Tinfoil Chef

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I’ve enjoyed seafood as far back as I can remember. Everything from canned tuna and frozen fish sticks to baked Cod, fish & chips to things like lobster and crab. Heck, I’ve even had shark! (hey, on a plate is the only place to encounter one of those without needing to run after fresh term life insurance quotes first.)

This recipe is built around using a marinade to give the fish additional flavor and moisture before it’s cooked. This makes it a good meal to plan ahead for because you’ll want the salmon to soak in the marinade for up to eight hours or so.

The marinade is made up of 1/2 cup soy sauce, 2 teaspoon dark sesame oil, Juice of 2 oranges, 2 tablespoons of honey, 2 tablespoon ginger that’s been peeled and minced, 1/2 cup of chopped scallions, 2 teaspoon of minced garlic, 2 teaspoons of toasted sesame seeds. Mix everything in a large bowl and then refrigerate for at least an hour before using it.

After the marinade has chilled, put a couple of 1/2 inch thick salmon steaks in a large zip lock bag, add the marinade and seal the bag tightly. Put it back in to the refrigerator. Ideally for eight hours but if time is a factor try to let it soak for as long as possible. Certainly no less than 15 minutes.

Preheat your grill and give it a good coating with non stick spray to make sure the fish doesn’t stick to it. Grill the salmon on a medium high heat for three to four minutes and then turn it over and give it four minutes or so on the second side.

When you turn the salmon onto the second side, take half of a pineapple, cut it into spears and add it to the grill. You’ll want to turn it fairly often but not so quickly that grill marks don’t show up. Cook the Pineapple for about two or three minutes or until the grill marks are pretty much on all sides without letting it get dried out.

Technorati Tags: fish, grilled salmon, salmon, seafood, teryiaki, grilled fish, marinade, recipe, teryiaki mariniade

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I was surfing around looking for interesting recipes when this one showed up on allrecipes.com titled simply “Outer Banks Style Clam Dish”

You start with 1/3 pound of fatback diced (Personally I’d probably use bacon instead) and cook it in a skillet over a medium-high heat until it’s good and crisp. Remove the pieces and keep them to one side for use later.

Cut the heat back to medium and add a large diced onion. Saute the onion in the bacon (or fatback) grease until they’ve turned transparent. Dice up 4 medium red potatoes and stir them into the onions. Be sure that the potatoes are thoroughly coated with the bacon grease.

Season generously with black pepper and pour in an 8oz bottle of clam juice. Cover and simmer at a medium heat for about 15 minutes.

While the potatoes are simmering, chop about 24 shucked clams into pieces. Add clams (with their liquid) to the potatoes during the last 3 minutes. Serve in deep bowls with the crispy bits of bacon sprinkled over the top.

Technorati Tags: clam dish, recipe, clam recipe, outer banks clams, clam chowder, clams

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I like seafood, always have. Though I’m not into fishing, I’d rather get my seafood in the supermarket than to spend who knows how long on the shores of a river or lake with only three fish in it or worse yet using inflatable boats or something like that to go out on the water and get seasick while I’m busy not catching anything.

Much better is the idea of just popping over to a store and buying what I need and getting down to the making (and later eating) of something good. This clam chowder recipe is a good one to start going in the slow cooker in the morning and have it for a hearty meal in the evening.

Start out with either four 6 1/2 oz cans of clams or 3 pounds fresh or frozen. If it’s frozen, thaw it and cut into bite sized pieces.

Saute 1/2 pound of bacon and a large diced onion until golden brown and then drain it and add it to the slow cooker along with the clams.

Add 6 to 8 large cubed potatoes, 3 cups of water, 3 1/2 teaspoons of salt, and 1/4 teaspoon of pepper. Cover and cook on high 3 to 4 hours or until the potatoes are tender.

In the last hour of cooking, combine 2 cups of milk with the 4 tablespoons of cornstarch. Add to slow cooker with another 2 cups of milk and stir well. Serve in large bowls with crusty French bread.

Technorati Tags: seafood, clam chowder, recipe, slow cooker

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I’ve loved Seafood of most kinds for as long as I can remember. Unfortunately there are still forms of seafood that I personally wouldn’t touch with a ten foot fork and in fact would give a box of expensive womens gold watches (assuming I had any) in exchange for NOT eating them. Anchovies are one of the top leaders in this category of seafood, with Sardines coming in at a close second.

However, I also recognize that why I may not care for something there’s plenty of people who’ll consider it a delicacy, thus I present Sardine Rolls

Take two cans of sardines in mustard sauce and mash them thoroughly. Mix them with an 8oz package of cream cheese and a couple of hard boiled eggs. Add lemon juice, mayonnaise, Worcestershire sauce to taste and mix well.

Cut the crusts off of two loaves of sliced white bread. Then spread the mixture on the bread slices, roll them up and pin them with toothpicks to hold ‘em together. Broil until toasted.

Technorati Tags: sardine rolls, sardines, recipe, broil, seafood

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I’ve never actually had Orange Roughy (then again I’ve never vacationed in St. Thomas villa rentals either), in fact, I had to look it up on a search engine to find out that it’s a variety of deep sea pearch. All in all, it sounds good but I’m not going to hold my breath waiting for “wally world” to carry it in this neck of the sticks.

Mix 1/4 cup melted butter and a half cup of sliced almonds and then saute them to a golden brown.

In a shallow baking pan, lay out two pounds of Orange Roughy fillets in a single layer. Sprinkle it with a couple teaspoons of lemon or lime juice. Spoon the almond margarine mixture over the fish.

Sprinkle with a teaspoon of salt, 1/4 teaspoon of pepper and a quarter cup of chopped parsley. Cover and bake at 350 degrees for 10 minutes. Then uncover and bake until the fish flakes easily with a fork, about 8 to 10 minutes. Serve with lemon and / or lime wedges.

Technorati Tags: fish, baked fish, orange roughy, seafood, recipe, almonds, fillets

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I haven’t tried this one but it looks interesting because I don’t think I’ve ever seen apples and Tuna used in the same recipe before.

Start out by cooking two cups of macaroni according to package directions, drain and set aside.

Then melt 6 tablespoons of butter in a saucepan over a low heat. While it’s melting, add a quarter teaspoon of salt to a a quarter cup of flour. When the butter is melted add the flour and salt mixture to the melted butter. Stir this constantly to mix it all together and let the flour cook for a minute.

Then add three cups of milk in one motion. Raise the heat to high so that it will cook quickly, stirring constantly to keep it from sticking or burning until the mixture thickens and bubbles.

Reduce the heat back to low and add two cups of cheese (I would use shredded Cheddar but whatever kind works for you is good.). Stir constantly until the cheese is melted.

Stir in two cups of water packed tuna that’s been drained, two cups of diced apples and the drained macaroni.

Pour the whole thing into 12×7x2 inch baking dish. Combine a couple tablespoons of melted butter and a half cup of bread crumbs. Sprinkle the crumbs on top of the casserole.
Bake at 350 degrees for 30 minutes or until the apples are tender.

Technorati Tags: casserole, tuna, macaroni, baking, cheese, recipe, pasta, apple

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I’m in a fishy sort of mood today and what I’d really like to do is post a good New England Clam Chowder recipe because that’s what I’d really like right now. Unfortunately I don’t actually have one available right now. What I do have however is one that I think comes pretty close and might just fill the bill anyway.

Start with a pound of Whitefish with the skin and bones removed in a large Dutch oven and enough water to cover it. Cook over medium heat for roughly 10 minutes until fish flakes with a fork. Use a slotted spoon to remove the fish. Break it up into bite size pieces and set it aside.

Measure the water the fish was cooked in and add enough water to bring it up to 4 cups. Cook a cup of diced celery, a large chopped onion and about 5 medium potatoes cubed into bite size pieces in the fish water until they’re tender.

Mix 3 tablespoons of all-purpose flour and 1/3 cup of cold water to a paste consistency and stir it into the chowder. Head until the mixture boils, stirring frequently. Add the Whitefish, 2 6-1/2 oz cans of minced clams with liquid, a 4oz can of tiny shrimp, 2 teaspoons of salt, a half teaspoon of pepper, two tablespoons of butter, and a 12 oz can of evaporated milk.

Heat this all the way through, stirring occasionally.

For looks you could garnish with a bit of parsley and serve with oyster crackers.

Technorati Tags: fish, clams, whitefish, seafood+chowder, clam+chowder, recipe, shrimp

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I’ve always been a seafood lover. I honestly can’t remember a time that I didn’t like fish and I’d say that one of the only seafood dishes that I would hesitate to even try is sushi. I’m sure it’s just wonderful for those who like it but somehow I just can’t wrap my mind around the idea of eating raw fish. I wouldn’t do that anymore than I would eat raw beef. The entire concept is just plain unpalatable.

Anyway, back to the seafood. My enjoyment of seafood started with the basic, not very fancy tuna salad and progressed to just the tuna and it’s gone on from there. I’ve had a variety of different kinds of fish ranging from things like catfish and trout to cod, sole, halibut, lobster, crab and a bunch more. One time I even had a shark steak. Of course, living as far away from the places where seafood is plentiful and less expensive, I sometimes feel like I’m undergoing a kind of addiction treatment only the addiction in question is seafood.

The basic tuna salad starts out with a 6.5 oz can of tuna (the kind packed in water! Fish don’t live in vegetable oil, they shouldn’t be packed in it.). Drain the tuna and add a couple of chopped hard boiled eggs and a quarter cup of chopped celery and 2 tablespoons of reduced calorie mayo. Mix well and refrigerate until you’re ready to serve.

It’s great by itself or on sandwiches. I personally prefer a good multi-grain wheat bread or a hearty dark pumpernickel and some mustard.

Technorati Tags: tuna+salad, seafood, fish, recipe, diabetic+friendly, sandwich

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