Seafood Recipes

Are you looking for the best Fish and Seafood recipes? Seafood is the right choice for your romantic rendezvous. If you are searching for romantic recipes for a long-lasting dinner for two, look no further! It has been known that seafood is an essential part of a nutritious and well-balanced diet. Like land-based fruits, the fruits of the sea are the sweetest of delicacies. Shellfish―such as oysters, clams, scallops, shrimp, and lobster―along with deep, coldwater fish, stimulate the body and brain and contain healthy lean proteins. 

For instance, Oysters are rich in zinc and iodine, which are vital sexual nutrients, essential for testosterone production.

Shrimp

Romantic Seafood Recipes

Today, seafood is from all over the world, but it is extremely perishable, and thus it should be treated accordingly. Fresh seafood, when available, is always the best option. Sometimes, it can be purchased right at the pier.

  1. Calamari (Squid): Has a firm, chewy texture and mildly sweet flavor.
  2. Clams: Clams have an edible flesh inside of two hinged shells. Atlantic clams range in size from littlenecks to cherrystones to large chowder clams, and they include small, soft-shell steamers. Scrub clam shells well before cooking.
  3. Conch: Conch flesh is tough, but it may be tenderized by pounding with a mallet or long, slow cooking. Conch should have a sweet, not too fishy flavor!
  4. Crabs: These crustaceans are imported from both the Atlantic and Pacific Oceans and the Gulf of Mexico. Dungeness and blue crab have edible meat in the body and claws. In the Alaskan king crab and spider crab, the edible flesh is in the legs and claws. When shopping, always choose crabmeat that will fit your needs and how you intend to serve it.
  5. Lobster: Lobster Recipes: Almighty King and Queen Lobster.
  6. Mussels: Mussels have a smooth, bluish-black shell with a deep yellow or orange flesh. Mussels should only be purchased live or precooked. Avoid any that are open and check for a sweet smell. Before cooking, scrub the mussels with a brush to remove the “beard” on the shells.
  7. Oysters: When purchasing oysters, they should be alive and pre-shucked in jars, or smoked (packed in tins). Live oysters should have their shells tightly closed. It is said that they are beneficial aphrodisiacs.
  8. Scallops: Sea scallops are about half an inch to one-inch thick. Bay scallops are much smaller.
  9. Shrimp: Shrimp come in brown, white, and pink varieties. Both cooked and raw shrimp should feel firm and smell sweet. Removal of the black intestinal vein (deveining) should be done on all shrimp before cooking.
  10. Flat Fish vs. Round Fish: Fish are divided into two categories―round fish and flatfish. Round fish can be either cooked whole or cut off the bone into steaks or fillets (e.g., salmon, dolphin (Mahi), and snapper). Flatfish, such as sole and flounder, are most often cut into fillets.
  11. Crabmeat Tip: When preparing crabmeat, pick out and discard any shell or cartilage pieces with a fork.

Cleaning Shrimp

Removal of the black intestine (deveining) should be done to all shrimp before you cook them. Using a small, sharp knife, make a shallow cut along the backside of the shrimp. To remove shells from shrimp, use your fingers to peel the shell toward the side (leaving the very end of the tail on sometimes makes things more comfortable). Lift shell up and over, and peel around to another side. Discard shells. Remove the small, black intestine that runs along the back with a knife. Wash under cold water as you devein the shrimp.

Oysters

Seafood Recipes

Aphrodite Legendary Oven-Roasted Oysters

This recipe is courtesy of Mystery & Romance Journal – Cookbook. The Perfect Romance Gift! “ORDER NOW” 

Bring some home and tap into their wonder; with an open mind and a little coaxing in the pan, they can take you to the other side

  • 20 large Chesapeake oysters
  • ½ cup clarified butter
  • salt and white pepper, to taste
  • 1 large lemon, cut into wedges
  • 2 sprigs fresh parsley or herbs, garnish

Wash the oyster shells thoroughly by scrubbing with a brush under running water—place in a baking pan with the deep shell facing downward. Place the baking pan in a sweltering oven. Bake until the shells open. Let cool slightly, then remove the upper shells; add a little butter, salt, and pepper to each oyster, and serve in the bottom shells.

Embellish with lemon and fresh parsley or herbs. Serve excess butter in a small dish on the side. Don’t forget to take turns feeding each other’s souls. Snuggle up with your lover and enjoy your delightful culinary experience.

Crackling Flounder Stuffed with Jumbo Lump Crabmeat

This recipe is courtesy of Mystery & Romance Journal – Cookbook. The Perfect Romance Gift! “ORDER NOW” 

Flounder is pure white, lean, and flaky, with a mild flavor that ranges from semi-bland to sweet. Known for its sweet taste and hearty composition, jumbo lump crabmeat is sensational when paired with delicate flounder.

  • ½ pound flounder fillets
  • ⅓ cup jumbo lump crabmeat drained and flaked
  • 1 teaspoon green bell pepper, finely chopped
  • ⅛ teaspoon Coleman’s dry mustard
  • ⅛ teaspoon Worcestershire sauce
  • salt and white pepper, to taste
  • 1 cup saltine crackers, crushed
  • ⅓ large egg white
  • 1 teaspoon mayonnaise
  • 1 tablespoon plus 1 teaspoon butter, melted
  • ⅓ large egg yolk
  • 1 tablespoon plus 2 teaspoons mayonnaise
  • ⅛ teaspoon paprika
  • 1 teaspoon dried parsley
  • 2 lemon crowns, garnish
  • 2 sprigs fresh parsley, garnish

Preheat oven to 400°F. Rinse the fillets and pat dry with paper towels. Combine crabmeat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper, and crushed saltines. Combine the egg white and one tablespoon of mayonnaise. Stir this into the crabmeat mixture. Brush the flounder fillets with melted butter—place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.

Bake the fillets for fifteen minutes. While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in five tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.

Increase oven temperature to 450°F., and bake until golden and bubbly (about six minutes). Embellish and serve with side dish accompaniments. Snuggle up with your lover and enjoy your delightful culinary experience.

Seafood-Raw

en Papillote

Orange Roughy with Leeks and Sherry en Papillote

This recipe is courtesy of Mystery & Romance Journal – Cookbook. The Perfect Romance Gift! “ORDER NOW” 

I love this preparation for fish because it is elegant, healthy, and delicious, yet easy to prepare. Using this method, you will steam the fish in your oven in a paper bag, which seals in the flavors! It might sound intimidating, but it’s even easier to make at home than in the restaurant―the only trick is to be sure that your parchment “bag” is completely sealed.

  • 2 ounces salted butter
  • 1 cup leeks, julienned (proper chopping)
  • ½ medium red bell pepper julienned
  • ¼ medium red onion julienned
  • 4 medium button mushrooms, sliced
  • 2 tablespoons dry sherry
  • ½ medium lemon squeezed for juice
  • salt and white pepper, to taste
  • 2 10″ x 17″ pieces parchment paper
  • ½ cup of vegetable oil
  • 2 7-ounce orange roughy fillets, boneless and skinless
  • 1 tablespoon lemon juice
  • 2 lemon crowns, garnish
  • 2 sprigs fresh parsley, garnish

In small sauté pan over medium-high heat, combine butter, leeks, pepper, onion, and mushrooms. Cook for two minutes. Add sherry and lemon juice, and simmer for thirty seconds. Remove from heat and adjust flavor with salt and white pepper.

Papillote Bag Cutting and Folding: You can find parchment paper at most grocery stores or gourmet food shops. Aluminum foil may be used as an alternative to parchment paper. Cut two large heart shapes out of each piece of parchment paper. This is done by folding the paper in half and cutting out half a heart from the folded side. The heart must be big enough to hold the fish and vegetables, with enough room to crimp the edges. Oil both sides of the parchment hearts.

Place fish on one side of the heart. Cover with sautéed vegetables, and drizzle with liquid and lemon juice. Fold over the other half of the heart. Starting at the top of the heart, fold and crimp the open edges every inch. As you make a new crimp, hold the previous one in place. When you reach the bottom of the heart, fold the point under to hold it in place.

The papillote is now ready to bake. Place in preheated 350°F. oven, and bake until the parchment is puffed and lightly browned (about fifteen to twenty—five minutes). When opening parchment, be especially careful of escaping steam.

For the full visual and aromatic effect, cut the papillote open at the table. Embellish and serve with side dish accompaniments. Snuggle up with your lover and enjoy your delightful culinary experience.

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  • This recipe is courtesy of Mystery & Romance Journal – Cookbook. The Perfect Romance Gift! “ORDER NOW” 
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