Mariner’s Menu, North Carolina Sea Grant’s popular online seafood guide, includes hundreds of free recipes. Vanda Lewis’s short videos about how to prepare these fall favorites soon will be available below.
BUTTER SHRIMP
• 1 pound of large shrimp
• 1/4 cup of butter
• 1 teaspoon of pressed garlic
• 1/4 teaspoon of salt
• 1/4 teaspoon of freshly ground white pepper
• 1/4 cup of finely chopped parsley
Peel and devein the shrimp. Melt the butter in a large skillet. Add garlic, salt, and pepper, and mix well. Stir in the parsley. Add the shrimp to a hot mixture, and sauté on one side until done, about 2 to 3 minutes. Turn and repeat on the other side.
GRILLED TUNA WITH LIME BUTTER
• 4 tuna steaks, each about 1-inch thick
• 1/4 cup of vegetable oil
• salt
• freshly ground black pepper
Prepare lime butter (below) and set aside. Preheat a charcoal or gas grill on high.
Brush the steaks with oil on both sides. Sprinkle with salt and pepper. Carefully oil the grill grate. Place the steaks on the grill and cook for about 2 to 3 minutes per side. For a well-done center, grill a few minutes longer on each side. Spread with lime butter.
Lime Butter
• 1/2 cup of butter, softened
• 3 tablespoons of fresh lime juice
• 3 teaspoons of lime zest
In a small bowl, combine the butter, juice, and lime zest. Set it aside for the flavors to blend. Serve over the cooked steaks.
SOUTHERN CRAB CAKES
• 1 pound lump of crabmeat
• 1/4 cup of liquid egg substitute or 1 egg lightly beaten
• 1/4 cup of reduced-calorie mayonnaise
• 1/8 teaspoon of dry mustard
• 1/8 teaspoon of cayenne pepper
• 1/8 teaspoon of Tabasco sauce
• 1/2 teaspoon of white pepper
• 3 tablespoons of fresh parsley, minced
• 3 tablespoons of low-sodium cracker crumbs
• 2 tablespoons of vegetable oil
• 2 tablespoons of unsalted butter
• lemon wedges, for serving
Remove any shell or cartilage from the crabmeat, and drain any excess liquid. In a deep bowl, combine the egg, mayonnaise, mustard, cayenne, Tabasco, and pepper. Whisk until the mixture is smooth. Add the crabmeat, parsley, and cracker crumbs, and toss the ingredients gently. Shape the mixture into six crab cakes, and place them on a baking sheet lined with parchment paper. Cover them with plastic wrap, and refrigerate for 30 minutes.
In a nonstick skillet, heat the oil and butter to medium-high. Fry the crab cakes until golden brown, about 4 minutes. Turn and cook for 4 minutes or until done. Remove them from the skillet, and serve them with lemon wedges.
SAUTÉED FLOUNDER AMANDINE
• 1 pound of flounder fillets, cut into serving-size pieces
• 1/2 cup of flour
• 3/4 teaspoon of salt
• 1/4 teaspoon of fresh ground black pepper
• 1/16 teaspoon of cayenne pepper
• 3 tablespoons of vegetable oil
• 6 tablespoons of butter, divided
• 1/3 cup of sliced almonds
• 1 tablespoon of fresh lemon juice
Dry the fillets thoroughly by patting them gently with paper towels.
In a shallow bowl, combine the flour, salt, pepper, and cayenne. Dredge the fillets in the mixture.
Heat the oil in a large skillet. Add 3 tablespoons of butter. Melt the butter and heat. Sauté the fillets until golden brown on one side, about 4 to 5 minutes. Turn and repeat on the other side. Remove the fish to a warm platter.
Wipe the pan clean. Melt the remaining butter. When it begins to brown, add the almonds. Cook it until browned, about 2 to 3 minutes. Remove it from the heat, add the lemon juice, and mix thoroughly. Serve it over warm fillets.
For more free seafood recipes, visit MarinersMenu.org.
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