Perfectly Spiced Boiled Shrimp

  • 2 1/2 lbs. large raw headless shell-on shrimp (26–30 count)
  • 2 lemons, cut in half
  • 4 qt. water
  • 4 bay leaves
  • 3 t. salt
  • 1/2 t. cayenne pepper
  • 2 T. Zatarain’s concentrated crab & shrimp boil
 

Squeeze the juice from the lemons into a large pot. Add the halves. Add 4 quarts of water, the bay leaves, salt, cayenne, and Zatarain’s liquid boil. Bring to a boil and cook for 5 minutes. Add the shrimp. Return to a boil. Remove from the heat, cover, and let stand for 4–5 minutes. Drain. Cool for about 5 minutes before serving. Serve with Farmer’s cocktail sauce, coleslaw, and buttered French bread for a delicious summer meal. Makes 4 servings.

 
  • 2T. rice vinegar or white wine vinegar
  • 2T. olive oil
  • 1T. Dijon mustard
  • 1/2 t. dry tarragon, or 1t. chopped fresh tarragon
  • 1/8 t. ground black pepper
  • 1 1/2 lbs. Fresh scrod cod fillets, cut into serving pieces

Preheat oven to 450°F. In a large bowl, whisk together vinegar, oil, mustard, tarragon and pepper. Rinse fish and pat dry. Add fish to marinade and turn pieces to coat well; let marinate 15 minutes. Lay fish, overlapping thin areas, in a shallow baking pan and drizzle with any remaining marinade. Bake uncovered, until fish is opaque through, about 7 minutes for fish 3/4 inch thick. Makes 4 servings.

 

Seafood alternatives: orange roughy, salmon, halibut, tilapia

  • 1 1/2 lbs. fresh lake superior whitefish fillets
  • 2 T. lemon juice
  • 1/2 to 3/4 t. Old Bay Seasoning (or more to taste)
  • Dash of black pepper

Have the pinbones removed from your fillets by your Hagen’s fishmonger, leave the skin on. Cut into serving size pieces. Cover broiler pan with aluminum foil. Place whitefish pieces on foil, sprinkle with lemon juice and Old Bay, then a dash of black pepper. Place the broiler pan 4 inches from heat and broil, allowing 10 minutes cooking time per inch of thickness. Do not turn the fish. Carefully lift the fish off the broiler pan with a spatula, leaving the skin stuck to the foil. Serve with fresh lemon wedges and tartar sauce. Makes 4 servings.

 
  • 4 pcs. 6–8oz. portions fresh salmon fillets (about 2lbs.)
  • 1/4 cupmelted butter
  • 2 T. lemon juice
  • 2 T. chopped parsley
  • 1/4 t. dill, rosemary or marjoram, crumbled
  • 1/4 t. salt
  • 1/8 t. coarsely ground pepper

Remove pinbones (or ask your Hagen’s fishmonger to do this for you!). Line broiler pan with foil and place the salmon fillets on the rack. Sprinkle lightly with salt and pepper. Combine remaining ingredients and use to baste the salmon. Place the broiler pan 4 inches from heat and broil, allowing 10 minutes cooking time per inch of thickness. Do not turn the fish. Baste several times during cooking. Makes 4 servings.

 
  • 36 cherrystone clams in the shell
  • 2 cups green pepper, finely chopped
  • 2 cups sweet red pepper, finely chopped
  • bacon strips, cut in 1" pieces
  • 2 cups onion, finely chopped
  • 3 cloves fresh garlic, slivered
  • parmesan cheese
  • rock salt, or coarse sea salt

Line a shallow baking pan with heavy-duty aluminum foil, add enough rock salt to cover the bottom of the pan. Scrub clams. Carefully open clams, leaving them on the half-shell, and set them in the baking pan. Sauté peppers and onion in butter. Place a sliver of garlic under the meat of each clam. Spoon a generous amount of peppers and onions into each clam. Sprinkle parmesan cheese on the top of each clam. Place 1 piece of raw bacon on top of each cherrystone. Bake at 400°F for 12–15 minutes, or until bacon is crisp.

 
  • 1 1/2 lbs. smoked Alaskan salmon
  • 24 slices cocktail-sized rye
  • Herbed cream cheese*
  • 1/2 cup red onions, thinly sliced
  • 3 T. capers
  • Lemon slices and fresh dill sprigs

*Herbed cream cheese

  • 8 oz. softened cream cheese
  • 1 t. lemon juice
  • 4 drops hot pepper sauce
  • 2 T. milk
  • 1 t. dill weed

Beat together all ingredients for herbed cream cheese until smooth. Arrange smoked salmon, a small bowl of the herbed cream cheese, and bread on a medium size serving platter. Garnish with red onions, capers, lemon slices and dill. Makes 6 servings.

 
  • 2 lbs. fresh catfish fillets
  • 2 T. Old Bay seasoning
  • 1/2 cup all-purpose flour
  • 1 egg, beaten
  • 1/4 cup water
  • 1/3 cup canola, or vegetable oil

Cut the fillets into serving size pieces. Season the fish with 1 tablespoon of the Old Bay seasoning. Combine the flour with 2 teaspoons of Old Bay in a shallow bowl. Mix together the egg, water, and the remaining 1 teaspoon of Old Bay in another bowl. Dredge the fish, first in the seasoned flour, then in the egg mixture, then again in the flour, shaking off any excess. Allow coated fish to rest 5–10 minutes before frying. Heat the oil over medium heat in a large nonstick skillet. Panfry the fish for 4–5 minutes on each side. Drain on paper towels. Serve with fresh lemon wedges and tartar or hot sauce. Makes 4 servings.

 
  • 2 1/2 lbs. walleye pike fillets, skinned and de-boned
  • 1/3 cup all-purpose flour
  • 1/4 t. garlic powder
  • 1 t. paprika
  • 1/2 t. salt
  • 1/4 t. each of black pepper, onion powder, and garlic powder
  • 2 eggs
  • 1 1/2 cup masshed potato flakes
  • 1/3 cup canola oil

In a shallow bowl, combine flour and spices. In a separate bowl, beat the eggs. Put mashed potato flakes in a third bowl. Heat oil in a large non-stick skillet over medium high heat. Dip both sides of the fish fillets in the flour mixture, and then the beaten eggs. Then coat with the mashed potato flakes. In a non-stick skillet, fry fillets for about 5 minutes on each side, or until golden brown and fish flakes easily with a fork. Serve with tartar sauce and fresh lemon wedges. Makes 6 servings.

 
  • 4 lbs. fresh lake superior whitefish steaks (about 12, 1 1/2" thick pieces)
  • 6–12 small onions, peeled (optional)
  • 6–12 new potatoes, medium sized, a thin slice cut from each end, do not peel
  • 1 cup salt
  • Drawn butter
  • Parsley
  • Fresh lemon wedges

Using an 8 quart stockpot (with an inner basket if you have one), heat 5 quarts of water over high heat to a boil. Place potatoes in boiling water. Cover. Bring to boil. Add onions and salt. Cover, on medium heat, and boil 18 minutes. Regulate heat to produce a steady boil. Add fish. Cover and boil 12 minutes. To test for doneness, spear fish and potato. Cooking time may vary 2–3 minutes depending on size of potatoes and fish. Carefully remove the contents (or basket) from the boiling water. Serve with drawn butter, parsley and lemon. Trimmings: coleslaw, pickles, garlic bread, drinks, and cherry pie for desert are traditional fish boil fare. Makes 6 servings.

 

Seafood alternatives: orange roughy, scrod cod, pollock, tilapia

  • 1 1/2 lbs. fresh ocean whitefish fillets
  • Salt and pepper
  • 1/4 cup melted butter or margarine
  • 2 T. lemon juice
  • 1 T. stone ground Dijon mustard (optional)
  • 12–15 Town House crackers, rolled to a medium-fine crumb

Preheat oven to 450°F. Cut fish into serving size pieces. Rinse fish and pat dry. Sprinkle fish with lemon juice. Dip them into melted butter. Place on a lightly oiled, foil lined baking pan. Spread a thin layer of mustard on top of each piece. Cover fish with cracker crumbs. Salt and pepper to taste. Bake for 12–15 minutes, or until fish flakes easily and is opaque through the center. Serve with fresh lemon wedges and tartar sauce. Makes 4 servings.

 
  • 1 1/2 lbs. fresh ocean whitefish fillet
  • 1/2 t. salt
  • 2 eggs
  • 1 1/2 t. dijon mustard
  • 1/4 cup fresh chives, chopped
  • 5 T. vegetable oil
  • 1/8 t. fresh ground pepper
  • 1/4 cup half & half
  • 1 3/4 cup fresh bread crumbs

Preheat broiler. Place fish on foil lined baking sheet, brush with 1 T. oil, season with salt and pepper, and broil until the fish is cooked through, about 10 minutes. Let cool 5 minutes. Place half the cooked fish in a food processor with 1 egg, half & half, mustard and 3/4 cup of the bread crumbs. Puree until smooth. Flake remaining fish into mixing bowl. Stir in pureed fish and 3 T. chives. Beat the remaining egg in a wide bowl. Place the remaining bread crumbs on a plate. Form fish into 4 large or 8 small cakes. Dip each in egg mixture, then dredge in crumbs. Heat remaining 4 T. oil in a large non-stick skillet over medium-high heat. Fry cakes for 2 minutes on each side or until golden brown. Sprinkle with remaining chives. Serve with Farmers tartar or horseradish sauce and lemon wedges. Makes 4 servings.

 
  • 4–6 cloves garlic, minced or pressed
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup olive oil
  • 1/2 t. coarsely ground black pepper
  • 1 1/2 lbs. large shrimp, peeled & deveined
  • Lemon wedges for serving

In a large bowl, combine garlic, lemon juice, olive oil and pepper and stir to mix. Add shrimp and stir to evenly coat. Let sit in refrigerator about 20 minutes. Preheat charcoal grill or broiler. Take shrimp from marinade, let excess drip off and thread shrimp onto skewers. Grill or broil skewers 3–4 inches from heat until they are pink, about 2 minutes. Turn skewers, spoon some reserved marinade over and continue cooking until shrimp are evenly pink and cooked through, 2–3 minutes longer. Serve with fresh lemon wedges. Makes 4 servings.

 
  • 6 rock lobster tails (8oz. ea.)
  • 1/4 cup melted butter or margarine
  • 2 T. lemon juice
  • 1/2 t. salt
  • Melted butter or margarine

Thaw frozen lobster tails. Cut in half lengthwise. Remove swimmerettes and sharp edges. Cut 6 pieces of heavy-duty aluminum foil, 12x12 inches each. Place each lobster tail on foil. Combine butter, lemon juice, and salt. Baste lobster meat with sauce. Bring the foil up over the lobster and close all edges with tight double folds. Place packages on a grill, shell side down, about 5 inches from heat. Cook for 20 minutes. Remove lobster tails from the foil. Place lobster tails on grill, flesh side down and cook for 2–3 minutes longer until lightly browned. Serve with melted butter. Makes 6 servings.

 

Seafood alternatives: tuna, shark, halibut, marlin, mahi-mahi

  • 2 lbs. fresh swordfish steaks, cut 1" thick
  • 1/2 cup white wine
  • 1/4 cup canola, or vegetable oil
  • 1/4 cup soy sauce
  • 1 T. lemon juice
  • 1 clove minced garlic
  • 1/2 t. ginger powder

Preheat grill. Combine marinade ingredients, pour over steaks and let sit for at least 10 minutes (up to 2 hours in the refrigerator). Pre-oil the bars of the grill to minimize sticking. Grill steaks for 4–5 minutes per side, turning once and basting with remaining marinade. Makes 4 servings.

Time Saving Tip: marinate grill fish of your choice in Hagen’s Homemade Seafood Teriyaki Marinade for 10 minutes, then grill.

 
  • 4 lb. whole smoked whitefish (remove all bones)
  • 3T. mayonnaise
  • 2T. fresh snipped dill (or 1 T. dill weed)
  • 2T. red onion, diced very small
  • 5 celery stalks, strings removed
  • 2 cups sour cream
  • freshly ground pepper (to taste)
  • 2 T. chopped parsley
  • Garnish: sprigs of fresh dill and/or parsley

Carefully remove all meat from the fish, making sure to remove as many bones as possible, and place the meat in a mixing bowl. Dice the celery and combine with the whitefish, along with the sour cream, mayonnaise, and the ground pepper. Add the dill and parsley and mix thoroughly. Garnish with additional dill and parsley

 
  • 2 lbs. fresh sole fillet
  • 2 T. lemon juice
  • 1/2 cup grated parmesan cheese
  • 1/2 cup butter or margarine
  • 3 T. mayonnaise or salad dressing
  • 3 T. green onion, chopped
  • 1/4 t. salt

Place fillets in a single layer on a well-greased baking pan (16x10). Brush with lemon juice and let stand for 10 minutes. Combine remaining ingredients, and set aside. Broil fillets about 4 inches from heat for 6–8 minutes. Remove from heat and spread cheese mixture on top of each fillet. Return to the broiler until lightly browned, 2–3 minutes longer (watch them carefully, the topping burns easily). Serve with tartar sauce and fresh lemon wedges.

 
  • 1 can Reese lump style, or all white meat crabmeat (6 oz.)
  • 8 oz. cream cheese, softened
  • 4 T. milk
  • 1–2 T. worcestershire sauce
  • 1 T. prepared horseradish
  • 1–2 T. onion, finely chopped
  • sliced almonds
  • salt and garlic salt to taste

Drain crabmeat. Combine crabmeat, softened cream cheese, milk, worcestershire, horseradish, onion, and salt & garlic salt, mix thoroughly. Spread in pyrex pie plate & sprinkle with sliced almonds. Bake at 325–350°F for 30–40 minutes, until the dip starts to puff up and slightly brown. Serve with crackers or corn chips.

 

Seafood alternatives: ocean whitefish, scrod cod, orange roughy, halibut

  • 1lb. fresh tilapia fillets
  • 1 clove of garlic, minced
  • 2 T. butter, or stick margarine
  • 7 t. lime juice
  • 1/4 t. white pepper
  • 2 T. reduced-fat sour cream
  • 2 T. fat-free mayonnaise
  • A dash of hot pepper sauce
  • 7 flour tortillas, warmed
  • 1 cup fresh shredded lettuce
  • 1 cup fresh tomato, chopped

Cut fish into 1" cubes. In a non-stick skillet, sauté garlic in butter and 5 t. lime juice for 30 seconds. Add fish and pepper. Cook for 6–8 minutes over medium heat until fish flakes easily with a fork. Meanwhile, combine sour cream, mayonnaise, hot pepper sauce, and remaining lime juice. Place a spoonful of fish on each tortilla. Top each with lettuce, tomato, and sour cream sauce; fold over. Yield: 7 servings.

 
  • 1 lb. Pasteurized lump crab meat
  • 1 T. chopped fresh parsley
  • 2 to 4 T. plain dry breadcrumbs
  • Salt and ground white pepper
  • 1/4 cup all-purpose flour
  • Lemon wedges or dipping sauce
  • 4 Scallions, green part only, minced (about 1/2 cup)
  • 1 1/2 t. Old Bay seasoning
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1/4 cup vegetable oil

Gently mix the crabmeat, scallions, parsley, Old Bay, two tablespoons of breadcrumbs, and mayonnaise in a medium bowl, being careful not to break up the lumps of crab. Season with salt and white pepper to taste. Carefully fold in the egg with a spatula just until the mixture clings together. Add more crumbs if necessary.

Divide the crab mixture into four portions and shape each into a fat round cake. Arrange the cakes on a baking sheet lined with wax or parchment paper; cover with plastic wrap and chill at least 30 minutes. (The crab cakes can be refrigerated up to 24 hours).

Put the flour on a plate and lightly dredge the crab cakes. Heat the oil in a large skillet; pan-fry until the outsides are crisp and browned, 4 to 5 minutes per side. Serve immediately with lemon wedges or dipping suace.

 
  • 36 fresh oysters in the shell
  • 4 green onions, chopped
  • 1/2 t. white pepper
  • 1 T. pernod (optional)
  • 1/4 cup half & half
  • bacon strips, cut in 1" pieces
  • 10 oz. fresh spinach
  • 1 cube chicken bouillon
  • 1/2 t. tabasco sauce
  • 1 pinch nutmeg
  • 1/2 cup parmesan cheese
  • rock salt, or coarse sea salt

Line a shallow baking pan with heavy-duty aluminum foil, add enough rock salt to cover the bottom of the pan. Scrub oysters. Carefully open oysters, leaving them on the half-shell, and set them in the baking pan. Bring 2 cups of water to a boil, dissolve chicken bullion. Add spinach and onions, cook for 2–3 minutes. Drain liquid. Chop spinach (not too fine), return to saucepan. Add remaining ingredients. Heat thoroughly. Place a generous amount of stuffing on each oyster. Place 1 piece of raw bacon on top. Bake at 400°F for 12–15 minutes.

 
  • 2 1/2 lbs. large raw headless shell-on shrimp (26–30 count)
  • 2 lemons, cut in half
  • 4 qt. water
  • 4 bay leaves
  • 3 t. salt
  • 1/2 t. cayenne pepper
  • 2 T. Zatarain’s concentrated crab & shrimp boil

Squeeze the juice from the lemons into a large pot. Add the halves. Add 4 quarts of water, the bay leaves, salt, cayenne, and Zatarain’s liquid boil. Bring to a boil and cook for 5 minutes. Add the shrimp. Return to a boil. Remove from the heat, cover, and let stand for 4–5 minutes. Drain. Cool for about 5 minutes before serving. Serve with Farmer’s cocktail sauce, coleslaw, and buttered French bread for a delicious summer meal. Makes 4 servings.

 
  • 1 1/2 lbs. salmon fillet, cut in 4 pieces, skinned and deboned
  • 2 T. nonfat plain yogurt or sour cream
  • 1 T. mayonnaise
  • 1 t. dijon-style mustard
  • 1/2 t. minced or grated fresh ginger
  • 1/4 t. honey or sugar
  • Minced fresh chives or parsley (for garnish)

In a small bowl combine yogurt, mayonnaise, mustard, ginger and honey. Set aside while fish cooks. Rinse salmon. Bring about 2 inches of water to a boil in a large pan. Add fish and reduce heat so water just simmers. Simmer until fish is just slightly translucent in center, 8–10 minutes for fish 1 inch thick. Carefully remove fish from the pan, let drain and gently pat dry. Set fish on plates and spoon sauce over. Garnish with minced chives or parsley. Makes 4 servings.

 
  • 1 1/2 lbs. fresh tilapia fillets
  • 1/3 cup all-purpose flour
  • Salt and pepper
  • 1 clove garlic, minced or pressed
  • 1/2 cup dry white wine
  • 1 T. lime juice
  • 1/2 T. butter or margarine
  • 1 T. olive oil
  • 3 green onions, chopped

Rinse fish and pat dry. Put flour in a plate and season with salt and pepper. Dredge fillets in flour, patting to remove excess. Combine garlic, wine, lime juice and butter in a small bowl. Heat olive oil in a large frying pan over medium-high heat. Add fillets without overlapping (you may need to cook in 2 batches). Cook until golden on bottom, about 3 minutes. Turn and cook until opaque through center, 1–2 minutes more. Transfer to a platter and cover with foil to keep warm. Add wine mixture to pan and boil, scraping up cooked bits, until reduced by half, 2–3 minutes. Stir in onions and heat about 30 seconds. Pour sauce over fish and serve. Makes 4 servings.

 

*Many processors “soak” scallops to mask their inferior quality and add false weight. If the scallops you purchase are marked “water added” or are bright white and have a jelly like consistency, chances are they are “soaked”. Soaked scallops have no flavor and do not brown when sautéed. All natural “dry packed” scallops are naturally creamy to tan in color with a sweet, ocean aroma. They will brown in the pan, and feature a delicious, rich, sweet flavor and firm texture. Hagen’s sells only dry pack scallops from the North Atlantic.

  • 1 1/2 lbs. fresh sea scallops
  • Salt and pepper
  • 4 T. butter
  • 1/2 cup chopped fresh herbs (chives, parsley, tarragon, chervil, etc.)
  • Zest of 1/2 lemon
  • 1 T. lemon juice
  • Mashed potatoes

If scallops are very large, they may be cut in half for even cooking. Season scallops with salt & pepper. Melt butter in a large non-stick skillet. Add scallops in a single layer. Sear scallops over high heat to heat through, about 2 minutes per side. Reduce heat slightly; add herbs, lemon zest and lemon juice; toss to coat. Serve hot with mashed potatoes.

 

Seafood alternatives: swordfish, shark, halibut, marlin, mahi-mahi

  • 2 lbs. fresh tuna steaks (approximately 1/2 lb. ea.)
  • 1/2 cup dry sherry
  • 2 T. soy sauce
  • 1 t. honey
  • 1 t. maple syrup
  • 1 T. minced garlic
  • 2 t. dark sesame oil
  • 2 T. minced cilantro

Preheat grill. Combine marinade ingredients, pour over steaks and let sit for at least 10 minutes (up to 2 hours in the refrigerator). Pre-oil the bars of the grill to minimize sticking. Grill steaks for 4–5 minutes per side, turning once and basting with remaining marinade. Makes 4 servings.

 
  • 1 lb. tuna, fresh or frozen
  • 4T. canola or vegetable oil
  • 6T. green onions, sliced
  • 1/4 t. garlic powder
  • 1/4 t. white pepper
  • 4T. lemon juice
  • 4T. soy sauce

Thaw tuna if frozen. Cut into 2 inch pieces. Heat oil in a wok, in an electric frying pan at 350°F, or in a non-stick skillet over medium high heat. Stir fry tuna with onions; cook until tender but not brown. Stir in garlic, pepper, lemon juice, and soy sauce. Reduce heat; cook 1–2 minutes longer, stirring frequently. Serve with rice. Makes 4 servings.

Recipe Variation: add fresh or defrosted stir fry vegetables along with the tuna and onions for a one dish meal!

 

Seafood alternatives: ocean whitefish, orange roughy, scrod cod, tilapia

  • 2 lbs. fresh lake whitefish fillets
  • 2 green peppers, sliced
  • 2 onions, sliced
  • 1/4 cup butter or margarine, melted
  • 2 T. lemon juice
  • 2 t. salt
  • 1 t. paprika
  • dash black pepper

Preheat grill. Rinse fish and pat dry. Cut into serving-size portions. Cut 4 pieces of heavy-duty aluminum foil, 12x12 inches each, grease lightly. Place a portion of fish, skin side down, on the foil. Top with green pepper and onion. Combine remaining ingredients. Pour sauce over fish. Bring the foil up over the food and close all edges with tight double folds. Make 4 packages. Place packages on the grill about 5 inches away from medium heat. Cook for 18–30 minutes, depending on thickness of fish. Fillets will flake easily when done. If cooking inside, prepare packages the same way, then bake at 450°F for 15–20 minutes. Makes 4 servings.

 
  • 2 lbs. fresh lake whitefish fillets (2 fillets with pinbones removed)
  • 1/8 t. paprika
  • 1/4 t. salt
  • 1/8 t. garlic powder
  • 1/8 t. black pepper
  • 2 t. dry mustard

Cheese stuffing:

  • 1 cup onions, chopped
  • 1/4 cup butter
  • 2 cups dry bread crumbs or croutons
  • 1 cup grated cheddar cheese
  • 1/4 t. salt
  • 4 drops tabasco sauce
  • 1 T. parsley flakes

Sauté onions in butter, add remaining stuffing ingredients & mix thoroughly. Set aside. Rinse fillets and pat dry. Sprinkle fillets with salt, pepper and garlic powder. Place 1 fillet skin side down on a greased baking dish. Spoon the stuffing on the fillet, and cover with the other fillet (skin side facing up). Sprinkle with paprika. Bake at 350°F for 35 minutes or until fish flakes easily with a fork. Makes 4 servings.