http://www.seafood-hyper.com/recipes1/feed/atom/recipes 2014-04-01T07:13:16+00:00 Joomla! - Open Source Content Management 2013-11-29T15:45:17+00:00 2013-11-29T15:45:17+00:00 http://www.seafood-hyper.com/recipes1/item/prawn-curry Super User

<div class="element element-textarea first last"> <div><div class="infobox"> <h3><span style="color: #000000;">The Goods</span></h3> <p><strong>Difficulty:</strong> ................. intermediate<br /> <strong>Preparation:</strong> ............ about 30 minutes<br /> <strong>Servings:</strong> ................. 1-2</p> <div class="infobox"> <h3><span style="color: #000000;">Ingredients</span></h3> <p>250 gm prawns-shelled, washed, wiped dry<br /> 2 tsp mustard seeds<br /> 1/2 cup curry leaves<br /> 1 cup yoghurt<br /> 1/2 cup peanuts-roasted<br /> 1 cup coconut-grated<br /> 2 whole red chillies<br /> 1 tsp salt or to taste<br /> 1 tsp turmeric powder<br /> 2 tsp coriander powder<br /> 1/2 tsp garam masala<br /> 1 tsp chilli powder or to taste<br /> coriander leaves to garnish</p> <div class="infobox"> <h3><span style="color: #000000;">Instructions</span></h3> <p>1. Grind together to a paste the peanuts, coconut and whole red chillies. Put aside.<br /> <br /> 2. Mix well together, the oil, mustard, curry leaves and cook covered, at HI for 2 minutes. Add the yoghurt and stir vigorously to blend well (without lumps).<br /> <br /> 3. Add the ground paste, salt, turmeric, coriander powder, garam masala and chilli powder. Cook covered at HI for 4 minutes, stirring once.<br /> <br /> 4. Add 1 cup of hot water and cook covered, at HI for 10 minutes, stirring once. Consistency of gravy can be to preference, so add water accordingly.<br /> <br /> 5. Add the prawns and cook at HI for 5 minutes (if frozen) or about 8 minutes if fresh. The size of prawns varies the time taken to cook. It is important to cook them just right. <br /> <br /> 6. Transfer on to a serving dish, garnish with coriander leaves and serve.</p> </div> </div> </div></div></div>

<div class="element element-textarea first last"> <div><div class="infobox"> <h3><span style="color: #000000;">The Goods</span></h3> <p><strong>Difficulty:</strong> ................. intermediate<br /> <strong>Preparation:</strong> ............ about 30 minutes<br /> <strong>Servings:</strong> ................. 1-2</p> <div class="infobox"> <h3><span style="color: #000000;">Ingredients</span></h3> <p>250 gm prawns-shelled, washed, wiped dry<br /> 2 tsp mustard seeds<br /> 1/2 cup curry leaves<br /> 1 cup yoghurt<br /> 1/2 cup peanuts-roasted<br /> 1 cup coconut-grated<br /> 2 whole red chillies<br /> 1 tsp salt or to taste<br /> 1 tsp turmeric powder<br /> 2 tsp coriander powder<br /> 1/2 tsp garam masala<br /> 1 tsp chilli powder or to taste<br /> coriander leaves to garnish</p> <div class="infobox"> <h3><span style="color: #000000;">Instructions</span></h3> <p>1. Grind together to a paste the peanuts, coconut and whole red chillies. Put aside.<br /> <br /> 2. Mix well together, the oil, mustard, curry leaves and cook covered, at HI for 2 minutes. Add the yoghurt and stir vigorously to blend well (without lumps).<br /> <br /> 3. Add the ground paste, salt, turmeric, coriander powder, garam masala and chilli powder. Cook covered at HI for 4 minutes, stirring once.<br /> <br /> 4. Add 1 cup of hot water and cook covered, at HI for 10 minutes, stirring once. Consistency of gravy can be to preference, so add water accordingly.<br /> <br /> 5. Add the prawns and cook at HI for 5 minutes (if frozen) or about 8 minutes if fresh. The size of prawns varies the time taken to cook. It is important to cook them just right. <br /> <br /> 6. Transfer on to a serving dish, garnish with coriander leaves and serve.</p> </div> </div> </div></div></div> 2013-11-29T15:40:38+00:00 2013-11-29T15:40:38+00:00 http://www.seafood-hyper.com/recipes1/item/crabmeat-stuffed-tomatoes Super User

<div class="element element-textarea first last"> <div><div class="infobox"> <h3><span style="color: #000000;">Preparation</span></h3> <p><strong>Difficulty:</strong> ................. beginners<br /> <strong>Preparation:</strong> ............ about 30 minutes<br /> <strong>Servings:</strong> ................. 1-2</p> <h3><span style="color: #000000;">Ingredients</span></h3> <p>beefsteak tomato<br /> gruyere cheese<br /> sour cream and mayonnaise<br /> thyme and basil<br /> parmesan cheese<br /> bread crumbs<br /> cayenne pepper<br /> jumbo lump crab meat<br /> sriracha</p> <div class="infobox"> <h3><span style="color: #000000;">Instructions</span></h3> <p>1. Cut off the core of the tomato. Now, cut it diagonally. Cut out the innings of the tomato.<br /> 2. On a baking dish, put on it a foil. Put some olive oil. Put the tomatoes and season some sea salt and pepper.<br /> 3. On another bowl, put the crab meat, pepper, mixed herbs, sour cream and mayonnaise, parmesan cheese, some of the bread crumbs, little sriracha, and salt and pepper. Mix them up.<br /> 4. Put the crab meat mixture on top of the tomatoes. Put some gruyere cheese on top. Put it on a 375 degree oven for 10-12 minutes.</p> </div> </div></div></div>

<div class="element element-textarea first last"> <div><div class="infobox"> <h3><span style="color: #000000;">Preparation</span></h3> <p><strong>Difficulty:</strong> ................. beginners<br /> <strong>Preparation:</strong> ............ about 30 minutes<br /> <strong>Servings:</strong> ................. 1-2</p> <h3><span style="color: #000000;">Ingredients</span></h3> <p>beefsteak tomato<br /> gruyere cheese<br /> sour cream and mayonnaise<br /> thyme and basil<br /> parmesan cheese<br /> bread crumbs<br /> cayenne pepper<br /> jumbo lump crab meat<br /> sriracha</p> <div class="infobox"> <h3><span style="color: #000000;">Instructions</span></h3> <p>1. Cut off the core of the tomato. Now, cut it diagonally. Cut out the innings of the tomato.<br /> 2. On a baking dish, put on it a foil. Put some olive oil. Put the tomatoes and season some sea salt and pepper.<br /> 3. On another bowl, put the crab meat, pepper, mixed herbs, sour cream and mayonnaise, parmesan cheese, some of the bread crumbs, little sriracha, and salt and pepper. Mix them up.<br /> 4. Put the crab meat mixture on top of the tomatoes. Put some gruyere cheese on top. Put it on a 375 degree oven for 10-12 minutes.</p> </div> </div></div></div> 2013-11-29T15:35:09+00:00 2013-11-29T15:35:09+00:00 http://www.seafood-hyper.com/recipes1/item/fish-fingers Super User

<div class="element element-textarea first last"> <div><div class="infobox"> <h3><span style="color: #000000;">Preparation</span></h3> <p><strong>Difficulty:</strong> ................. intermediate<br /> <strong>Time:</strong> ............ about 40 minutes<br /> <strong>Servings:</strong> ................. 4</p> <h3><span style="color: #000000;">Ingredients</span></h3> <p>Basen ( channa dal powder)<br /> tbsp<br /> 2<br /> <br /> Bread crumbs<br /> tbsp<br /> 2<br /> <br /> coriander powder<br /> tsp<br /> 1/2<br /> <br /> cumin powder<br /> tsp<br /> 1/2<br /> <br /> curry leaves <br /> number<br /> 7<br /> <br /> Fish<br /> grams<br /> 500<br /> <br /> garama masala<br /> tsp<br /> 3/4<br /> <br /> ginger garlic paste<br /> tsp<br /> 1/2<br /> <br /> lemon<br /> number<br /> 1<br /> <br /> red chillie powder<br /> tsp<br /> 1<br /> <br /> salt<br /> as per taste<br /> <br /> turmuric<br /> pinch</p> <div class="infobox"> <h3><span style="color: #000000;">Instructions</span></h3> <p>Take fish add lime juice,salt,turmuric,chilli powder,garama masala,coriander powder,cumin,chopped curry leaves,ginger garlic paste mix all these well.<br /> <br /> Now mix basen and bread crums in a plate dip the fish into it and remove.<br /> <br /> Take a pan add oil for frying, once oil get heated add some of the fish pieces and deep fry till they turn into golden brown in colour.<br /> <br /> Remove it and sqeeze little lime jucie.</p> </div> </div></div></div>

<div class="element element-textarea first last"> <div><div class="infobox"> <h3><span style="color: #000000;">Preparation</span></h3> <p><strong>Difficulty:</strong> ................. intermediate<br /> <strong>Time:</strong> ............ about 40 minutes<br /> <strong>Servings:</strong> ................. 4</p> <h3><span style="color: #000000;">Ingredients</span></h3> <p>Basen ( channa dal powder)<br /> tbsp<br /> 2<br /> <br /> Bread crumbs<br /> tbsp<br /> 2<br /> <br /> coriander powder<br /> tsp<br /> 1/2<br /> <br /> cumin powder<br /> tsp<br /> 1/2<br /> <br /> curry leaves <br /> number<br /> 7<br /> <br /> Fish<br /> grams<br /> 500<br /> <br /> garama masala<br /> tsp<br /> 3/4<br /> <br /> ginger garlic paste<br /> tsp<br /> 1/2<br /> <br /> lemon<br /> number<br /> 1<br /> <br /> red chillie powder<br /> tsp<br /> 1<br /> <br /> salt<br /> as per taste<br /> <br /> turmuric<br /> pinch</p> <div class="infobox"> <h3><span style="color: #000000;">Instructions</span></h3> <p>Take fish add lime juice,salt,turmuric,chilli powder,garama masala,coriander powder,cumin,chopped curry leaves,ginger garlic paste mix all these well.<br /> <br /> Now mix basen and bread crums in a plate dip the fish into it and remove.<br /> <br /> Take a pan add oil for frying, once oil get heated add some of the fish pieces and deep fry till they turn into golden brown in colour.<br /> <br /> Remove it and sqeeze little lime jucie.</p> </div> </div></div></div> 2013-11-29T15:29:49+00:00 2013-11-29T15:29:49+00:00 http://www.seafood-hyper.com/recipes1/item/grilled-red-fish-recipe Super User

<div class="element element-textarea first last"> <div><div class="infobox"> <h3><span style="color: #000000;">Preparation</span></h3> <p><strong>Difficulty:</strong> ................. intermediate<br /> <strong>Time:</strong> ............ about 35 minutes<br /> <strong>Servings:</strong> ................. 2</p> <div class="infobox"> <h3><span style="color: #000000;">Ingredients</span></h3> <p>Fresh Redfish or Catch of the Day (skin on) 1 filet for each person<br /> Spray Canola Oil<br /> Lime<br /> Worcestershire Sauce<br /> Garlic Powder<br /> Tonys Creole Seasoning<br /> Sea Salt<br /> <br /> 1 stick of butter<br /> 2 cloves minced garlic<br /> Green Onions chopped<br /> Fresh or dried Cilantro</p> <div class="infobox"> <h3><span style="color: #000000;">Instructions</span></h3> <p>Prepare your grill along with soaking mesquite smoking chips. Please see our Grilling Tips video for details on proper grill preparation. My favorite charcoal grill is the Old Smokey Grill.<br /> <br /> Lay fish filets out on a tray. Spray both sides of the filets with spray oil; especially the skin side. Squeeze lime juice over the redfish and shake out Worcestershire sauce. Sprinkle on Tonys Original Creole Seasoning, Garlic Powder and Sea Salt. Place skin down on the grill and put the lid on. We will not be turning the fish.<br /> <br /> Next, prepare the Cilantro Lime Butter Sauce by melting the butter in a saucepan. Squeeze in another half lime. Add in the chopped green onions, minced garlic, and cilantro. Blend well. Spoon out a bit of the butter sauce in order to drizzle on the redfish while on the grill.<br /> <br /> After about 20 mins, we checked the fish for a white flaky doneness. Bring the redfish inside and pour over the remaining butter sauce. If all that butter is too much for you, at least scoop out the green onions, garlic and cilantro to spoon over the fish.</p> </div> </div> </div></div></div>

<div class="element element-textarea first last"> <div><div class="infobox"> <h3><span style="color: #000000;">Preparation</span></h3> <p><strong>Difficulty:</strong> ................. intermediate<br /> <strong>Time:</strong> ............ about 35 minutes<br /> <strong>Servings:</strong> ................. 2</p> <div class="infobox"> <h3><span style="color: #000000;">Ingredients</span></h3> <p>Fresh Redfish or Catch of the Day (skin on) 1 filet for each person<br /> Spray Canola Oil<br /> Lime<br /> Worcestershire Sauce<br /> Garlic Powder<br /> Tonys Creole Seasoning<br /> Sea Salt<br /> <br /> 1 stick of butter<br /> 2 cloves minced garlic<br /> Green Onions chopped<br /> Fresh or dried Cilantro</p> <div class="infobox"> <h3><span style="color: #000000;">Instructions</span></h3> <p>Prepare your grill along with soaking mesquite smoking chips. Please see our Grilling Tips video for details on proper grill preparation. My favorite charcoal grill is the Old Smokey Grill.<br /> <br /> Lay fish filets out on a tray. Spray both sides of the filets with spray oil; especially the skin side. Squeeze lime juice over the redfish and shake out Worcestershire sauce. Sprinkle on Tonys Original Creole Seasoning, Garlic Powder and Sea Salt. Place skin down on the grill and put the lid on. We will not be turning the fish.<br /> <br /> Next, prepare the Cilantro Lime Butter Sauce by melting the butter in a saucepan. Squeeze in another half lime. Add in the chopped green onions, minced garlic, and cilantro. Blend well. Spoon out a bit of the butter sauce in order to drizzle on the redfish while on the grill.<br /> <br /> After about 20 mins, we checked the fish for a white flaky doneness. Bring the redfish inside and pour over the remaining butter sauce. If all that butter is too much for you, at least scoop out the green onions, garlic and cilantro to spoon over the fish.</p> </div> </div> </div></div></div> 2013-11-29T15:25:17+00:00 2013-11-29T15:25:17+00:00 http://www.seafood-hyper.com/recipes1/item/fish-stew Super User

<div class="element element-textarea first last"> <div><p><strong>Preparation</strong></p> <p><strong>Difficulty:</strong> ................. beginners<br /> <strong>Time:</strong> ............ about 30 minutes<br /> <strong>Servings:</strong> ................. 3-4</p> <div class="infobox"> <h3><span style="color: #000000;">Ingredients</span></h3> <p>Scallops<br /> Shrimps<br /> Lobster<br /> Clams<br /> King Crab/<br /> Sword fish steak<br /> Corn<br /> Butter<br /> Lemon<br /> Onion<br /> Garlic<br /> 2 cups of White wine (optional)<br /> Virgin olive oil<br /> Clam juice 1 bottle<br /> 12oz can tomato sauce<br /> Salt</p> <div class="infobox"> <h3><span style="color: #000000;">Instructions</span></h3> <p>1. Place virgin olive in a frying pan<br /> 2. Add the butter, garlic and onion<br /> 3. Get another big pan and place all clams <br /> 4. Place the clam juice/fresh water<br /> 5. Place also the crab, shrimp, lobster and sword fish steak with corn<br /> 6. Add the tomato sauce and a little bit of virgin olive oil with the mix butter, garlic and onion<br /> 7. 2 cups of white whine and 1 lemon should be added<br /> 8. A sprinkle of salt<br /> 6. Steam it up for 20-30minutes.</p> </div> </div></div></div>

<div class="element element-textarea first last"> <div><p><strong>Preparation</strong></p> <p><strong>Difficulty:</strong> ................. beginners<br /> <strong>Time:</strong> ............ about 30 minutes<br /> <strong>Servings:</strong> ................. 3-4</p> <div class="infobox"> <h3><span style="color: #000000;">Ingredients</span></h3> <p>Scallops<br /> Shrimps<br /> Lobster<br /> Clams<br /> King Crab/<br /> Sword fish steak<br /> Corn<br /> Butter<br /> Lemon<br /> Onion<br /> Garlic<br /> 2 cups of White wine (optional)<br /> Virgin olive oil<br /> Clam juice 1 bottle<br /> 12oz can tomato sauce<br /> Salt</p> <div class="infobox"> <h3><span style="color: #000000;">Instructions</span></h3> <p>1. Place virgin olive in a frying pan<br /> 2. Add the butter, garlic and onion<br /> 3. Get another big pan and place all clams <br /> 4. Place the clam juice/fresh water<br /> 5. Place also the crab, shrimp, lobster and sword fish steak with corn<br /> 6. Add the tomato sauce and a little bit of virgin olive oil with the mix butter, garlic and onion<br /> 7. 2 cups of white whine and 1 lemon should be added<br /> 8. A sprinkle of salt<br /> 6. Steam it up for 20-30minutes.</p> </div> </div></div></div> 2013-11-22T14:33:18+00:00 2013-11-22T14:33:18+00:00 http://www.seafood-hyper.com/recipes1/item/shrimp-cocktail Super User

<div class="element element-textarea first last"> <div><div class="infobox"> <p><strong><span style="color: #000000;">Preparation</span></strong></p> <p><strong>Difficulty:</strong> ................. intermediate<br /> <strong>Time:</strong> ............ about 30 minutes<br /> <strong>Servings:</strong> ................. 6-7</p> <div class="infobox"> <h3><span style="color: #000000;">Ingredients</span></h3> <p>For the shrimp:<br /> 2 tablespoons Old Bay Seasoning<br /> 1 lemon, halved<br /> 1 teaspoon granulated garlic<br /> 1 clove garlic, finely minced<br /> 1/2 teaspoon chili powder<br /> 1 teaspoon salt<br /> 24 extra large tail-on raw shrimp (more if you are using smaller shrimp)<br /> <br /> For the cocktail sauce:<br /> 1/2 cup Heinz chili sauce*<br /> 1 cup ketchup<br /> 1 tablespoon horseradish<br /> 1 dash Worcestershire sauce<br /> Juice of 1/2 lemon<br /> 1/2 teaspoon Tabasco<br /> 1/2 clove garlic, finely minced<br /> 1 tablespoon cilantro, chopped</p> <div class="infobox"> <h3><span style="color: #000000;">Instructions</span></h3> <p>1. To prepare the cocktail sauce, mix all the cocktail sauce ingredients together in a medium bowl and refrigerate until ready to serve.<br /> 2. Have a large bowl of ice water ready and set near the sink. To a 8-quart pot of water, add the Old Bay, lemon, granulated garlic, garlic, chili powder, and salt. Bring to a boil. Add the shrimp to the pot and when the water returns to a boil, the shrimp should be done! The shrimp should be bright pink.<br /> 3. Immediately drain and place the shrimp into the ice bath to cool for 2 minutes. Peel the shrimp (leaving the tail-on.) Drain and serve with the cocktail sauce.</p> </div> </div> </div></div></div>

<div class="element element-textarea first last"> <div><div class="infobox"> <p><strong><span style="color: #000000;">Preparation</span></strong></p> <p><strong>Difficulty:</strong> ................. intermediate<br /> <strong>Time:</strong> ............ about 30 minutes<br /> <strong>Servings:</strong> ................. 6-7</p> <div class="infobox"> <h3><span style="color: #000000;">Ingredients</span></h3> <p>For the shrimp:<br /> 2 tablespoons Old Bay Seasoning<br /> 1 lemon, halved<br /> 1 teaspoon granulated garlic<br /> 1 clove garlic, finely minced<br /> 1/2 teaspoon chili powder<br /> 1 teaspoon salt<br /> 24 extra large tail-on raw shrimp (more if you are using smaller shrimp)<br /> <br /> For the cocktail sauce:<br /> 1/2 cup Heinz chili sauce*<br /> 1 cup ketchup<br /> 1 tablespoon horseradish<br /> 1 dash Worcestershire sauce<br /> Juice of 1/2 lemon<br /> 1/2 teaspoon Tabasco<br /> 1/2 clove garlic, finely minced<br /> 1 tablespoon cilantro, chopped</p> <div class="infobox"> <h3><span style="color: #000000;">Instructions</span></h3> <p>1. To prepare the cocktail sauce, mix all the cocktail sauce ingredients together in a medium bowl and refrigerate until ready to serve.<br /> 2. Have a large bowl of ice water ready and set near the sink. To a 8-quart pot of water, add the Old Bay, lemon, granulated garlic, garlic, chili powder, and salt. Bring to a boil. Add the shrimp to the pot and when the water returns to a boil, the shrimp should be done! The shrimp should be bright pink.<br /> 3. Immediately drain and place the shrimp into the ice bath to cool for 2 minutes. Peel the shrimp (leaving the tail-on.) Drain and serve with the cocktail sauce.</p> </div> </div> </div></div></div> 2013-11-22T14:27:39+00:00 2013-11-22T14:27:39+00:00 http://www.seafood-hyper.com/recipes1/item/squid Super User

<div class="element element-textarea first last"> <div><p><strong>Preparation<br /></strong></p> <p><strong>Difficulty:</strong> ................. intermediate<br /> <strong>Preparation:</strong> ............ about 30 minutes<br /> <strong>Servings:</strong> ................. 1-2</p> <div class="infobox"> <h3><span style="color: #000000;">Ingredients</span></h3> <p>* 350 gram squid, cleaned and cut into well pieces<br /> <br /> * 3 egg yolks of salted egg, coarsely chopped and mix with 1/4 cup of water, stir until mixed well [egg yolk sauce]<br /> <br /> * 1 spring onion, cut into 1" length<br /> <br /> * 1 red chili, cut diagnally<br /> <br /> * 5 garlic cloves, minced<br /> <br /> * 2 tablespoons oyster sauce<br /> <br /> * 1/2 tablespoon fish sauce<br /> <br /> * 1/2 tablespoon soy sauce<br /> <br /> * 1 teaspoon sugar<br /> <br /> * 1 tablespoon roasted chili paste<br /> <br /> * 1/4 teaspoon pepper powder<br /> <br /> * cooking oil</p> <h3><span style="color: #000000;">Instructions</span></h3> <p>1. Heat water in a pot unitl boiling, then add squid and wait until nearly cooked. Remove and drain.<br /> <br /> 2. Heat oil in a wok over medium heat. Add garlic and stir fry until golden. Then add spring onions and squid.<br /> <br /> 3. Stir fry for 30 seconds and add oyster sauce, soy sauce, fish sauce, sugar, roasted chill paste, pepper powder and egg yolk sauce.<br /> <br /> 4. Stir fry until all ingredients mixed well, then add half of sliced red chili and stir for another 10 seconds.<br /> <br /> 5. Transfer to a serving dish. Garnish with sliced red chili and serve immediately with hot steamed rice.</p> </div></div></div>

<div class="element element-textarea first last"> <div><p><strong>Preparation<br /></strong></p> <p><strong>Difficulty:</strong> ................. intermediate<br /> <strong>Preparation:</strong> ............ about 30 minutes<br /> <strong>Servings:</strong> ................. 1-2</p> <div class="infobox"> <h3><span style="color: #000000;">Ingredients</span></h3> <p>* 350 gram squid, cleaned and cut into well pieces<br /> <br /> * 3 egg yolks of salted egg, coarsely chopped and mix with 1/4 cup of water, stir until mixed well [egg yolk sauce]<br /> <br /> * 1 spring onion, cut into 1" length<br /> <br /> * 1 red chili, cut diagnally<br /> <br /> * 5 garlic cloves, minced<br /> <br /> * 2 tablespoons oyster sauce<br /> <br /> * 1/2 tablespoon fish sauce<br /> <br /> * 1/2 tablespoon soy sauce<br /> <br /> * 1 teaspoon sugar<br /> <br /> * 1 tablespoon roasted chili paste<br /> <br /> * 1/4 teaspoon pepper powder<br /> <br /> * cooking oil</p> <h3><span style="color: #000000;">Instructions</span></h3> <p>1. Heat water in a pot unitl boiling, then add squid and wait until nearly cooked. Remove and drain.<br /> <br /> 2. Heat oil in a wok over medium heat. Add garlic and stir fry until golden. Then add spring onions and squid.<br /> <br /> 3. Stir fry for 30 seconds and add oyster sauce, soy sauce, fish sauce, sugar, roasted chill paste, pepper powder and egg yolk sauce.<br /> <br /> 4. Stir fry until all ingredients mixed well, then add half of sliced red chili and stir for another 10 seconds.<br /> <br /> 5. Transfer to a serving dish. Garnish with sliced red chili and serve immediately with hot steamed rice.</p> </div></div></div> 2013-11-22T14:19:02+00:00 2013-11-22T14:19:02+00:00 http://www.seafood-hyper.com/recipes1/item/grilled-fish-for-the-barbeque Super User

<div class="element element-textarea first last"> <div><p><strong>Preparation<br /></strong></p> <p><strong>Difficulty:</strong> ................. intermediate<br /> <strong>Preparation:</strong> ............ about 30 minutes<br /> <strong>Servings:</strong> ................. 1</p> <div class="infobox"> <h3><span style="color: #000000;">Ingredients</span></h3> <p>Fish Fillet -skin on<br /> Lemon Juice<br /> Olive Oil <br /> Butter<br /> Garlic<br /> Onion</p> <div class="infobox"> <h3><span style="color: #000000;">Instructions</span></h3> <p>Prepare the lemon butter sauce. Now sear the filet meat side down for a minute, as shown. Then flip the fish to skin side down to opposite the hot coals. Use a fish grill if preferred. Baste the fish with the lemon butter sauce. Cook with covered grill until your desired "doneness". Serve the filet covered with the your favorite condements and side-dishes!</p> </div> </div></div></div>

<div class="element element-textarea first last"> <div><p><strong>Preparation<br /></strong></p> <p><strong>Difficulty:</strong> ................. intermediate<br /> <strong>Preparation:</strong> ............ about 30 minutes<br /> <strong>Servings:</strong> ................. 1</p> <div class="infobox"> <h3><span style="color: #000000;">Ingredients</span></h3> <p>Fish Fillet -skin on<br /> Lemon Juice<br /> Olive Oil <br /> Butter<br /> Garlic<br /> Onion</p> <div class="infobox"> <h3><span style="color: #000000;">Instructions</span></h3> <p>Prepare the lemon butter sauce. Now sear the filet meat side down for a minute, as shown. Then flip the fish to skin side down to opposite the hot coals. Use a fish grill if preferred. Baste the fish with the lemon butter sauce. Cook with covered grill until your desired "doneness". Serve the filet covered with the your favorite condements and side-dishes!</p> </div> </div></div></div> 2013-11-22T14:14:56+00:00 2013-11-22T14:14:56+00:00 http://www.seafood-hyper.com/recipes1/item/sushi-japan Super User

<div class="element element-textarea first last"> <div><p><strong>Preparation<br /></strong></p> <p><strong>Difficulty:</strong> ................. pro<br /> <strong>Preparation:</strong> ............ about 20 minutes<br /> <strong>Servings:</strong> ................. 2</p> <div class="infobox"> <h3><span style="color: #000000;">Ingredients</span></h3> <p>500g fresh filet of salmon<br /> <br /> japanese rise already prepared<br /> <br /> wasabi</p> <div class="infobox"> <h3><span style="color: #000000;">Instructions</span></h3> <p>Prepare the salmon: slice it.<br /> <br /> Take your fish inside one hand, then put wasabi in the middle and in the other hand take the rice, make a little ball and then put together making the sushi form.<br /> <br /> Enjoy!</p> </div> </div></div></div>

<div class="element element-textarea first last"> <div><p><strong>Preparation<br /></strong></p> <p><strong>Difficulty:</strong> ................. pro<br /> <strong>Preparation:</strong> ............ about 20 minutes<br /> <strong>Servings:</strong> ................. 2</p> <div class="infobox"> <h3><span style="color: #000000;">Ingredients</span></h3> <p>500g fresh filet of salmon<br /> <br /> japanese rise already prepared<br /> <br /> wasabi</p> <div class="infobox"> <h3><span style="color: #000000;">Instructions</span></h3> <p>Prepare the salmon: slice it.<br /> <br /> Take your fish inside one hand, then put wasabi in the middle and in the other hand take the rice, make a little ball and then put together making the sushi form.<br /> <br /> Enjoy!</p> </div> </div></div></div> 2013-11-22T13:47:46+00:00 2013-11-22T13:47:46+00:00 http://www.seafood-hyper.com/recipes1/item/hot-smoked-salmon Super User

<div class="element element-textarea first last"> <div><p><strong>Preparation</strong></p> <p><strong>Difficulty:</strong> ................. intermediate<br /> <strong>Time:</strong> ............ about 30 minutes<br /> <strong>Servings:</strong> ................. 1-2</p> <div class="infobox"> <h3><span style="color: #000000;">Ingredients</span></h3> <p>1/4 cup granulated sugar<br /> 1/4 cup packed dark brown sugar<br /> 2 tablespoons kosher salt<br /> 1 tablespoon crushed black peppercorns<br /> 1 teaspoon ground cardamom<br /> 1 (5-6pound) salmon fillet, pin bones removed<br /> 2 cups wood chips<br /> 2 cups water<br /> Cooking spray</p> <div class="infobox"> <h3><span style="color: #000000;">Instructions</span></h3> <p>Combine sugars, salt, peppercorns, and cardamom in a small bowl. Rub sugar mixture into salmon flesh, and pack the remaining rub around salmon. Wrap salmon tightly in plastic wrap and then in aluminum foil. Refrigerate 12 to 24 hours. Unwrap salmon, and rinse with cold water. Pat salmon dry.<br /> Soak wood chips in water 30 minutes; drain well.<br /> Prepare grill for indirect grilling, heating one side to high and leaving one side with low heat.<br /> Place wood chips on hot coals. Place a disposable aluminum foil pan on the unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Place salmon on grill rack over foil pan on unheated side. Close lid; cook 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Center of fish should be opaque and warm.<br /> How to Hot-Smoke a Salmon: Besides fresh fish at the seafood counter, keep an eye out for smoked salmon, either hot-smoked (kippered) or cold-smoked (lox). I use hot-smoked salmon in the winter for pizzas and other savory dishes. Lox is more delicate and doesn't hold up to cooking, but we serve it with breakfast toast and with appetizers in the afternoon</p> </div> </div></div></div>

<div class="element element-textarea first last"> <div><p><strong>Preparation</strong></p> <p><strong>Difficulty:</strong> ................. intermediate<br /> <strong>Time:</strong> ............ about 30 minutes<br /> <strong>Servings:</strong> ................. 1-2</p> <div class="infobox"> <h3><span style="color: #000000;">Ingredients</span></h3> <p>1/4 cup granulated sugar<br /> 1/4 cup packed dark brown sugar<br /> 2 tablespoons kosher salt<br /> 1 tablespoon crushed black peppercorns<br /> 1 teaspoon ground cardamom<br /> 1 (5-6pound) salmon fillet, pin bones removed<br /> 2 cups wood chips<br /> 2 cups water<br /> Cooking spray</p> <div class="infobox"> <h3><span style="color: #000000;">Instructions</span></h3> <p>Combine sugars, salt, peppercorns, and cardamom in a small bowl. Rub sugar mixture into salmon flesh, and pack the remaining rub around salmon. Wrap salmon tightly in plastic wrap and then in aluminum foil. Refrigerate 12 to 24 hours. Unwrap salmon, and rinse with cold water. Pat salmon dry.<br /> Soak wood chips in water 30 minutes; drain well.<br /> Prepare grill for indirect grilling, heating one side to high and leaving one side with low heat.<br /> Place wood chips on hot coals. Place a disposable aluminum foil pan on the unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Place salmon on grill rack over foil pan on unheated side. Close lid; cook 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Center of fish should be opaque and warm.<br /> How to Hot-Smoke a Salmon: Besides fresh fish at the seafood counter, keep an eye out for smoked salmon, either hot-smoked (kippered) or cold-smoked (lox). I use hot-smoked salmon in the winter for pizzas and other savory dishes. Lox is more delicate and doesn't hold up to cooking, but we serve it with breakfast toast and with appetizers in the afternoon</p> </div> </div></div></div>