Oven Seafood Bake Pesce Al Cartoccio Recipes

Steps:

• Preheat oven to 350°F.
• Mix together butter, garlic, lemon zest and juice.
• Season halibut with salt and pepper. Divide half of the butter mixture between the 2 steaks and spread it over one side.
• Sprinkle flour into large oven roasting bag (about 12 by 18 inch size) and shake bag to dust inside with flour. Place bag in a 10 by 15-inch baking pan, about 2 inches deep. Place halibut steaks side by side, buttered side down, in the bag.
• Arrange shrimp on top of fish, then top with clams and dot with remaining butter.
• Seal bag with twist tie according to manufacturer's instructions, and cut 4 to 6 small slits in top.
• Place in preheated oven and bake 30 to 40 minutes or until clams have opened.
• Slash top of bag just enough to remove food without losing juices. With slotted spoon, lift out clams and set aside. With slotted spatula, lift out fish and shrimp and place on a warm serving platter and surround with clams; keep warm.
• Pour cooking liquid into a wide pan, add cream and cook over high heat until liquid is reduced to about 3/4 cup.
• Garnish fish with parsley and pass sauce to pour over each serving.

Steps:

• Preheat the oven to 400 degrees F.
• Add the red onion, garlic, half the fennel and 2 tablespoons olive oil to a large Dutch oven over high heat. Cook until the onions have softened, about 3 minutes. Add the Dungeness crab and wine and bring to a boil.
• Meanwhile, to a large high-sided saute pan over medium-high heat, add 2 tablespoons oil, the remaining fennel, white onion and ginger and saute until softened, about 3 minutes. Stir in the saffron. Carefully strain the broth directly into the ginger and onion pan, breaking up the crab and reserving for later. Allow the broth to simmer vigorously for about 30 minutes to thicken and reduce.
• Preheat a grill to medium-high heat.
• Meanwhile, soak a double-lined paper bag in water for about 5 minutes in a clean sink. Place on a rimmed baking sheet.
• Add the striped bass, squid and shrimp to the grill and cook just until seared, 2 to 3 minutes on each side. Remove and place in a large bowl with the lobster, tomatoes and reserved Dungeness crab.
• Pour the reduced broth over all the seafood and toss to combine. Add to the soaked paper bag. Roll the top of the bag to seal, creating a pouch, and lay, roll side-down, on the baking sheet.
• Bake for 20 minutes. Bring to the table on a platter and cut open with some scissors. Serve with the lemon wedges.

Steps:

• Bring water, wine and dill to a boil.
• Add scallops; simmer 2 minutes.
• Add shrimp; simmer 3-4 minutes longer or until shrimp are opaque.
• Remove from heat.
• Put seafood in a shallow 1 1/2 Quart baking dish. Set aside; reserve liquid.
• Heat 1/4 C butter in skillet; saute mushrooms with chives or green onions.
• Stir in flour continue cooking 1 minute until bubbly.
• Stir in cream and 1 Cup of the reserved fish stock.
• Cook slowly until thick. Add salt and pepper if desired.
• Pour sauce over seafood.
• Mix cracker crumbs and the 3 T melted butter.
• Sprinkle cracker crumbs over the seafood.
• Bake at 400 for 15-20 minutes or until bubbly and lightly browned.

Steps:

• Combine the vinegar, salt, pepper, mint leaves and oregano in a non-reactive pan.
• Marinate the tuna slices in the liquid for 15 minutes.
• Prepare a large piece of aluminium foil for each slice of fish, by brushing the foil with oil and lining it with sliced onions.
• Drain the fish and place each slice on a piece of aluminium foil.
• Cover with another layer of onions.
• Tightly seal the foil around each slice of fish and cook on the grill for 10-15 minutes per side, or in a 350-degree oven for 15 minutes.

Steps:

• Heat oven to 200°C.
• To make the bags, take two 50cm square sheets of foil, lay a same size square of baking paper over each one and fold in half. Scrunch up the sides to form an open pouch, brush the insides with a little oil.
• Heat the rest of the oil in a pan and fry the garlic for 1 minute on medium.
• Add tomatoes, wine oregano, chili, sugar, anchovies, capers and olives and simmer gently for 15 minutes.
• Cook the pasta in plenty of salted water until only just al dente.
• Drain, toss with the sauce, and divide between the 2 bags. Add the prawns and clams and fold and scrunch the tops to make a tight seal.
• Put them on a tray and bake for 15 minutes.
• To serve, tip the bag contents onto a plate and scatter with the parsley and drizzle with a little extra virgin olive oil.

Steps:

• Set oven to 350 degrees.
• Grease/butter a large casserole dish, enough to hold the complete mixture, I use my large white Corning Ware dish for this.
• In a large saucepan, melt butter over low heat until melted.
• Add/whisk in flour, mustard, onion, garlic Worcestershire sauce, paprika, salt, pepper and tabasco sauce; whisk for 2 minutes.
• Carefully add in the half and half cream, whisking constantly until thickened, adjusting the salt to taste.
• Remove from heat and add/mix in the gruyere cheese until melted.
• Transfer the mixture into a large bowl.
• Add in the seafood and olives; mix until well combined.
• Transfer mixture to prepared casserole dish.
• Brush the top of the casserole with lemon juice.
• Sprinkle grated Parmesan cheese on top.
• At this point the casserole may be refigerated, and baked later.
• Bake for about 30 minutes, or until hot and bubbly.

Steps:

• Make sure the cavity of the fish is very well cleaned. Preheat oven to 375 degrees.
• Place a large sheet of parchment paper skin-side up on a board and sprinkle it with salt, pepper and some of the rosemary leaves. Place the fish on the parchment paper.
• Cut the cloves of garlic into small pieces. Into the cavity of the fish put half of the remaining rosemary leaves, half of the garlic pieces, salt and pepper. Sprinkle the outside of the fish with the remaining rosemary eaves, garlic and more salt and pepper.
• Wrap the fish completely in the parchment paper and place it in a baking pan, then place in the preheated oven for 17 minutes. Gently turn the fish over and bake for 17 minutes more, then remove the pan from oven and let the fish cool for 5 minutes.
• Serve hot with lemon wedges.

Steps:

• Preheat oven to 350 degrees. Boil water for pasta.
• While water comes to a boil, melt butter in a large saute pan. Add minced garlic, cook a few minutes over medium heat. Add cream, salt, pepper, tomato sauce. Cook for four minutes on high flame.
• Add spaghetti to boiling water and cook till al dente, Drain and add to sauce.
• Add the shrimp, proscuitto, cognac and parmesan cheese. Stir and cook for two minutes on high heat. Remove from heat and put pasta in a bowl lined with aluminum foil. Seal foil in the shape of a Hershey's Kiss. Put in pre-heated oven for two minutes.
• Remove and serve immendiatlely.