You'll
find some some really good recipes here. Some are quick and easy
others a little more fancy, but all are delicious! We have some that
are brought to from members of Empty Nest Moms.com, owned by the
Captain's First Mate Jeanine. If you have recipe you would like
to share please do so! Please feel free to
send it in we'd
love to try it!
The
Captain’s Dressed up Clam Chowder
This is a great quick meal made with some fresh fish filets.
-
Cook one or two filets
in microwave by melting some butter and pouring over well-seasoned
filets, (using your favorite spices) being careful not to overcook,
so check after just a couple minutes, depending on how thick the
filets are and how hot your microwave is.
-
A good fish to use is
Grouper or Reds; trout is ok too, just make sure you “lightly” stir
fish into chowder.
-
Heat Clam Chowder (we
use the Campbell’s New England Chunky) slowly on stove while fish
cooks.
-
When fish is done,
gently break up and pour into Chowder along with some of the juice.
-
We normally use one
nice size filet for one can of Chowder, just depends on how much
fish you like in it.
-
It really dresses up
the Chowder with the fish and the seasonings along with the “juice”.
Enjoy!
The Captain’s First Mate
Jeanine
Captain’s
Fish Dip
- Take two to three tablespoons of
butter and melt in the Microwave.
- Meanwhile, season a couple fish
filets to taste (whatever you normally like)
- Any good filets will do, but
grouper and reds are best. J
- Take melted butter and pore over
fish the place in Microwave making sure it is a microwave safe
plate.
- Depending on size of filets and
size of microwave, cook on high for a couple minutes at a time till
nice and flaky (to avoid over cooking)
- While fish are cooking cut up bell
peppers and onions and put in medium size bowl.
- After fish are cooked, let cool
for a few minutes then gently break up into small pieces and add to
bowl along with some of the “liquid”.
- Add mayo to taste, usually about
one or two tablespoons, and mix gently.
- Put in fridge till cold (has a
whole different taste when it’s cold, almost like crabmeat)
- Serve with crackers. It also makes
a good sandwich. J
*This recipe can be varied in
different ways to suite your taste!
Enjoy!
Captain Jake
Pan Broiled
Filets
A quick and easy meal.
- First cut up some peppers and
onions (optional)
- Add some butter to frying pan,
enough to cover bottom of pan
- Add filets of choice (seasoned
with your favorite seasonings) then o/p
- Cook (med. Heat) approximately 2-3
minutes on each side till flaky (add more butter if needed)
- Black Tip Shark filets are
delicious cooked like this.
- Just add salad, baked potato or
other veggie and you’ve got a meal!
Enjoy!
Captain’s First Mate
Jeanine
Baked
Redfish
This recipe can be varied in many ways; will mention them at
bottom of recipe
- Scale, gut, cut away rib cages and
remove head of a large Redfish.
- Spray a large baking pan (big
enough to hold fish) with non-stick spray.
- Season fish with any of your
favorite seasonings.
- Wrap about 3 or 4 pieces of bacon
around fish then smear some butter on it.
- Place in baking pan, add some cut
up onions and bell peppers to pan, cover and cook in oven at about
375 degrees 45 minutes to an hour, depending on size of fish. Should
be flaky when done.
- On top of stove in large pan
(while fish is cooking) add two large cans of stewed tomatoes, can
use the spicy ones, such as Italian etc, if you want to or add a jar
of the Tostitos Salsa, mild, med or hot.
- Add potatoes (cut up in small
pieces, about 2-3 med. ones), carrots, onions, bell peppers, and
small can of corn, even a can of okra if so desired and spices of
your choice. You can pretty much add or subtract by choice of what
you like here. If to thick you may need to add some water or another
can of stewed tomatoes.
- Cook on med. heat till potatoes
are tender, usually about 15 or 20 minutes. Then just let simmer
till fish is done.
- When fish is cooked, take mixture
and poor over fish while still in pan, cover and let stand about 10
minutes or so to let all the flavors blend in together.
- Serve and enjoy!
Variations:
You can filet the Redfish (or use
another type of fish) and cook the same way, just a shorter time. When
done, you can add it to the mixture on top of the stove for more of a
Stew or Chowder, Manhattan style or just pour the mixture on the
filets and let stand as above. The more you cook this recipe the more
you will start to adapt it to your own taste. It can be very
versatile.
Captain’s First Mate
Jeanine
From Empty Nest Moms members:
GREEK SHRIMP
Sauce:
1 T. olive oil
1 medium onion
2 tsp. minced garlic
1 16 oz. can diced tomatoes
2 T. tomato paste
1 T. parsley flakes
2 T. chopped fresh basil, or 2 tsp. dried
½ tsp. salt and freshly ground pepper
Shrimp:
3/4 pound medium-large shrimp, about 16, peeled and deveined
1 T. fresh lemon juice
¼ pound feta, crumbled
1 T. chopped fresh parsley for garnish, opt.
Pasta, if used: about 4-6 oz. quality, dry linguini or fettuccine
To Prepare the Sauce:
1. Briefly heat the oil in a nonstick skillet that has a lid. Add the
onion and sauté for 2 minutes. Add the garlic and sauté 1 minute
longer. Add the remaining sauce ingredients. Bring the mixture to a
boil over medium heat, reduce the heat to low, and simmer the sauce
for about 20 minutes. If too much liquid seems to be evaporating,
cover the skillet for part of the simmering time.
To Prepare the Shrimp:
1. Heat the oven to 350.
2. Place the shrimp on a bowl and sprinkle them with the lemon juice.
3. To assemble the dish, pour about half the sauce into the bottom of
a lightly greased shallow baking dish, or divide it among individual
baking dishes.
4. Arrange the shrimp in a single layer over the sauce, and pour
remaining sauce over the shrimp. Sprinkle the feta over the top layer
of sauce.
5. Place the shrimp in the oven and bake for 15-20 minutes for until
the shrimp are just cooked and the cheese has melted. Remove the
shrimp from the oven, and sprinkle with the 1-2 T. of chopped parsley,
if desired.
Notes: The tomato sauce can be made well in advance, and even prepared
and frozen for future use.
Greek Shrimp can be served “as is” or is also wonderful as a topping
for pasta. For this dish, use the best quality of pasta that your
grocery store offers, such as DeCecco, or other brand made in Italy.
Be sure to cook the pasta “al dente,” or with a slight firmness left
to the pasta. Over cooking the pasta will give you a soggy noodle.
Also, be very careful not to overcook the shrimp! It gets tough very
easily. I would also, for ease and simplicity sake, try and find
shrimp that has already been peeled and deveined.
Serves 2-3
ENM Member,
Nancy
SHRIMP &
PASTA FLORENTINE
8 oz. spaghetti
3 tbl. Olive oil
3 large cloves, chopped
1/2 tsp. dried basil (or use fresh)
Fresh spinach
Portabella mushrooms, sliced
1/2 cup feta cheese
1/4 cup pine nuts or slivered almonds, toasted
1/4 cup grated Parmesan cheese
Salt & pepper to taste
12 oz. peeled & cooked shrimp
1 cup chopped tomato, opt.
Cook spaghetti al dente. Sauté garlic and mushrooms in olive oil. Add
spinach and basil and tomatoes. Stir in shrimp, feta cheese, Parmesan
cheese, nuts, salt & pepper. Stir in spaghetti until cheese is mixed
through all ingredients. I usually add some olive oil to the cooked
spaghetti before adding to other ingredients. This makes it more moist
and tasty.
Serves 3
ENM Member,
Nancy
BANTRY BAY
SCALLOPS
2 cups scallops (bay)
2 T butter
1 T brandy, warmed
1 T lemon juice
1/2 tsp. salt
1/8 tsp. pepper
dash of cayenne
1/4 cup light cream
- Sauté scallops in butter for 3
minutes. Add brandy. Ignite.
- Sprinkle with lemon juice, salt,
pepper, and cayenne.
- Add cream and heat through, but do
not boil.
- Traditionally this is served in
individual casseroles along with toast points. It is equally good
served over wide egg noodles or rice.
- Yield: 4 portions.
ENM Member
Lovetocook
Grilled
Scallop Salad
Yield: 6 servings
2 plum tomatoes, peeled, seeded and cut into 1/2 inch dice
1 tablespoon minced shallot
2 teaspoons balsamic vinegar
2 tablespoons fresh lemon juice
coarsely cracked black pepper to taste
salt
1/3 cup plus 1 tablespoon olive oil
2 teaspoons corn oil
6 slices red onion, 1/2 inch thick
6 cups mesclun or spring salad mix
18 jumbo sea scallops
freshly ground pepper to taste
- Combine the tomatoes, shallot and
vinegar. In a separate bowl, whisk together the lemon juice, cracked
black pepper, and salt. Gradually whisk in 1/3 cup olive oil.
- Heat the corn oil in a large
skillet and add the onion in a single layer. Cook over medium high
heat until golden, about 3 minutes per side. Separate into rings and
set aside.
- Toss the mesclun with 2/3 of the
dressing. Mound onto 6 plates and top with the onion rings.
- Preheat a grill pan or heavy
skillet over medium high heat. Toss the scallops with 1 tablespoon
of olive oil and season with salt and pepper. Grill until golden and
just cooked through (about 1 1/2 minutes per side). Arrange 3
scallops on each salad and spoon the tomatoes on top. Drizzle with
the remaining dressing and serve at once.
- Bon Appetit!
ENM Member,
Lovetocook
Amaretto
Shrimp
Yields 4 to 5 servings
1/2 cup butter
1/3 cup amaretto
1/3 cup sliced almonds
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 pound large shrimp, peeled and deveined, tails left on
In a large skillet, melt the butter over medium heat. Add amaretto,
almonds, sugar, cinnamon and cayenne pepper and stir until the sugar
dissolves. Add shrimp and cook for 3 to 5 minutes, just until pink.
Serve immediately over hot rice.
ENM Member
Char34
Baked
Stuffed Shrimp
24 jumbo shrimp
1 medium onion, minced
1 green pepper, chopped
6 tablespoons butter, divided
1 cup fresh crab meat or 1 (7 1/2 ounce) can
1 teaspoon dry mustard
Paprika
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
2 tablespoons mayonnaise
2 tablespoons flour
1 cup milk
1 tablespoon sherry wine, or more
Grated Parmesan cheese
Clean and remove heads and shells from shrimp, leaving tails. Split
shrimp and open flat. Sauté onion and pepper in 4 tablespoons of the
butter until soft but not brown. Add the crab meat, dry mustard,
Worcestershire sauce, salt and mayonnaise. Set aside.
Make white sauce using remaining 2 tablespoons butter, flour and milk.
Add to crab meat mixture along with the sherry. Mix well; stuff the
butterflied shrimp with the crab meat and dot with extra butter.
Sprinkle lightly with Parmesan cheese and paprika. Arrange in shallow
baking pan and bake at 350 degrees F for 25 to 30 minutes.
Serves 4 to 6
ENM Member
Char34
Pan Fried
Catfish
Serves 4
- 4 small, whole catfish or 8
catfish fillets
- Cornmeal
- egg
- milk
- salt and pepper
- all-purpose flour
- Put enough cornmeal to coat fish
well, about 2 cups.
- Add salt and pepper to taste.
- Beat an egg and add about 1 cup
milk.
- Add to cornmeal, and let soak
for awhile, about 30 minutes.
- Put flour with a little salt and
pepper, in another shallow dish.
- Put a small amount of oil or
shortening in a large frying pan, about1/4th to 1/2 inch.
- Roll fish in cornmeal mixture,
and then roll in flour and put in pan, on medium heat,
- Fry slowly till done on that
side, then turn, and cook other side.
- Serve with tartar cause and
lemon
EM Member
Char34
Tartar Sauce
Mayonnaise
lemon juice
onion juice
sweet pickle relish
- To about 1 cup mayonnaise, add
about 1 teaspoon lemon juice.
- scrape inside of onion and put 1
teaspoon onion juice and pulp into mayonnaise and lemon juice,
- add 1 Tablespoon sweet pickle
relish.
ENM Member
Char 34
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