Free Fish Seafood Recipes

Freshly caught fish are usually eaten during camping trips or treats for people living near lakes. The fish requires special cleaning and preparation processes to be properly eaten.

Importance of cleaning and preparing freshly caught fish

Cleaning your fish properly is important for one’s health. This is especially true for fish that are from lakes in forests or wild areas. You aren’t sure where they’ve been, so it’s important to take the cautionary steps in cleaning them. The lakes or oceans they’ve been are home to unknown and unsafe bacteria that are huge risks to your health.

Tips when cleaning and preparing fish

As soon as you’ve landed the fish and killed it, place the fish in a bucket of clean water. If there is no bucket, hose it with water to get rid of its slime and surface bacteria. Those who plan on cooking it for later should place it in a cooler with ice. The fish’s scale often has different bacteria types so be sure wash it with water. It’s preferable to have it chlorinated. Be sure you do the scale cleansing gently so as not to the rip the flesh. Tearing the flesh will let the bacteria on the skin go into the fish’s sterile tissues. When gutting the fish, simply cut off the belly and take out the guts and blood. The blood and guts come out quite easily. Do not place the fish in water after gutting. Doing so will take away its flavor.

Cleaning a fish is not that difficult and only entails a few simple steps. The steps to cleaning it can be easily done while camping out or on the beach.

Seared tuna in wasabi sauce is a delicious dish suitable for formal dinners and parties. It’s also a great way to impress friends with your newly found cooking skills. Making seared tuna in wasabi sauce is actually easy and has very simple steps to follow.

Ingredients for a simple seared tuna in wasabi sauce recipe

The most basic ingredients are water and wasabi powder. These two are whisked to become a paste. You will then mix the sherry, ginger, oils, and soy sauce. After this mixture, you will stir in the onions. The marinade requires 3 minced garlic cloves, juiced limes, sesame oil, and vegetable oil. The tuna steaks are marinated for about 20 minutes.

Other ingredients to jazz up a seared tuna in wasabi sauce

Aside from the basic ingredients, you can add other taste enhancers to improve the dish. Another recipe uses white wine vinegar, shallots, white wine, unsalted butter, and cilantro leaves. You can also opt to use peanut oil and oriental sesame oil instead of the traditional oils mentioned. Green onions are a good substitute for those who dislike the taste of cilantro leaves. Those looking for a more Asian oriented taste can add a tempura batter around the fish with avocado, flour, egg, and water.

Seared tuna in wasabi sauce is one of the easiest recipes to make. It’s also quite adjustable and experienced cooks will have fun experimenting with different flavors. Whether in its most basic form or with enhanced flavors, seared tuna is a classy and delicious dish worth serving in any occasion.

Grilled Salmon is a tasty dish perfect for health buffs or simply avid eaters looking for a new experience. Grilled salmon is very easy to make and is a good beginner dish for first-time cooks.

Ingredients for a simple grilled salmon recipe

The most basic ingredient for salmon is obviously salmon fillets. What brings out their flavor is lemon pepper and garlic powder. Other basic ingredients include soy sauce, water, vegetable oil, and water. The fillets are seasoned in lemon pepper, salt, and garlic powder. After which, the fish is placed with a mixture of the soy sauce, water, brown sugar, and vegetable oil.

Other ingredients to jazz up a grilled salmon

There’s also an interesting Chinese style recipe you can follow. This recipe gives it a delicious, oriental twist, with flavors not found in Western style cooking. You may use the same basic ingredients to grilled salmon but include more garlic, dry sherry, and fresh cilantro to the mix. Another good additional ingredient is maple syrup and butter, for those after some Southern flavor.

Basic grilled salmon is very easy to make. Just include the basic ingredients. You can even make your own delicious recipe. It’s a flexible dish. More experienced cooks usually have fun experimenting with this dish’s flavor potential.

Just the thought of fresh shrimp can make your mouth water. A shrimp salad is a perfect combination of healthy and adventurous. It is healthy and light because you get to have a go at your greens. It is adventurous because tangy shrimp, creamy mayo, and crunchy lettuce all add up to the mix of flavors on your tongue.

Cooking instructions for a simple shrimp salad

Newbie cooks will not have such a hard time with a simple shrimp salad. There is a minimal need for cooking. All the cooking is focused on the shrimp, which will be simply boiled until pink. The rest of the ingredients will just be mixed with the shrimp in a bowl. These ingredients may vary slightly but the basic recipe requires lettuce, lemon juice, mayo, salt and pepper. You can add in other greens and fruits, such as mangoes or tomatoes – even both.

What to drink with your shrimp salad

You can enjoy your shrimp salad with a glass of white wine or some iced tea. This will make the whole meal light and easy.
Shrimp salads are quick and easy to prepare. Still, with the right mix, you can still make it healthy and light.

If you are a seafood aficionado, you may want to try a baked clam recipe. Baked clams can be both healthy and naughty, depending on the ingredients you add onto your clams. The basic dish should be more on the healthy side, though. More complicated baked clam recipes involve being added onto spaghetti or being breaded.

Instructions for a basic baked clam recipe

If you want to cut down your baked clam recipe to the very basic, you will need some clams, bread crumbs, olive oil, lemon, salt and pepper. Some variations require oregano, horseradish, cheese or butter. You may want to stick with the basic ingredients if you want your recipe to remain low in calories. Scrub your clams properly to remove all dirt stuck on them. Remove the clams from their shells. Chop the clams and mix with bread crumbs, salt and pepper. Replace into shells. Sprinkle with lemon juice. The clams are ready for baking.

Basic baked clam recipe servings

On an average, 12 clams should be able to serve four people. You may add butter or cheese to taste.

Now that you know the basic baked clam recipe, you can experiment with the taste by adding other spices.

Grilled fish is a healthy dish. Fish, on its own, packs you with protein without the high fat and provides you with Omega 3 fatty acids. Grilling is a healthy cooking technique that does not add unhealthy fats onto your fish. So, grilling fish is an ideal healthy food preparation.

Grilling fish the right way

Fish that flake easily or are very delicate should be grilled while contained in a fish basket. This is to avoid the fish from falling right through the grate. Thicker fish, such as tuna and salmon, can be placed right onto the grill. Season the delicate fish through sprinkled flavorings while season the meatier variety through marinating. Preheat the grill at medium low temperature. Oil the grill and the fish basket to prevent sticking. Watch the fish closely when grilling.

Popular grilled fish dishes

Here are some common grilled fish recipes:
Halibut fillets
Salmon with olives and lemon
Grilled marinated catfish
Fish grilled in banana leaves
Red snapper
Lime and basil tilapia

The above lists some delicious grilled fish recipes. You may try one or two during a summer picnic with your family.

Last night, my friend told me that she wanted to taste an octopus recipe in a fancy French restaurant at the mall. She was obviously craving for octopus. Since I owed her something, I decided to cook for her a simple octopus dish called Chili Lemon Octopus that I've learned from watching Food Network. I'm sure she's going to love it because it's delicious and rich with different flavors. In fact, I want to surprise her by cooking this recipe and taking her to the park this Saturday afternoon.

Ingredients

2 kg baby octopus
1 tablespoon fresh lemon rind, grated
3/4 cup lemon juice
2 tablespoons olive oil
2 tablespoons hot chili sauce
4 gloves of garlic crushed


The first thing you have to do is remove the beaks and heads of the octopus. Then cut them in half. In a large bowl, put together the octopus, juice, garlic, oil, and rind. Marinade it for three hours or more by covering it and putting it inside the refrigerator. Next you have to remove the octopus from it's marinade by draining it. After that, cook the octopus in a skillet until it's tender. After this you are now ready to serve the delicious seafood dish.

One Friday night in my apartment, I was feeling blue. It was Friday and I didn't have a date. Every one I know is at parties or dinner dates; here I am sitting miserably in my couch watching the new film, The Lake House. In order not to feel depressed, I changed the channel to food network and watched Wolfgang Puck's cooking show. I love food because it makes me feel good. In the cooking show, Wolfgang is making a Baked Stuffed Lobster Recipe. When I noticed that it's easy to do, I immediately went for the refrigerator to check if I had the ingredients. Upon realizing that I had all the needed ingredients, I quickly grabbed my pan and cooked the recipe.

2 lobsters (1 1/2 lbs. each)
1/2 teaspoon garlic powder
4 cups cracker crumbs (Hi Ho, Ritz, etc.)
Lobster tamale (liver)
1 1/2 cups melted butter or margarine

In making a Baked Stuffed Lobster, you have to prepare all the ingredients and tools needed in one place. First thing you have to do is chop the lobsters in the middle and throw away it's vein and stomach. Save it's liver or tamale for the stuffings. Then get a large bowl where you will mix the melted butter along with the cracker crumbs and garlic powder. The tamale that you save earlier should be added to the crumb and cracker mixture. Then, insert or stuff your lobsters with the mixture. After this, your lobsters are ready for baking. You don't need to preheat your oven before you cook this up. Just make sure that you leave the stuffed lobsters in the oven for twenty minutes at 450 degrees. Baked Stuffed Lobster is very easy to create and requires only minimal cooking. If you're alone in your house and you want to brighten up your mood, cook foods like Baked Stuffed Lobster.

One of the seafoods that I rarely eat is squid. When I was young, my mother rarely cooks squid recipes since it has a lot of flavor. Besides, my mother doesn't know any squid meals at all. Perhaps, this is the reason why I don't eat much squid. The only squid dish I eat is Calamari. But when I met my chef friend, he lets me experience different food dishes. One time, he prepared a Squid Salad and Chocolate Cookie Pizza when I visited him in his house. It's very delicious and presentable. Through my friend, I came to appreciate squid.




Ingredients:

2 pounds whole squid
2 cups boiling water
2 teaspoons salt
1/2 cup olive oil
1/4 cup lemon juice
1/2 cup sliced red onion
1 clove garlic, crushed
1 tablespoon chopped parsley
1 teaspoon salt
1/4 teaspoon pepper

Squid is one of the seafoods that's very difficult to handle, especially if you're inexperienced like me. But Squid Salad is easy to do. First, you have to clean the squid very well. Then, chop its tentacles and mantle to one-inch. After that, boil water with salt. Put the squid in the boiled salted water. Let it simmer for five to ten minutes. If you notice that the squid is tender, that means it's ready to drain. After draining, you have to wash the squid in cold water. Again, let it drain. In a bowl, combine lemon juice, oil, garlic, salt, onion, parsley, and squid. Cover it and put it in the refrigerator for a few hours. You can serve this dish as an appetizer.

Love for scallops is one of the common things I have with my childhood bestfriend Carlo. This is the reason I decided to prepare a scallop dish for our reunion dinner this weekend at my pad. At first, I wanted to cook a luscious German dish for him, but then again I changed my mind when I browsed the Internet; I found the perfect meal to prepare. I decided to cook Grilled Sea Scallops with Papaya Salsa, which tastes so good and combines different flavors. Surely, this dish will make your mouth water.

1 lb. scallops
4 (10 inch) bamboo skewers
1 ripe papaya, diced
1/2 med. red onion, chopped (1 cup)
1/4 c. coarsely chopped fresh cilantro
2 tbsp. lime juice, about 1 lime
1 clove garlic, minced or pressed
1/8 tsp. pepper
2 tsp. vegetable oil

First, wash the scallops and dry it afterwards then set aside. Get the bamboo skewers and soak it in water. You place and combine red onion, papaya, garlic, pepper, cilantro, and one tablespoon of lime juice in a bowl. Mix it gently and thoroughly to combine all flavors to form the salsa. After that, cover it and place it in a refrigerator. Get the soaked skewers and insert the scallops. Using oil and one tablespoon lime juice, mix them with the scallops. Then, place the skewered scallops on the grill for about three to four minutes on every side. After that serve it with the salsa you created earlier. Voila! You now have a Grilled Scallop with Papaya Salsa.

I won't blame KFC for dishing in some szechuan rice meals into their menu, even if the restaurant strictly serves fast food. These chinese-sauce-infused meals are hard to resist. However, I need a strict salt check on my diet since I've been feeling rheumatic symptoms (at my age!) lately. It's also possible that my already skinny body is waking me up from the bout of salt indulgence. Whatever the case may be, I still want to cook up something Chinese. After all, they say you're not a New Yorker if you don't eat Oriental grindage! Damn, I just hate the chili, though.

2 tbsps hoisin sauce
2 tbsps chili sauce
2 tsps shao-hsing (rice wine)
1 tsp thin soy sauce
1 tsp fish sauce
1 tsp chili paste with garlic
1/2 tsp sugar
1/2 tsp MSG (optional)
1/2 tsp sesame oil
1/2 tsp hot chili oil
1/4 cup plus 1/2 tsp peanut oil
2 live lobsters each cut into 8 serving pieces Salt to taste
2 tbsps finely minced fresh ginger
1/2 cup minced scallions
3 tbsps finely minced garlic
3 dried red chilis

To get the szechuan sauce going, you need to mix the chili sauce, rice wine or shao-hsing, fish sauce, soy sauce, hoisin sauce, sugar, chili paste, garlic, a pinch of MSG (ouch!), oil of hot chili, sesame oil, and half a tsp peanut oil. Pigeonhole this sauce mixture for later serving and heat up your wok. Cook the salted lobster in the super-hot wok. This can take about 4 minutes. To drain the oil after they're cooked, lay them on platters with paper towels. Stir in the scallions, ginger, dried chilis, and garlic in the oil left in the sizzling wok and fry them for a minute. Toss in the lobster cuts. Serve this with the premixed szechuan sauce.

One afternoon I've been idling about in the kitchen, thinking of how I could make a quick recipe with the Pinot Grigio stored in the cabinet. It's been a while since I last made a dish using my favorite white wine. I'd shopped for some seafood and Asian white rice. Trouble is, I got a recipe called Squid Risotto which asked for "risotto" rice (Italian) instead of the white one. So I checked my watch as this dish takes only less than half an hour to cook to see if I could still buy me some risotto at the grocer's. Good thing I have the squids ready in the fridge.

25g or 1oz unsalted butter
1/2 red onion, finely sliced
1 garlic clove, finely chopped
100g or 3 1/2 oz risotto rice
50ml or 2fl oz white wine
300ml or 10fl oz hot chicken stock
squid wings and tentacles, cleaned and trimmed
salt and freshly ground black pepper
1 tbsp chopped chives, to garnish

It's easy to cook up Squid Risotto if you just know how to mix and match the ingredients. The first step is to cook the garlic and onion on melted butter until they soften. Pour the Pinot Grigion and risotto on the mixture cooking on medium heat. Let it simmer. Then, pour the chicken stock progressively, letting the rice absorb it thoroughly. Cook the squid with it for two more minutes. Serve it with black pepper and chopped chives.

The secret to a mouth-watering (and highly digestible) octopus dish is the length of its cooking time. The meat of octopus is not really tender enough for chewing, so we have to allow more time to cook them overlow heat, simmer, and then cook for more until they become soft enough to the the bite. Also, the octopus, since it comes from the sea, has a strange fishy smell, so it must be rinsed well. If you read the Sopranos Cookbook, you probably have a fair idea of how Polipetti recipe is whipped up. It's a Neopolitan sea dish known for its tangy taste.

2 lbs of baby octopus or about 6 pcs
2 cups of tomatoes peeled, chopped
1/4 cp of olive oil
1/4 cp of parsley, flat leaf, chopped
2 pcs chopped cloves garlic, large
red pepper
salt
6-12 friselle (also slices of Italian bread, toasted)

Polipetti in Italian means many little tentacles - which we cannot eat unless we remove the beaks on the end of each of them. First, combine all the main ingredients: the baby octopus, the tomatoes, oil, parsley, garlic, the pinched red pepper, with some salt to add flavor. As soon as the sauce comes to a boil, lower the heat and let it simmer for about 45 minutes. Stir this polipetti sauce mixture occasionally. Then, remove the cover and let it simmer again for another 15 minutes. Pierce it with a fork or knife to see if the octopus meat is tender enough or if the polipetti sauce is already thick. Place the cooked sauce on the softened friselle on six plates. Top the Polipetti dish with the baby octopus sauce and a pinch of parsley.

Grills - not the teeth, but the Hibachi - have been sitting in my kitchen cabinet for quite some time. Shrimps are not in the season but I smelled them being barbecued from my neighbor's backyard. Could I possibly combine the two to make a wonderful dish? What about Butterflied Shrimp Bites? I heard they're great as appetizers, but if paired with wine, I'm not sure. I'm still testing my food connoisseur skills. But if there ever comes a need for me to show how much I know about shrimps and wine, here is the perfect opportunity. I got the ingredients ready.

1 lbs medium or jumbo shrimp (about 16-25 pieces)
1 egg, beaten slightly
1/4 tsp salt
1/4 tsp pepper
1/2 cup Bread crumbs, dry and fine
1/2 cup butter, melted
1/4 cup lime, lemon juice
Lemon wedges
16-25 toothpicks

It is important to devein the shrimp and remove the tail and shell. Slit the shrimps three quarters across the back, but be keen not to slice them entirely. Split open the shrimps and lay them on a tray. Dip the shrimps on a bowl of beaten egg, mixed with pepper and salt. Then coat them fully with the fine breadcrumbs. Skewer each piece of shrimp from its tail to its head, so that it resembles a "C", while there's still some toothpick left for the handle. Once finished, store the skewered shrimps in the fridge. Preheat the Hibachi and let the coals be hot enough to barbecue the shrimp bites. Baste the shrimps with lime juice and serve immediately.

The ingredients are easy enough to find, and the instructions are cleverly simple:

1 and 1/3 cps of water
2/3 cp of long grain rice
Dough for double crust pie, 9 inch
2 med onions, sliced thin
1/4 lbs of fresh mushrooms, sliced
1 tbsp of butter (margarine ok)
1 (10.75-oz) can of condensed cream of mushroom soup
2 (7.75-oz) cans of salmon, drained and flaked
2/3 cp of cheddar cheese, shredded