Broiled Fishermans Platter Recipes

Steps:

• First, combine the cornmeal, flour and salt together and mix. This is the breading mixture that will cover all the seafood items on the sampler. Put the milk in a container and have ready to dredge the seafood.
• Heat a deep-fryer or large pot with enough oil to deep fry to 350 degrees F. When ready to begin cooking, dip the fillet into the milk and then lightly hand bread using the breading mixture. Carefully slide the fillet into the oil and fry until golden brown, 2 to 3 minutes. Raise the fish from the oil and transfer a perforated pan to remove the excess oil.
• Repeat the same procedure with the other seafood. For the shrimp, oysters, scallops and clam strips, dip each into the milk and then lightly hand bread. Use a shaker basket to remove excess breading. Fry until golden brown, 2 to 3 minutes. Remove the seafood from the oil and transfer a perforated pan to remove the excess oil.
• For the stuffed crab, carefully drop right into the deep-fryer and fry until golden brown, 2 to 3 minutes. Remove the seafood from the oil and transfer a perforated pan to remove the excess oil.
• To serve, place the flounder fillet, stuffed crab, shrimp, scallops, oysters and clam strips on a large plate. Then serve with desired sides.

Steps:

• Fill a large platter with crushed ice. Place the seafood and lemons artfully on top of the ice. Serve with the sauces.
• Combine all the ingredients and serve with the seafood.
• Place the shallots, vinegar, and sugar in a small saucepan and bring to a boil. Cook uncovered for 1 minute. Remove from the heat and allow to cool to room temperature. Add the pepper and herbs and serve with the raw oysters.

Steps:

• Bring a large pot of salted water to a boil and prepare a bowl of ice water. Add the lobster tails to the boiling water and cook for 8 minutes, then remove to the ice water and let sit until chilled. Slice in half lengthwise, cutting through the shells, and devein.
• Use 2 parallel skewers to thread 4 or 5 scallops, then repeat with the remaining scallops so you have 4 sets of double skewers. Repeat the same process with the shrimp. Thread all 4 lobster tail halves on two more skewers. Refrigerate until ready to grill.
• Stir together the butter, paprika, chili powder, habanero and garlic in a medium pot, then season with salt and pepper. Place over low heat and heat until just melted.
• Combine the capers, cilantro, mint, parsley, tarragon, thyme, chives and lemon zest in a medium bowl and mix. Add half to the melted butter and reserve the rest to garnish the platter.
• Heat a grill to medium-high heat. Once the grill is hot, spray lightly with nonstick cooking spray or wipe down with paper towels dipped in canola oil.
• Grill each lemon half, flesh-side down, until charred, 2 to 3 minutes per side. Set aside.
• Place all the skewered seafood on a sheet tray and sprinkle both sides with salt and pepper; drizzle with olive oil. Place on the grill and cook with the lid open, flipping once, until the scallops and shrimp are opaque in the centers and the lobster tails are just lightly charred and warmed through, 2 to 4 minutes per side.
• Remove all the grilled seafood to a large platter, then pour about half of the butter mixture over the top. Pour the remaining butter into 4 small ramekins and serve on the side for dipping. Garnish the platter with the remaining herb mixture and serve with the grilled lemon halves.

Steps:

• Baked Oyster with Asparagus, Crabmeat, Lemon, and Parmesan: Preheat oven to 500 degrees F.
• Melt the butter in a skillet over medium-high heat. Add the crabmeat, seafood seasoning, and Worcestershire sauce. Saute the crabmeat, shaking the skillet constantly, just until the crabmeat is heated through, about 2 minutes. Transfer the crabmeat to a shallow pan and refrigerate until fully chilled. In a food processor, add 1 1/2 cups of the sliced asparagus, the salt, white pepper, and lemon juice. Process until smooth. With the processor running, slowly add the olive oil. Transfer the asparagus puree to a mixing bowl and add the crabmeat, remaining 1/2 cup of sliced asparagus, Parmesan, and bread crumbs. Mix gently until fully blended. To serve, top each oyster on the half shell with 2 tablespoons of the asparagus/crabmeat mixture. Garnish each oyster with 2 slices of asparagus. Place in oven for 15 minutes.
• Crabmeat Thermidor: In a mixing bowl, add the bread crumbs, Parmesan, melted butter, and paprika. Mix well and set aside. Melt the 2 tablespoons of butter in a large skillet over medium-high heat. Add the onions, shallots, and bay leaf. Cook, stirring occasionally, until the onions become soft and clear, about 2 to 3 minutes. Add the tarragon, salt, white pepper, and cayenne. Cook for 1 minute. Add the crab stock, bring to a boil, and reduce the crab stock by half. Add the cream and Dijon mustard and bring to a boil. Reduce heat to low and simmer for 2 to 3 minutes. Remove from heat, strain, and set aside. To serve, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the green onions and cook for 5 seconds. Add the crabmeat and cook for 1 minute. Add the Thermidor sauce and bring to a boil. Spoon 3 ounces of Crabmeat Thermidor into 8 (4-ounce) ramekins. Sprinkle the top of each ramekin with about 1 tablespoon of the bread crumb mixture. Place the ramekins under a broiler until the tops brown, about 1 to 2 minutes.
• Marinated Crab Claws with Green Onion Sauce:
• For the green onion sauce: In a food processor, add the egg yolk, green onions, 1 teaspoon of salt, black pepper, and white vinegar. With the processor running, slowly add the vegetable oil in a thin stream until fully incorporated. Refrigerate until ready to serve.
• For the Marinated Crab Claws: In a mixing bowl, add the red wine vinegar, Creole mustard, paprika, garlic, 1/2 teaspoon of salt, oregano, and sugar. Slowly add the olive oil, whisking constantly, until fully incorporated. Cut 8 pieces of cucumber about 2 inches long. Hollow out the cucumber pieces to form cups. To serve, marinate the crab claws for 15 minutes. Remove from marinade. Place 2 tablespoons of Green Onion Sauce in each cucumber cup. Place 3 crab claws into each cucumber cup.
• Jalapeno Shrimp Cole Slaw:Roast the jalapeno pepper under a broiler or in a hot cast iron skillet until charred on the outside. Remove the charred outer skin, stem, and seeds. Chop finely and set aside.
• In a food processor, add the egg yolk, 1 tablespoon of roasted jalapeno, 1/2 teaspoon of salt, sugar, lemon juice, Creole mustard, mustard, vinegar, and garlic. Process until smooth. With the processor running, slowly add the oil in a thin stream until fully incorporated. In a mixing bowl, add the napa cabbage, red cabbage, carrot, green onions, and parsley. Add the roasted jalapeno sauce and mix until fully blended. Cover and refrigerate. In a skillet, add the water, lemon, and 1/4 teaspoon of salt. Bring to a boil. Add the shrimp and return the mixture to a boil. Remove the shrimp and refrigerate until fully chilled. To serve, place 1/4 cup of coleslaw on each plate and top each portion with 1 shrimp.
• Grilled Drum Fish with Shrimp and Pistachio Lime Sauce: In a food processor, add the 1/2 pound softened butter, pistachios, salt, lime zest, lime juice, and hot pepper sauce. Process until the pistachios are finely ground and the mixture is fully blended. Set aside. Season each drum fillet with about 1 teaspoon of seafood seasoning. Pass the drum fillets through clarified butter and cook on a flat-top grill or preheated cast iron skillets until done, about 3 to 4 minutes on the first side and 2 to 3 minutes on the second side. Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and cook until the shrimp turn pink on the outside.
• Add the shrimp stock and bring to a boil. Add the pistachio lime butter and cook, shaking the skillet constantly, just until the butter melts into the sauce.
• To serve, place the cooked drum fillets on serving plates and top each fillet with 2 shrimp and 3 to 4 tablespoons of sauce.
• Baked Oyster with Asparagus, Crabmeat, Lemon, and Parmesan: Preheat oven to 500 degrees F.
• Melt the butter in a skillet over medium-high heat. Add the crabmeat, seafood seasoning, and Worcestershire sauce. Saute the crabmeat, shaking the skillet constantly, just until the crabmeat is heated through, about 2 minutes. Transfer the crabmeat to a shallow pan and refrigerate until fully chilled. In a food processor, add 1 1/2 cups of the sliced asparagus, the salt, white pepper, and lemon juice. Process until smooth. With the processor running, slowly add the olive oil. Transfer the asparagus puree to a mixing bowl and add the crabmeat, remaining 1/2 cup of sliced asparagus, Parmesan, and bread crumbs. Mix gently until fully blended. To serve, top each oyster on the half shell with 2 tablespoons of the asparagus/crabmeat mixture. Garnish each oyster with 2 slices of asparagus. Place in oven for 15 minutes.
• Crabmeat Thermidor: In a mixing bowl, add the bread crumbs, Parmesan, melted butter, and paprika. Mix well and set aside. Melt the 2 tablespoons of butter in a large skillet over medium-high heat. Add the onions, shallots, and bay leaf. Cook, stirring occasionally, until the onions become soft and clear, about 2 to 3 minutes. Add the tarragon, salt, white pepper, and cayenne. Cook for 1 minute. Add the crab stock, bring to a boil, and reduce the crab stock by half. Add the cream and Dijon mustard and bring to a boil. Reduce heat to low and simmer for 2 to 3 minutes. Remove from heat, strain, and set aside. To serve, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the green onions and cook for 5 seconds. Add the crabmeat and cook for 1 minute. Add the Thermidor sauce and bring to a boil. Spoon 3 ounces of Crabmeat Thermidor into 8 (4-ounce) ramekins. Sprinkle the top of each ramekin with about 1 tablespoon of the bread crumb mixture. Place the ramekins under a broiler until the tops brown, about 1 to 2 minutes.
• Marinated Crab Claws with Green Onion Sauce:
• For the green onion sauce: In a food processor, add the egg yolk, green onions, 1 teaspoon of salt, black pepper, and white vinegar. With the processor running, slowly add the vegetable oil in a thin stream until fully incorporated. Refrigerate until ready to serve.
• For the Marinated Crab Claws: In a mixing bowl, add the red wine vinegar, Creole mustard, paprika, garlic, 1/2 teaspoon of salt, oregano, and sugar. Slowly add the olive oil, whisking constantly, until fully incorporated. Cut 8 pieces of cucumber about 2 inches long. Hollow out the cucumber pieces to form cups. To serve, marinate the crab claws for 15 minutes. Remove from marinade. Place 2 tablespoons of Green Onion Sauce in each cucumber cup. Place 3 crab claws into each cucumber cup.
• Jalapeno Shrimp Cole Slaw:Roast the jalapeno pepper under a broiler or in a hot cast iron skillet until charred on the outside. Remove the charred outer skin, stem, and seeds. Chop finely and set aside.
• In a food processor, add the egg yolk, 1 tablespoon of roasted jalapeno, 1/2 teaspoon of salt, sugar, lemon juice, Creole mustard, mustard, vinegar, and garlic. Process until smooth. With the processor running, slowly add the oil in a thin stream until fully incorporated. In a mixing bowl, add the napa cabbage, red cabbage, carrot, green onions, and parsley. Add the roasted jalapeno sauce and mix until fully blended. Cover and refrigerate. In a skillet, add the water, lemon, and 1/4 teaspoon of salt. Bring to a boil. Add the shrimp and return the mixture to a boil. Remove the shrimp and refrigerate until fully chilled. To serve, place 1/4 cup of coleslaw on each plate and top each portion with 1 shrimp.
• Grilled Drum Fish with Shrimp and Pistachio Lime Sauce: In a food processor, add the 1/2 pound softened butter, pistachios, salt, lime zest, lime juice, and hot pepper sauce. Process until the pistachios are finely ground and the mixture is fully blended. Set aside. Season each drum fillet with about 1 teaspoon of seafood seasoning. Pass the drum fillets through clarified butter and cook on a flat-top grill or preheated cast iron skillets until done, about 3 to 4 minutes on the first side and 2 to 3 minutes on the second side. Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and cook until the shrimp turn pink on the outside.
• Add the shrimp stock and bring to a boil. Add the pistachio lime butter and cook, shaking the skillet constantly, just until the butter melts into the sauce.
• To serve, place the cooked drum fillets on serving plates and top each fillet with 2 shrimp and 3 to 4 tablespoons of sauce.

Steps:

• Preheat oven to 450°F. Brush 2 large roasting pans with 1 tablespoon olive oil each. Mix shallots, minced parsley, and lemon peel in small bowl. Arrange lobster tails, cut side up, in 1 roasting pan; brush with 2 tablespoons olive oil. Sprinkle with salt and pepper, then 2 tablespoons shallot mixture. Roast until just opaque in center, about 15 minutes.
• Meanwhile, combine shrimp, scallops, 2 tablespoons olive oil, and 2 tablespoons shallot mixture in medium bowl; sprinkle with salt and pepper and toss gently to coat. Arrange in single layer in second prepared roasting pan. Roast alongside lobster until shrimp and scallops are just opaque in center, about 5 minutes for shrimp and 7 minutes for scallops. Transfer lobster to large platter; cover with foil. Arrange crab legs in lobster roasting pan; drizzle with remaining 2 tablespoons olive oil, sprinkle with remaining shallot mixture, then drizzle with 3 tablespoons water. Roast just until heated through, about 5 minutes.
• Arrange shrimp, scallops, and crab legs on platter with lobster. Pour any pan drippings over shellfish. Garnish with lemon wedges and parsley sprigs. Serve with Lemongrass and Cilantro Sauce; Saffron Mayonnaise; and Roasted Grape Tomato, Orange, and Basil Relish.

Steps:

• Place fish on a broiler rack that has been coated with cooking spray. Drizzle 3 tablespoons butter over fillets; dust with flour and sprinkle with paprika. , Broil 5-6 in. from the heat for 5 minutes or until fish just begins to brown. Combine lemon juice, parsley, Worcestershire sauce and remaining butter; pour over fish. Broil 5 minutes longer or until fish flakes easily with a fork.