Massage mayonnaise on fish inside and outside.
Season with garlic salt and pepper.
Stuff seafood medley in fish.
Add bacon in fish, slice lemon and lay on fish.
Wrap with ti leaves and foil.
Bake at 350\u00b0 in preheated oven for 30 minutes.
Serves 4 to 6.
Saute seafood in butter in a skillet
For the seafood stock:
Heat the oil
Boil seafood mix in 4 to 5
in a large bowl combine seafood, onion, broccoli, celery, orange/yellow
Cook pasta according to directions on package.
Heat olive oil large frying pan on medium heat.
Add seafood mix
As the shrimp begins to turn light pink, stir-in garlic, tomato paste, tarragon, pepper, dill weed, parsley, soy sauce, and wine.
Bring to a light boil, and simmer until pasta is ready.
Strain pasta and add to seafood mix, combining thoroughly.
Plate and top with basil and Parmesan.
***A simple basic side-salad makes a good accompaniment -- .
Mix seafood and place in a greased casserole dish.
Pour soup over seafood.
Bake at 400\u00b0 for 30 minutes.
Serve with rice or pasta.
Combine tuna, crabmeat, and shrimp in bowl.
Stir in French dressing; refrigerate for 15 minutes.
Add celery, cucumber, radishes and capers to seafood mixture.
Blend lemon juice with mayo in small bowl.
Season with salt, pepper and paprika.
Toss seafood mixture with seasoned mayo.
Serve on lettuce.
Serves 5 - 6.
To batter, mix all seafood in a large bowl. Sprinkle crumbs over and mix with your hands.
Lift from the sides until pieces have some coating. Melt 1 1/2 sticks margarine in large casserole dish.
Put in battered seafood.
Cover dish and bake 1 hour at 350\u00b0.
Saute
vegetables, shrimp and scallops in olive oil and seasonings.
Set
aside.
Broil
flounder
until
flaky.
Lay vegetables
and seafood mixture on top of flounder and broil a few more minutes.
Melt butter. Add celery, onion and garlic; saute. Add shrimp and crabmeat. Cook linguine; drain. Add whipping cream. Mix with seafood mixture. Salt and pepper to taste. Sprinkle each serving with Parmesan cheese.
ranslucent.
Pour the fennel-seafood mixture onto a serving platter
he citrus juices off the seafood mixture and fold in avocado
Combine soup and milk.
Heat.
Add seafood.
Heat and serve over patty shell or toast.
Layer shrimp, crab, and scallops in slow cooker.
Combine soup and milk. Pour over seafood.
Mix together butter and spices and pour over top.
Cover. Cook on low 3-4 hours.
Serve over rice or noodles.
eat. Working in batches, cook seafood for 2 mins, or until
gg, then tomato, a little seafood, then avocado, then bacon, then
Heat oil in a large saucepan over medium-high heat. Cook bacon for 5 mins, or until brown. Add onion and garlic. Cook for 5 mins, or until onion softens. Add flour and stir until combined. Gradually add milk, stock and potato, stirring. Bring to a boil, reduce heat and simmer, uncovered, for 7-10 mins, or until sauce thickens.
Add corn and seafood mix. Cook for 5 mins, or until seafood is just cooked. Remove from heat. Season.
Ladle soup into bowls. Garnish with chives.
2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper
Note: Make sure the seafood you are using is already cleaned & removed from the shells.
Mix the ingredients for the charmoula in a bowl then add the seafood & stir. Let marinate for 15-20 minutes.
Mix the rest of the ingredients in a large tagine then heat, covered, over medium-low heat for 20-30 minutes.
Stir the seafood & charmoula in to the tagine then recover & continue to cook for 15-20 minutes.