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Seafood Recipes






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SEAFOOD RECIPES

BLOODY MARY SALMON - 2 Servings

1 pound salmon fillets
Salt and pepper to taste
1 cup spicy Bloody Mary mix

Place salmon fillets in a medium baking dish, and season with salt and pepper. Pour spicy Bloody Mary mix over the fillets. Cover and refrigerate at least 30 minutes.
Preheat the broiler. Broil approximately 7 minutes until fish is easily flaked with a fork and surface is lightly browned.

Seafood Avocados

1/2 cup flaked cooked crabmeat
1/2 cup cooked small shrimp
2 tablespoons peeled and diced cucumber
1 tablespoon mayonnaise
1 teaspoon chopped fresh parsley
1 pinch salt
1 pinch ground black pepper
1 pinch paprika
1 avocado

1. In a bowl, mix the crab, shrimp, cucumber, mayonnaise, and parsley. Season with salt, and pepper. Cover, and chill until serving.
2. Slice the avocados lengthwise, and remove the pit. Scoop out the flesh of the avocado, leaving about 1/2 inch on the peel. Spoon the seafood mixture into the hollowed centers of the avocado halves. Sprinkle the tops with paprika. Calories per serving - 283.

Crustless Crab Quiche

4 eggs
1 cup sour cream (lowfat can be used)
1 cup small curd cottage cheese
3/4 cup grated parmesan cheese
1/4 cup flour
pinch of salt
4 drops Tabasco sauce
pinch nutmeg
1/4 cup diced crabmeat
2 cup shredded Monterey jack cheese

Lightly grease a 10-inch glass pie plate. In food processor, blend the first 8 ingredients. Pour the mixture into a large bowl and stir in the crabmeat. And Monterey jack cheese. Pour mixture into the prepared pie plate and bake for 45 - 60 minutes until puffed and golden brown. Let stand for 10 minutes before slicing.

China Moon Salmon

Salmon is prepared in a steamer so it's healthy too! Serve with steamed rice and stir-fried vegetables.

1 teaspoon olive oil
1 dash sesame oil
2 cloves garlic, minced
1 tablespoon julienned fresh ginger
1 tablespoon Chinese black bean and garlic sauce
1 teaspoon red pepper flakes
1/2 cup chicken broth
4 (4 ounce) fillets salmon
salt and pepper to taste

1. Begin heating water in the bottom of steamer pot.
2. Heat olive oil and sesame oil in a saucepan over medium heat. Saute garlic and ginger for 1 minute. Stir in black bean sauce and red pepper flakes. Cook for 5 minutes. Remove from heat, and stir in chicken broth; set aside.
3. Rinse salmon, and pat dry. Season each side lightly with salt and pepper. Place in a small shallow pan. Spoon black bean mixture over salmon. Place in steamer pot over boiling water.
4. Steam for 10 to 12 minutes, or until salmon flakes easily with a fork.

Hot Crab Dip

Serve as an appetizer with onion or garlic crackers.

2 (8 ounce) packages cream cheese, softened
4 tablespoons mayonnaise
2 cups shredded Cheddar cheese
2 (6 ounce) cans crabmeat
1 1/2 tablespoons fresh lemon juice
2 teaspoons hot sauce
2 tablespoons Worcestershire sauce
paprika, for garnish

1. Preheat oven to 350 degrees F (175 degrees C)
2. In a medium bowl, mix the cream cheese, mayonnaise, Cheddar cheese, crabmeat, lemon juice, hot sauce and Worcestershire sauce. Transfer to a shallow 9x13 inch baking dish. Garnish with paprika.
3. Bake in the preheated oven 30 minutes, or until golden brown and bubbly.

Linguini and Clam Sauce

1 pound linguini pasta
1/4 cup olive oil
1/4 cup butter
2 (6.5 ounce) cans minced clams, drained with juice reserved
4 cloves crushed garlic
2 tablespoons chopped fresh parsley
salt and pepper to taste
2 tablespoons grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
2. In a small saucepan over medium heat, warm oil, butter, reserved clam juice, garlic and parsley; stir and simmer for 5 minutes.
3. Add clams and salt and pepper to taste. Pour over pasta and toss with Parmesan cheese; serve.

Crab Rangoon

Recipe from www.Nancys-Kitchen.com
(2) 8 oz. packages cream cheese softened
6 oz. crab meat mashed
1/2 tsp. garlic salt
Pinch of sugar
salt and pepper to taste
12 oz. package won-ton wrappers
1 beaten egg

Mix cream cheese, crab meat, garlic salt, sugar, salt and pepper well. Spoon a small portion on wrapper and brush some beaten egg on the edges. Fold over in a triangle and seal the edges. Place on a cookie sheet and freeze to harden the filling. Deep fry in hot oil until golden brown. Drain on paper towel. serves 6-8.

Shrimp and Crab Enchiladas

12 (12 inch) flour tortillas
8 ounces Monterey Jack cheese, shredded
1 (6 ounce) can crab meat, drained
1 pound cooked medium shrimp, shelled and deveined
1 (20 ounce) can green enchilada sauce
1 (8 ounce) container sour cream
1 bunch green onions, chopped

1.Preheat oven to 350 degrees F (175 degrees C).
2.Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.
3.Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.
4.Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.

Shrimp Scampi Bake

1 cup butter
2 tablespoons prepared Dijon-style mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 pounds medium raw shrimp, shelled, deveined, with tails attached

1. Preheat oven to 450 degrees F (230 degrees C).
2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
3. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
4. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

Crab Cakes Northwest Styles - Serves 4

A touch of curry powder adds a spicy flavor to these yummy morsels. Serve two or three as a main dish, or one as an elegant appetizer.

2 Tbsp (30mL) olive oil, divided
3 medium shallots, minced
2 cups (260g) crab meat, fresh
1 Tbsp (15mL) lemon juice, freshly squeezed
2 medium egg whites
2 Tbsp (30g) lowfat mayonnaise
1/2 cup (55g) bread crumbs, divided
1 tsp (5g) mustard
1/2 tsp (1g) curry powder
1 Tbsp (3g) parsley, finely chopped
1/4 tsp (2g) salt
1/2 tsp (3g) pepper
1/4 cup (30g) bread crumbs
1 Tbsp (15mL) olive oil

- Heat 1 Tbsp oil in a nonstick skillet. Sauté shallots for 2 minutes until soft.
- Place crabmeat in a bowl and break up with a fork. Add shallots, lemon juice, egg whites, mayonnaise, 1/4 cup (30g) bread crumbs, mustard, curry powder and parsley. Stir well and season with salt and pepper. Cover and chill for 1–3 hours.
- When ready to cook, remove from refrigerator. Using a spoon and your hands, mold mixture into 8 cakes. Gently coat each cake with remaining 1/4 cup breadcrumbs.
- Heat remaining oil in a nonstick skillet. Fry cakes 2 or 3 at a time for 5 minutes on each side, turning very carefully. The crab cakes are done when they are a light golden brown. Makes 8 Crab Cakes. Calories: 266

Heavenly Halibut - Serves 8

A rich, cheesy topping goes perfectly with mild flavored halibut.

Ingredients:

1/2 cup grated Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons lemon juice
3 tablespoons chopped green onions
1/4 teaspoon salt
1 dash hot pepper sauce
2 pounds skinless halibut fillets

Directions

1. Preheat the oven broiler. Grease a baking dish.
2. In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.
3. Arrange the halibut fillets in the prepared baking dish.
4. Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.

Nutrition Info: Calories: 242, Total Fat: 14.4g, Cholesterol: 60mg, Sodium: 339mg, Total Carbohydrates: 0.9g, Dietary Fiber: 0.1g, Protein: 26.4g

Salmon Rosemary Burgers - Serves 8

These savory salmon burgers hold up well on the grill, especially if you use a nice fillet of wild king salmon. Serve on an onion roll with lettuce, tomato, mustard, and horseradish for a great barbeque main dish.

Ingredients:

2 1/2 pounds king salmon fillet, skinned and de-boned
1 cup dry bread crumbs
1/2 cup minced red onion
1 tablespoon Dijon mustard
2 teaspoons prepared horseradish
2 eggs, lightly beaten
1 tablespoon minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil

Directions:

1. Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced. Be sure to remove any remaining bones.
2. In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs. Season with rosemary, salt, and pepper. Chill at least 30 minutes in the refrigerator.
3. Preheat an outdoor grill for medium-high heat.
4. Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil.
5. Place salmon patties on the grill, and cook 4 or 5 minutes on each side.

Nutrition Info: Calories: 365, Total Fat: 20.4g, Cholesterol: 147mg, Sodium: 396mg, Total Carbohydrates: 11.3g, Dietary Fiber: 0.6g, Protein: 32g.

Baked Salmon - Serves 20

A great alternative to a roast for a dinner party. It can be made the day before and served chilled or served warm, accompanied by a rice pilaf and broccoli spears.

Ingredients

6 pounds (2.7kg) salmon, (1 whole fish), cleaned
1 whole lemon, sliced
2 whole green onions
2 whole lemons, sliced, for garnish
Parsley, for garnish

Directions

Heat oven to 350°F (175°C). Place aluminum foil on a large baking sheet. Place fish on foil.

Arrange lemon slices and green onion inside cavity of fish. Wrap foil sheets around fish and seal carefully.

Bake fish for 30 minutes. Remove from oven and carefully turn fish over and bake for another 10 minutes.

Check to see if fish is done by carefully unwrapping foil and inserting a knife in the thickest part. If fish is still raw in the center, return to oven for 10 minutes.

When fish is done, carefully unfold foil, exposing the top side. Peel skin off from the top side and then, holding foil, flip fish over to the other side, on to a sheet of plastic wrap. Remove skin from this side.

Using the plastic wrap, roll fish onto an attractive serving dish and garnish with more lemon slices and parsley

Nutrition Facts

Calories: 160, Total Fat: 5g, 27% Calories from fat, Protein: 27g, Carbohydrate: 1g, Cholesterol: 71mg, Sodium: 92mg

Blackened Ahi Tuna - Serves 4

Make sure you buy the freshest possible sashimi grade tuna, and serve it rare or medium rare for the best flavor. Sear the fish in a cast-iron skillet, so that it is cooked on the outside, but still pink on the inside.

Ingredients

4 7-ounce (200g) center cut ahi tuna filets
1/2 ounce (15g) each, salt, garlic powder, paprika, onion powder (sea salt if on a corn-free diet*)
1/4 ounce (15g) each, black pepper, white pepper
1/8 ounce (8g) each, cayenne pepper, thyme, oregano
3 Tbsp (45g) wasabi
3 fluid ounces (90mL) water
1/2 tsp (0.5g) fresh ginger root
1/2 tsp (1g) fresh garlic
1/4 cup (60mL) white wine vinegar
1 dash fresh lime juice
3/4 cup (180mL) salad oil

Directions

- Preheat cast iron skillet. Rub filets with Cajun Blackening Spice. Sear both sides (no butter or oil needed) until rare or medium/rare.
- Paint plate with Wasabi Vinegar. Cut filet into 2 triangular pieces; overlap. Top with pickled ginger rose. Serve with rice of your choice.

- To make Cajun Blackening Spice:
- Combine salt, garlic powder, paprika, onion powder, black, white and cayenne pepper, thyme and oregano. Mix well.

To make Wasabi Vinaigrette: Combine wasabi with water and put in blender. Add grated ginger, garlic, white wine vinegar and lime juice into the blender and drizzle in oil while on high speed. Adjust seasoning with salt and pepper

Nutrition Facts

Calories: 507, Fat: 23g, 41 % fat calories, Cholesterol: 0mg, Carbohydrate: 15g, Protein: 62g, Fiber: 2g


Scallops in White Wine - Serves 4

Scallops are delicate and easy to overcook. The wine sauce adds moisture and flavor, and prevents toughness. Serve with rice, pasta or couscous and a green salad.

Ingredients

1 Tbsp (15mL) olive oil
1/2 cup (90g) shallots, minced
1 pound (455g) bay scallops
3/4 cup (180mL) white wine, dry (or dry vermouth)
1 Tbsp (15mL) lemon juice, freshly squeezed
1/4 tsp (1mL) Tabasco sauce
1/4 tsp (2g) salt
1/8 tsp (1g) black pepper, freshly ground

Directions

Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 2 minutes until lightly browned. Add scallops; sauté 30 seconds.

Add white wine; cover and cook 2–3 minutes until scallops turn opaque. Remove scallops from pan with a slotted spoon, reserving wine mixture in pan.

Add lemon juice, hot sauce, salt and pepper to wine mixture, simmer for 2 minutes, until sauce is reduced by about one half.

Return scallops to sauce and cook just until heated through.

Nutrition Facts

Calories: 175, Total Fat: 4g, 26% Calories from fat, Protein: 20g, Carbohydrate: 7g, Cholesterol: 37mg, Sodium: 322mg

Shrimp Fettucini - Serves 4

Fresh shrimp tastes best, but frozen shrimp also works in this recipe. When using frozen shrimp, always thaw completely before cooking or it will have a mushy texture. Ingredients

8 ounces (230g) fettucine, uncooked
1 Tbsp (15mL) olive oil, divided
2 cloves garlic, minced
1 pound (455g) medium shrimp, uncooked, peeled and deveined
8 mushrooms, sliced
2 tomatoes, diced
1 cup (200g) frozen peas, thawed
1 tsp (2g) basil, dried or 1 Tbsp (2g) fresh chopped
1/2 cup (60g) freshly grated Parmesan cheese

Directions

- Cook fettucine in a large pot of boiling water until done.
- While pasta is cooking, heat 1/2 Tbsp (8mL) oil in a large nonstick skillet and add garlic and shrimp. Cook shrimp, stirring constantly, just until they turn pink. Transfer shrimp to a bowl.
- Heat 1/2 Tbsp (8mL) oil in skillet and add mushrooms, sautéing for 1 minute. Add tomatoes, peas and basil; cook for 1 minute. Stir in cooked shrimp and heat.
- Portion fettuccine onto plates and top with shrimp mixture. Sprinkle with Parmesan cheese and serve.

Nutrition Facts

Calories: 459, Total Fat: 10g, 19% Calories from fat, Protein: 38g, Carbohydrate: 54g, Cholesterol: 180mg, Sodium: 406mg


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