Recipezaar: Steam,Seafood recipes

Shrimp Dumplings (like P.F. Chang's)

Mon, 11 Aug 2003 20:03:51 -0400

I made this recipe from the Top Secret Recipe (clone of the restaurant) version. It was gross pureeing the raw shrimp, but you don't have to worry about the size of the shrimp. They came out beautiful, I made extra to use up all my shrimp, then froze about a dozen of them. I love these dumplings (sometimes called potstickers) and at least I know what's really inside! Actually, spraying the steamer with non-stick spray would probably prevent any sticking. Great authentic appetizer for a stir-fry night! -- posted by Laurita

Fish and Vegetable Stir-Fry

Thu, 28 Aug 2003 20:01:56 -0400

Yum -- posted by nate masters

Steamed Thai Mussels

Fri, 12 Sep 2003 20:01:34 -0400

These barbecued mussels are a great way to start a meal. Easy, fast and tasty. -- posted by Tebo

Easy Poached Salmon With Dill

Mon, 06 Oct 2003 20:00:20 -0400

This is a simple recipe that tastes gourmet. Even your picky eaters will enjoy this one. Add more of the ingredients you love and omit any you don't enjoy or don't have on hand. This one is easy to prepare and hard to ruin. Great served with rice and veggies or salad **Extra fresh dill weed can be frozen in a plastic bag and keeps it's flavour beautifully.** -- posted by shannon0001

Steamed Hammour Fillets

Wed, 12 Nov 2003 20:01:06 -0500

This is the 'Recipe of the week' in this week's SlimLines column. Good for weight watchers! -- posted by Charishma Ramchandani

Mussels on the Barbecue

Thu, 13 Nov 2003 19:59:50 -0500

This one comes from Rex Hunt Fishing Adventures and the segment of chef Iain Hewitson. I told a friend about it and she asked me to write it down so I decided someone else might like me to share it too. So, here it comes. -- posted by Nelka

Shrimp Cocktail

Sat, 06 Dec 2003 20:01:29 -0500

This is a wonderful dish to serve with any meal, or as an appetizer for a holiday meal. The addition of parsley and lemon slices as a garnish will compliment the red color of the shrimp for that festive appearance. This is sure to be a hit with seafood lovers! -- posted by Little Bee

Warm Thai Fish Ball Salad

Mon, 05 Jan 2004 20:00:39 -0500

A very special salad. -- posted by dale!

Fish steamed in Banana leaves

Sun, 22 Feb 2004 20:00:03 -0500

The flavor of the mustard is very nice! A dish from Bengal. (Calcutta) -- posted by Girl from India

Steamed Black Alaska Cod

Sat, 17 Apr 2004 19:59:51 -0400

Black Alaska Cod is worth it's weight in gold so I am fussy how I cook it. Try to find thick chunks . Don't buy the thin tail piece there is no flesh and it tastes over smoked. This recipe is so simple I feel silly posting it but if you haven't steamed it try it. You may make a sauce but I like it just buttered with salt & pepper -- posted by Bergy

Asparagus Crab Omelets

Sun, 18 Apr 2004 20:00:10 -0400

A romantic brunch for two, or double for guests. These savory omelets are sure to please and are very attractive. These can be topped with hollandaise sauce for extra enjoyment. Prep & Cook times are approximate. -- posted by keen5

Steamed Maine Lobster

Mon, 19 Apr 2004 20:00:17 -0400

Summer is coming and this means lobster will be on the menu! Everyone should know how to cook them for the backyard cookout. -- posted by *Petunia*

Steamed Clams or Mussels

Tue, 04 May 2004 20:00:15 -0400

Easy and Delicious. -- posted by love4culinary

Clams With Chorizos

Tue, 20 Jul 2004 19:59:55 -0400

My Husband and I have this in one of our favorite Portuguese restaurant. Make sure you have some Portuguese bread to dip into the yummy, salty, garlicy juices. -- posted by ~Rita~

Garlicky Mussels in a Rich Lemon, Fresh Herb, Butter Sauce

Sun, 08 Aug 2004 20:00:00 -0400

Just bought 2 pounds of mussels. Tossed this together almost as fast as we ate it! Lots of fresh herbs and garlic. Make sure you have some wonderful bread to soak up the sauce! Or serve over pasta. -- posted by ~Rita~

Seafood (Crab, Shrimp and Lobster) Boil and How to Open and Eat

Wed, 18 Aug 2004 19:59:08 -0400

This was fun. This is our 5th summer having this. Of course it 's always different! This year my DS 's Lydia brought the lobster, and Theresa brought the Dungeness crabs as well as regular crabs. This is made in those outdoor boiler-fryers. But I won 't stop you from making it on your stove top. We covered the table with plastic tablecloths then covered it with brown paper (paper used for wrapping packages). And of course you can cut down the recipe. Just leave the first 8 ingredients as is then add whatever and amount of seafood you 'd like. Don 't forget the bibs or aprons and nutcrackers, hammers, small mallets, nut picks and paper towels. Oh an empty large foil pan or a trash can for discarding the shells. Don't forget plenty of beer! Crawfish and mussels would be great in this too. Check out the step X step demo of this http://www.recipezaar.com/bb/viewtopic.zsp?t=225384 -- posted by ~Rita~

White Lily Lobster Crepes With Garlic Butter Cream Sauce

Thu, 09 Sep 2004 20:00:01 -0400

Presented By: Belinda Ellis, White Lily Foods -- posted by Danny Beason

Fish Exotica

Mon, 11 Oct 2004 20:00:22 -0400

One fine day, I sat down and wondered to myself how I could create a colorful dish, using fish fillets with refreshing ingredients, spicy yet appetizing. Here it is; hope you like this. I have created exotica. -- posted by Jeff Lim@Chef#166107

Rainbow Trout With Green Peas Pot Stickers and Carrot Pachadi

Fri, 14 Jan 2005 20:00:01 -0500

this is one of my low carb offerings full of colours and flavours from fresh mint to sweet carrots, pot stickers are stuffed with a indian style stuffing . The steamed fish is a adaptation of a Parasi dish called Patharani-Macchi it is steamed in a jacket of banana leaf on the side is served green peas potstickers, carrot pachadi(salad) and wilted rainbow chard. Really a good blend of spices and not over powering at all good to impress your in-laws -- posted by chef ashish damle

Har Gow (Shrimp Dumplings)

Sun, 23 Jan 2005 20:00:09 -0500

Although these are some work, you'll be very proud of the results. These are those lovely, translucent dumplings you get at dim sum places. The tapioca flour and wheat starch can usually be found at good oriental food stores. These are best made in a bamboo steamer. I've included a recipe for a dip but you can use your own favorite dumpling sauce if you wish. This is a Madame S.T. Ting Wong recipe. Prep time includes fridge time for the shrimp mixture. -- posted by Hey Jude

Siu Mai

Sat, 12 Feb 2005 19:59:57 -0500

I was fortunate to take a dim sum class with world reknowned chef Joseph Poon in Philadelphia this morning. I was the only one who showed and had a 1 on 1 three hour lesson and quite a work out. I made 13 different types of dumplings, this was our favorite. -- posted by chia

Scallops, Black Beans and Chilli

Wed, 16 Feb 2005 19:59:13 -0500

Sea scallops steamed and served in their shells. -- posted by Jewelies

Crab Mock Tofu

Tue, 01 Mar 2005 19:59:49 -0500

This is pretty convenate. For the people who hate tofu, don't have to eat it, because there is not a ounce of tofu in this whole dish. I don't really know, if you can put tofu in, but you could try it, and send the results to me . -- posted by Iron Chef Michiba

Scallop Sui Mai

Wed, 02 Mar 2005 20:00:08 -0500

this is another dumpling recipe and makes a great appetizer. -- posted by chia

Perfect Boiled Shrimp

Mon, 07 Mar 2005 20:00:40 -0500

My own recipe -- posted by Chef #178920

Steamed Shrimp With Corn and Edamame

Sun, 24 Apr 2005 20:59:59 -0400

From Fitness Magazine (April 2005) -- posted by Vino Girl

Onigiri (rice Balls)

Tue, 26 Apr 2005 19:37:35 -0400

My family looovess these rice balls and they are often requested at get togethers. A simple recipe. It can be served as an entree with the salmon or the salmon can be left out. Make sure to wet your hands in water so the rice does not stick to your hands. -- posted by BirdyBaker

Sake Steamed Shrimp

Tue, 03 May 2005 14:46:28 -0400

Shrimp, steamed with a bit of Japanese sake, makes an absolutely magnificent dish. Few ingredients really let the taste of the shrimp shine through! -- posted by BirdyBaker

Tuna Pasta Primavera

Mon, 13 Jun 2005 18:43:18 -0400

From Weight Watchers "5 Ingredient 15 Minute" cookbook. -- posted by Vino Girl

Crab "soup Dumplings" (Dim Sum)

Mon, 20 Jun 2005 14:25:04 -0400

Not soup with dumplings in it, but dumplings with soup in them. This is a famous kind of steamed dumpling for dim sum. You bite a little hole in the dumpling, then carefully sip the scalding hot broth out of it, then dip the rest of the dumpling in a dip and eat. It's amazing how they get it inside-out like that. I have just learned, from a cookbook called "Dim Sum and Other Chinese Street Food" by Mai Leung, that the secret is to gel some broth with agar-agar and seal the solid broth inside the dumplings. When the dumplings are heated, the broth liquifies again, so you get dumplings full of soup. I haven't tried this recipe yet, but I don't usually make my own dim sum, so I thought I'd go ahead and post it for those who do. She says you can only make these a few hours in advance, and if you do, you should refrigerate them before steaming. -- posted by Nose

Steamed Halibut With Chili Lime Dressing

Fri, 16 Sep 2005 14:51:51 -0400

You can substitute other white fleshed fish for the halibut and if you don't have a steamer, you can wrap the fish in a loose foil packet and cook it in the oven for the same 9 to 11 minutes -- just be careful when you open the foil because the steam will rush out. And, depending on your palate, you can increase or decrease the garlic and the heat. -- posted by Chef Kate

Steamed Fillet of Sole

Tue, 27 Sep 2005 14:41:12 -0400

This is a Sunday dish - rich and earty, wonderful combination of flavours. The recipe is from the London fish restaurant called Livebait. -- posted by kolibri

Dilapidated Tilapia Packets

Tue, 04 Oct 2005 13:46:49 -0400

Very easy, quick and delicious creation of my husband's which works just as well on the grill as in the oven. It's really not dilapidated at all, he just thought it just had that flow-off-the-tongue sound. Plus he's really warped... like his lunatic wife. -- posted by Sandi (From CA)

Fragrant Coconut Lime & Ginger Fish Bake

Fri, 25 Nov 2005 16:10:55 -0500

This is a wonderful fragrant dish, which you can oven bake or best still make on the bar-b-q it is great served with fresh salad or yummy plain rice. Just delicious once you try you will not be disappointed!! -- posted by Lil Ms Tropical

Paella Valenciana

Wed, 18 Jan 2006 15:12:49 -0500

This is a recipe, from Tio Carlos. -- posted by Salvador Vilchis

Champagne Poached Alaska Salmon

Sat, 04 Feb 2006 20:32:59 -0500

I got this from Recipe Goldmine under Valetines Menu's. I haven't tried it yet but it looks easy and elegant! -- posted by Little Bee

Steamed Snow Crab Legs

Mon, 27 Feb 2006 19:18:32 -0500

I know that many advocate using seasoning and boiling crab legs, but I like the simplicity of the naturally sweet and rich flavor of crab legs that have been steamed. Using a two-piece pasta pot with the strainer portion as a steamer insert works well to perfectly steam crab legs. I always serve clarified butter for dipping the crab meat. -- posted by ms_bold

Creamed Cod Bake

Tue, 14 Mar 2006 15:13:22 -0500

A recipe from my childhood, always enjoyed. -- posted by samcp4

Oriental Poached Fish

Mon, 20 Mar 2006 21:10:10 -0500

Simple and delicious--an added bonus is that it's really good for you. -- posted by ChefMarvelIris

Chinese Steamed Whole Fish With Green Onion and Ginger

Fri, 31 Mar 2006 13:37:19 -0500

This recipe comes from local celebrity chef Sam Choy. This is a mild dish even for folks like me who don't even like fish. -- posted by Amy in Hawaii

Haddock Steamed With Veggies

Mon, 01 May 2006 13:40:49 -0400

Tasty, healthy way to cook haddock or any white fish. Serve with crusty rolls or over rice. -- posted by Derf

Mussels With Basil Cream

Tue, 16 May 2006 22:35:50 -0400

If you love mussels, this recipe is a keeper. Very easy and lots of flavor. My kids love it! Add a salad and a glass of wine and you have a meal. I buy a 2lb. bag of frozen mussels from the seafood section at the local Super Walmart. -- posted by Jorja Jones

Paper Baked Halibut

Fri, 26 May 2006 16:22:58 -0400

This recipe was inspired from Michael Smith. It is a very healthy was to eat your veggies and fish. Can be served with rice or just plain. -- posted by julz654

Steamed Prawns With Fermented Black Beans

Thu, 15 Jun 2006 22:17:12 -0400

I am always on the prowl for interesting recipes that I can steam. When cooking a chinese meal, it is difficult to stir-fry more than one dish at a time. Steaming allows me to add additional courses that can cook in the backround. -- posted by Skypoodle

Thai Steamed Mussels

Mon, 19 Jun 2006 18:32:47 -0400

Posting this for ZWT 2006. Oh wow these sound good! I would serve these with coconut rice and some steamed asparagus I think. -- posted by JanetC-KY

Steamed Fish With Kaffir Lime Leaves

Tue, 27 Jun 2006 15:12:23 -0400

This is simple, perfect and low fat as well. I use orange roughy but any firm white fish is suitable. My friend Maureen gave me this recipe. If kaffir leaves are not available lime or lemon slices would work. -- posted by Ninna

Easy Asian-Style Low Fat Microwave Steamed Fish

Tue, 27 Jun 2006 22:27:35 -0400

Dead easy fish, always tasty and good! The flavours are Vietnamese/Thai/Balinese. You can add any other favourite asian flavours to the marinade, get creative! Australian measurements used (1 T = 20mls)You can use lemon juice if you have to but lime is really much nicer. If you have some, add a chopped kaffir lime leaf. I leave the peanut butter out on mine but my husband loves it. -- posted by Chickee

Basil-Steamed Shrimp over Soba Noodles

Mon, 03 Jul 2006 23:02:22 -0400

From Glamour Magazine. Enjoy! -- posted by BurtonFanatic

Steamed Fish

Thu, 03 Aug 2006 09:36:24 -0400

Easy to make -- posted by Chef #293495

Eggs Benedict With Asparagus and Crab

Fri, 04 Aug 2006 14:07:32 -0400

Wonderful for breakfast, lunch or dinner! -- posted by Sherri Leyendecker

Steamed Asian Salmon

Wed, 30 Aug 2006 11:51:23 -0400

Salmon with a lil' Asian flair! -- posted by Hobbyzu

Steamed Salmon With Snow Peas

Mon, 11 Sep 2006 20:20:57 -0400

Healthy and delicious. If you think you'll want more sauce, double the amounts of the first 4 ingredients. I use "lite" (lower sodium) soy sauce. In step 5, you may need to lift the steamer basket and replenish the water in the saucepan. -- posted by echo echo

Oven-Steamed Trout With Ginger

Wed, 20 Sep 2006 09:32:52 -0400

From a Sunset Magazine special edition, "Sunset Weeknight." I haven't tried it yet, so I may adjust it a little if it seems necessary after I do. -- posted by Halcyon Eve

Steamed Mussels in Coconut Milk

Wed, 27 Sep 2006 17:30:52 -0400

Adapted from Savoring the Spice Coast of India: Fresh Flavors from Kerala by Maya Kaimal, and found at splendidtable.com. -- posted by evelyn/athens

Steamed Cod With Ginger and Scallions

Wed, 27 Sep 2006 18:18:02 -0400

From Everyday Food -- posted by kitchenslave03

Thai Style Steamed Ocean Trout

Sat, 14 Oct 2006 07:17:27 -0400

an infusion of thai herbs and a beautiful cut of fish, create a tempting, low fat meal for dinner or lunch -- posted by jana_kloots

Steamed Tilapia Fish

Wed, 01 Nov 2006 19:37:17 -0500

Over the years, I have discovered that the best way to enjoy river fishes is to have it steamed. It is easy and not fussy in preparation and it will be ready in 25 minutes. -- posted by yellowDough

Micro-Steamed Hoisin Fish and Vegetables

Mon, 08 Jan 2007 20:16:38 -0500

As some of you know, I'm a huge proponent of quick and easy after work dinners. Well, I hit the jackpot with this recipe that I found last week in the Chicago Sun-Times. My poor microwave is mostly used to reheat leftovers and pop my daughter's popcorn BUT, THIS recipe turned my microwave into a star! SIX minutes and our dinner was ready and it was absolutely delicious! OK, a little bit of prep but not much if you use some pre-prepared veggies, as I did. Put a pot of rice on to cook, get the fish ready and when the rice is done, cook the fish, it's SO simple! Did I mention it's healthy too? Ok, it's healthy too! The recipe calls for fish to be 1 1/2 inches thick but I used tilapia which, at it's thickest point, was about 3/4 inches thick and I used the same cook time....the fish was perfect and delicious. The prep time accounts for using the pre-prepared veggies, as I did. -- posted by Hey Jude

Quick Steamed Red Snapper (Seafood)

Mon, 15 Jan 2007 20:30:51 -0500

Excellent for microwave preparation. If you don't have a steamer, it's easy to make one. Use your vegetable steamer or cooling rack in a frypan. -- posted by Sheila in Alaska

Steamed Salmon With Leeks & Lentils

Sun, 04 Feb 2007 22:56:08 -0500

This is a super easy recipe! A delicious and healthy dinner for 2 that can easily be adjusted to serve more. I like to serve this along side a simple salad and steamed sugar snap peas. (Recipe courtesy of BBC's Good Food magazine: Healthy Issue February 2007) -- posted by - Carla -

Steamed Pomfret With Pickled Lemon

Sat, 03 Mar 2007 13:22:29 -0500

A low-fat protein source, fish is the best component of a healthy diet, with high nutritional value. -- posted by umeko

P.f. Chang-Style Steamed Sockeye Salmon

Sat, 03 Mar 2007 13:30:31 -0500

I clipped this from a magazine. I've never had this from P.F. Chang's but I've made this recipe a few times and it's good (healthy) because it's steamed. Note: I did go off this recipe and made it to my taste, such as when cooking the veggies, I used less oil and a bit of chicken broth to "steam" the veggies and for more flavor I added a bit of chopped garlic to that as well. Also I added to the sauce since it's too bland for my taste, I added more sugar, some chopped garlic, some mirin, and a little ginger (refer to "All purpose stir fry sauce #87748). For best results do not use any Atlantic or atlantic farmed salmon. I have substituted broccoli florets for the asparagus (I forgot to buy it). Serve with brown or white rice. -- posted by JMigs;0)

Reheating Cooked Shellfish

Sat, 31 Mar 2007 21:39:49 -0400

I'm posting this for myself but also to share with others who, like me, might have been intimidated by the lovely looking bags or packages of frozen crabs and lobsters. I found such a bag today, of king crab legs, that I couldn't resist buying because of the low sale price. Luckily for me, this was at my favorite fishmonger shop, Burhop's, in Glenview, IL, and they gave me a recipe card with super simple instructions for the best ways to reheat the frozen crabby delights. I followed the instructions for steaming and our crab legs were absolutely perfect! The amounts listed below in 'ingredients' are per person and I'll list the details in the directions area. The prep and cook times don't include the thawing time because that's subject to what sort of shell fish you're preparing. -- posted by Hey Jude

Red Curry Steamed Chicken or Fish

Sun, 03 Jun 2007 23:13:23 -0400

You can use either chicken or fish for this, or equally veggies like courgette, mushrooms etc as a pretty side dish. This makes a fantastic starter to an Asian themed dinner. You'll also need 4 individual bowls for steaming, or foil bowls, or banana leaf cups. -- posted by LilKiwiChicken

Potato Rice With Prawns

Wed, 13 Jun 2007 23:37:58 -0400

My own creation. While i was working, couldn't find enough time to cook for my sister, so I thought of a simple meal with what I have in my kitchen. Its simple, few ingredients, preparation was fast--20 minutes the most. Potatoes and rice can steam at the same time. Always have a bottle of fried garlics handy for all cookings. -- posted by Jeff Lim@Chef#166107

Black Rice With Mussels and Shrimp

Fri, 29 Jun 2007 22:08:17 -0400

Beautiful dish taken from a Gourmet magazine and modified to fit anyones cooking ability. -- posted by Madigrind

Steamed Scallops With Ginger, Soy and Sesame & Scallions

Sun, 29 Jul 2007 20:29:37 -0400

Classic oriental ingredients - ginger, scallions and soy sauce add a delicious flavour to simple steamed scallops - a great dinner party appetizer. -- posted by English_Rose

Ginger Steamed Salmon

Tue, 31 Jul 2007 23:37:36 -0400

Ginger and lime add zing to simple steamed salmon in this delicious and healthy recipe. -- posted by English_Rose

Yummy Poached Lemony Salmon

Thu, 02 Aug 2007 21:55:47 -0400

Salmon poached in liquid Heaven! -- posted by ~Rita~

Steamed Fish With Black Bean and Chilli Sauce

Wed, 24 Oct 2007 02:31:03 -0400

Australian Womens Weekly email recipe. -- posted by Lee_tah

Simplest Steamed Fish

Thu, 25 Oct 2007 15:46:33 -0400

This really IS simple. You'll need a steamer for this dish. I don't have a steamer so I used a large roasting pan and I keep on hand 4 cans that have the top AND bottoms removed from them. A good size can would be about the size of the smaller tuna cans, or cat food cans. The ones I use happen to come from La Preferida green chili cans. Whatever can you use, just make sure all are the same size (so your platter doesn't tilt) and that they're the type that you can remove the bottom lid as well as the top (some cans have molded bottoms and can't be removed). Also, the cans can't be too tall or the lid of your roasting pan might touch your food. I use a shallow casserole dish to hold the fish. -- posted by Hey Jude

Steamed Fish (Without a Steamer) With Green Beans

Tue, 13 Nov 2007 15:44:53 -0500

My granny used to cook fish on a plate. Its a great way to make perfectly steamed fish without overcooking it. Any white fish fillets will do; Snapper, Gurnard, Terakihi, to mention some New Zealand fish. In Scotland I made this with Haddock. Granny preferred Lemon Sole. This recipe is really only suitable for cooking for one or two. Any more than that and the fish wont fit on the plate! -- posted by RonaNZ

Oyster Dressing - Duke Diet Fitness Center

Wed, 21 Nov 2007 19:37:55 -0500

I had this dressing while I was attending Duke Diet Fitness Center for Thanksgiving, and it was really good. If your watching the weight the recipes from Duke are the way to go! I lost 75 lbs. while attending there :) Makes 24 1/2 cup servings Nutritional Analysis per Serving: Calories per serving: 115 Fat: 3.5 g Carbohydrate: 14 g Protein: 6 g 1S, 0.5P, 0.5F -- posted by Linda's Busy Kitchen

Full-Steam-Ahead Fish

Mon, 03 Dec 2007 22:25:04 -0500

Steaming is a very healthy way to cook fish. The method retains ingredients' nutrients, and calories from fat are minimal since there's no need to use oil. -- posted by Annacia

Moules Frites - French Bistro Style Mussels and Chips/Fries

Wed, 12 Dec 2007 17:33:15 -0500

I adore Moules Frites - for me it is quintessential French Bistro food at its best - plus I love tactile eating! You can treat yourself to Moules Frites anywhere in France, and for most of the year. I often make the "Moules" part at home - Moules Marinière - but now and then, for a treat I also do the "Frites" bit as well......chips or French fries! Serve these with lots of paper towels or napkins, and a glass of chilled white wine would be the perfect accompaniment! I bought special Moules Frites dishes, as shown in the photos, but a couple of bowls would be fine - and don't forget a large bowl for the shells. If you really want to be 100% authentic, it is de rigueur to serve the frites with mayonnaise my dear.....sinfully good! Vive la France! -- posted by French Tart

Chinese Steamed Fish in Sauce

Thu, 24 Jan 2008 20:22:07 -0500

This dish is especially popular for Chinese New Year, the fish symbolizing longevity. Chinese people enjoy the entire fish intact when it comes to the table: head, tail, fins, skin, and never mind the bones! Whole fish is considered more flavorful than fillets. Red snapper is a good choice for this fish, but choose whichever fish you prefer. When I was in China, the sauce had more vinegar than soy sauce in some restaurants and homes, so you can adjust this to your own taste. From a Chinese cooking site -- posted by Stella Mae

Steamed Tofu and Fish

Sat, 02 Feb 2008 23:38:41 -0500

From Food Network- Yan. -- posted by WI Cheesehead

Basic Steamed Fish

Sun, 03 Feb 2008 14:36:06 -0500

I got this from About.com. I am looking for more recipes to use with my new bamboo steamer. I have a 2 layer steamer, so I was able to put the fish on the bottom rack and vegetables on the top and dinner was done in 10 minutes! I used tilapia fillets. -- posted by WI Cheesehead

Steamed Salmon With Mushrooms and Leeks

Wed, 27 Feb 2008 00:57:43 -0500

This is an healthy recipe from the issue of April 2007 of coup de pouce that looks very yummy! -- posted by Boomette

Beer-Steamed Shrimp With Tomato Salsa

Fri, 21 Mar 2008 19:04:22 -0400

From "Cooking with Beer", Good Food Magazine March 1988 -- posted by JackieOhNo!

Steamed Salmon With Soy Glaze

Wed, 26 Mar 2008 19:00:24 -0400

Real Simple Magazine April 2005. Instead of steaming the salmon, you can wrap it in foil and bake it in a 400-degree oven for 10 minutes. This will also limit the fish smell in your kitchen. -- posted by JackieOhNo!

Naked Shrimp and Chive Dumplings

Fri, 04 Apr 2008 02:29:15 -0400

I just got back from a vacation in China and found recipes for Home-Style Dim Sum in my Sunset magazine. I can't wait to try them all! These little dumplings are naked because they have no wrapper. You can serve them with soy sauce, panzu, or a dipping sauce. -- posted by cookiedog

Maryland Style Snow Crab Legs

Thu, 17 Apr 2008 16:11:20 -0400

If you are a north easterner and live in the south, then you know the frustration with boiled seafood vs. steamed. Well this recipe gets you back to Richmond, Baltimore, Philly, NY or Boston... Use 20 qt Stock Pot... Using cheap beer actually adds to the taste of the crab. The bitterness of the beer will counterbalance the sweetness of the crab and will be lit up with the spices in the Old Bay. So don't use expensive beer, your run of the mill standard domestic will do.. Enjoy!!! -- posted by BS in Tampa

Octopus Grilled Very Tender

Tue, 22 Apr 2008 19:07:31 -0400

This can be served as a salad without grilling, but I highly suggest the grilling bring to an other level of goodness. The 8 tentacles and the body to which they're attached are edible. A note about octopus: Octopus loses a lot of its volume during cooking, so expect the finished dish will be quite less than the original quantity. If the octopus has not been cleaned: Under running water, remove and discard the ink sac, stomach, and eyes from the large head cavity. Remove the beak, at the bottom of the head where it joins the tentacles, with a sharp knife. Picking Fresh Octopus Fresh octopus is flexible with firm and non-slippery suckers. Picking with well-shaped bodies and suckers and avoid the fishy or smelly ones. -- posted by ~Rita~

Steamed Stingray With Lemongrass, Ginger, Orange and Lime

Wed, 04 Jun 2008 23:23:29 -0400

If fresh lemongrass is unavailable, increase ginger to 1 tablespoon or substitute with 1 teaspoon lemon zest. -- posted by Hani Selamat

Flounder Fillets Grilled in Foil With an Asian Touch

Wed, 16 Jul 2008 01:23:05 -0400

The fish is steamed in foil and cooked on the grill for easy quick clean up, And a quick and tasty meal. Served over Recipe #314078 or white rice. -- posted by ~Rita~

Cold Pike Loaf

Tue, 12 Aug 2008 20:20:49 -0400

A great way to recycle leftover fish into something new and perfect for a light luncheon. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. -- posted by Molly53

Steamed Cockles

Tue, 26 Aug 2008 00:22:25 -0400

A healthy cooking - without oil or fat. Just steam. Easy and quicky. -- posted by Penyulawa

Ahoy There! Moules Marinières - French Sailor's Mussels

Mon, 22 Sep 2008 00:54:18 -0400

I adore moules, mussels, and this is the classic French recipe for them. Moules Marinières is also commonly known as Sailor's mussels or Mariner's mussels. The dish consists of delicately steamed fresh mussels in a white wine, garlic, parsley, butter, onion and cream sauce. Moules Marinières can be served as an appetising starter or even a light main meal. It is delicious served with fresh crusty bread or with frites (chips/fries). There is nothing more mouth-watering than a huge bowl of artistically presented mussels, yet the fun part is eating them. The best way is to use an empty mussel shell as the "spoon" in which to pick the remaining mussels from their shells and then eat them. It's a brilliant excuse to use your fingers to eat rather than the usual knife and for - very tactile! A traditional French recipe will use butter, however the butter may be substituted for a few tablespoons of olive oil for a healthier option - I sometimes use a mix of butter and olive oil I hope you find the step-by-step photos helpful, this recipe was used in the September 2008 Cooking School for the TOTM - hopefully, the photos will debunk the myth that mussels are hard to prepare and cook, NOT so! Bon Appétit! -- posted by French Tart

Salmon Baked in Foil

Sat, 27 Sep 2008 16:20:16 -0400

Another winner from Giada and Everyday Italian. I recently got hooked on the whole foil cooking method for fish and have been scouring the internet to add more of these to my arsenal of delicious, moist and super tasty fish recipes. Here's a true winner! Super healthy, super moist, super delicious. We love it. Even my 2 and 4 year old. I HIGHLY recommend you use fresh tomatoes in this recipe rather than the optional canned. MUCH better flavor. NOTE: I USE THIN FILLETS AND WOULD ONLY COOK ABOUT 15 MINUTES IF USING THIN FILLETS. -- posted by ChicagoRN

Spicy Tilapia W/ Pineapple, Jalapeno Pepper Relish

Tue, 14 Oct 2008 14:43:31 -0400

Kick Up Your Tilapia Tastebuds! -- posted by Zip N Steam Queen

Thai Peanut Shrimp

Tue, 14 Oct 2008 15:24:19 -0400

Simple & Easy Taste of Thai - Love it! -- posted by Zip N Steam Queen

Spicy Salmon

Tue, 14 Oct 2008 15:28:13 -0400

Simple, Clean Tasting Salmon - Made in a Snap! -- posted by Zip N Steam Queen

Tropical Shrimp W/ Ginger Mango Relish

Tue, 14 Oct 2008 15:32:30 -0400

Yummy & Easy! -- posted by Zip N Steam Queen

Steamed Shrimp With Soy-Ginger Sauce

Tue, 14 Oct 2008 15:32:54 -0400

Yeah That's Right, There's Beer In It! -- posted by Zip N Steam Queen

Steamed Whole Tilapia

Tue, 24 Feb 2009 11:15:45 -0500

This is a recipe that appeared on a card at my local ShopRite, and the card states it comes from a magazine named Simply Seafood. It works best with an Asian bamboo steamer or equivalent. The card states the recipe is also delicious with trout, rockfish, and small striped bass. I haven't tried these fishes in this dish. According to the recipe, a whole tilapia is prepared, but filets can definitely be adapted! -- posted by Diann is Cooking

Steamed Oysters With Garlic Topping

Tue, 04 Aug 2009 02:46:32 -0400

Here's a simple way to capture the freshness of oysters or other shell-fish. If you use smaller oyster, you may wish to increase their number and shorten the cooking time. A Stephen Wong Recipe. -- posted by daisygrl64

Steamed Salmon With Peppers

Mon, 21 Sep 2009 13:28:23 -0400

I'm always looking for quick, easy ways to eat healthy. I found this one in the box of ZipLock ZipnSteam bags I use for vegetables. Serve this with a dipping sauce such as "Nif's Naked Asian Dipping Sauce (#359151) Enjoy! -- posted by lynettejs

How to Boil a Lobster - Farm Style - Longmeadow Farm

Mon, 05 Oct 2009 17:23:07 -0400

Lobsters are cheap by standards -- so we make this a meal in itself anytime of the week. I use the recipe from the "Maine Lobster Council". Oh yummy, remember lobster's walk side-ways, and crabs walk straight. You will need a 4-5 gallon seafood, dutch oven, etc pot for steaming/boiling. -- posted by Andi of Longmeadow Farm

Healthy Steamed Lobster Tails for One

Sun, 08 Nov 2009 10:46:11 -0500

I modified a recipe I found to come up with this for a new diet I'm on. Sounds like a healthier alternative to all the buttered lobster tail recipes I found. -- posted by Seamor