -- reserve bottom shell
1 tablespoon butter or vegetable oil
The Sauce: To prepare sauce, combine first three ingredients and bring to a boil. Reduce slightly, allowing vanilla flavor to come out. Whisk in butter. Season to taste. Add tomatoes and set aside.
The Oysters: To prepare oysters, grind pecans and flour in food processor, making "pecan meal." Dredge oysters in pecan meal. Sauté in small, nonstick pan with vegetable oil or butter for two minutes on each side over high heat. Place four shells on each of four plates, spoon sauce into shells, and place one oyster on top of each.

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Seafood Pinwheels

Ingredients:
6 ounces cooked -- (1 cup) frozen or canned crab or shrimp
1 tablespoon lemon juice
1 package cream cheese -- (8 ounce)
1/4 teaspoon celery salt
OR
1/4 teaspoon garlic salt
1/8 teaspoon white pepper
1/4 cup finely chopped water chestnuts
1/4 cup finely chopped green onions
60 won ton wrappers (1-pound)
1 egg white -- lightly beaten
OR
1 tablespoon flour -- mixed with water
2 tablespoons cold water
Rinse and drain seafood thoroughly. Shred crab or chop shrimp to make about 1 cup; sprinkle lemon juice over seafood. Beat cream cheese and seasonings until smooth and creamy. Stir in seafood, chestnuts, and onions. Makes 2 cups. Place a scant teaspoon of seafood mixture in center of each won ton wrapper. Brush edges of wrapper with lightly beaten egg white or 1 tablespoon flour mixed with 2 tablespoons cold water. Bring the 4 corners up over filling and pinch together. Pinch edges together and shape to resemble a pinwheel Keep covered as you work. Deep fry 3 or 4 pinwheels at a time for 2 to 3 minutes. 

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Seafood Scampi with Vegetables

Ingredients: 
Angel Hair pasta (or your favorite spaghetti-style pasta) 
1 stick butter or margarine 
1 tablespoon oil (any type) 
1 1/2 cups shrimp 
1 1/2 cups scallops 
1/2 cup scallions 
1/4 cup thinly sliced carrots 
1 cup (combined) red, green, yellow & orange thinly sliced peppers 
1/2 cup asparagus tips 
1/4 cup sliced mushrooms 
bottle of prepared dry garlic & herb seasoning (or fresh garlic 
and Italian herbs) 
Directions: Heat the oil and butter (at med-high) in a large frying pan while you boil the water for your pasta. Prepare pasta as directed. To the butter, add the vegetables and seafood. Cook until the seafood is done, stirring periodically. Don't overcook! You should have a good amount of butter sauce. If not, add more butter and let it melt. If your pasta has cooled off, reheat by pouring boiling hot water over it. Strain the pasta and put in a large bowl and mix in the seafood/veggie mixture. Toss until completely mixed. Serve hot with salad and warm Italian bread. * With this recipe, you can actually add any vegetables that you like. Just cut them into bite size pieces and include when you add the seafood. 

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Shrimp Creole

1 1/2 cups finely chopped onion
1 cup finely chopped celery
2 medium green peppers, finely chopped
2 cloves garlic, minced
1/4 cup butter or margarine
1 - 15 oz. can tomato sauce
1 cup water
2 tsp. snipped parsley
1 tsp. salt
1/8 tsp. cayenne red pepper
2 bay leafs, crushed
14 - 16 oz. fresh or frozen cleaned raw shrimp
3 cups hot cooked rice
Cook and stir onion, celery, green pepper and garlic in butter until onion is tender. Remove from heat and stir in tomato sauce, water and seasonings. Simmer uncovered for 10 minutes. Add water if needed. Stir in the shrimp and heat to boiling. Cook over medium heat for 10 - 20 minutes or until shrimp are pink and tender. Serve over rice. Serves 6

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Shrimp with Beer

3 lb. shrimp in the shell
4 cloves garlic, peeled
6 allspice berries
1 dried hot red pepper
1 bay leaf
6 sprigs fresh parsley
2 sprigs fresh dill
1- 12 oz. can of beer
salt and pepper to taste
1/2 cup butter
Juice of 1/2 lemon
1 tsp. Worcestershire sauce
Combine the shrimp, garlic, allspice, red pepper, bay leaf, parsley, dill, beer, salt and pepper in a heavy skillet. Cover closely and bring to a boil. Let the shrimp simmer 2 minutes, then remove from the heat. Heat the butter in a saucepan until quite hot and almost bubbling. Stir in the lemon juice, Worcestershire sauce and salt and pepper to taste. Serve the shrimp hot, in the shell, letting each person peel their own. Serve individual dishes of the butter and GET DIRTY!!! 

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Spicy Marinated Shrimp and Garlic

Ingredients:
1 cup olive oil
Juice of 1 lemon
1/2 teaspoon paprika
1 bay leaf
1 teaspoon crushed rosemary leaves
1/4 teaspoon cayenne pepper
1dash Tabasco sauce
salt and pepper to taste
1dash Worcestershire Sauce
30 cloves garlic -- parboiled and peeled
1 1/2 pounds shrimp (About 20 per pound)
Fresh parsley -- chopped
Gently heat the olive oil in a wide, heavy skillet. Add all the remaining ingredients except the shrimp and parsley. Cook very gently, stirring occasionally, for 15 minutes. Raise heat and stir in the shrimp. Cook, tossing the shrimp constantly in the hot oil, until they just turn pink and begin to curl. DO NOT OVERCOOK!! Scrape the shrimp mixture into a bowl. Cover and allow to marinate in the refrigerator for a day or so. Sprinkle with parsley before serving.

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Steamed Halibut in Lettuce Leaves

Basic Ingredients:
1 1/2 to 2 lbs. skinless halibut fillet
salt and freshly ground white pepper
1 large head Bibb lettuce
1/4 cup very coarsely chopped fresh dill
6 (4-inch) sprigs fresh mint
Sauce Ingredients:
4 Tbsp. unsalted butter
1 small shallot, finely chopped (about 3 Tbsp.)
1/2 tsp. grated lemon zest 
2 Tbsp. freshly squeezed lemon juice
1/4 cup coarsely chopped fresh dill
1/4 tsp salt
freshly ground white pepper
Garnish:
dill flowers or small dill sprigs
Directions: Check the fish for any stray bones and cut off any dark flesh that was next to the skin. Cut the fillet into four 
equally sized square pieces. Season both sides of the 
fish with salt and pepper. Separate the outer leaves from the head of lettuce without tearing them. Place a leaf on the countertop, cupped side up, and center a piece of fish in the middle of the leaf. (If necessary, use two leaves to hold the fish.) Sprinkle the fish with 1 Tbsp. of the dill and top with another 1-2 lettuce leaves, this time cupped side down, so that the fish is completely enclosed in lettuce. If needed, you can use toothpicks to hold the lettuce packets together. Wrap the remaining fillets in lettuce, sprinkling 1 Tbsp. dill inside each one. Arrange packets, without crowding them, in a steamer rack or basket. Bring several inches of water to a boil in the bottom of a steamer. Drop the mint sprigs in the boiling water and put the steamer rack or basket in place. Cover and steam fish 8 minutes for each inch of thickness (e.g. if fish is 3/4 inch thick, steam 6 minutes). While the fish is steaming, make the sauce (directions below). 
After appropriate amount of time, turn off the heat, uncover the steamer and let the fish sit for 1 to 2 minutes. To check that the fish is done, carefully lift the top leaf from one of the packets and cut into the fillet. If the fillet is still translucent in the center, cover and steam for another 1 to 2 minutes. 
Directions for the sauce:
Melt 1 tablespoon of the butter in a small saucepan or skillet over medium-low heat. Add the shallots and cook, stirring, until softened but not browned -- about 1 minute. Add the lemon zest and lemon juice and bring the mixture to a simmer. Vigorously whisk in the remaining butter, 1 tablespoon at a time, allowing each addition to melt before adding the next. The sauce should be slightly thickened and the butter emulsified. Stir in the dill and season with the salt and pepper to taste. Carefully transfer the fish packets to warm serving plates. Pour the sauce over and around the fish and garnish with the dill flowers.

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Tuna Cakes With Dill Tartar Sauce

Ingredients:
3/4 cup celery -- chopped
3/4 cup onion -- chopped
2 tbsp. cream cheese
2 tbsp. lemon juice
1/8 tsp. red pepper
1/3 cup breadcrumbs
1 tsp. dried dill
1 can tuna in water (9 1/4 oz can)
egg white
Dill tartar sauce
2 tbsp. mayonnaise
1 tbsp. plain yogurt
1 tbsp. onion -- chopped
1 tbsp. cucumber -- chopped
1 tsp. dried dill
1 tsp. lemon juice
Coat skillet with cooking spray, heat over medium high heat. Sauté 1st two ingredients until tender. Place in a bowl with cream cheese and next 2 ingredients. Add crumbs and next 3, and divide into 8 equal portions. In a skillet over medium high heat, cook 4 cakes, 2 min. on each side. Repeat with remaining 4 cakes. Combine tartar sauce in small bowl. Serve with tuna cakes.

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Last Updated: August 16, 2002