seafood "things"

[Mama Mangia]

OYSTER CRISP



1 pint shucked oysters, drained and juice reserved
1/8 teaspoon nutmeg
6 slices bacon, cooked and crumbled
1 cup Swiss cheese, grated
Heavy cream
1 1/2 cups oyster crackers, crushed
2 tablespoons butter
Salt and pepper to taste

Place oysters in a greased baking dish; sprinkle with nutmeg, salt
and pepper. Top with bacon and cheese. Mix oyster liquid and heavy
cream to make 1 cup; pour over evenly. Cover with oyster cracker
crumbs and dot with butter.

Bake at 400 degrees F for 20 minutes.

[Mama Mangia]

Poor Man's Lobster

1 pound fillet of frozen haddock or halibut ; thawed
1/2 teaspoon salt
1 teaspoon vinegar
Water


Break fish into large chunks. Place in pan with salt, vinegar and enough water to cover fish. Boil for fifteen (15) minutes or until fish is tender. Drain and serve with drawn butter and lemon wedges.

[Mama Mangia]

LEMON GARLIC SHRIMP


1 lb. large shrimp (26-30) peeled, deveined and cooked
Juice and zest of two lemons
1 T. chopped fresh garlic
1/2 C. finely chopped parsley
1/2 tsp. salt
1/4 tsp. black pepper
1/4 C. olive oil
1 T. capers
Garnish: lemon zest, lemon slices, chopped fresh parsley

Clean shrimp, if necessary, and poach until pink. Cool in ice.
Drain shrimp from ice.

In mixing bowl, whisk together lemon zest, juice, garlic,
parsley, salt, pepper, olive oil and capers.

Add the shrimp, toss to mix well. Refrigerate at least 1 hour
before serving. Arrange shrimp in decorative design on platter.
Garnish with lemon zest and parsley.

Serves 4 to 6.

[Mama Mangia]

HALIBUT BAKED WITH HERBS


2 pounds halibut fillets (6 fillets)
3 tablespoons butter or margarine, cut up
3 tablespoons lemon juice

HERB MIX NO. 1
1 teaspoon onion flakes, dried and rehydrated, drained
1 teaspoon dry mustard
1/2 teaspoon oregano leaves
1/4 teaspoon marjoram leaves
1 teaspoon paprika
Dash pepper

HERB MIX NO. 2
1/2 cup Rice Chex, crushed finely
1/2 cup instant potato flakes
1/3 cup freshly grated Parmesan cheese
1 teaspoon sweet basil
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon parsley flakes

1. Wipe fish with a damp cloth, dot with butter, and sprinkle lemon juice over all. Use either of the spice mixes shown.

2. Herb Mix No. 1: Prepare onions and sprinkle over the top of the fish. Combine the remaining herbs/spices and sprinkle on halibut. Let stand for 10 minutes to absorb the flavors. Bake at 350 F for 20 minutes or until fish flakes easily with a fork.

3. Herb Mix No. 2: Mix all ingredients together well. Sprinkle over fish; use only enough to lightly cover fish or it will taste dry. (The remaining mix will store well in a tightly covered jar in the refrigerator.) Bake at 350ºF for 20-30 minutes or until fish flakes easily with a fork. Do not overbake or it will dry out. Serve garnished with lemon wedge and parsley sprigs.

[Mama Mangia]

Grilled Tuna with Herbs

(4 servings)

4 (1-inch-thick) tuna steaks
salt and freshly ground pepper to taste
1/4 cup olive oil
1 tbsp minced garlic
1 tsp chopped thyme, or 1/2 tsp dried
1 tsp finely grated lemon rind
1/4 tsp hot red pepper flakes
2 tbsp butter
2 tbsp lemon juice

Preheat outdoor grill or oven broiler to high.

Sprinkle tuna pieces on all sides with salt and pepper.

Combine oil, garlic, thyme, lemon rind and red pepper flakes. Blend well and brush fish all over with mixture.

Scrape remaining oil mixture into a small saucepan and add butter and lemon juice.

If the fish is to be cooked on an outdoor grill, place pieces directly on the grill. Cook, turning often, 5 to 6 minutes.

If fish is to be cooked under the broiler, place it in a dish about 2 inches from the source of heat. Leave broiler door partly open. Let cook 3 minutes and turn. Cook the other side 2 to 3 minutes.

Put steaks on individual plates or on a platter. Heat the oil and butter mixture and pour it over the fish.

[Mama Mangia]

Grilled Tuna Teriyaki

Tuna is really good when grilled, and this tasty marinade enhances the flavor even more. Soy sauce, fresh ginger, rice wine, garlic and oil are poured over fresh tuna steaks and left to marinate briefly in the fridge.


2 tablespoons light soy sauce
1 tablespoon Chinese rice wine
1 clove garlic, minced
1 tablespoon minced fresh ginger root
4 (6 ounce) tuna steaks (about 3/4 inch thick)
1 tablespoon vegetable oil


1. In a shallow dish, combine soy sauce, rice wine, garlic, and ginger. Place tuna in the marinade, and turn to coat. Cover, and refrigerate for at least 30 minutes.

2. Preheat grill for medium-high heat, and lightly oil grate.

3. Discard the marinade, and pat tuna steaks dry with paper towels. Brush both sides with oil.

4. Place tuna steaks on the grill. Cook for approximately 3 minutes on each side, or to your desired doneness.

[Mama Mangia]

EXTRA CRUNCHY FISH AND CHIPS
SERVES 4

4 to 6 medium potatoes
Oil for deep frying
1 lb. fresh or frozen fish fillets (haddock, cod or halibut)
1 egg
Flour
1/2 t. salt
2 T. water
1 T. melted shortening

CHIPS: Cut peeled potatoes into steak fry shape (about 3/8- x 7/8- x 3-1/2-inch strips); rinse in cold water. Heat oil to 365* F. Fry potatoes. Drain. Keep warm in oven.

FISH: Cut partially thawed or fresh fish into portions about 3-1/2 x 4 inches and 1/2 inch thick. Separate egg. Beat egg white until stiff; set aside. Set up 2 medium bowls with 1/4 c. flour in each. Dip fish in first bowl, spreading flour on all sides. In second bowl, combine salt with flour. Make well in center; add egg yolk, water, and 1 tablespoon melted shortening. Stir until batter is smooth. Fold in beaten egg white. Dip fish in batter. Fry fish until golden brown, about 6 to 8 minutes. Drain on paper toweling. Sprinkle with salt and malt vinegar, if desired.

[Mama Mangia]

EXCELLENT DEEP FRIED SHRIMP BALLS

1 lb. shrimp, peeled & deveined
1 1/2 cups flour
2 c. water
3 lg. brown eggs
3 scallions, chopped
2 carrots, grated
1/2 cup. celery, chopped
1 tsp. garlic, finely chopped
1 tsp. coriander
1/8 tsp. cumin
1 tbsp. salt
1/8 tsp. pepper


Mix flour, water and eggs. Add everything else to batter. Heat 4 cups oil. Drop large spoons of mix in oil to deep fry. Drain and blot excess oil with paper towels

[Mama Mangia]

Wharf Rat Crab Cakes

1 pound jumbo lump crab meat
1 to 2 cups bread crumbs
2 cups mayonnaise
1 egg
2 tablespoons Dijon mustard
2 tablespoons Old Bay Seasoning
1 tablespoon Worcestershire Sauce
1 tablespoon horseradish
1 lemon, juiced

Sort through crabmeat and remove any shells. Mix in bread crumbs until there is an even distribution through out the crabmeat.
In a separate bowl combine all other ingredients and mix thoroughly. Gradually add the mix to the crabmeat until the crabmeat is moist but not too wet.
Divide crabmeat into cakes (1 ounce for appetizers, 4 to 6 ounces for entrees). Thoroughly heat crab cakes for 10 to 15 minutes at 375 degrees F and finish under the broiler to brown the top. Crab cakes can also be pan-fried.

[Mama Mangia]

Red Lobster Batter-Fried Shrimp


1 1/2 pounds shrimp, peeled and deveined
1/2 cup oil
1 egg, beaten
1 cup all-purpose flour
1/2 cup milk
3/4 teaspoon seasoned salt
1/4 teaspoon salt
Oil for deep frying

Preheat oil to 350F. Combine 1/2 cup oil and egg; beat well. Add
remaining ingredients except oil for frying and stir until well
blended.

Dip shrimp into batter to coat. Drop shrimp into hot oil and fry
for 30-60 seconds or until golden brown. Remove with slotted spoon;
drain on paper towel.