SEAFOOD PLATTER
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.
BROILED FISHERMAN'S PLATTER
Steps:
- Preheat oven to 450 degrees F.
- Split the lobster lengthwise and extract the meat. Lay the lobster meat on top of the shell. Remove the pin bones from the yellowtail flounder and cut a "v" at the top of the fish.
- Place all of the seafood in a 9-inch pie plate. Add the butter, white wine, and paprika. Bake for 12 minutes. Arrange on a serving plate and serve with a lemon wedge and tartar sauce, if desired.
SEAFOOD TRIO WITH FIRE ROASTED TOMATO GARLIC SAUCE
My husband and I came up with this delicious dish. It's so tasty, quick, and easy! Pair it with a good loaf of crusty bread to soak up all the wonderful broth! We love garlic so used a lot, but add to taste
Provided by cookiemakinmama
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- add onion to olive oil over medium heat.
- cook until translucent.
- add garlic and cook for 1-2 minutes.
- add tomatoes and chicken stock.
- bring to a boil.
- add seafood to pot and cover.
- cook for 5-6 minutes or until mussels have opened and shrimp and scallops are opaque.
Nutrition Facts : Calories 630.6, Fat 22.5, SaturatedFat 3.5, Cholesterol 379.2, Sodium 2754.8, Carbohydrate 28.9, Fiber 2.7, Sugar 7.4, Protein 75.4
SEAFOOD BAKE FOR TWO
A quick, easy and delicious way to make a romantic seafood dinner!
Provided by MICHELLE0011
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Arrange the halibut, scallops, and shrimp in an oven-safe, glass baking dish. Drizzle with wine, butter, and lemon juice. Sprinkle with the seasoning and garlic. Season to taste with salt and pepper.
- Bake in preheated oven until the halibut has turned white, and is flaky, 10 to 12 minutes. Sprinkle with parsley just before serving.
Nutrition Facts : Calories 391.7 calories, Carbohydrate 3.9 g, Cholesterol 231.4 mg, Fat 16.1 g, Fiber 0.2 g, Protein 48 g, SaturatedFat 8 g, Sodium 465.8 mg, Sugar 0.6 g
SHEET-PAN ROASTED FISH WITH SWEET PEPPERS
Quick to make and very pretty to behold, this easy weeknight dish has more verve than most. The roasted bell peppers turn sweet and golden, while olives add a salty note that goes nicely with the mild, flaky fish and a garlicky parsley dressing. If you can't find hake, cod or flounder make fine substitutes, though you may have to adjust the roasting time. The thicker the fillets, the longer they will take to cook.
Provided by Melissa Clark
Categories weekday, main course
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
- Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
- Spread peppers on a rimmed sheet pan, and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper to taste. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
- Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
- Meanwhile, make a vinaigrette by combining vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 3 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 0 grams, Sodium 508 milligrams, Sugar 9 grams
ONE-PAN SEAFOOD ROAST WITH SMOKY GARLIC BUTTER
Give the Sunday roast a new look with hasselback potatoes and smoky, charred seafood, all cooked in one pan. Serve with bread for mopping up the buttery juices
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Use a large knife to hasselback the potatoes; cut incisions in each potato making sure you don't cut through to the base, and keep the cuts as close together as possible. Toss the potatoes in oil and some seasoning in your largest roasting tin (an oven tray is ideal - line with parchment first if it's old). Roast for 20 mins.
- Butterfly the prawns by cutting a line down the back of each one, through the shell from the base of the head to the top of the tail. Pull out the black line of intestine from each one. Clean the mussels under cold water, pulling off any hairy or stringy bits. Hasselback the squid in the same way you did the potatoes.
- Cut each corn cob into four pieces - the easiest way to do this is by positioning your knife, covering it with a tea towel and hitting it with a rolling pin. Add the corn to the tray, toss in the oil and return to the oven for 5 mins.
- Mash together the butter, parsley, paprika, garlic and lemon zest. Stuff some of the butter into the back of each prawn and inside the squids. Turn the oven up to 220C/200C fan/gas 6. Add the seafood, lemon wedges and chorizo to the pan and toss everything together. Dot the remaining butter over the top, season well and return to the oven for 10 mins. If any of the prawns haven't turned pink or any mussels haven't opened, move them around the pan to the hot spots, then return to the oven for another 2-3 mins. Remove and discard any mussels which haven't opened. Scatter some parsley over and serve.
Nutrition Facts : Calories 731 calories, Fat 53 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 3 milligram of sodium
More about "platter of roasted shellfish with trio of sauces recipes"
SHELLFISH PLATTER WITH THREE DIPPING SAUCES RECIPE | WAITROSE
From waitrose.com
3/5 (1)Total Time 30 minsServings 6-8Calories 377 per serving
FOODCOMBO
PLATTER OF ROASTED SHELLFISH WITH TRIO OF SAUCES RECIPES
From familyoven.com
HOW TO MAKE A SEAFOOD PLATTER WITH 3 EASY DIPPING …
From foodandwine.com
PLATTER OF ROASTED SHELLFISH WITH TRIO OF SAUCES RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
PLATTER OF ROASTED SHELLFISH WITH TRIO OF SAUCES | RECIPE
PLATTER OF ROASTED SHELLFISH WITH TRIO OF SAUCES RECIPE
From pinterest.com
PLATTER OF ROASTED SHELLFISH WITH TRIO OF SAUCES RECIPE
From friendseat.com
PLATTER OF ROASTED SHELLFISH WITH TRIO OF SAUCES RECIPE
From recipeofhealth.com
PLATTER OF ROASTED SHELLFISH WITH TRIO OF SAUCES RECIPE
From familyoven.com
CHILLED SEAFOOD PLATTER - THE LITTLE FERRARO KITCHEN
From littleferrarokitchen.com
EASY SEAFOOD PLATTER WITH TRIO OF SAUCES - NEW ZEALAND WOMAN'S …
From nzwomansweeklyfood.co.nz
SEAFOOD SMARTS: HOW TO MAKE A ROASTED SHELLFISH …
From foodrepublic.com
SAUCE SHELLFISH RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
SAUCES SHELLFISH RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
PLATTER OF ROASTED SHELLFISH WITH TRIO OF SAUCES SAVE
From foodpair.com
You'll also love