Fillings/Stuffing:

1. Savannah Seafood Stuffing

This is a seafood stuffing that has been in my family for a while. We have never actually stuffed the bird with this to
avoid the turkey'sfishy' taste. We tend to like our dressing very moist, but if you prefer a drier stuffing, only use
half of the broth.

Prep: Cook: Total: Servings:

20 mins 30 mins 50 mins 8

Ingredients

Ingredient Checklist

½ cup margarine

½ cup chopped green bell pepper

½ cup chopped onion

½ cup chopped celery

1 pound crabmeat, drained and flaked

½ pound medium shrimp - peeled and deveined

½ cup seasoned dry bread crumbs

1 (6 ounces) package cornbread stuffing mix

Two tablespoons white sugar, divided

1 (10.75 ounces) can condense cream of mushroom soup

1 (14.5 ounces) can of chicken broth

Directions

Instructions Checklist

Step 1

Melt the margarine in a large skillet over medium heat. Add the bell pepper, onion, celery, crab meat, and shrimp;
cook and stir for about 5 minutes. Set aside. In a large bowl, stir together the stuffing, bread crumbs, and one
tablespoon of sugar. Mix in the vegetables and seafood from the skillet. Stir in the cream of mushroom soup and as
much of the chicken broth as you like. Spoon into a 9x13 inch baking dish.

Step 2

Bake for 30 minutes in the preheated oven or until lightly toasted on top.

Nutrition Facts

Per Serving: 345 calories; protein 22g; carbohydrates 28.4g; fat 15.7g; cholesterol 93.9mg; sodium 1140.7mg
Stuffing:Stuffed Salmon with Crabmeat & Cream Cheese

I love recreating restaurant-style dishes in my home and sharing them with my friends. This easy to make Stuffed Salmon with Crabmeat &
Cream Cheese will wow your family and friends.

Prep Time15 mins Cook Time20 mins chill stuffing30 mins Total Time1 hr 5 mins

Course: Entree Cuisine: American Servings: 4 Calories: 493kcal

Author: Chef Dennis Littley

Ingredients

• 24 ounces salmon fillets four fillets 6 ounces each, skin off

• 8 ounces crabmeat drained well lump, claw or backfin

• 4 ounces cream cheese softened use regular not whipped

• 1 large egg whipped

• 1 tablespoon mayonnaise

• ½ cup baby spinach cooked with excess liquid squeezed out

• 1 tablespoon roasted red peppers diced (or fresh red pepper)

• ½ cup mozzarella cheese shredded (or your favorite cheese)

• 1 teaspoon old bay

• ¼ teaspoon sea salt adjust to taste

• ⅛ teaspoon black pepper adjust to taste

• 2 tablespoons panko bread crumbs or whatever type of bread crumb you prefer

Instructions

1. Preheat oven to 350 degrees

2. cook spinach in a little bit of water till fully cooked, take off the heat and allow to cool

3. When spinach is cool squeeze out all of the water from the spinach (excess water will make the stuffing loose)

4. in a mixing bowl add in the softened cream cheese, mayonnaise, egg and old bay seasoning. Whip together until well blended.

5. fold in the spinach, roasted peppers, shredded mozzarella and crab meat (make sure crab meat has been well-drained, squeezing
out any excess water). Mix gently and if the mixture is too loose you may add a little bread crumb to tighten it up.

6. place salmon on a baking sheet and season with salt and pepper

7. portion stuffing out and place on top of salmon fillet, then sprinkle breadcrumbs on top.

8. pour a little water on the baking dish to help keep the salmon moist while it's cooking

9. cook salmon at 350 degrees for 18-22 minutes. salmon should be done but not overcooked

10. serve with your favorite sides

Nutrition

Calories: 493kcal | Carbohydrates: 6g | Protein: 51g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 208mg | Sodium: 1003mg | Potassium:
1047mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1009IU | Vitamin C: 7mg | Calcium: 170mg | Iron: 3mg.
Filling:

Clams Casino

Baked, stuffed clams - the best you have ever eaten!

Prep: Cook: Servings: Yield:

35 mins 30 mins Total: 4 4 to 6 servings
1 hr 5 mins

Ingredients

Ingredient Checklist

24 large clams

2 tablespoons olive oil

1 tablespoon butter

½ cup minced onion

¼ cup chopped green bell pepper

2 cloves garlic, minced

1 cup dried bread crumbs

4 slices bacon

½ teaspoon dried oregano

2 tablespoons grated Parmesan cheese

2 teaspoons dried parsley

¼ teaspoon paprika

2 tablespoons olive oil

Directions

Instructions Checklist

Step 1

In a small skillet, cook bacon until crisp over medium heat. Crumble, and set aside.

Step 2

Wash clams. Place on a baking sheet. Heat in a preheated 350 degrees F (175 degrees C) oven for 1 to 2 minutes, or until clams open. Discard
any that do not open. Remove meat from shells. Chop, and set aside.

Step 3

Add two tablespoons of oil and butter to a small skillet, and place the pan over medium heat. Add onion, pepper, and garlic; saute until tender.
Remove from heat and cool.

Step 4

In a medium bowl, combine bread crumbs, bacon, oregano, cheese, sauteed vegetables, and chopped clams. Mix well. Fill clam shells with

Step 5

Bake at 450 degrees F (230 degrees C) for 7 minutes. Serve.

Nutrition Facts Per Serving: 346 calories; protein 12g; carbohydrates 23.6g; fat 22.7g; cholesterol 29.1mg; sodium 482.6mg.
2.Batter

FLOUR AND WATER BATTER

This easy mix is best suited to thin fish fillets with a delicate flavor, like sole or pollock, the simplest of all
batters.

Beat 1 cup of flour and a 1/2 teaspoon of salt into 2 cups of water. Set aside to rest for 30 minutes
before using.

BAKING POWDER BATTER

When you want a crunchy crust — and you want it now — baking powder comes to the rescue. Don't let
this batter sit too long after you make it, or it will lose its leavening punch.

Stir 3/4 cup flour, two teaspoons of baking powder, and 1/2 teaspoon of salt together in a large bowl.
Whisk in 1 cup of water until smooth. Use immediately.

BEER BATTER

Beer batters have a great crunch and great flavor. Use your favorite ale or lager and toss back any
leftover. Beer batter is perfect for fish and chips. You can make a non-alcoholic version with club soda or
mineral water.

Add 3/4 cup flour and 1/2 teaspoon salt to a large bowl. Gently whisk in 1 cup of beer until smooth. Use
immediately.

EGG WHITE BATTER

Beaten egg whites give this batter its leavening power as well as its structural integrity. It forms soft,
tender pouches around the fish or seafood.

Mix 3/4 cup flour and 1/2 teaspoon salt with 1 cup of cold water until smooth. Set aside and let rest for
at least 30 minutes. Before you are ready to deep fry, beat three egg whites with a pinch of cream of
tartar until they form medium peaks. Gently fold the whites into the flour-water mix. Use immediately.

YEAST BATTER

This batter yields a complex, breadlike flavor and a thick, crunchy crust.

Stir one teaspoon of active dry yeast into 3/4 cup of warm (110°F) water. Set aside for 10 minutes. Stir in
1/2 cup flour until smooth, cover with plastic wrap, and set aside to rise. The batter will be ready to use
in about an hour or when the batter has doubled in size.

Homemade Seasoned Seafood Breading Mix

1/2 Cup All-Purpose Flour,1/2 Cup Cornmeal Yellow or white is fine,3-4 Tablespoons Old Bay Seafood
Seasoning Adjust to your taste.

Instructions

Add all ingredients to a small to medium mixing bowl. Stir until well blended. Store in a glass mason jar
or freezer bag.
 Batter Mixture:

-Garlic Butter Baked Salmon Recipe

Prep Cook Total Course: Cuisine: Servings: Author: Calories:

Time10 Time20 Time30 Dinner Italian 4 serves Katerina | 447
mins mins mins Diethood

Perfectly baked salmon in the oven! Brushed with garlic butter sauce, this recipe makes amazingly tasty salmon baked on a sheet pan with
broccoli florets.

Ingredients

FOR THE SALMON AND VEGETABLES

• ▢4 (6 ounces each) salmon fillets

• ▢4 to 6 cups broccoli florets

FOR THE GARLIC BUTTER SAUCE

• ▢4 cloves garlic, minced

• ▢6 tablespoons unsalted butter, melted

• ▢1 tablespoon light brown sugar

• ▢1/2 teaspoon dried oregano

• ▢1/2 teaspoon dried thyme

• ▢1/2 teaspoon dried rosemary

• ▢salt and fresh ground pepper, to taste

• ▢1 lemon, halved, divided

• ▢chopped fresh parsley, for garnish

Instructions

1. Preheat oven to 400F. Grease a sheet pan with cooking spray.

Arrange broccoli florets and salmon fillets on prepared sheet pan. Rub minced garlic over each fillet. Set aside.

2. In a mixing bowl whisk together melted butter, brown sugar, oregano, thyme, and rosemary.

3. Pour the butter mixture over the salmon and veggies.

4. Take half of a lemon and squeeze lemon juice over everything; then, season with salt and pepper.

5. Place the sheet pan in the oven and cook for 15 minutes, or until the fish flakes easily with a fork and internal temperature is 145F
degrees.

Remove from oven and garnish with parsley. Serve with lemon slices.

Notes

HOW TO STORE COOKED SALMON

• Properly stored, cooked salmon will last 3 to 4 days in the refrigerator. Place completely cooled salmon in an airtight container; close
and store in the fridge.

• You can also freeze cooked salmon. Place completely cooled salmon in covered airtight containers or heavy duty freezer bags. Keep
in the freezer for up to 4 months.
 Coating:
Crispy Pan-Fried Fish

Recipe video above. Three key tips to ensure your pan-fried fish comes out beautifully golden and crispy every time: pat the fish dry, press flour
on well but shake excess off well, and heat the pan first before adding the oil or use a heavy-duty non-stick pan. With a good fish, well
seasoned, and crispy skin, I don't need a sauce....but I've added a couple in the notes just in case! :)

Prep Time

3 mins

Cook Time

5 mins

Total Time

8 mins

Course: MainCuisine: WesternKeyword: cook fish on the stove, pan-fried fish Calories: 300cal Author: Nagi

Ingredients

Two thin fish fillets, around 150g/5 oz each, 1 cm / 2/5" thick, skin on or off (Note 1)

Salt and pepper

1/4 cup / 35g flour (plain/all-purpose, wholemeal)

1 tsp paprika, optional (Note 2)

2 - 3 tbsp oil, enough to mostly thinly cover base (I use vegetable or canola)

Garnishes:

Lemon wedges

Finely chopped parsley or dill, for garnish, optional

Instructions

Use scrunched-up paper towels to pat the fish dry on both sides. This is especially important if you are using thawed frozen fish.

Season the fish well on both sides with salt and pepper (key!).

Mix the flour and paprika on a plate.

Coat fish on both sides with flour, pressing down firmly, so it adheres, but shake well to remove excess. (Note 2)

Heat a heavy-based skillet (normal or non-stick) over medium-high heat until you see wisps of smoke. Add oil and swirl to coat the pan - it will
heat within seconds.

Add fish - it should sizzle straight away. Shake the pan lightly to move the fish. Cook for 2 minutes until golden and crisp, pressing down gently,
then flip. Cook the other side for 2 minutes until crispy, then remove.

If it's browning too quickly, remove the pan from the stove briefly. If it's stuck, don't move - it will release naturally once golden.

Serve fish immediately with lemon wedges and garnished with dill or parsley, if using. It starts to lose crispiness after 5 minutes.
 Marinate:

1Lemon and Olive Oil with Fresh Herbs Marinade

This simple lemon citrus and herb marinade is a bright blend for just about any seafood—perfect for summertime. This marinade makes just the
right amount for about 4 (6-oz.) fish fillets or up to 1 lb. shrimp. We recommend using tilapia, swordfish, cod, Wild Alaska Pollock, halibut, or
shrimp.

Ingredients:

 ½ cup olive oil

 2 Tbsp. fresh lemon juice (juice of 1/2 lemon)

 Favorite herbs, chopped (some of our favorites include parsley, cilantro, dill, or rosemary)

Directions:

1. Whisk olive oil and lemon juice.

2. add herbs to the mixture.

3. Place seafood in a glass baking dish and pour marinade over. Cover and refrigerate for at least 30 minutes and up to an hour.

2Sesame Blend Marinade

Another great Asian-fusion inspired marinade. Try this sesame marinade on a salmon fillet.

Ingredients:

 2 tsp. soy sauce

 1 Tbsp. brown sugar

 1/2 cup olive oil

 1 tsp. sesame seeds

 1/2 tsp. smoked paprika

 Dash salt and pepper

Directions:

1. Combine olive oil, brown sugar, sesame seeds, soy sauce, and smoked paprika. Add a dash of salt and pepper.

2. Place seafood in a glass baking dish and pour marinade over. Cover and refrigerate for at least 30 minutes up to an hour.

3Orange Honey and Ginger Marinade

Equal parts sweet and zesty, this marinade has an Asian flair. Recommend trying this marinade with salmon, mahi-mahi, or scallops. If grilling,
reserve a small amount of the marinade and brush on once you turn the seafood.

Ingredients:

 ½ cup of orange juice

 2 Tbsp. honey

 2 Tbsp. lemon juice (juice of 1/2 lemon)

 2 Tbsp. soy sauce

 One clove garlic, minced

 1 tsp. fresh or jarred minced ginger

 1 tsp. fresh or jarred minced ginger

Directions:

1. Combine ½ cup fresh-squeezed orange juice with honey, fresh lime juice, and soy sauce

2. Add garlic ginger

3. Place seafood in a glass baking dish and pour marinade over. Cover and refrigerate for at least 30 minutes up to an hour.

4. Remove from refrigerator and oven bake or grill.