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Looking for seafood recipes

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robnybbq
robnybbq Posts: 1,911
in EggHead Forum
I am looking for seafood recipes that can be egged and not egged.

Paella is out of the question (I love it) just not ready to take that cook on.

Would also like to make some good seafood tacos.  Any tips?

_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

Garnerville, NY
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  • robnybbq
    robnybbq Posts: 1,911
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    Duh - just saw the seafood sub forum.  I'll browse there.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • grege345
    grege345 Posts: 3,515
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    Lobster is pretty ez. Cut in half and slather with melted butter and salt-n-pepper. 400° raised direct. Start meat side down for 5 min and flip for another 5min. I check internal temp where others use the color to tell done ness. I'm not that swift yet so I take off around 135°. Can be pulled right out of the shell for tacos. 
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • fishlessman
    fishlessman Posts: 32,754
    edited March 2015
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    shrimp tacos, these are really good and you could reheat the shrimp and assemble at work
    nothing simpler than seared tuna steak, i thought you wife wouldnt let you make seafood =)

    http://eggheadforum.com/discussion/1158786/shrimp-tacos
    http://www.tartineandapronstrings.com/2013/07/05/honey-lime-tequila-shrimp-tacos-with-avocado-purple-slaw-and-chipotle-crema/


    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • fishlessman
    fishlessman Posts: 32,754
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    if you have split tops to butter and toast, lobster rolls can be made without a recipe
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • robnybbq
    robnybbq Posts: 1,911
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    fishlessman said:
    shrimp tacos, these are really good and you could reheat the shrimp and assemble at work
    nothing simpler than seared tuna steak, i thought you wife wouldnt let you make seafood =)

    http://eggheadforum.com/discussion/1158786/shrimp-tacos
    http://www.tartineandapronstrings.com/2013/07/05/honey-lime-tequila-shrimp-tacos-with-avocado-purple-slaw-and-chipotle-crema/


    I want some.  She can eat what she wants like chicken.

    Would be a small portion when cooking for me only. I guess shrimp can be reheated.   Not too sure about other fish.





    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • robnybbq
    robnybbq Posts: 1,911
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    For lobster - I have never cooked it.  Do you buy "dead" lobsters?  I remember when I was a kid my grandfather used to get them live and put them into boiling water to cook them?



    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • lousubcap
    lousubcap Posts: 32,375
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    The easiest with lobsters is to buy the "dead" tails.  Then split and cook as above or one of the other fairly easy methods.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • grege345
    grege345 Posts: 3,515
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    I just buy the tails that are already packaged. You can buy one or a family pack. Small or large. The ones I get  already have the tails split so I just put the knife in the slit and finish the cut thru. For the record I have only cooked lobsters twice ever. Both times on the egg. I was scared but figured it out with the help of this forum. 
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • robnybbq
    robnybbq Posts: 1,911
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    OK thanks.  May try that this weekend if I get time.  Will be on the stove top on a cast iron griddle though.   Still too cold for the Egg and its buried in snow.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • grege345
    grege345 Posts: 3,515
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    That'll work. Melt butter. Slather. S&p. flesh down. Flip. Done. Enjoy. I'd say med-high heat maybe. Once they get the griddle marks flip
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • tarheelmatt
    tarheelmatt Posts: 9,867
    edited March 2015
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    http://eggheadforum.com/discussion/1169902/tuna-tacos-with-mango-chipotle-sauce-and-flank-steak-tacos-with-roasted-tomato-crema-picture-heavy/p1

    Did this last year and was pretty good. 
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • fishlessman
    fishlessman Posts: 32,754
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    for quick cook on the stove its hard to beat scollops, forget the bacon thing and try a pan sauce. if your wife does not like these its a good thing, scollops are pricey right now

    preheat pan, dry off the scollops with paper towells (this is important for a good sear), salt and sear immediatly, dont wait til the center turns hard white(just slightly translucent in the middle, they will finish cooking off the egg). i sear in oil and i want it shimmering hot, maybe 450. i also started doing pan sauces with them a few years back, remove cooked scallops, add diced shallots and brown, add a 1/4 cup white wine, a dash worcestershire, a squirt dijon, a tbls butter and reduce. im priced out of scallops, 22 bucks the other day a pound, thats crazy

    image

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • fishlessman
    fishlessman Posts: 32,754
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    if you can sneak a tuna steak in

    http://eggheadforum.com/discussion/1156839/tuna-steaks-with-thai-dipping-sauce

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • DMW
    DMW Posts: 13,832
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    If you get nice tuna steaks, they are really easy. Ready to eat, no cooking required. ;)
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Bigmike30
    Bigmike30 Posts: 5
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    We'll I am new to this but this is what I do.   I would get the freshest fish possible. I like Black Seabass or a nice codfish.   Getting Quality fish around me is not a problem.  But I have seen on here it could be.  Flour them, egg wash then hit them with panko flakes.   Get your veg oil on med.  I also make a mango  salsa with cilantro with red onion,with 1 lemon squeezed.   Also make a chipotle mayonnaise.  Cut the peppers in half take the seeds and veins out, Then chop I add about 3 peppers to about a cup of mayo.   I use a soft taco, every time I make these people love them.  
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  • robnybbq
    robnybbq Posts: 1,911
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    DMW said:
    If you get nice tuna steaks, they are really easy. Ready to eat, no cooking required. ;)
    Very True.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • fishlessman
    fishlessman Posts: 32,754
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    for cheaper recipes google mussels, another easy fast stove top recipe, billion ways to make them
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Little Steven
    Little Steven Posts: 28,817
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    I like en papillote o the egg.

    Put the sea bass in and topped with some of the butter sauce
    image
    Then some fresh tarragon, parsley, thyme and chives
    image
    Folded the parchment and oiled and on to the egg on a raised grid at 350*
    image
    Served with some sauteed kale, onion, garlic and mushrooms in chicken broth and steamed rice with clam juice, chardonnay, red bell peppers and butter.
    image

    Steve 

    Caledon, ON

     

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  • gdenby
    gdenby Posts: 6,239
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    Crab is somewhat unusual where I live. Only 1 place has them fresh 1 time a week. But frozen king crab and snow crab are more often available. Where I am, they are offered pre-cooked on the ship and frozen. Not cheap, but very good.

    Being pre-cooked, I made some snow crab recently by just dunking them into 120F water. Simmered some Old Bay seasoning in butter for dipping, but the crab was so sweet that it really didn't need the sauce.  Almost no prep. Tossed them in the hot water, grabbed a pair of pliers, and cracked the shells. Slurp. Yum!
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  • robnybbq
    robnybbq Posts: 1,911
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    Little steven - that looks great.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • Little Steven
    Little Steven Posts: 28,817
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    It's pretty easy to do and you can do any fish or shellfish. The fish does pick up a smoky flavour through the parchment.

    Steve 

    Caledon, ON

     

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  • Chubbs
    Chubbs Posts: 6,929
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    This is how you cook lobsta!
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Chubbs
    Chubbs Posts: 6,929
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    +1 on en papillote. Easy and really good
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • henapple
    henapple Posts: 16,025
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    Lobster, live. Cut down the center, clean the head, crack the claws. ...butter and season and grill till done.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • robnybbq
    robnybbq Posts: 1,911
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    How do you know when the fish is done when in papillote?   I am sure a thin piece of flounder/talapia would be allot totally different cooking time then a very thick piece of bass or something?  Poking holes in the paper with a thermopen probably would affect the cook as well?    Direct or indirect?

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
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  • nolaegghead
    nolaegghead Posts: 42,102
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    1 minute per millimeter measured from the thickest part of the fish at 400F.
    ______________________________________________
    I love lamp..
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  • Helmet
    Helmet Posts: 163
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    fishlessman said:
    scollops are pricey right now....im priced out of scallops, 22 bucks the other day a pound, thats crazy


    ^^ THIS. We have a nice little seafood place down the street and when i moved to FL 5 years ago they had diver scallops for $13 a lb and they are now $22 there also. Unreal.
    Medium BGE, Weber Q120 (The traveller)
    "I claim artistic license, it has a good beat, I can dance to it"
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  • Helmet
    Helmet Posts: 163
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    @robnybbq 
    Even if you can't get snook, this should be doable with any decent fillet and IMHO it's very very tasty 
    http://eggheadforum.com/discussion/1166248/new-cypress-egg-table-and-first-cook-king-crab-leg-stuffed-smoked-snook#latest
    Medium BGE, Weber Q120 (The traveller)
    "I claim artistic license, it has a good beat, I can dance to it"
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