Fish/Seafood Recipes

This week I decided to publish more recipes that use Agave, plus seafood. Van’s is having a special on a variety of seafood until Jan. 1st so now would be a good time to try some of these recipes that came from the cookbook “Cook’n with Agave by DVO! Cook’n is a computer program for either the PC or the Mac.

Asian Grilled Prawns

1 1/2 pounds shrimp
1 dash salt
2 green onions thinly sliced
1 cup orange spice tea cooled
1/4 cup Agave
1/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon ginger peeled, chopped
1/2 teaspoon black pepper
In plastic bag, combine marinade ingredients (everything but the shrimp, salt and onions). Remove 1/2 cup marinade; set aside for dipping sauce. Add shrimp to marinade in bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes or up to 12 hours. Remove shrimp from marinade; discard marinade. Thread shrimp onto 8 skewers, dividing evenly. Grill over medium coals 4 to 6 minutes or until shrimp turn pink and are just firm to the touch, turning once. Season with salt, as desired. Meanwhile, prepare dipping sauce by placing reserved 1/2 cup marinade in small saucepan. Bring to a boil over medium-high heat. Boil 3 to 5 minutes or until slightly reduced. Stir in green onions. Serves: 4

Glazed Salmon

2 large onions , sliced
2 cups dry white wine
2 cups tomato juice
1 cup ketchup
1/2 cup agave
1/8 cup Worcestershire sauce
1 teaspoon garlic , chopped
1 teaspoon chili powder
salt and pepper, to taste
8 Alaska salmon steaks (6 oz. each)
Combine onions and white wine in medium saucepan. Bring to boil over medium-high heat. Add remaining ingredients except fish and stir well. Reduce heat to low and simmer for 1 hour remove from heat and purée in blender or food processor set aside. Place salmon steaks in lightly oiled baking pan and baste with sauce. Bake in preheated 425°F oven about 6 minutes turn and baste. Bake until fish just flakes when tested with fork. Serves: 8

Smoked Salmon

1/4 cup butter or margarine
1/4 cup agave
1 tablespoon liquid smoke
2 teaspoons salt
1/2 cup dried bread crumbs
4 skinless salmon filets (6 to 8 oz. each)
Preheat broiler high for 5 minutes. Place butter in 13 x 9-inch pan heat under broiler until melted set aside. In small bowl, mix together agave, liquid smoke and salt. Place bread crumbs in separate small bowl. Rub salmon fillets with agave mixture, coating all sides. Roll each in bread crumbs. Place salmon in pan and turn once to coat with melted butter. Broil 2 inches form heat source 10 to 15 minutes, or until fish is cooked, turning once. Serves: 4

Chili Roasted Salmon

4 salmon fillets (4 oz. each
salt , to taste
1 tablespoon balsamic vinegar
1 tablespoon agave
1 teaspoon chili powder
Place salmon on lightly greased baking sheet or broiler pan. Season with salt. In small bowl, combine vinegar, agave and chili powder mix well. Spread mixture evenly over fish. Roast at 400°F for 10 to 15 minutes or until fish flakes when tested with fork. Serves: 4

Cranberry-Glazed Salmon

1 cup whole cranberry sauce
1/4 cup agave
1/4 soy sauce
2 cloves garlic , minced
1 tablespoon ginger root , minced
1/4 teaspoon pepper
1 1/2 teaspoons pepper
1 1/2 pounds salmon (4 skinless fillets)
In medium bowl, combine all ingredients except salmon until thoroughly blended. Place salmon in lightly greased baking pan. Spoon cranberry mixture evenly over fillets. Bake at 350°F for about 10 minutes or until salmon is cooked through and just flakes when tested with a fork.

Fish Stew (Moqueca de peixe)

3 pounds frozen fish filets
1/2 cup lemon juice
2 tablespoons cooking oils
1 sliced onion
salt and pepper
3 chopped tomatoes (without skin or seeds)
2 chopped green bell peppers
3 tablespoons cilantro
1 clove garlic crushed
Clean and wash fish fillets.
Marinate with a little lemon juice, salt and pepper.
Heat heavy frying pan and add cooking oil. sliced onion, salt & pepper, chopped tomatoes, green peppers, cilantro, and garlic. Add the fish fillets.
Cover the pan and simmer. Do not overcook the fish.
When nearly ready to serve remove the fish and thicken the sauce with a little cornstarch. Serves 12

Marinated Seafood Steaks

1/2 cup dry white wine
1/4 cup agave
1/4 cup soy sauce
2 cloves garlic , minced or pressed
1/4 cup sesame oil or salad oil
6 fish steaks (Halibut, Swordfish, Shark or Turbot)
Combine all ingredients except fish in shallow nonmetal dish. Add fish and turn to coat all sides. Cover dish and refrigerate several hours or overnight, turning fish occasionally. Broil 4 to 6 minutes on each side. Heat remaining marinade and pass separately. Serves: 6

The following recipe is my favorite for shrimp cocktails. I found it a few years ago on the Internet and I never use anything else!

Shrimp Cocktail Sauce

1 cup chili sauce
1 cup catsup
2 teaspoons A1 steak sauce
1 teaspoon Worcestershire sauce
4 drops hot sauce
1 teaspoon horseradish
1/2 teaspoon chopped chives -can substitute green onions
Juice of 1/2 lemon
1 stalk celery, chopped
Mix in order given. Will make a little over 1 pint. Print this post