Sinigang na Tilapia Bangus sa Miso Recipe | Healthy SeaFoods Recipe

Sinigang na Tilapia / Bangus sa Miso Recipe

Ingredients

1 large tilapia (about a pound or more), scales and innards removed
2 tablespoons yellow miso paste
2 medium tomatoes, wedged
1 medium yellow onion, quartered
5 to 7 pieces mustard leaves
2 1/2 tablespoons fish sauce
8 pieces okra
1 sachet sinigang mix
5 cups water
Ground black pepper to taste
1 cup cooking oil

Procedures:

• Cut the half cross tilapia. Rub salt all over the fish. Let stand for 10 minutes.
• Heat 1 cup of cooking oil in a pan. When the oil becomes hot, fry each side of the tilapia on medium heat for 5 minutes. Remove the tilapia and place on a clean plate. 
• Meanwhile, scoop 2 tablespoons oil from the pan where the fish was fried and place in a pot.
• Heat the pot. When the oil is heated-up, saute the garlic, onion and tomatoes
• Add the miso paste and then pour in the fish sauce and water. Bring to a boil.
• Add the sinigang mix. Stir. Place the pan fried tilapia. Cook for 3 minutes.
• Add the okra. Cook for 2 minutes.
• Turn off heat. Sprinkle some black pepper and add the mustard. Cover for 5 minutes.
• Transfer the fish to a serving platter. Serve.

Walnut Crusted Salmon with Guinness Reduction | St. Patricks Day Recipe

Walnut Crusted Salmon with Guinness Reduction | St. Patricks Day Recipe

Ingredients
2 wild salmon fillets or steaks
⅓ cup chopped Walnuts
1 cup Guinness Extra Stout
2 tbs honey
2 tsp apple cider vinegar
½ a clove of garlic
¼ tsp thyme
generous pinch of Kosher salt
a few grinds of fresh pepper

Procedures:

• Preheat oven to 325 degrees and line a baking sheet or tray with foil and coat with nonstick cooking spray. Place salmon on foil and top with nuts. Press gently to ensure the nuts.
• When the oven is ready, bake the salmon for about 10 minutes.
• While salmon is baking ingredients, whisk together reduction, and put in shallow pan over medium-high heat. Stirring frequently.
• Reduce until it covers well the spoon, but is thinner than maple syrup. Remove from heat. They thicken a little more as it cools a bit. The end goal is the consistency of maple syrup.
• To serve, drizzle the reduction over the salmon and starch accompaniment.

Ginataang Galunggong | Tulingan Recipe | Healthy Seafood Recipe

Ginataang Galunggong | Tulingan Recipe

Ingredients
4 pieces medium round scad (galunggong), cleaned and salted
4 pieces Serrano peppers
3 cups coconut milk
1 knob ginger, sliced into strips
1 tablespoon fish sauce
1/2 teaspoon ground black pepper
1 small red onion, sliced
2 cloves crushed garlic

Procedures:

• Pour the coconut milk in a wide pot. Boil.
• Add garlic, ginger, onion, fish sauce and black pepper. Revolver. Cover and cook for 5 minutes.
• Place fish in the pan along with the Serrano pepper. Cover and continue cooking on medium heat for 30 minutes.
• Remove the cover. Let the sauce is reduced to about 1/2 to 3/4 cups.
• Transfer to a serving platter. Serve with hot rice.

Adobong Tahong Recipe | Healthy Seafoods Recipe

 Adobong Tahon Recipe

Ingredients

1 lb. Mussels, cleaned and shell removed
3 cloves garlic, crushed
3 tablespoons soy sauce
2 tablespoons white vinegar
4 pieces dried bay leaves
1 tablespoon whole peppercorn
2 tablespoons toasted garlic
2 tablespoons cooking oil
Salt to taste

Procedures:

• Heat oil in a pan. Put-in the garlic and peppercorns. Cook until the garlic turns light brown.
• Add mussels. Stir and cook for 2 minutes.
• Put-in bay leaves, add the soy sauce and 1 tablespoon roasted garlic. Boil. Simmer for 5-7 minutes.
• Pour in the vinegar. Allow the liquid to reboil. Stir and cook for 3 minutes.
• Add salt to taste. Transfer to a serving platter. Top with remaining garlic toast. Serve.

Steamed Fish on Soft Tofu with Black Bean Sauce Recipe | Healthy Seafood Recipe

Steamed Fish on Soft Tofu with Black-bean Sauce

Ingredients
1 package (18 oz.) water-packed soft tofu
1 tablespoon Chinese black-bean garlic sauce
1 tablespoon Shaoxing rice wine (also called Shaohsing wine) or dry sherry
1 tablespoon sesame oil
2 teaspoons soy sauce
2 teaspoons dark soy sauce (see Notes) or 1 1/2 tsp. regular soy sauce mixed with 1/2 tsp. molasses
1 teaspoon minced garlic
1/4 teaspoon sugar
1 pound skinned halibut or salmon fillet, about 1/2 in. thick
1 tablespoon peeled fresh ginger slivers
2 green onions, cut in 2-in.-long slivers

Procedures:
1. Drain the tofu and gently invert on a thick towel on a flat surface. Pat dry and allow to drain for 5 minutes.

2. Meanwhile, prepare the marinade: In a medium bowl, combine black bean sauce of garlic, Shaoxing rice wine, sesame oil, soy sauce, dark soy sauce, garlic and sugar. Set aside.

3. Pour 1-3 inches of water in the bottom of a steamer  Place rack of at least 1 cm above the water surface. Cover and bring to a boil over high heat.

4. While water is coming to a boil, tofu cut in half lengthwise, then cut each half into rectangles diagonally 1/2 inch thick. Lay tofu in a single layer in a 9 - to 10-in. heat resistant glass pie pan, keep the pieces that do not fit for further use.

5. Rinse fish, pat dry and cut into pieces about the same size as the tofu. Add the reserved marinade fish and toss to coat. Place fish marinated tofu and spoon on top. Sprinkle ginger evenly over fish. 6. Set pie pan on rack. Cover and steam until the fish is just opaque center at the thickest part (to confront), 6-8 minutes (fish will continue to cook after removing from heat).

7. Turn off heat. Carefully lift pie pan steam. If it is difficult to remove, slide a wide spatula under pie pan to lift, then grab a handle mold. Sprinkle with chives. Steaming configurations. All you need is a container for holding water, a rack suspended over the water supply, and a lid to keep the steam in. Here are some possible combinations.

Wok and rack: A 14 - to 16-in. wok with domed lid and steam rack or a round cake pan. Set wok in a ring if it falters. This right of the frame in the wok, sloping sides held the rack above the water. The wide opening makes it relatively easy to remove the cooked dish.

Bamboo steamer: Chinese bamboo steamer baskets stackable with lid. Set a 10 - to 12-in. right basket in a 14 - to 16-in. wok (make sure the bottom edge is covered by water, such as baskets easily burn, add boiling water if necessary). Baskets layer to cook more than one dish.

Vapor Metal: Chinese steamed bread topped with stackable baskets and a domed lid. Choose a 10 - to 12-inches wide steam for added versatility. Stacking baskets can cook multiple dishes at once.

Western style: a deep pan, wide or kettle with a lid, a round cake pan, and 3 empty cans. Set 2 - to 3 inches tall cans (both ends removed) in pan (or use the edge of springform pan cheese). Cover with a round cake pan and place the pie pan on it, cover to steam.

Mango and prawn salad Recipe | Healthy Seafood Recipe

Mango & prawn salad Recipe

Ingredients
1 clove garlic, crushed
1 tablespoon chilli sauce
2 tablespoons olive oil
4 tablespoons lime juice
1/4 cup chopped fresh mint
4 cups mixed salad leaves
1/2 telegraph cucumber
1 red capsicum, sliced
1 punnet cherry tomatoes, quartered
2 large mangoes, peeled and sliced
16 cooked king prawns, peeled with tails left attached
Freshly ground pepper

Procedures:
1. Combine garlic, chili sauce, oil, lemon juice and mint in a small bowl. Stir well.
2. Wash salad leaves slightly in cold water, and then dry shake or rotate. Blot any excess moisture with a paper towel.
3. Cucumber half cut, leaving the shell. Mix the cucumber, pepper, tomato, mango, shrimp and salad leaves in a large bowl, add the dressing and toss well.
4. Pile the salad on individual plates. Season with freshly ground pepper to taste and serve immediately.

Shrimp Cacciatore Recipe | Healthy Seafood Recipe

Shrimp Cacciatore Recipe

Ingredients:
1/4 cup extra virgin olive oil
1 large carrot, sliced
3 cloves chopped garlic
1 small piece salt pork (this is KEY for the unique flavor)
28 ounces crushed tomatoes
1 teaspoon oregano
1 teaspoon basil
1/2 cup red wine
1 teaspoon sugar
1 chopped green pepper
salt and pepper

Cacciatore
2 tablespoons extra virgin olive oil
2 garlic cloves
1 red pepper, cut in strips
1 green pepper, cut in strips
salt and pepper
2 large tomatoes, cut into 8 wedges each
1 large onion, thinly sliced
1 cup fresh sliced mushrooms
1 1/2 cups tomato sauce, base
1/2 cup white wine
2 lbs shrimp
garlic salt
1 1/2 lbs fettuccine

Procedures:
1.Tomato Sauce Base: Heat the olive oil and brown bacon will salt carrot and garlic for 5 minutes.
2.Add remaining ingredients and simmer em willow for 40 minutes. After simmering throw the carrot is done, salt pork and green pepper him.
3.Cacciatore: Heat 2 tb oil and red pepper add him, he green pepper, garlic, salt and pepper and we do come back for 5 minutes.
4.Add em tomatoes, onion, mushrooms and onion mix is softened up, but not mushy.
5.Incorporer 1 1/2 cups of tomato sauce base and white wine. Let simmer for 10 minutes.
6.The a skillet, heat oil made ​​separate 1 Tbl olive oil and add shrimp and garlic salt and cook until shrimp are cooked em JUST. Add shrimp to sauce and southern They serve pasta.

Paella Mixta Recipe | Quick Healthy Paella Recipe

Paella Mixta Recipe

Ingredients

2 cups Calasparra rice
3 cups chicken broth
12 pieces clams, cleaned
10 pieces mussels, cleaned
1 1/2 cups juice from boiled clams and mussels
1/2 lb. large shrimp, with heads and shell
1 lb. chicken (bone-in), chopped
1/2 lb. rabbit meat, chopped
6 oz. chorizo, sliced
2 teaspoon Spanish Saffron threads
1/4 cup chopped flat leaf parsley
1 medium yellow onion, diced
2 teaspoons minced garlic
1 medium tomato, chopped
3/4 cup, frozen green peas
1 small red bell pepper, seeded, grilled, and sliced into strips
2 teaspoons paprika
1 1/2 teaspoons extra virgin olive oil (for the paste)
1/4 cup extra virgin olive oil (for sautéing)
Salt and pepper to taste
1 lemon, sliced into wedges

• Procedures:
• Make clam juice to boil mussels and clams in 1 1/2 cups water for 5 minutes. Separate the clams from the liquid. Set aside.
• Make the dough by combining the garlic, parsley and paprika. Hitting until the texture becomes smooth. Pour in 1 1/2 teaspoons olive oil. Mix well and set aside.
• Heat 1/4 cup olive oil in a paella pan.
• Pan-fry the shrimp for 1 minute on each side. Remove shrimp and set aside.
• Saute onion and tomato until the texture becomes smooth.
• Put-in chicken, rabbit meat, and sausage. Cook for 5 minutes.
• Pour in the chicken stock and clam juice. Bring to a boil. Cover and simmer for 15 minutes. Add water if necessary.
• Lay-on mixture of garlic paste and saffron. Revolver. Add salt and pepper if necessary.
• Put the rice in Calasparra and green peas. Allow the liquid to re-boil and then reduce heat. Cook for 20-25 minutes covered.
• Place the mussels, clams, red pepper strips and shrimp on top.
• Serve with lemon wedges.

Creamy Pasta Seafoods Recipe | Quick Healthy Seafood Recipe

Creamy Seafood Pasta Recipe

Ingredients:

1 lb. linguine, cooked according to package instructions
1 lb. large shrimp, peeled and deveined
15 pieces mussels, cleaned
12 pieces clams
1/2 lb. bay scallops
1/2 cup chopped plat leaf parsley
1 small yellow onion, minced
1 teaspoon minced garlic
2 tablespoons butter
2 tablespoons olive oil
1/2 cup dry white wine
2 tablespoons AP flour
1 cup fresh milk
1/3 cup parmesan cheese shredded

• Procedures:
• Arrange the cooked linguini in a serving dish. Make white sauce by melting the butter in a saucepan.
• Add the flour, stir and cook for 1 minute on low heat.
• Pour in milk and stir continuously until the texture becomes smooth. Set aside.
• Heat the olive oil in a skillet. Saute onion and garlic. Add shrimp and bay scallops. Cook for 2 minutes.
• Put-in mussels and clams. Cook for 3 minutes. Pour in the white wine and boil.
• Pour in the white sauce. Stir and add the Parmesan. Continue cooking for 1 minute.
• Top the sauce and seafood over linguini. Garnish with chopped parsley. serve

Baked Lobster Tail Recipe | Healthy Seafood Lobster Recipes

Healthy Baked Lobster Tail Recipe

Ingredients
4 pieces lobster tails (6 to 8 oz. each)
2 tablespoons melted butter
2 teaspoons parsley flakes
4 teaspoons juice of fresh lemon
3/4 cup water
1/2 teaspoon salt
A pinch of ground black pepper

Procedures:
1. Preheat oven to 360 degrees Fahrenheit. Make a vertical slit in the lobster tail with a pair of kitchen scissors. Starting from the top moving toward the end of the queue.
2. Exposing the meat of lobster gently pulling the sides created by the slit in opposite directions. Pull the meat with your hands. Not completely remove the meat. Arrange the lobster on a baking tray (tray should have a raised edge)
3. Combine the salt, pepper, butter and parsley in a bowl. Using a basting brush, brush the butter mixture on the exposed flesh of the lobster.
4. Pour water into the baking tray where lobster tails sitting.
5. Bake for 22-25 minutes. Let cool and then transfer to a serving dish. Serve with lemon butter sauce.

Lobster Macaroni and Cheese | Healthy Sea Food Lobster Macaroni and Cheese Recipe Tips

Lobster Macaroni and Cheese

Ingredients

4 tablespoons butter, plus 1 tablespoon for greasing dish
Kosher salt
1 pound penne pasta
2 small shallots, finely chopped
2 cloves garlic, chopped
Freshly ground black pepper
2 tablespoons tomato paste
5 tablespoons all-purpose flour
1/4 cup white wine
4 cups heavy cream
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1 bay leaf
2 cups shredded sharp white Cheddar
2 cups shredded Gruyere
2 (8-ounce) raw lobster tails, defrosted if frozen, meat removed from shell, chopped
1/4 cup panko bread crumbs
1/4 cup freshly chopped parsley leaves


Procedures:

• Preheat oven to 350 degrees F and adjust racks to the middle. Grease a 13 by 9-inch baking pan with butter.
• In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and set aside.
• Add 4 tablespoons of butter in a large pot over medium heat. Once butter shimmers, add the shallots and garlic and saute until translucent. Season with salt and pepper, to taste. Add the tomato paste and flour and stir to brown, about 3-4 minutes. Add the white wine and halving, approximately 2 minutes. Gradually add the cream, beating well to remove lumps. Add the paprika, pepper and bay leaf. Bring the cream to a simmer and reduce heat to low. Let reduce until the cream is thick and may cover a spoon, approximately 5 to 10 minutes. When thickened, remove the bay leaves.
• Add the grated cheese, a handful at a time, combining well after each addition. Add the chopped lobster meat to the sauce and mix well. Add pasta and stir. Add to greased baking sheet and sprinkle with panko crumbs and parsley. Bake for 25 minutes. Remove from oven and let rest for 10 minutes before serving. Sprinkle with parsley individual portions.

Healthy Maine Lobster Lasagna | Healthy Sea Foods Lobster Recipe Tips

Maine Lobster Lasagna

Ingredients: Makes 12 servings
1 (15 ounce) container ricotta cheese
2 eggs
2 cups shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 medium onion, minced
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley
1 teaspoon freshly ground black pepper
2 (16 ounce) jars Alfredo pasta sauce
16 no-boil lasagna noodles
2 pounds cooked and cubed lobster meat
1 (10 ounce) package baby spinach leaves

Procedures:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking pan 9x13 inches.
• In a large bowl, mix the ricotta cheese, eggs, half the Cheddar cheese, half the mozzarella and half the Parmesan. Mix the onion, garlic, parsley and pepper.
• Spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking sheet. Cover plate with a layer of lasagna. Arrange 1/3 of the lobster meat over noodles, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top. Sprinkle the remaining cheddar, mozzarella and Parmesan cheese on top. Give the whole pan a gentle shake to get everything settled in.
• Bake, covered lightly with foil, for 45 minutes in the preheated oven. Remove foil and continue baking for 10 minutes or until top is browned. Let stand 10 minutes before serving.

Citrus Broiled Alaska Salmon | Healthy Sea Food Broiled Alaska Salmon Recipe

Citrus Broiled Alaska Salmon

Ingredients: 8 servings

4 large oranges
8 (4 ounce) fillets salmon
2 teaspoons red wine vinegar
1/2 cup chopped green onions
2 teaspoons cracked black pepper

Procedures:

• Preheat oven to broil.
• Slice peel oranges and bone, cut crosswise into slices 1/4 inch. Season the fillets with salt. Place the salmon fillets in pan roast.
• Place fillets pan 4-6 inches from heat. Cook for 15 minutes in the preheated grill, or 10 minutes per inch of thickness. Remove from grill just before cooked through. Sprinkle with vinegar. Arrange orange rounds on top. Sprinkle with green onion and black pepper. Broil for 1 minute more.

Grilled Salmon Recipe | Healthy Sea Food Salmon Recipe

Grilled Salmon

Ingredients: 6 servings 

• 1 1/2 pounds salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil

Procedures:

• Season the salmon fillets with lemon pepper, garlic powder and salt.
• In a small bowl, combine soy sauce, brown sugar, water and vegetable oil until sugar is dissolved. Place fish in a large plastic bag with zipper with soy sauce mixture, seal and turn to coat. Chill for at least 2 hours.
• Preheat grill for medium heat.
• Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook the salmon for 6-8 minutes per side or until fish flakes easily with a fork.

Sarciadong Tilapia Recipe | Healthy Sea Foods Sarciadong Tilapia Recipe - Fish Sarciado

Sarciadong Tilapia (Fish Sarciado)

Ingredients:
1 whole Tilapia (cleaned)
4 cloves garlic
1 onion (diced)
2-3 pcs tomatoes (diced)
3/4 cup water
1 egg (beaten)
1 tbsp Fish Sauce (Patis)
cooking oil

Procedures:

• Tilapia Skillet. Set aside.
• In another pan, saute garlic, onion and tomatoes.
• Add water and simmer for 5 minutes.
• Add the beaten egg and fish sauce. Cook for 3 minutes.
• Add tilapia and cook for 5 minutes.

Marinated Grilled Shrimp | Sea Food Healthy Marinated Grilled Shrimp Recipe

Marinated Grilled Shrimp

Ingredients:
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined skewers


Procedures:
In a large bowl, combine the garlic, olive oil, tomato sauce and red wine vinegar. Season with basil, salt and cayenne pepper. Add shrimp to the bowl, and stir until well coated. Cover and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard the marinade. Lightly oil the grill grill. Cook shrimp on preheated grill for 2-3 minutes per side or until opaque.

Marinated Grilled Shrimp

Marinated Grilled Shrimp

Healthy Sea Food Recipe

* Sinigang Tuna Panga
* Lettuce with Shrimp
* Florida Red Snapper
* Seared Tuna w/ Penne Rigate Nicoise
* Dill Infused Seafood
* Shrimp and Corn
* Sinigang na Dulong
* Tuna with Beancurd
* Corn Cakes with Spicy Shrimp
* Pan seared Halibut with Sweet Pea Puree
* Coconut Curry Mussels with Noodles
* Tuna With Grilled Panzanella
* Wasabi Crab Salad Rolls with ginger coleslaw
* Linguine with Clams Arugula and Tomatoes
* Shrimp Salad with Chili tomato Vinaigrette
* Tuna White Bean and Fennel Salad
* Chilean Sea Bass
* Seafood Teriyaki
* Prawns Thermidor
* Lemon Squid
* Oriental Minced Prawns
* Fillet of Chilean Sea Bass in Orange cream