Archive for the ‘Seafood Recipes’ Category

Garden Recipes – Parmesan Crusted White Fish (Easy!)

Tuesday, May 8th, 2012

A Garden Recipe Idea from

This turned out just fabulous.  Not only is it a pretty dish, but was delicious too!  It was even tasty as a leftover.  Although, be warned, it is a bit rich tasting.  Very simple to make though.

- white fish fillets
(of any variety of fish with white meat.  I had fresh caught whiting, thanks to hubby, so that’s what we used.)
- Olive oil
- finely ground, fresh grated parmesan or romano cheese. (a quick run in the food processor does a great job with the cheese for this recipe.  Fresh is always better tasting.  The preshredded won’t give you the same results.)
- paprika
- lemon pepper

Preheat oven to 400 degrees.  Lightly coat the fish fillets in a little olive oil (both sides).   Dredge the fillets in the cheese, so that both sides are coated.  Place the fillet on a lightly oiled cookie sheet.  Sprinkle with paprika and lemon pepper (to taste).  Bake for approx 15 minutes.  (Note:  cooking time will vary, depending upon how thick the fillets are.  The fish should be white and flakey when done.)

Serve with lemon slices, a nice garden salad, and fresh fruit from the garden.

Garden Recipes – Lobster

Saturday, March 10th, 2012

A Garden Recipe Idea from

Cooking lobster at home couldn’t be easier.  Everyone makes a big deal out of it, but it’s one of the simplest meals you can prepare.  Granted it is  a bit messy, and is not the cheapest meal.  However, if you watch for the right season, you can often find it more affordably.  (Summer season prices tend to be better than winter.)

Note: there is a difference, in the winter’s lobsters have a harder shell and the meat is a little different (considered premium).  Thus, the term “hard shell” lobster, if you hear it.  Soft shell lobster, is lobster harvested in the summer season, and sold at a more reasonable price generally.  Check your local seafood markets and compare to the grocery store price before buying.

First – figure out what else you’re going to be serving and prepare it first.  It really only takes about 25 minutes to cook the lobster (10 to heat the water, 15 to boil the lobster).  I usually just keep it simply and do baked potatoes and a green salad.

Time saving note on the baked potatoes:  rather than wait and hour or so for your potatoes to cook, you can slice them in half lengthwise.  Coat the exposed area with a little butter or margarine (to keep from drying out too badly) and place in a corning dish.  Bake at 350 until a fork inserts easily (usually around 30 mins, depending on how big the potatoes are).

Back to the lobster.  Yes, you will need to cook the lobsters live.  (Their meat spoils very quickly. )  However, it really is a quick process for both of you.

1.  Place a large soup pot on the stove top.  Add 4-6 inches of water, and bring to a boil.

2.  Place the lobsters in, head first, into the boiling water, and cover the pot.  Set the timer for 15 minutes.

3.  Melt the butter to serve on the side.  Slice the lemons, if serving with lemons.

4.  When the timer goes off, remove the lobsters, let drain a bit, and serve while still hot.

Note:  you’ll need nut-crackers and picks to remove the meat. Dip the meat in the melted butter, then savor! :)

We always place a large bowl in the middle of the table to drain the claws in and such, and for placing the discarded shells.