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The Top Ten Seafood Restaurants In The U.S.

admin — Fri, 18 Nov 2011 00:00:00 +0000

With so many states in our country that are located near the ocean, it is hard to pinpoint which ten restaurants would be considered the best. The restaurants that I have listed are a good combination of high quality seafood restaurants that range from low to high prices. The Blue Fish in Jacksonville, Florida, Blue Moon Fish Co. in Lauderdale-by-the-Sea, Florida, Casamento’s in New Orleans, LA, Frenchy’s Original Cafe in Clearwater, FL, Joe’s Stone Crab in Miami Beach, FL, Le Bernardin in New York, NY, Ray’s Boathouse Restaurant and Cafe in Seattle, WA, Swan Oyster Depot in San Francisco, CA, and Z’s Oyster Bar and Steakhouse in Louisville, KY are among some of the best choices when it comes to seafood. While most of the choices are from states that are widely known for having fresh seafood, such as Florida and Louisiana, there are also options available in states such as Kentucky and New York. Possibly the most notable on this list is Le Bernardin, which is a three Michelin star restaurant run by widely known head chef Eric Ripert. While it is the most expensive restaurant of the list, diners will most definitely get what they pay for. If pricey isn’t what you’re looking for, there are plenty of other options on the list that are more suitable for those on a budget! Whatever you choose, any of these restaurants will have seafood to tantalize your taste buds!

New England Clam Bake: The History And How To’s

admin — Thu, 17 Nov 2011 00:00:00 +0000

The New England clambake goes back in time to the Native American Indians in the Cape Cod area. Clambakes were included as part of their sacred ceremonies, and when white settlers arrived they adopted the delicious method of cooking seafood. A clambake is usually held on special occasions like New Years Eve along the New England coastline.

Digging a hole in the sand, approximately 2 by 4 feet with a depth of 1-1/2 feet is the first step to preparing your clambake. Next place smooth stones from the beach on which to build your fire. Add more stones and keep the fire going for two to three hours to heat the stones.Never heard of this before? Get up to speed here. Once the stones are heated through you can remove the coals and ashes and cover them with wet seaweed. Quickly layer your seafood and vegetables on the seaweed and cover with a wet cloth followed by more seaweed. Cover everything with a wet tarp and steam your food for at least an hour. Once the potatoes on top are done you will know your seafood is ready to enjoy.

A clambake can also be done in your back yard using a metal can or a steamer in your kitchen. If you just want to enjoy a clambake without the work you could hire a caterer who specializes in New England clambakes.

Methods For Cooking Seafood: Grilled, Fried, Baked And More

admin — Tue, 15 Nov 2011 00:00:00 +0000

Did you catch a big fish and now need to know how to cook it? You have come to the right place. Find new recipes, cooking tips and more on how to serve up a delicious fish entre full of flavor that will delight the palate wanting more. Choosing the correct method for cooking seafood whether it is fried, grilled and baked sometimes may be a challenge. No worries, we have made it much easier for you with amazing delectable and mouth watering recipes for even the non cook.

Flavor is a key ingredient in cooking up some seafood. The spices you add will deliver the quality taste no matter how you choose to cook your seafood. Grilling seafood is a quick way to eat while baking takes a bit longer, but is sometimes just worth the wait. Pick a recipe for a scrumptious dinner or lunch and you will not be disappointed in the taste results. We offer hundreds of mouth watering and enticing recipes to please the crowd, family or just you. Show off your newly discovered talents in the kitchen or on the grill and amaze even the finickiest person and watch their expressions when you deliver the finest seafood.

Sauces to Try on Your Fish Tonight

admin — Tue, 08 Nov 2011 00:00:00 +0000

We love fish, so much so that we spend hours each week talking to chefs and watching fishing shows on direct TV international to see what the latest catch is. If you’re wondering about a new sauce for this week’s fish du jour, try one of our suggestions below.
Picatta: A traditional picatta sauce consists of little more than lemon, butters and capers and it’s a great compliment for white fist of any kind. If you prefer, bread the fish before you saut it for an added textural element.
Creamy Mushroom: Not just for beef, a creamy mushroom sauce does wonders for a heavy, dense fish. If you want to make it lighter than ever use non-fat cream or even regular milk thickened with flour.
Tomato Basil: Who doesn’t love this classic combination? Great on catches like Tilapia and Cod, a simple crushed tomato and basil sauce needs little more than a drizzle of olive oil. You can actually cook the fish in the sauce for added depth of flavor and a one-dish easy clean up meal.

Safe Preparation, Handling And Cleanup Of Seafood

admin — Fri, 15 Jul 2011 00:00:00 +0000

Cooking seafood is a delicious and fun experience. It is important to pay heed to the safe preparation, handling and cleanup of seafood to insure that you and your guests do not get sick.

One of key things is to always wash your hands; before and after handling raw seafood. All kitchen utensils should be washed well after use and not touch other utensils used for cooked food. It is a good idea to have two separate cutting boards in your home, try to find two different colored ones.Confused? Here ‘s a little help . This way, one can always be used for raw seafood and the other for vegetables and other food. Counters and sinks that were used to prepare seafood should also be cleaned each time.

Frozen seafood should always be thawed in your refrigerator or under cold, running water. If your recipe calls for you to marinate your seafood, marinate it in your refrigerator. Also, never keep marinade that was used on raw seafood. If you need to use a bit of the marinade as a dip, reserve a portion then add the rest to the raw fish. Keep a reference guide handy in your home that shows the different temperatures seafood should be cooked to.

Easy Cedar Plank Salmon From The Oven Or Grill

admin — Thu, 14 Jul 2011 00:00:00 +0000

Cedar Plank Salmon is one of those recipes that is virtually fool proof. This method imparts a woody, smoky, earthy taste to your fish while keeping it from drying out as it cooks. This method can be used on a gas or charcoal grill. Make sure that the cedar you purchase is untreated as treated wood can be poisonous and most certainly does not taste good.
What you will need:

One 16 x 5 Cedar Plank
One 2-3 lb Skin On Salmon Filet
One Lemon (Juiced)
2 TBSP Honey
2 TSP Rosemary
1 TBSP Dill
2 TBSP Grain Mustard
2 TSP Thyme

How to prepare:

1.Confused? Here ‘s a little help . Soak your cedar plank in water for two hours prior to cooking. Placing a brick on top of the plank will insure it stays submerged.
2.Heat your gas grill to medium-high or prepare your charcoal grill for direct heat cooking. A 375 degree oven can also be used.
3.Whisk together your ingredients and rub the mixture on the Salmon filet.
4.Allow the Salmon to rest at room temperature for about 20 minutes
5.Place on the salmon skin side down on the plank, place directly on the grill and cover. Cook until flesh flakes and the edges brown. This should take about 15 minutes.
6.Remove from heat and allow to rest for 5 minutes.
7.Portion and serve.

Easy and elegant.

Child Friendly Fish Recipes They’ll Love

admin — Wed, 13 Jul 2011 00:00:00 +0000

If you’re kids are as picky as the ones I know getting them to try something new is like pulling teeth. Kids just don’t seem to like fish as much as candy…Go Figure. Here are a few fish recipes even the most finicky eater will enjoy. The trick is letting them help. When they have a hand in how something is made it makes a child more likely to eat it.

“Gone Nuts” Sweet Salmon

What you need:
Fresh skinless salmon fillets
Almonds
Honey
Olive Oil

Crush almonds into a fine grit and press into salmon fillets
Lightly coat griddle pan with olive oil
Sear fish on medium heat – reduce and cook until done
Have children drizzle honey on plated fillets

Serve with brown wild rice, corn on the cob and sweet tea

“Fish Finder”

What you need:

Whitefish, like cod
White rice
Baby carrots

Cut fish to approximate size of carrots
Cook fish however you prefer – baked or pan seared works well
Cook baby carrots or leave raw according to taste (let the kids decide)

Plate your fish and carrots, spaced evenly around plate
Insert toothpicks into all pieces (veggies and fish)
Cover each piece with rice, leaving only the toothpick exposed

Have your children try to predict what they are about to pick up with the toothpick. It’s fun and healthy!

Family Fun With Grilled Seafood Kabobs

admin — Mon, 11 Jul 2011 00:00:00 +0000

Some home cooks are intimidated by cooking seafood. Making kabobs is an easy and delicious way to prepare seafood in the oven or on the grill. Almost any type on seafood can be cooked on a kabob- try shrimp, scallops, or small portions of fish filets. Kabobs are very versatile. In addition to the seafood put your choice of veggies on the kabob. Kabobs are great for families because you can choose all of the ingredients based on the personal preference and dietary restrictions of your family members. When the kabobs have been made just throw them in the oven, or onto the grill for a very easy dinner.Confused? Here ‘s a little help .

Making seafood kabobs is a great way to get the whole family involved in making dinner. Kids will especially enjoy picking out their own ingredients and skewering them onto a kabob stick. This is an excellent way to get picky kids to east their veggies. You can feel comfortable serving your family seafood kabobs- they are low in fat, full of vitamins and nutrients, but also full of flavor. Serve seafood kabobs with a green salad and rice or potatoes. So if you are in a cooking rut try making seafood kabobs.