Roasted Red Pepper & Crab Soup

 

 

Ingredients

6 red bell peppers, seeded and cut into quarters

1 (32 ounce) carton chicken broth

1 large potato, peeled and coarsely chopped

1 quart half-and-half cream

1 tsp salt

1/4 tsp cayenne pepper to taste

1/2 tsp garlic powder

1/2 tsp dried basil

1 lb cooked crabmeat, flaked

 

Directions

Set the oven to broil, and preheat for 5 minutes. Place the red bell pepper quarters skin-side up on a broiler pan or baking sheet. Broil until the skins have blackened, then place them in a brown paper bag, or in a covered bowl and allow them to steam for approximately 10 minutes to loosen the skins.

Once the skins have loosened, peel them off and discard. Coarsely chop the peeled, roasted peppers, and place into a large saucepan along with the chicken broth and chopped potato. Bring to a boil over high heat, then add the half-and-half, salt, cayenne pepper, garlic powder, and basil. Return to a boil, then reduce heat to medium and simmer for 45 minutes. Once the potatoes have softened, puree the soup in batches in a blender until smooth. Pour the pureed soup into another saucepan and stir in the crab. Heat over medium heat to warm through, about 5 minutes.

 

Recipe courtesy: Lisa B of Ohio

Parmesan Cayenne Baked Cod

Another great gluten free recipe from Lisa B. This one would be great even for those who don't have to watch for gluten. Thanks for sending it to us.

Ingredients
1 lb of cod fillet (or similar fish)
1 tbsp olive oil, or enough to lightly coat a baking dish
3 tbsp mayonnaise (make sure G/F)
1 1/2 tsp Dijon mustard (make sure G/F)
1 tsp Worcestershire sauce (make sure G/F)
1 tbsp minced onion
Dash of ground cayenne pepper (or more to your liking)
2 oz grated Parmesan cheese
1 tsp paprika
salt and pepper to taste

DirectionsPreheat oven to 350 degrees. Wash and pat dry the fish. Coat the baking dish with olive oil and set the fish inside. In a small bowl, combine the mayonnaise, mustard, Worcestershire sauce, cayenne and the onion. Mix well and spread over fish. Sprinkle the Parmesan cheese. Season with paprika, salt and pepper. Bake uncovered, for about 30 minutes or until fish becomes flaky and top is crisp.


Recipe Courtesy: Lisa B. of Tennessee

Mediterranean Grouper

Another great recipe from my brother. He works so hard to catch all those fish from the Gulf of Mexico so that he can enjoy eating them. We actually worked through the ingredients of this dish together. It's too bad I live too far to get a taste!

Ingredients

Grouper fillets

Mushrooms, sliced

Artichoke hearts, coarsely chopped

2 tbsp capers

1/2 c cooking wine

1 clove garlic, minced

2 tbsp chopped fresh parsley

1/2 c Greek olives, chopped

Greek seasoning

Lemons

3 green onions, chopped

2 tbsp Parmesan cheese

Olive oil

Linguine

Directions

Place olive oil in pan & heat. Lightly season grouper fillets with Greek seasoning & place in pan. Pan fry for several minutes on each side. Set fillets aside & keep warm. To the pan add cooking wine, capers, green onions, Greek olives, garlic, artichokes, mushrooms, and juice of one lemon. Cook on high heat and render down. Cook linguine according to package directions. Stir in Parmesan cheese & parsley into cooked pasta. Cover the top of the pasta with the rendered down "sauce" & place a grouper fillet on the top.

Greek Style Pasta with Shrimp

My parents live on the Gulf Coast so of course they have access to all the freshest seafood possible. My mom sent me this recipe & it sure looks divine! I think it's about time to take a trip to their house for some fresh shrimp.

Ingredients
1/4 c olive oil
2 tbsp butter
2 cloves minced garlic
1 pound uncooked medium shrimp, peeled, deveined
¼ c white wine
1½ c drained canned artichoke hearts, coarsely chopped
1 c crumbled feta cheese
1/2 c chopped seeded tomatoes
2 tbsp fresh lemon juice
2 green onions chopped fine, use white and green parts
2 tbsp finely chopped fresh oregano or 1 1/2 tsp dried
Salt and fresh ground pepper as desired
12 ounces angel hair pasta or linguine

Directions
Heat oil and butter in a large skillet over medium high heat. Add garlic and sauté 30 seconds. Add shrimp and sauté until almost cooked through, about 2 minutes. Add white wine, artichokes, feta, tomatoes, lemon juice, green onions and oregano and sauté until shrimp are cooked through, about 2 minutes. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl. Add shrimp mixture to pasta and toss to coat. Season to taste with salt and pepper and serve.

Busy Day Baked Fish

My best friend from high school sent this recipe to me. She is a busy mother of 3 girls so she really likes the quick, easy meals. Pair this with your favorite vegetable side dish & dinner is served.

Ingredients
1 c sour cream
2 tbsp onion soup mix
1-1/2 c seasoned bread crumbs
2-1/2 # fish fillets
1/4 c butter
1/3 c shredded Parmesan cheese


Directions
In a shallow bowl, combine sour cream & soup mix. Place bread crumbs in another bowl. Cut fish in to serving sized pieces. Coat the pieces with sour cream mixture, then roll in crumbs. Place in 2 greased 9 X 13 baking dishes. Drizzle with melted butter. Bake, uncovered at 425 for 12 minutes. Sprinkle with cheese; bake 2-6 minutes longer or until fish flakes easily with a fork.

Yield:6-8 servings

Recipe courtesy: Michelle R. of OH

Lukky Fish Tacos

This recipe is from my brother. It is his newest creation for fish tacos. I heard from several people that these were the best thing they ever ate. I am upset that we live too far away to sample them. He caught the fresh red snapper just days before he made these. It doesn't get any fresher than that!

Ingredients

Red Snapper

Tiger sauce

Dry fajita seasoning

2 mangoes, chopped

1/2 red onion, finely chopped

1/4 c Cilantro, chopped

Juice of 2 lemons

Juice of 2 limes

1 jalapeno pepper, seeded & finely chopped

1 garlic clove, finely chopped

2 tbsp Olive oil

Shredded Monterrey Jack cheese

Flour tortillas

Directions

Marinate fish in tiger sauce & fajita seasoning.

Make relish using mangoes, red onion, cilantro, lemon juice, lime juice, jalapeno, garlic & olive oil. Chill relish for 2 hours.

Grill fish then chop fish up.

Place some olive oil in a pan and heat tortilla. Add fish, cheese & top with relish. Fold taco & enjoy!

Fish Tacos

A friend of mine from high school made a request for a fish taco recipe. I have to admit I have never ate a fish taco (although I hear they are delicious) so I had to go to my brother. My brother lives on the Alabama gulf coast, fishes regularly from his boat & cooks some great seafood. He gave me a very simple recipe.

Ingredients
Firm-textured white fish like Tilapia, Red Snapper or Orange Roughy
Flour tortillas
Lettuce
Tomato
Sour cream
Guacamole
Cheddar cheese, shredded (or you can use the Mexican blend)

Directions
Season fish with salt, pepper, lemon butter & parsley. For a spicier fish, season with Tony Chachere's Creole Seasoning. Then grill fish until done (do not overcook). Take fish & cut up to place on flour tortilla with other toppings as desired. Serve with sour cream & guacamole.