Grilled Rock Lobster Tails
1 tbsp lemon juice
1/2 cup olive oil
1 tsp salt
1 tsp paprika
1/8 tsp white pepper
1/8 tsp garlic powder
2 (10 oz.) rock lobster tails
Preheat grill for high heat.
Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.
-- Joe Nekrasz
1/2 cup rice wine
1/4 tsp salt
1/2 lb. fresh shrimp, peeled and deveined
2 qts. oil for deep frying
1/4 cup all-purpose flour
1/3 cup ice water
1/4 cup cornstarch
1 egg yolk
1/4 tsp salt
1/4 tsp white sugar
1 tsp shortening
1/2 tsp baking powder
In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
Heat oil in deep-fryer or large wok to 375 degrees.
In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.
-- Sherry Gremble
2 tbsp melted butter, or as needed, divided
1/4 cup creme fraiche
1/4 cup white wine
1 tsp lemon zest
1 pinch cayenne pepper, or to taste
1 pinch kosher salt, or to taste
8 dry-pack sea scallops
2 tbsp chopped fresh tarragon
2 tbsp finely grated Parmesan cheese
Preheat oven to 450 degrees. Brush 2 small gratin dishes with 1 tablespoon melted butter.
Whisk creme fraiche, white wine, lemon zest, cayenne pepper, and kosher salt together in a bowl until sauce is smooth. Place scallops in sauce and toss to coat; let sit until flavors begin to blend, about 5 minutes. Divide scallops between prepared gratin dishes and pour remaining creme fraiche sauce over the top. Top with tarragon and Parmesan cheese. Drizzle remaining butter over the top.
Bake in the preheated oven for 4 minutes. Increase oven setting to broil and continue cooking until scallops are golden brown, slightly springy, and opaque, 2 to 4 minutes more.
48 fresh, unopened oysters
1 1/2 cups beer
2 cloves garlic
seasoned salt to taste
7 black peppercorns
1/2 cup butter
1 onion, chopped
1 clove garlic, crushed
1 (10 oz.) package frozen chopped spinach, thawed and drained
8 oz. Monterey Jack cheese, shredded
8 oz. fontina cheese, shredded
8 oz. mozzarella cheese, shredded
1/2 cup milk
2 tsp salt, or to taste
1 tsp ground black pepper
2 tbsp fine bread crumbs
Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees.
Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
Bake until golden and bubbly, approximately 8 to 10 minutes.
-- Cassandra Kennedy
Kickin' Fried Fish
1 lb. fish fillets of choice, rinsed and patted dry
1/3 cup milk
1/2 cup Italian seasoned bread crumbs
2 tsp roasted onion flakes
2 tsp minced garlic
1 tsp blackened seasoning (such as Old Bay®)
2 pinches crushed red pepper flakes (optional)
1/4 tsp freshly ground black pepper, or to taste
1/4 tsp freshly ground sea salt, or to taste
1 1/2 tbsp olive oil
2 tsp butter
Beat the egg with milk in a shallow bowl. In another shallow bowl, mix together the bread crumbs, roasted onion flakes, garlic, blackened seasoning, crushed red pepper flakes, black pepper, and sea salt.
Dip a fish fillet into the egg mixture, then press gently into the crumb mixture on both sides; set the coated fillet onto a plate. Repeat with remaining fillets; refrigerate the coated fillets for about 15 minutes to help set the crumbs.
Heat the olive oil and butter in a cast-iron frying pan over medium heat. Lay the fillets into the skillet, and pan-fry until golden brown on each side, about 3 minutes per side. The fish should be opaque and flaky underneath the coating. Remove and drain fillets on paper towels.
-- Jeannie McDowellNAN Dining Guide Spotlight on 04/28/2017
Print Headline: RECIPES: Seafood Sensations