Great Fish Dipping Sauce
September 17, 2009 by Firehouse Chef
Filed under Buffet, Easy, Easy Miscellaneous Recipes, New Miscellaneous Recipe, No Cook
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Great Fish Dipping Sauce - This sweet and sassy, with a slash of citrus, fish dipping sauce recipe, has a distinct, enticing Oriental flavor, and is a breeze to whip up. We recommend serving it on the side, at room temperature, with all your favorite fish dinners. So yummy!
Prep Time: 10 mins |
Ingredients to make Great Fish Dipping Sauce
3Tbsp. Fresh lime juice
3Tbsp Thai fish sauce
1Tbsp Honey
3 Tbsp Water
2 Garlic cloves, minced
1 Scallion, thinly sliced
2 Slices habenero or jalapeno pepper, depending on desired spice level
Directions to make Great Fish Dipping Sauce
Baked Fish and Vegetables
July 24, 2009 by Firehouse Chef
Filed under Baked, Easy, Easy Miscellaneous Recipes, Main Course, Supper, fried
| Baked Fish and Vegetables - Here we have an extremely versatile fish recipe, it offers so many choices and all of them scrumptious! We started by quickly pan frying the fish to get it started, then added gorgeous, garden vegetables, and baked it in the oven to a tender crispness, that will have your mouth watering.
Prep Time: 10-15 mins |
Ingredients to make Baked Fish and Vegetables
1 Whole red snapper,(2 lb)
-=OR=-
1 Whole sea bass or fillets
Salt, pepper
2 1/2 Lemons, halved
1 bn Fresh fennel leaves OR 2 ts Fennel seed
1/2 c Butter or margarine
1 Onion, thinly sliced
2 md Potatoes, peeled, very thinly sliced
2 Tomatoes, peeled and quartered
1/2 c White wine
3 tb Pernod
Parsley, chopped
Directions to make Baked Fish and Vegetables
Pasta and Scallops in Light Lemon Sauce
July 17, 2009 by Firehouse Chef
Filed under Easy, Main Course, New Miscellaneous Food Video, Supper, Videos, fried
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Pasta and Scallops in Light Lemon Sauce - For all the scallop lovers out there, this fabulous recipe is, withiut a doubt, a “must try” Mouth watering bay scallops, pan fried, with hearty pasta, and all smothered in a foolproof, pleasant, simple sauce. So quick and easy, its great any time!
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How To Make Pasta and Scallops in Light Lemon Sauce Video
Supreme Chilean Sea Bass
July 15, 2009 by Firehouse Chef
Filed under Baked, Barbeque, Easy, Easy Miscellaneous Recipes, Main Course, Supper
| Supreme Chilean Sea Bass - If you are a lover of sea bass, and also like to eat healthy, then this is the recipe for you! Oven baked or BBQ’d, this quick easy recipe will melt-in-your-mouth, we promise. The natural flavor of the sea bass is complemented perfectly by paprika, and thats all the flavor we added to this tender, flaky, fish.
Prep Time: 10 mins |
Ingredients to make Supreme Chilean Sea Bass
2 pounds Chilian Sea Bass
2 tablespoons olive oil
seafood seasoning
salt and pepper, optional
paprika
Directions to make Supreme Chilean Sea Bass
Jerk Style Cajun Coating
June 29, 2009 by Firehouse Chef
Filed under Easy, Easy Miscellaneous Recipes, No Cook
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Jerk Style Cajun Coating - Calling all cajun lovers! We have a fabulous, fiery, new coating/rub for you to try, that you make yourself in no time at all. This cajun coating boasts the extra “flash of flavor”, of the jerk seasoning, making it really stand out amongst all the others. Can be used on any white meat, or even white fish, but you must try it on chicken wings!
Prep Time: 10 mins |
Ingredients to make Jerk Style Cajun Coating
1 orange,(juice of)
2 limes, (juice of)
1 lemon, (juice of)
1/3 cup dijion mustard
1 teaspoon tobasco
1 teaspoon chopped garlic
1 teaspoon worcestershire sauce
3 tbsp. dry jerk seasoning, caribbean or jamaican
1/4 cup paprika
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon cider vinegar
1/4 cup olive oil
Directions to make Jerk Style Cajun Coating
Spinach Lobster Fruit Salad
June 19, 2009 by Firehouse Chef
Filed under Boiled, Easy Miscellaneous Recipes, Main Course, Supper
| Spinach Lobster Fruit Salad - Fresh, dark green, spinach is the base on which this rich, zesty lobster fruit salad is served on. Quickly boiled lobster tails, provide the succulent meat, and then we turned to fruit to complement it all perfectly. A superb hot weather meal!
Prep Time: 15 mins |
Ingredients to make Spinach Lobster Fruit Salad
3 8 oz lobster tails; fresh or frozen
1 md Pink grapefruit; peeled, sectioned
1 md Orange; peeled and sectioned
1/4 c Orange yogurt
3 tb Orange juice
1 tb Fresh lemon juice
1 ts Grated orange rind
1 ts Grated lime rind
1/8 ts White pepper
4 c Fresh spinach leaves; torn
2 ts Fresh chives; chopped
Directions to make Spinach Lobster Fruit Salad
Sauteed Salmon Prawn Linguine
June 19, 2009 by Firehouse Chef
Filed under Boiled, Easy, Easy Miscellaneous Recipes, Main Course, Supper, fried
| Sauteed Salmon Prawn Linguine - The perfect seafood pasta meal, is right here, calling your name! Delightful fresh salmon and prawns, with a hint of herbs and garlic, are sauteed to a moist tenderness that melts in your mouth. Served over linguine, for a little taste if Italy, and a simple, light, broth sauce. Add some hot, homemade garlic bread, and you are good to go.
Prep Time: 10 mins |
Ingredients to make Sauteed Salmon Prawn Linguine
1 lb Linguine
1 lb Prawns, medium, cleaned, deveined
1 lb Salmon, filet, fresh, julienned coarsely
Flour
3/4 c Oil, olive
1 c Leeks, julienned
6 oz Mushrooms, sliced
1/2 c Wine, white
1 tb Marjoram
1 tb Parsley, chopped
2 md Garlic, cloves, minced
Salt Pepper
2 tb Butter (optional)
1 c Broth, chicken or veg
Directions to make Sauteed Salmon Prawn Linguine
Easy Stuffed Avocado
June 18, 2009 by Firehouse Chef
Filed under Easy, Easy Miscellaneous Recipes, Salad, Side Dish
| Easy Stuffed Avocado - A new and unique crab recipe we are sure you are going to love. Crumbled crab meat, add the heartiness; fresh fruit and vegetables provide the crunch; and the dressing adds the creaminesss. Put it all together and you get this “must try” , no cook recipe.
Prep Time: 10-15 mins |
Ingredients to make Easy Stuffed Avocado
2 Avocados
1/2 lb Crabmeat
1 ds Hot pepper sauce
1/4 c Minced celery
Mayonnaise, Lemon juice, salt, pepper, shredded lettuce
4 Hard cooked eggs, chopped
4 Anchovy fillets
4 Strips pimiento
1 Lemon, cut in 4 wedges
1 Tomato, cut in 4 wedges
Black olives
Parsley sprigs
HERBED MAYONNAISE DRESSING
1 c Mayonnaise
1 ds Tarragon
1 ds Chervil
2 T Chopped chives
2 T Tomato puree (or more)