Ron's Seafood Recipes-Delicious Seafood Recipes • Baked Cod And Potatoes • Blue Claw Crab Dip ....

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Baked Cod And Potatoes
INGREDIANTS: 
• 2 lbs. Cod Fillet
• 3-4 Peeled White Potatoes
• ½ White Onion
• 2-3 Tablespoons Olive Oil
• 1 Tablespoon Crushed Garlic
• Salt and Pepper (to taste)
• Crushed Red Pepper Flakes (optional)*
Directions:
Pre-Heat your oven to 425 degrees. Coat the bottom of a baking pan with olive oil and the crushed garlic. Cut the peeled Potatoes into slices and spread them out in the baking pan, season with salt and pepper to taste. Cut the onion and spread out over the Potatoes. Drizzle more olive oil over the Potatoes and onion. Place in the oven and bake for 30 minutes, stirring halfway through. Cut the Cod Fillet into serving size portions 6-8 ounces making sure that all bones and skin have been removed. Pat the fillets dry with a paper towel. Take the potatoes out of the oven and lay the Fillets in the pan spooning the Potatoes and onion over the top. Drizzle more olive oil on top of the Fillets if needed. Sprinkle some Red Pepper flakes to taste and put back in the oven for an additional 10-12 minutes depending on the thickness of the Fillets. The Cod will be White and Flaky when done.

* You can also use Lemon and Pepper seasoning if you don’t like it spicy.

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Recipe: Seafood Gumbo

In a large pot stir together 1 cup of flour with 1 cup of canola oil. Use a wooden spoon when stirring so you dont damage the finish on the pot. Cook over a high heat stirring constantly for 5 minutes. Reduce heat to medium and cook for another 8-10 minutes while stirring. Add in 2 large chopped yellow onions, 3 stalks of chopped celery, 1 chopped large green pepper and 1 cup of chopped green onions. Cook and stir for another 5 minutes then add 4 cups of chicken broth, 8 cups of water, 4 cups of sliced ocra, 2 tablespoons of paprika, 2 teaspoons of oregeno, 2 tablespoons of salt and 1 teaspoon of pepper. Bring the entire mixture to a boil then reduce the heat to a simmer and cook for another 10 minutes while covered. Add in 1 lb. of cleaned peeled and deveined medium raw shrimp (no tails), 2 lbs of small bay scallops, 1 lb. of cooked andouille sausage cut into 1 inch pieces and 12 little neck clams (clean the shells before using). Add in 2 tablespoons of Cajun seasoning and simmer until the clams open. Serve over white rice with hot sauce (optional). 

When preparing this recipe its a good idea to pre-cut all of the onions, peppers, and celery. Have the shrimp and clams cleaned, the sausage cut up and all of the other ingredients out and ready to go. The rice can be cooked in a seperate pot when you have added the seafood to the gumbo and are waiting for the clams to open.

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Fish Chowder Recipe
Sauté 2 cups of chopped onion, 1 celery stalk, and 6 mushrooms in olive oil in a large pot until onions are opaque. Add 4 cups of chicken broth and 4 cups of diced potatoes and simmer for 10 minutes. Add 2lbs of white fish Filets (cod, striper, fluke etc..), 1lb of raw Shrimp and 1 can of chopped Clams then simmer for 10 minutes. In a separate bowl mix together until smooth 1 cup of clam juice and a half a cup of flour, stir in to soup and simmer for 1-2 minutes. Season to taste with Old Bay, Salt and Pepper. Remove from heat and and stir in two 12 oz cans of evaporated milk. Top each bowl with crumbled cooked Bacon, and a dash of Sherry and serve.

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Ron's Cooking Tip:
When melting Butter to dip your Steamed Clams, Lobsters, Crab etc. use half butter and half margarine this will keep the mixture liquid without it getting congealed. And for taste add some crushed wet garlic to the mix.

Baked Stuffed Clams-Put 1/2 cup of water in the bottom of a steamer pot, place 18 washed hardshell clams in the top, cover and bring to a boil. The clams will pop open from the steam, about 8 minutes. Turn off and put to the side. In another pot sauté a cut up white onion and 2 cut up red peppers in olive oil and a teaspoon of crushed wet garlic. When onions and peppers are done (about 5 minutes) remove from heat and add the clam juice/water from the bottom of the steamer pot (strain through a cheese cloth removing all sand), the cut up clams (after removing them from the shell, save the shells) and 1 box of stop top classic stuffing. Mix thoroughly. Clean the empty clam shells splitting them in half. Fill the clam shell halves with the stuffing mixture and put on a baking sheet. Sprinkle some grated parmesan and Italian bread crumbs on the clams and bake in the oven at 350 for 25-30 minutes.

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Easy Striped Bass Recipe- Trim 2 lbs. of Striped Bass filets removing all dark meat. Cut into 1 inch chunks and saute in olive oil and a teaspoon of crushed garlic until opaque. Add 2 cans of White clam sauce cook at medium heat for about 20 minutes stirring occasionally. Add 1 dozen medium peeled and deveined raw shrimp and cook until the shrimp are pink. Serve over linquine with grated parmesean cheese and crushed red pepper.

Bluefish on the Grill- Bluefish sometimes get a bad reputation as table fare but if handled properly can make an outstanding meal. Bluefish should be bled and iced immediately after being caught and then used fresh. Smaller Bluefish also are more desirable and have a milder taste. Start by filleting the Bluefish and removing all the dark meat or bloodline. Place in tin foil with a small coat of olive oil. Spread a thin layer of mayonaise on top of the fillet then add a thin layer of white horseradish as well. Wrap the fillet in the foil and cook on the grill turning after 3-4 minutes. Cook for another 3-4 minutes then check. The fish is ready to serve when white and flaky all the way through.

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Easy Porgy on the Grill- Porgy's have a mild, flaky, white fillet and are great prepared with this simple quick recipe. Use larger fish that you can fillet. Leave the skin on making sure that
you remove all bones. Place the skin side directly on the grill grates. Drizzle Olive Oil on the fillets then add a small amount of your seasoning of choice; Old Bay, Adobo, Lemon-Pepper etc.
Close the lid of the grill and cook at a high heat until the fillets appear flaky and white , about 3-4 minutes. The meat will come right off of the skin with a fork. Using freshly caught fish, not frozen, is always best. One quick tip, spray the grill grates with cooking oil. This will keep the fillets from sticking to the grill.

Weakfish salad- Steam some skinless Weakfish fillets making sure that ALL bones have been removed, you will need 1 1/2 - 2 lbs of fillet. When the meat is flaky and opaque pull apart with a fork and let cool in a bowl. Add 2 tablespoons of mayonnaise, 2 chopped celery stalks, 1 small chopped white onion and 1 teaspoon old bay seasoning. Mix thoroughly and cool in fridge for an hour. Serve with crackers.

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STUFFED BAKED FLUKE FILLET- Cut each Fluke Fillet in half, so you will have 4 Fillets for your dish. To make the stuffing saute some chopped garlic in olive oil adding in a bag of fresh chopped spinach. After the spinach and Garlic  has cooled put in a bowl and mix in a cup and a half of Feta Cheese for the Stuffing. Roll the Fillets with the Stuffing and hold them together with tooth picks. Put a light layer of Olive Oil on the fillets and put them in a glass baking pan. Sprinkle some Red Paprika and Parsley and Bake in the oven at 350 for 30-35 minutes. Serve with Wild Rice and fresh Asparagus.

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OPENING DAY FLUKE RECIPE:
Lemon Garlic Fluke
Preheat your oven to 325 degrees.
Coat the bottom of a baking dish with cooking oil spray.

In a bowl mix together :
4 tablespoons of melted butter,
2 tablespoons of lemon juice,
2 tablespoons of crushed wet garlic,
1/4 teaspoon of onion powder, and salt and pepper to taste.

1-Pat dry cleaned Fluke fillets (1- 1 1/2 lbs. and place in the baking dish.
2-Pour the contents of the bowl on top the fillets and sprinkle a little smoked paprika on the fillets.
3-Place in oven and bake for 20-25 minutes or until the fillets turn flaky and firm.
4-Garnish with a lemon wedge and fresh parsley. Serve with Wild Rice and enjoy.

BAKED BLUEFISH with TOMATO SAUCE- Cover Skinless Bluefish filets (remove all dark meat) with a light layer of Olive Oil and lay them in a glass baking dish. Pour 2 cans of condensed Tomato soup over the fillet's without adding the water. Add 1 chopped white onion, 2 chopped Garlic cloves and 2 cans of white potatoes to the Pan. Bake in the oven at 350 for 30-40 minutes.

 SEA BASS CERVICHE- Cut boneless skinless Sea Bass Fillets into small pieces, smaller then a dime, make sure that you have removed all of the bones. Put in a glass or ceramic bowl. Squeeze the juice of 8-10 fresh limes on the fish making sure that the meat is covered. Cover the bowl with plastic or wax paper and refrigerate over night. The acid from the lime juice will esentially cook the fish. The next day add one chopped Red Onion, one chopped Yellow Pepper, one chopped Orange Pepper, half a can of drained Diced Tomato's and a table spoon of fresh chopped Cilantro. Mix all the ingredients in the bowl and refrigerate for another 2-3 hours. Drain off any excess lime juice and serve with Crackers. You can substitute either Striped Bass or Fluke with this recipe.

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OVEN BAKED GINGER SEA BASS RECIPE
I saw this. Looked good, going to try it.
Preheat oven to 500
Mix the following ingredients in a bowl.

1 tablespoon olive oil
2 tablespoons lime juice
1 1/2 tablespoons soy sauce
1 tablespoon fresh chopped. cilantro
1 tablespoon ginger
1 tablespoon minced shallot or onion

Lightly coat a glass baking dish with olive oil. Place the skinless SeaBass fillets, after seasoning with salt and pepper, in the dish. Make sure all bones have been removed. Spoon sauce from bowl over the fish covering evenly. Cook for about 12 minutes or until fish is opaque and cooked through. Drizzle on remaining sauce and serve.

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Pesto Sea Bass
1-Lightly coat 6-8 trimmed small Asparagus stalks with olive oil and place on a piece of aluminum foil. T
2-Then season lightly with salt and pepper.
3-Place a a skinned boneless Sea Bass filet on top of the Asparagus
4-Spread Pesto over the top of the Sea Bass
5-Add a tablespoon of diced tomato on top of the pesto, cover Sea Bass.
6-Sprinkle grated Parmesan cheese and Red Pepper flakes (optional) on top.
7-Fold the aluminum foil over everything making a sealed foil packet.
8-Place on a hot grill and cook for 20-30 minutes (depending on the size of the filets) covered. Flip the packet once halfway through. The filets will be white and flaky when done.

Steamed Blue Claw Crabs
In the bottom of a steamer pot (double pot) pour 2 oz's of water and 2 oz's of light beer (the rest of the beer is for the cook). Add a table spoon of Old Bay to the liquid and bring to a boil. Put the top part of the pot on top of the bottom and put in 8-12 live Blue Claw Crabs belly down. Sprinkle a 1/4 cup of Old Bay over the Crabs and cover the pot with a lid. Steam for 12-15 minutes, the Crabs should be bright red when done. Serve with a stick of melted butter mixed with 1/2 a teaspoon of wet crushed Garlic. Pick the Crabs and dip the meat in the melted butter and garlic. One tip when handling the Crabs live and when hot after steaming use a pair of tongs. Enjoy!

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Ron's Recipe's...It's not just fish

STUFFED WILD TURKEY BREAST ON THE GRILL- Butterfly (split in half but not all the way through) a Boneless Skinless Turkey Breast, use only the meat from one side of the Breast bone. Stuff with Cornbread Stuffiing and roll together.
Cover the breast completely with strips of bacon and hold it together with toothpicks. Put in the center of the grill and cook at low indirect heat only using the side burners on the grill. If using coals keep them to the sides of the grill as well. Cover the grill and cook between 45 minutes to an hour depending on the size of the Breast.

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Stuffed Bacon Wrapped Jalepeno Duck Poppers. Split the jalepenos in have removing all the seeds. Fill the jalepeno's with cream cheese put on a 1 inch slice of duck breast and wrap in bacon. Put the stuffed jalepenos on a cooking tray and bake at 350 for 30 minutes. Then set your oven to broil and cook for another 10 minutes or until the bacon is crisp. remove from the oven and drizzle smokey BBQ sauce over the top and serve. If you want this extra spicy hot leave in some of the seeds.

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Venison (Game or Seafood) Pot Pie- Brown 1 lb of ground venison, a small diced onion and a teaspoon of crushed wet garlic in a pan with olive oil, drain and put in a bowl. Boil a large potatoes in a pot for 5 minutes cut into cubes and add to bowl. Add 1 can condensed Mushroom soup (do not add water) and 1 cup of frozen mixed vegetables to bowl and mix all ingredients together. Line an aluminum or glass pie pan with a pastry pie sheet and pour in contents of bowl. Cover tightly with another pastry sheet and poke holes in top (vent) with a fork. Bake in preheated oven at 425 for 15 minutes. Reduce heat to 350 and bake another 45 minutes. take out of oven and let sit for 15 minutes before serving.

* Cut up boneless Turkey Breast ( wild or domestic), boneless Pheasant Breast, fish fillets (white fillets), Shrimp or Scallops can be substituted for the ground venison. If using Seafood don't brown just sauté until opaque.

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Guest Chef:

FELICIA’S SWEET CORN AND CRAB CHOWDER