Robalo Stuffed With Seafood Recipes

Steps:

• Cook pasta according to package directions. , Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside., In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture., Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish. , In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese., Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.

Steps:

• Heat olive oil in a 14-inch skillet over medium heat. Quickly saute the minced garlic and onions. Add the tomatoes and saute for 5 minutes, or until the tomatoes soften. Add cinnamon, cloves, shrimp (reserved from the stock), olives, chiles, stock, wine, and salt, and then simmer until all the liquid in the stuffing is cooked off.
• Preheat a grill to medium-high.
• Spoon about 4 or more tablespoons of stuffing inside the cavity of each boned fish. Thread a large upholstery needle with a 15-inch length of cooking string. Knot the string, and sew the fish closed. Rub the fish with generous amounts of butter, and then roll it in bread crumbs. Wrap each fish twice over in parchment paper making sure to butter the side of the paper that will touch the fish. Wrap the fish up in the paper, firmly tying off each end with a bit of string. Repeat this procedure with each fish. Place the fish on the grill for about 15 minutes, turning fish about halfway through cooking. A rich aroma of shrimp and toasted bread will indicate when the fish is finished cooking.
• Remove the parchment paper, snip away string, and promptly serve the fish on a platter with parsley sprigs and lemon wedges. Serve with the Salsa for Fish.
• Pour 2 cups water into a 5-quart soup pot and bring to a boil. Add the unshelled shrimp, garlic, and salt. Reduce the heat to medium and simmer for 3 to 4 minutes. Remove the shrimp, cool, peel, and chop into small chunks. Reserve both the stock and shrimp for the stuffing.
• Heat a dry heavy skillet over a medium flame and toast the chiles for 30 seconds or until the skin turns a dark red. Set aside. Place the garlic, onion, and salt in a food processor or blender and grind to a coarse consistency. Add the allspice and chiles and continue grinding until well blended. Add the tomatoes and grind them to a pulpy consistency. Pour the sauce into a serving bowl. Stir in rice wine vinegar, olive oil, and minced cilantro. Add 1 tablespoon warm water to thin, if needed.

Steps:

• In large skillet add the oil and heat. Add all of the seafood ingredients and Old Bay Seasoning and cook for 3 minutes, stirring constantly. Add vegetables, mix thoroughly and cook for 35 minutes. Add the soy sauce and wine and cook for another 30 minutes. Serve with rice, salad, and tortillas.

Steps:

• On an oiled shallow baking sheet, lay the fish fillets out, forming one large fillet.
• In a very large saucepan, add olive oil and butter. When hot add onions, tomatoes, olives, jalapenos, bay leaves, thyme, and parsley. Add shrimp, crab, and octopus. Cook 10 minutes. Chill completely.
• Preheat oven to 350 degrees F.
• Place stuffing down center of fish fillets, fold sides to cover filling. Cover with foil and bake for 10 minutes. Add layer of mayonnaise and broil 5 minutes. Season with salt and pepper.
• Garnish with sliced red bell peppers, parsley, and orange slices.

Steps:

• In a small skillet heat the olive oil. Add the garlic and shrimp and saute for a minute or just until the shrimp turns opaque. Add the white wine and boil down until evaporated. Sprinkle on fresh bread crumbs enough to hold the mixture together. Transfer to a bowl and stir in cheese, capers and basil; season with salt and pepper.
• Preheat a grill or the oven to 375 degrees. Place the swordfish slices down on a work surface and season with salt and pepper. Sprinkle the shrimp stuffing over the slices, to within 1/2 inch of edge and pat into the fish. Roll up and tie into rolls or secure with tooth picks. (If this is too hard to handle, then put stuffing over one slice, and top it with other half like a sandwich; secure with toothpicks.) Thread 3 rolls on a long bamboo skewer (or put "sandwiches" on a baking sheet) bake (on a cookie sheet) or grill for 10 to 15 minutes or until flesh is firm to the touch. Serve immediately garnished with lemon and olives.

Steps:

• In a large skillet heat 2 tablespoons olive oil over medium high heat. Pat fillets dry and season with black pepper. Carefully place fillets in pan and quickly brown on both sides. Transfer to baking dish and place in 200 degree oven and bake for 10 to12 minutes.
• Add 1 tablespoon olive oil to same pan and cook onion for 1 minute. Stir in garlic and cook for 30 seconds. Add tomatoes and stir to combine. Bring to a simmer and cook for 3 to 4 minutes. Stir in olives, parsley and red pepper flakes.
• Remove fish from oven and place on serving plates. Top with sauce and serve with parsley- buttered noodles

Steps:

• Preheat oven to 425 degrees F. BBQ or boil all seafood: lobster 5 to 10 minutes, shrimp 3 to 5 minutes, crab 3 minutes. Remove shells from the seafood and chop. Chop all seafood and set aside. Mix together Ritz cracker crumbs, Hungarian pepper, salt and pepper and set aside. Carefully remove the stems from the mushrooms, chop finely and set aside. Add olive oil to a saute pan and add garlic. After 1 minute, add the chopped green pepper and onion. Continue to saute for 2 to 3 minutes. Add chopped mushroom stems and saute until cooked. Saute over medium heat until the mixture is reduced. Add the seafood mixture and mix well. Remove from the heat and stir in the Ritz crumb mixture. In a separate bowl blend the egg and water. Add the egg/water mixture to the pan and mix well. Stuff each mushroom cap with a small portion of the seafood mixture. Brush with melted butter and top with cheese. Bake for 15 to 20 minutes, or until cheese is melted.

Steps:

• Preheat the oven to 350 degrees F.
• In a small pan saute the onions, carrots, celery, and leeks in olive oil until tender. Add the sachet and red lentils to the Sauteed vegetables and stir together. Add the chicken stock, glace de viande, crabmeat, and thyme into the pan, and stir until well mixed. Transfer all ingredients into an ovenproof dish and place in the oven for approximately 1 hour or until lentils are tender.
• To make the glaze, combine all of the ingredients in a small pot. Slowly reduce the liquid and aromatics until it becomes a syrup and set aside.
• In a small saute pan over medium heat, coat the bottom with the grapeseed oil. Place the snapper skin side down and sear for approximately 2 minutes. Turn fish and place butter and shallots on the skin side. Finish fish under a salamander or broiler basting it with butter.
• To serve, place some of the red lentil cassoulet in the center of each plate. Place the snapper in the center and drizzle the glaze around the fish and lentils.

Steps:

• Remove and discard stems from mushrooms. Place caps on a greased baking sheet. Combine oil and garlic; brush over mushrooms. Broil 4-6 in. from the heat for 4-5 minutes or until tender. , In a small bowl, combine crab and mayonnaise. Place a red pepper half on each mushroom; top with crab mixture. Broil for 2-3 minutes or until heated through. Top with cheese; broil 1-2 minutes longer or until cheese is melted.