Fish & Seafood Recipes

Broiled Lobster

Barbecued Firecracker Shrimp

Adjust the cayenne pepper according to your taste.

Prep Time:  15 minutes
Cook Time:  8 minutes
Serves 6

• 2 lb lg. uncooked shrimp
• 2 Tbls.  olive oil

DRY SPICE MIXTURE

• 2 tsp. black pepper
• 1/2 tsp.  salt
• 1 tsp. onion powder
• 1 tsp. dried chili flakes
• 1 tsp. ground sweet paprika
• 1/2 tsp. cayenne pepper
• 1 tsp. ground dried oregano
• 1 tsp. thyme
• 1 tsp. garlic powder

Shell the shrimp, leaving the tails on.  Skewer six shrimp on each skewer.  Brush with olive oil.  Mix dry ingredients and sprinkle over the shrimp on both sides.  Cook on HOT barbecue grill for 4 minutes each side or until shrimp are pink and tender.

Cornflake Crusted Walleye

• 3-4 lb. Walleye fillets, cut fillet in 2 if lg.
• 1 box Cornflakes crushed as finely as possible
• 4 eggs with dash of milk for batter
• 1/2 tsp. cayenne pepper to crushed Cornflakes, if desired

Heat oil (1-1 1/2 inch deep) to 350 degrees or frying temperature. Dip walleye fillet in egg batter and let excess drain or slide off with fingers. Roll fillet in crushed Cornflakes and place in heated oil. Turn fish once or twice until easily pierced with a fork. Drain on plate lined with paper towels.

Recipe From:  cooks.com

Parmesan Caesar Walleye

• 1 bottle Caesar dressing
• Soda cracker crumbs
• Parmesan cheese
• Walleye fillets

Marinate walleye fillets in Caesar dressing 30 minutes or longer. Mix equal parts of cracker crumbs and Parmesan. Coat fillets with cracker mixture. Bake on greased pan 12 to 15 minutes at 500 degrees.

Recipe From:  cooks.com

How To: Clams

To Clean:  Scrub shells with brush under cold running water.  Cover clams with cold salted water (1/3 cup salt to 1 gal. water).  Let stand 5 min. to allow clams to cleanse themselves of sand.  Repeat 2-3 times.  Discard any opened cherrystones (hard shells).  Open steamer clams will have some constriction of neck or siphon when clam is touched (an indication they are alive).  Should keep alive in refrigerator 1-2 days.

On The Half Shell:  Allow 6 per person
Shuck and cut both muscles free from two halves of the shell.  Remove only one of the shells.  Place 6 half-shell clams on a bed of crushed ice in 6 shallow bowls or plated, with a container of cocktail sauce in center.  garnish with lemon wedges and watercress.

Steamed Clams:  Allow 20 clams per person
Place scrubbed clams in 1/2 inch of salted water.  Cover and steam just until clams open (6-10 min.).  Discard any clams that do not open.  Serve with melted butter and cups of seasoned broth (season cooking liquid with onion and celery salt, parsley flakes and pepper).

Crab Pizza Dip

• 1 c. sour cream
• 1 tbsp. Worcestershire sauce
• 1 tbsp. lemon juice
• 1 tbsp. horseradish
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 6 oz. seafood cocktail sauce
• 6 oz. crab meat, drained
• Parsley

Blend first six ingredients. Spread on a 10 inch serving plate. Spread cocktail sauce on like you would pizza sauce. Sprinkle crab and parsley on top. Serve with crackers.

Recipe from: cooks.com

Ginger Soy Marinated Salmon

• 4- 8 oz pieces fresh salmon
• 2 tsp grated fresh ginger
• 1 tsp black pepper
• 3 Tbl soy sauce                              
• 1 clove chopped garlic           
• 1 tbl brown sugar
• 2 tbl sesame oil                                                                                             

Combine in medium size bowl; soy sauce, brown sugar, garlic, ginger, and pepper. Slowly wisk in sesame oil. Add salmon pieces to bowl making sure to coat them all, and marinate for 1 to 2 hours.  Set oven to 350. Place salmon on baking dish, pour remaining marinade over salmon and bake for 12-15 minutes until golden brown.

Serving suggestions, rice and green beans.