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Oyster Stuffing  

  Ingredients

  • 3 cups Cornbread, Cut Into Cubes
  • 2 loaves Ciabatta Or Other Crusty Italian Bread, Cut Into Cubes
  • 2 Tablespoons Bacon Fat Or Butter
  • 3- 1/2 Pint Standard ( Stewing ) Oysters, Drained, Liquid Reserved
  • 4 whole Carrots, Diced
  • 6 stalks Celery, Diced
  • 2 whole Small Onions, Diced
  • 8 cups Turkey (or Chicken) Broth
  • 1/2 teaspoon Ground Sage
  • 1 teaspoon Chopped Rosemary
  • Salt And Pepper, to taste
  • 2 whole Eggs
  • 1/4 cup Chopped Fresh Parsley

    Preparation Instructions

    Allow all bread cubes to sit uncovered for several hours or overnight until it's dry. Place all the cubed bread in a large mixing bowl.

    Heat bacon fat or butter in a large skillet over medium heat. Add carrots, celery, and onions, and stir to combine. Cook for 3 to 4 minutes.

    Add oysters and stir around for 1 minutes. Remove from heat and pour over the bread cubes. Sprinkle on the sage, the rosemary, and salt and pepper. Then add the broth while tossing bread cubes with a large spoon. Stir in egg.

    Stop after adding 5 or 6 cups of liquid to give the mixture a taste. Add more broth to taste, until it gets to the moisture level you like. Adjust seasonings as needed.

    Hint: if you think it needs a little more of an oyster kick, splash in a small amount of the oyster liquid. (A little goes a long way!)

    Pour mixture into a large baking dish (or stuff the bird if you prefer.) Bake it in a 350 degree oven for 25 to 30 minutes or until golden brown on top. Serve with your Thanksgiving dinner!

Captain Ray's Firehouse Octopus Spread

8 ounces cream cheese                          
4 ounces smoke octopus (reserve juice from package)
1-3 cloves garlic                                      
1 tbsp. Worcestershire sauce
1/8 tsp. Tabasco sauce
Place all ingredients into a food processor and blend until smooth.  Refrigerate for several hours, or better yet, overnight to allow flavors to meld.  Serve as a spread on crackers or toast.  (Note –this recipe freezes well.)

Aunt Theresa's Octopus Chili (a Corktown Favorite)

3 pounds OCTOPUS, boiled* (see below)                
1 tbs. coarse black pepper1 pound Lean Ground Turkey                                    
½ cup splash of Red Wine10 cups water                                                              
1  12-oz bottle beer5 pounds Kidney Beans (canned/drained)              
2  15-oz cans tomato sauce2 14 ½ oz cans whole tomatoes                                
2 Red bell peppers, chopped2 Vidalia onions, chopped                                          
2 oz chili powder3 Jalapeno peppers, chopped                             
1 bunch celery, chopped1 box oyster crackers Brown turkey, sauté onions, peppers and celery, and add to a large pot.  Using a skillet, sauté boiled* and chopped octopus in red wine, add to large pot with all remaining ingredients.  Simmer for one hour, stirring frequently.  Have available oyster crackers and serve to hungry hockey fans. . 

As always, a recipe should be used as a guideline.  You should vary to ones individual taste or diet 

Judith's Golden Dome Crab and Artichoke Dip 

2 pounds of Lump crab,  2 cans artichoke hearts (in water)
1 can water chestnuts, chopped, 1 package frozen spinach
3 cloves garlic, chopped, 1/2 pound of Parmesan cheese
1/2 pound of Romano cheese, 1 tablespoon parsley
1 tablespoon lemon juice, 1 1/2 cups mayonnaise
Mix into a bowl the chopped up Crab,garlic, chestnuts, artichoke hearts and thawed drained spinish. Add the cheese, parsley, lemon juice, and mayonnaise, salt and pepper, as desired.

Place in oven safe glass pan. Cover with cheese for topping.

Place in preheated oven at 350*F for about 20-30 minutes

BBQ CHIPOLTE PICKEREL with MANGO SALSA & AVACADO

BBQ CHIPOLTE MARINADE

3 Small Chipolte Peppers**1/2 T Dry Mustard

1/2 T Garlic Powder**1 T Chili Powder

1 T Ground Coffee Beans**1/2 T Coriander

1 C Olive Oil

1/2 C White Wine or Apple Cider Vinegar

2 1/2 T Bottled BBQ Sauce**1 1/2 T Minced Garlic

Blend all ingredients together. Set aside.

MANGO SALSA

5 Mangos (small diced)**1/3 C Chopped Cilantro

3 T Minced Onion (scallions or red onion)

1/2 C Roasted Red Pepper (small diced)

1/2 T Fresh Mint (minced)**2 T Olive Oil

2 T White Wine Vinegar**Honey to taste

3 Papaya (optional)

Combine all ingredients.

AVACADO PUREE

6 Avacado (peeled and seeded)

2 Limes (juice and zest)

1 1/2 T Cilantro (chopped)**1 C Sour Cream

Blend all ingredients until smooth.  Season to taste.

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GRILLED TILAPIA WITH TOMATO, FENNEL, & CUCUMBER SLAW

TOMATO, FENNEL & CUCUMBER SLAW

4 large ripe Plum Tomatos, seeded & julienned

2 medium Cucumbers peeled, seeded & julienned

1/4 C Chopped herbs (parsley & cilantro)

2 small Red Onion, diced

1 T olive Oil**1/2 C Chopped Scallions

1/4 C Feta Cheese, crumbled

1 bulb Fennel, julienned

1 Jalapeno, minced

2 T Lime, juice & zest

Salt and Pepper to taste

Mix all ingredients until evenly combined.  Top Grilled Tilapia with Slaw.

RED WINE VINAIGRETTE

1 T Garlic, minced

1/2 t Worcestershire

1 Anchovy fillet, minced

1 C Salad Oil

1 T fresh Oregano, chopped

1 T Ketchup

1 C Red Wine Vinegar

1 t Prepared Mustard

1 C Olive Oil

2 T fresh Basil, chopped

Blend all ingredients. Season to taste with salt and pepper.

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SPICED RUBBED HALIBUT WITH FRESH CORN & ROASTED RED PEPPER SALSA

SPICED RUB

1/2 t Garlic Powder

2 t Corinder

1 T Garlic Powder

1 t Black Pepper

2 t Cumin

Combine all ingredients.  Lightly sprinkle Halibut fillets with Spice Rub.  In a medium saucepan sear fillets meat side down, 3 - 4 minutes.  Turn over and finish in pre-heated 350 degree oven or on grill 4 - 6 minutes.

FRESH CORN & ROASTED RED PEPPER SALSA

2 C Fresh Corn (cut off cob)

1/2 Bunch Green Onion (minced)

1 C Roasted Red Pepper (seeded & diced)

1/2 Bunch Cilantro (cleaned & chopped)

Combine all ingredients.

CILANTRO - LIME VINAIGRETTE DRESSING

3 Limes (juice & zest)

1/2 Bunch Fresh Cilantro

5 oz Olive Oil

1/2 t Cumin

1 1/2 t Red Wine Vinegar

1/2 t Coriander

Mix all ingredients together.

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SCALLOPS WITH SAUTE SPINACH & ROASTED RED PEPPER COULIS

SCALLOPS

1 lb Scallops

Salt and Pepper to taste

Heat saucepan and saute until golden on each side.

SPINACH

1 lb Spinach (picked and washed)

1 Onion (diced)

2 Tomato (seeded & diced)

1 T Garlic (minced)

1 T Olive Oil

Saute spinach in olive oil with tomatos, onion and garlic. Season with salt and pepper. Cooking time 1 - 2 minutes.

ROASTED RED PEPPER COULIS

Wash red peppers then roast 15 - 20 minutes.  Blend with clam juice, olive oil, lemon juice and salt and pepper to taste.

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SUPERIOR TOPPERS

SKILLET BLACKENED SEASONING

1 T Spanish Paprika

2 1/2 t Onion Powder

1 t Garlic Powder

1 t Cayenne Pepper

3/4 t White Pepper

3/4 t Black Pepper

1/2 t Dried Thyme

1/2 t Dried Oregano

Mix together well.  6 servings.

GINGER LIME BUTTER

5 T Butter, soft

1/8 t Old Bay Seasoning

1 t Fresh Chopped Parsley

2 T minced,peeled fresh Ginger

2 T Fresh Lime

1/8 t Cayenne Pepper

1 T Lime Zest

Salt and or Soy Sauce to Taste

Mix all ingredients together in a mixing bowl. 4 servings.

HONEY DIJON WALNUT SAUCE

8 oz Pub Style Honey Mustard (such as Mucky Duck)

4 oz Walnut pieces ground

When fish is almost done, put 2 oz Honey Mustard and 1 oz Ground Walnut on top of fish.  Finish cooking the fish and the Honey Mustard will heat up the walnuts will be lightly toasted.  4 servings.

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 LIME GRILLED SALMON WITH ARTICHOKES AND MUSHROOMS

SALMON

4 each, 6 oz portions Salmon, skinned and peeled

MARINADE

1/4 C Roses Lime Juice

2 T Olive Oil

1/4 C Lime Juice

SAUCE

1 C Mushrooms, quartered

1/4 C White Wine

2 T fresh Chopped Cilantro

1 #303 can Artichoke Hearts, drained and quartered

1/2 t Salt

2 T Chopped parsley

1/4 C Marinade

1/8 t Pepper

Combine the two lime juices and the olive oil and pour over the salmon fillets.  Marinate 2 hours.  On a medium grill, cook salmon fillets 6 - 8 minutes per side.  Basting the salmon as it cooks.  Be sure to reserve 1/4 C of the marinade for the sauce. When salmon is ready, remove from grill and place on platter.  In a skillet over moderate heat add the marinade and cook the mushrooms for about 3 minutes or until they begin to soften. Add the artichoke hearts, the white wine and seasonings.  Cook 5 minutes and add in the parsley and cilantro.  Heat through and lay over the grilled salmon.  Serve immediately and enjoy.

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 LILY'S SEAFOOD - SEARED SESAME TUNA WITH CRISPY SPINACH & SOY MISO

8 oz Tuna steak

1 C all purpose flour

1 t Onion Powder

1 T Wasabi Powder

3 oz Milk or Cream

1/2 t Onion Powder

1 t Kosher Salt

2 Eggs

1 t White Pepper

3 t Sesame Seeds

Mix all the seasonings, sesame seeds and flour in a large bowl.  Beat eggs and milk together in a seperate bowl to create an "egg wash."  Dip the tuna steaks into the egg wash then dredge through the flour mixture.  Heat a saute pan to MedHi; add enough vegetable oil to just cover bottom.  Gently add your tuna steak to the hot oil and cook two minutes per side (the tuna should be a gorgeous golden color, reduce heat if flour begins to burn).  The steak can then be finished to desired temp (i.e. medium/well done in oven).  Place atop flash fried crispy spinach and drizzle w/Soy Miso Dressing.  Enjoy!

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MOTHER SUPERIOR'S" LAKE WHITEFISH WITH SAFFRON CREAM 


2 lbs. LAKE WHITEFISH FILLETS

1/2 tsp. GARLIC

1/2 C MILK or CREAM

1/2 C WATER

1 pkg. of SAFFRON (.2 grams)

1 t FLOUR

1 t BUTTER, melted

SALT & PEPPER to taste

1. In a saucepot add butter, garlic, and saffron. Sauté 3 minutes on medium heat.

2. Add flour to form paste. Cook 4 minutes- be careful not to burn.

3. Add water and milk, stir gently to remove all lumps.

4. Simmer 10 minutes then add salt and pepper to taste.

5. Pour over cooked Lake Whitefish fillets (broiled, baked, grilled, or sautéed)

Recipe serves four

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CAJUN SAUTE LAKE WHITEFISH

2 lbs. LAKE WHITEFISH FILLETS (skinned)

1/2 tsp. CAYENNE PEPPER

2 t PAPRIKA

1/2 tsp. ONION POWDER

1/2 tsp. THYME

1 tsp. SALT

1/2 tsp. BLACK PEPPER

1 t GRANULATED GARLIC

1/2 tsp. OREGANO

1 tsp. BROWN SUGAR (optional)

1. Combine all spice and seasoning ingredients.

2. Lightly oil fish, then sprinkle with seasoning mixture on both sides.

3. On medium heat, sauté fish 2-3 minutes on both sides.

Recipe serves four

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SALMON WITH LEMON CAPER SAUCE

2 lbs. SALMON FILLETS

JUICE OF ONE LEMON

4 t WHIPPED BUTTER

2oz CAPERS

SALT AND PEPPER to taste

2 t VEGETABLE OIL

1. Heat grill.

2. Combine butter, capers, lemon juice, and set aside.

3. Rub fish with oil, season with salt and pepper.

4. Grill salmon 3-5 minutes on each side.

5. Serve with butter mixture.

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PEPPER GRILLED SALMON with Cucumber/Yogurt Sauce

2 lbs. SALMON FILLETS

3 t COARSE GROUND BLACK PEPPER

1 t GRANULATED GARLIC

4oz MINCED CUCUMBER

PINCH SALT AND PEPPER

6oz PLAIN YOGURT

6oz SOUR CREAM

2 t DILL WEED

2 t VEG. OIL

1. Heat grill.

2. Combine yogurt, sour cream, garlic, dill, cucumber, along with a pinch of salt and pepper and set aside.

3. Rub fish with oil and coat with coarse ground pepper.

4. Grill on both sides’ 3-5 minutes each. Serve with sauce mixture.

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CALAMARI SALAD

3 lbs. squid, cleaned

1 cup diced red or green bell pepper

1/2 medium, red onion, thinly sliced, separated into rings

1/2 cup sliced ripe olives

2 tablespoons finely chopped parsley

1 tablespoon drained capers, rinsed

1/4 cup red-wine vinegar

1/4 teaspoon sugar

2 garlic cloves, minced

2 teaspoons finely chopped oregano

1 tablespoon finely chopped basil

3/4 cup olive oil or vegetable oil

Salt

Freshly ground pepper

Lettuce or other salad greens

Cherry tomatoes or tomato wedges

Cut squid bodies crosswise into 1/4 to 1/2 inch slices. Cut tentacles crosswise in halves or quarters. Bring a kettle of salted water to boil. Add squid pieces; simmer 15 to 30 seconds or until squid turns opaque. Remove with a slotted spoon; rinse with cold water. Drain again; pat dry with paper towels. In a large bowl, toss together cooked squid, bell pepper, onion rings, olives, parsley and capers. In a small bowl, combine vinegar, sugar, garlic, oregano and basil. Using a whisk, beat in oil a little at a time. Pour dressing over salad; toss to distribute. Season with salt and pepper to taste. Line a platter or individual plates with lettuce or other salad greens. Mound salad on greens. Garnish with tomatoes.

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STEAKS WITH THAI-STYLE TOPPING

4 tablespoons butter or margarine

1/4 cup sliced natural almonds

1 tablespoon each grated or minced gingerroot, pressed or minced garlic and finely chopped jalapeno pepper

2 tablespoons each soy sauce and brown sugar

1/3 cup each shredded coconut, thinly sliced green onion, and chopped fresh cilantro

4 pieces fish, approximately 5 to 8 oz. each

Salt

Lime wedges

Place 1-tablespoon butter (reserve remaining) and almonds in a glass pie plate or microwavable bowl. Microwave on full power 3-1/2 to 5 minutes, until almonds turn golden-brown, stirring once during cooking. Remove almonds from dish and reserve. In the same dish microwave remaining butter, gingerroot, garlic, jalapeno peppers 1 minute. Stir in soy sauce, brown sugar, coconut, and green onion. Microwave 1 minute longer. Remove dish from oven and stir in cilantro; set aside. Rinse fish and pat dry with paper towels. Season with salt. Arrange fish in a round microwavable dish in a spoke pattern with the thickest edge toward the outside. Cover with plastic wrap; cut 3 or 4 small slits in plastic for steam vents. Microwave on full power 7 to 9 minutes, rotating dish quarter after 5 minutes, until fish just turns from translucent to opaque throughout. (Cut into the center with the tip of a sharp knife to check.) Let stand, covered, on counter several minutes to finish cooking. To serve, transfer fish to individual

plates or platter. Spoon on cilantro mixture and sprinkle with toasted almonds. Serve with lime wedges.

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MAKO SHARK AND PEPPER KABOBS

2 lbs. MAKO SHARK, cut into 1 inch cubes

1/4 cup OLIVE OIL

4 tbsp. LEMON JUICE

1 tsp. FINELY MINCED, FRESH DILL

1 tsp. FINELY MINCED, FRESH CHERVIL OR PARSLEY

OR 1/2 tsp. DRIED CHERVIL

2 SWEET RED PEPPERS, SEEDED AND CUT INTO 1-INCH

SQUARES

2 GREEN PEPPERS, SEEDED AND CUT INTO 1-INCH

SQUARES

1/2 tsp. PAPRIKA

1/8 tsp. CAYENNE PEPPER

LEMON WEDGES FOR GARNISH

Rinse and dry fish cubes. In a glass bowl, mix together the oil, lemon juice, and herbs and marinate the fish for 1 hour. Drain and reserve marinade.

Take all the cut vegetables and toss them in the marinade and then drain the vegetables as well. Reserve the marinade as a basting sauce.

Skewer the fish and vegetables, alternating the colors, on long metal skewers. Sprinkle the kabobs with the paprika and cayenne and broil about 3 inches from source of heat for about 10 minutes, turning the fish often to cook on all sides and basting with the marinade while it cooks. Garnish with lemon wedges and serve hot with brown rice.

Serves 8

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How to BOIL SHRIMP

If the shrimp are the FROZEN peeled and cleaned you DO NOT thaw them. Of they are the SHELL ON shrimp you can peel and clean them either BEFORE or AFTER cooking. To cook the shrimp- Bring a pot of plain water to a full boil. Put the shrimp in the boiling water. The water will stop boiling- when the water begins to boil again pour the shrimp into a container and let it cool naturally. After it has cooled down just rinse the shrimp- pat them dry and CHILL in a covered container. You can cook them a day ahead of time without losing any quality.

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COOKING CRABLEGS (King or Snow)

ALL Crab legs are already cooked. You do NOT have to thaw them, but they will warm up faster that way. You can reheat them by baking, steaming, grilling, or boiling. If thawed it takes just about 4 minutes (frozen about a few minutes longer).