Seafood Recipes
I was raised in Florida and Dad always had a boat, at first a small runabout that we used for fishing on the inland waterways, and after many years, a 32′ cabin cruiser that we could take into the ocean. We loved fishing and spent many quality hours together bringing home dinner. I live inland now, but if I still lived on the coast I would be Fishhead. I love fish and I consider it meat since it is the protein based muscle of an animal.
My allergy to the bugs
When I was in high school in Florida I spent hours catching crabs with fish heads on the Intracoastal Waterway and India River off Merritt Island. At parties I popped shrimp like M&Ms. I spent a summer in Maine feasting on lobster. And then one day, after a fabulous restaurant meal of soft shell crabs, my favorite food on the planet, my throat started to constrict. A few weeks later I had more softshells and it happened again, accompanied by hives this time. I was allergic to crustaceans, the ocean bugs. Fortunately, I could still eat fin fish, clams, mussels, scallops, and squid.
Shrimp, crab, crawfish, and lobster have exoskeletons, which is to say their shells behave like bones for structural support. According to the Mayo Clinic, the symptoms include itching, hives, tingling in the mouth, and even difficulty breathing called anaphylaxis. In some cases, it can be fatal. The reaction seems to be occur when Immunoglobulin E (IgE) antibodies in the blood come into contact with certain proteins in the crustaceans, probably tropomysin. I can’t even breath the vapors when I cook shrimp. It was thought for years that there was a relationship between iodine in the shellfish and antibodies, but this has been disproven. Like me, many people don’t develop the allergy until later in life. When I learned I couldn’t eat softshells anymore, I contemplated suicide, but I have just learned to live on fin fish and bivalves. Sigh.
A Romantic Surf-and-Turf: Lightly Smoked Filet Mignon With Butter Poached Lobster
Romance is in full bloom with this mouthwatering take on traditional surf-and-turf. Delectable lobster tails are poached in butter then sliced and served atop a smoky and perfectly seared beef filet in this recipe for lightly smoked filet mignon and butter poached lobster! Your loved one will surely thank us after!
Grill Oysters With Roasted Garlic Butter And Romano
If you've only ever eaten oysters raw, this recipe will be a revelation. And if you've never warmed up to oysters, give this recipe a try. Oysters Grilled with Roasted Garlic Butter and Romano are easy to make, drenched with rich flavors, and utterly delicious.
How To Shuck An Oyster And Cook It Like A Pro, Safely And Properly
Opening an oyster shell isn't hard once you know how. Here's how.
Mussels Mariniere: Great Finger Food From France That Works For Clams Too
This classic mussels (Moules Mariniere) recipe from France is so easy. And it's finger food. After simmering in a flavor rich white wine, cream, and tomato sauce, the mussels are served, shells and all, into big shallow bowls with plenty of the liquor laden broth and serve with crusty bread or grilled bread.
Mouthwatering Crab Cakes, Griddle Grilled To Perfection
Jumbo lump crab meat shines brightly in this recipe for griddle grilled crab cakes with rosemary aioli. Exceptional crab cakes begin with high quality crab, gently blended with a minimum amount of other ingredients so that the crab remains the star of the show, then finished on the grill.
Grill The Ultimate Fish Tacos
Fish tacos may be the best recipe ever to come from Mexico and this method produces superb results.
Make Grilled Catfish That Doesn’t Stick With This Genius Trick
A base of sliced citrus is the key to perfectly grilled fish in this recipe for grilled blackened catfish with charred lemon cream sauce. Grilling the catfish fillets on top of orange slices ensures the fish won't stick to the grill grate and adds a touch of citrus flavor.
Simply Delicious Seared Salmon On A Salad
Take ordinary salads over the top with this tested recipe for crispy crusty salmon. Fresh salmon is cooked on the grill with a griddle until it's interior is perfectly cooked and buttery while the skin is crackling crisp. The fish is then served on dressed romaine lettuce along with grated parmesan and garlic croutons.
Mythbusting Planking
Planking is a popular method for cooking fish like salmon on a grill. Fans claim that soaking the wood in water gently steams the fish, which gets nice and smoky from the smoldering wood. Planking makes a nice presentation and helps keep fish from sticking to the grill, but the rest is mostly bunk. Here's the science.
Schmancy Hot Smoked Salmon Recipe
No fish is more receptive to smoke than salmon. This recipe creates an elegant, delicate, moist piece of salmon with a hint of sweet, salt, and garlic. Unlike the stuff we put on bagels, it is "hot smoked" at about 225°F. This smoked salmon is perfect served on its own, in potatoes, in scrambled eggs or risotto, or in a sandwich.
Salmon Burgers An d Sausage
In this tested recipe you'll learn how to make your own flavor packed homemade salmon sausage. Perfectly seasoned, the salmon sausage can either be made into stuffed links, tubeless links, patties, or meatballs. at your next cookout, try serving it on a crusty bun with flavored mayo, lettuce, and tomato.
Need A Starter Dish? Try Melissa Cookston’s Award Winning Grilled Bacon Wrapped Stuffed Shrimp Recipe
Create a grilled bacon wrapped stuffed shrimp appetizer with only five ingredients thanks to this award winning recipe courtesy of pitmaster Melissa Cookston. Cookston won the 2012 Kingsford Invitational by taking first place in five categories including this delicious bacon wrapped stuffed shrimp recipe.
Show Some Southern Flair With Grilled Shrimp And Grits
Enjoy a taste of the south with this tested recipe for a grilled twist on the classic pairing of shrimp and grits. Whether it’s for brunch, lunch, or dinner, this delicious combination of rich and creamy stone ground grits and perfectly grilled shrimp is sure to please any crowd.
Griddle Up Shrimp And Cheesy Polenta Cakes
Shrimp and corn are a match made in heaven. Instead of the usual shrimp and grits, enjoy the combination in this recipe for Griddle Grilled Shrimp with Cheesy Polenta Cakes. A white wine griddle sauce takes this recipe up a notch.
Break Out The Foil And Wrap Up This Easy Shrimp Boil For A Taste Of The Beach In Your Backyard
This mouthwatering grilled shrimp boil recipe is an effortless family style feast for your backyard cookout. There’s something truly engaging about diving into a steaming hot peel-and-eat shrimp boil, fingers dripping with spicy juices as you devour the tender shrimp, potatoes, sausage, and corn, all done on the grill.this item is for members only
Lobster Tails With Chimichurri Butter, A Decadent Sous-Vide-Que Dish
Cooked to perfection with sous vide then lightly charred on the grill, this sous-vide-que lobster tail recipe is the best grilled lobster you'll ever taste. Poached in butter during a temperature controlled sous vide water bath, the lobster is rendered moist and tender before adding a touch of BBQ smoke, char, and crowned with a chimichurri sauce.
Grilled Lobster Puts That Bland Boiled Stuff To Shame
Boiled lobster is good, but grilled lobster is better and here is the only recipe you need to make it happen! Undiluted by boiling water, the lobster flavor truly shines through when cooked quickly over live fire, not to mention the added smoky depth. Lobster is split in half, grilled, and basted with butter.this item is for members only
Lobster Bisque That Will Make Your Guests Beg For More
A simple cream-based lobster bisque that will have your guests crying for more.
How To Make “Close Proximity Smoked Fish”
If we want to get some smoke on quick cooking fish we need to place the fish in close proximity to smoldering wood. Here is a technique that gives fish just the right kiss of smoke without overwhelming its natural beauty.
Easy Tempura Beer Batter For Deep Frying
Tempura batter is light, lacy, and ultra crispy. It is ideal for deep frying vegetables and seafood. In this recipe, the bubbles from beer or club soda help achieve the right texture.
The Best Tartar Sauce For Fish And Other Seafood
Tartar sauce is the popular condiment for grilled or smoked fish. While many store bought tartar sauces can be bland and boring, this home made version is sure to become your go-to side sauce for your favorite fish dishes.
Here’s The One All-Purpose Marinade/Brinerade Recipe You Need For Seafood And Veggies
As I explain in my article on the science and myths of marinades, they don't penetrate most foods very far. The exceptions are seafood and vegetables. This one is based on a wonderful, herby salad dressing that my wife created.
Pepe’s Style White Clam Pizza Recipe
Pepe's on Wooster St. in New Haven CT is one of the most famous pizza places in the world, and their most famous pie is the White Clam Pizza. Duplicating Pepe's pies is impossible, but you can come close at home with the right ingredients, and a little love. Here's the recipe for creating a delicious white clam pizza in your kitchen.
The Science of Clams
There are many varieties of clam, and many ways they are sold. Here's what a cook needs to know.
The Science of Shrimp
Understanding labeling of shrimp, shrimp sizes, and how to buy, and clean shrimp.Related articles
Published On: 4/24/2019 Last Modified: 4/14/2021
Griddle And Deep Fryer In One
The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone’s Rangetop Combo With Deep Fryer does it all!
Click here to read our detailed review and to order
Fireboard: The Ultimate Top Of The Line BBQ Thermometer
Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography
With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
Click here to read our detailed review
Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff
If you’re using oven mitts at the grill, it’s time to trade up. Say hello to these suede welder’s gloves. They’re heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.
Click here to read our detailed review
Click here to order from Amazon
Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.
Click here to see our list of Gold Medal Gifts
Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker
This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.
Click here to read our detailed review
Compact Powerful Sear Machine For Your Next Tailgater
Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.
Click here to read our detailed review and to order
The Undisputed Champion!
The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don’t accept cheap substitutes.
Click here to read our comprehensive Platinum Medal review
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