Foremost Seafood LTD

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We are now taking your Thanksgiving orders for Oysters!!!

Monday, 11/22: 9am-12pm
Tuesday and Wednesday, 11/23 & 11/24: 9am-6pm
Thursday, 11/25: Closed…HAPPY TURKEY DAY!!!!
Friday, 11/26: 9am-1pm

OVEN FRIED FISH
1 lb. Fish Fillets (such as blue fish, white fish, or skinless cod)

1.5 Tbsp. Butter, melted
Measure fish at its thickest point. Preheat oven to 500 degrees. Generously grease a flat baking sheet. Pour milk into a shallow dish and season it with salt. Coat the fish with milk and then with crumbs. Place fish flat in the baking dish and pour the melted butter over it. Bake 10 minutes per inch of thickness or until fish is brown, tender and the flesh flakes when tested with a fork. Serve immediately.
PARMESAN FISH FILLETS

1 Egg, beaten 2 lbs. Skinless fillets
1/4 cup Butter, melted 1/3 cup Sliced Almonds
Combine Parmesan, flour, salt, pepper and paprika in dish. Combine milk and egg in another dish. Dip fish into milk & egg mixture then dredge in cheese & flour mixture. Place fillets in a lightly greased olive oil baking dish. Drizzle fillets with butter, sprinkle with almonds. Bake at 400 degrees for 10 minutes.

WHITEFISH with LEMON VINAIGRETTE
8 Tbsp. Extra Virgin Olive Oil All-purpose Flour, for dredging
3 Shallots, sliced 1 Head Radicchio, chopped
1 Can Cannellini Beans 1/3 cup Fish Broth
Salt & Pepper 6 Whitefish fillets
Heat 2 Tbsp. oil over medium heat. Add shallots, saute until tender, 2 min. Add radicchio, saute until wilted, 5 min. Add the beans and broth, stir often cook 5 min. Season to taste with salt and pepper. Meanwhile heat 3 Tbsp. oil in pan over medium-high heat. Dredge fillets in flour to coat, shake excess and fry fillets until golden, 3 min per side. Spoon radicchio mixture on plate, top with fillets, drizzle vinaigrette. Vinaigrette: Blend 1/4 cup Lemon Juice, 1/4 cup lightly packed fresh Italian Parsley leaves, 2 cloves Garlic, 2 tsp. Grated Lemon Zest, 1/2 tsp. Salt, 1/4 tsp. Pepper. With machine running gradually add 1/3 cup Extra Virgin Olive Oil.

1/2 Red Chili, chopped
Heat a frying pan. Season the flour with salt and pepper. Dust the fish fillets with the flour, then dip into the egg and press in grated Parmesan, covering the fish. Add a little olive oil to the hot pan, fry the fish for a couple of minutes on each side until brown. Throw in the chili. Serve.

SMOKED TROUT SPREAD
1/2 lb. Smoked Trout 2 tsp. Garlic Powder
1/4 cup Sour Cream 2 tsp. Black Pepper

1 Tbsp. Lemon Juice
Cut trout into small chunks. In a bowl combine all ingredients and mix well.
SMOKED TROUT LETTUCE WRAPS
2 Medium Carrots, peeled 2 c Smoked Trout
1/2 Cucumber, peeled 1 c Grape Tomatoes, diced
1/4 c Shallots, thinly sliced 1/4 c Fresh Basil Leaves
1/4 c Jalapeno Chiles, thinly sliced 16 Small to Medium Inner
(preferably red, w/ seeds) Leaves of Romaine Lettuce
2 Tbsp. Lemon Juice Asian Sweet Chili Sauce (optional)
Slice the carrots and cucumbers very thin, about 3-inch-long strips. Place in large bowl. Add shallots, jalapenos, and lime juice; let marinate at least 30 minutes at room temperature. Run fingers through trout pieces removing any bones that may have been left in. Add trout pieces and tomatoes to vegetable mixture and toss to blend. Transfer the mixture to a strainer and drain off liquid, return to bowl. Tear basil leaves into small pieces, and add to the mixture. Divide trout-vegetable salad among lettuce leaves and drizzle sweet chili sauce over each salad.
*This recipe can be made in advance. If you choose to do that, we recommend that the tomatoes be left out until just before service.
TROUT WITH LENTILS AND LEMON VINAIGRETTE
1 tsp. Olive Oil 3/4 tsp. Salt
1/4 Cup Leek, chopped 1/2 tsp. Black Pepper
1/4 Cup Carrot, finely chopped 2 6-oz Trout Fillets
2 Garlic Cloves, minced Cooking Spray

1/2 Cup Water 2 Cups Lettuce
1 3/4 Cup Chicken Broth 1/3 Cup Olive Oil
1/4 Cup Chopped Celery 1 Lemon, juiced
1 Tbs. Fresh Parsley, finely chopped 1 Garlic Clove, smashed to a paste
1 Tbs. Red Wine Vinegar Salt & Pepper to taste
Heat oil in a medium saucepan over medium-high heat. Add leek, carrot, and garlic; saut 2 minutes. Stir lentils, water, and broth; bring to a boil. Cover, reduce heat, and simmer for about 25 minutes or until lentils are tender and liquid is nearly absorbed. Remove from heat. Add celery, parsley, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place fish on a baking sheet coated with cooking spray; broil 5-6 minutes or until fish flakes easily when tested with a fork. Break fish into chunks and add to lentil mixture, tossing gently. To make the vinaigrette, simply whisk together the oil, lemon juice, garlic, salt & pepper. To assemble, lay a bed of lettuce on the plate, drizzle the vinaigrette, and top with the lentil mixture.
PAN-FRIED TROUT WITH RED CHILE SAUCE

1/2 tsp. Salt 1 medium shallot, minced
3/4 Cup Panko Breadcrumbs 1 Cup Chicken Broth
4 5-oz Trout Fillets, skin on 1 1/4 tsp. Worcestershire Sauce
Combine buttermilk, 1 1/2 tablespoons chile powder and salt in a shallow bowl; place breadcrumbs in another shallow dish. Dip each trout fillet in the buttermilk mixture, coating both sides, then dredge both sides in breadcrumbs. Heat oil in large, nonstick skillet over medium heat. Cook fillets skin-side up until golden brown then flip, about 3 minutes per side. Transfer to a plate and keep warm. Add butter and shallot to the pan cook, stirring for 1 minute. Stir in remaining chile powder. Increase heat to medium-high, add broth and Worcestershire cook until sauce is reduced about one-third (2-3 minutes). Pour sauce over trout and enjoy!
PARMESAN-CRUSTED TROUT WITH RED PEPPER ORZO
3/4 Cup Orzo, uncooked
1 7-oz Jar Water-Packed Roasted Red Peppers, minced, liquid reserved
1/4 Cup Seasoned Dry Breadcrumbs

In a pot of boiling water, cook orzo until tender (about 9-11 minutes). Drain and toss with the red peppers and reserved liquid. Add salt and pepper to taste, set aside. Meanwhile, in a shallow dish, combine breadcrumbs and Parmesan. Add fillets and turn to coat both sides. Coat a large nonstick skillet with olive oil and set over medium-high heat. When the pan is hot, cook fillets skin-side up first (about 3 minutes per side). Squeeze fresh lemon juice on the fillets and serve with orzo.

PROSCIUTTO WRAPPED MONKFISH
1/2 tsp. Crush Red Pepper 4 Slices Prosciutto
2/3 cup Seasoned Bread Crumbs 1 Tbsp. Unsalted Butter
4 Monk Fillets Juice of 1 Lemon
4 Basil Leaves 1/4 cup White Wine
Preheat oven to 450 degrees. Combine red pepper flakes, bread crumbs and mix. Season fillets with salt and pepper and coat with bread crumbs. On each fillet place 1 basil leaf and wrap with prosciutto, secure with a toothpick. Coat a baking dish with butter, lemon juice, and wine. Roast fish 18-22 minutes, until flake.

Season Potato Flakes with salt and pepper to taste. Roll skinless Walleye Fillets in egg, then roll in Potato Flakes to cover. Pan fry on medium-high heat in about 1/4 inch Grapeseed Oil for about 2-3 minutes a side, or until golden brown.

ALMOND-CRUSTED WALLEYE WITH SUGAR-GLAZED APPLES
4 6-oz Walleye Fillets, skinless and boneless
1/2 Cup All-Purpose Flour, for dusting

Beat 2 eggs. Add cinnamon, salt and pepper to flour. Dust fillets with flour, dip in egg wash, then press in almonds. Melt butter in saut pan, add brown sugar and cinnamon, stir until sugar dissolves. Add apples to the glaze and toss until all slices are will coated. Turn heat on low and let sit while the walleye cooks. Heat oil in another pan on medium-high heat. Quickly sear the fillets in oil to color. Finish baking fillets in a 350 degree oven for about 10 minutes (depending on thickness of fish). Serve with apples and drizzled with glaze.

1 Cup Italian Dressing
Preheat oven to 350 degrees, lightly grease baking dish. Mix all spices in a small bowl. Brush butter on both sides of the catfish fillets and rub in the spice mix. Heat a skillet over medium heat and add fillets, fry for 10 minutes per inch until slightly blackened. Add fillets to baking dish, add Italian dressing and back 30 minutes.

Preheat oven to 400 degrees. Spray cooking oil on baking sheet. Combine garlic and milk in bowl, set aside. Combine cornmeal, thyme, basil, lemon pepper, and Cajun seasoning in bowl. Dip catfish fillets in milk then in cornmeal mix. Place on baking sheet and sprinkle with paprika. Bake 20-30 minutes.

Cut fillets into serving size pieces, place in bowl. Combine olive oil and lemon juice. Add all remaining spices to oil and lemon juice, mix. Pour mixture over fish steaks. Marinate 5 minutes. Remove from marinade and barbecue for 8 minutes over coals. Turn as necessary, basting several times with marinade.

PAN SEARED PETRALE SOLE with LOCAL VEGGIES
4 6-8oz. Petrale Sole fillets 3 1/2 tsp. Kosher Salt
1 1/2 tsp. Ground Black Pepper 2 Tbsp. Olive Oil
2 Small Leeks, halved lengthwise 2 Cloves Garlic, chopped
2 Tbsp. Unsalted Butter 1 Bunch Broccolini, quartered
1 1/2 cups cauliflower, quartered 1/2 lb. Green Beans, trimmed
Sprinkle fillets with 2 tsp. salt and 1 tsp. pepper. In skillet over moderate high heat, heat Tbsp. oil, fry fish, 3 minutes per side. Transfer to platter, add remaining oil to skillet, add leeks, garlic and saute, 2 minutes. Add butter, broccolini, cauliflower, green beans, saute, 8-10 minutes. Transfer to platter, add remaining salt and pepper.

2 Tbsp. Fresh Lemon Juice
Melt the butter with the oil in a skillet over med-high heat. Dip the fillets in the flour then the beaten eggs. Place the fillets in the hot skillet and cook until browned, 2-3 minutes per side. Transfer to serving platter. Melt remaining butter, add almonds, cook 1 minutes, add wine and lemon juice, simmer and pour over fish.

2 lbs. Orange Roughy
Combine marinade ingredients. Marinate orange roughy in sauce for 15-20 minutes. Place fish on lightly oiled grill, barbecue over hot coals or broil in oven. Cook fish for 10 minutes per inch of thickness, or until the flesh is opaque, brushing frequently with marinade.
Courtesy of Seafood: A Collection of Heart Healthy Recipes

1 lb. Blue Crab Claw Meat 1 Tbsp. Parsley, chopped
1/2 cup Onion, chopped 1 Tsp. Prepared Horseradish
1/3 cup Celery, chopped 1 Tsp. Salt
1/3 cup Green Pepper, chopped 1 Tsp. Worcestershire Sauce
2 cloves garlic, chopped finely 1/2 Tsp. Pepper
1/3 cup Melted butter 1/4 Tsp. Dry Mustard
3 cups Soft Bread Crumbs 3 Eggs, beaten
Vegetable Oil for frying
Remove any remaining shell or cartilage from crab meat. Cook onion, celery, green pepper and garlic in butter until tender. Combine 2 cups bread crumbs, eggs, parsley, horseradish, salt, Worcestershire sauce, pepper, mustard, cooked vegetables and crab meat. Form into 6 large or 12 small patties. Roll patties in remaining 1 cup soft bread crumbs and fry in 1/2 inch of vegetable oil, hot but not smoking, until brown.

STONE CRAB MUSTARD SAUCE
3 1/2 tsp. Dry Mustard 1/8 cup Whipping Cream
1 cup Mayonnaise 1/8 tsp. Salt
2 tsp. Worcestershire Sauce 1/2 Tbsp. Parsley, minced
1 tsp. Lemon Juice
Combine mustard and mayonnaise and beat until completely mixed. Add remaining ingredients and beat until creamy. Serve with Stone Crab Claws.

(pre-cooked and frozen)
For best results keep frozen until use. Place legs on a lipped cookie shet( to avoid water dripping on oven bottom). Place legs in preheated oven, 375-400 degrees, for 10-15 minutes or until warmed through. To serve, wearing oven mitt and using kitchen scissors cut lengthwise up both sides of legs. Serve on platter with melted butter and lemon. Alternate method: Place legs on outdoor grill on medium heat, roll around, like a hot dog, until warmed, 15 minutes.

1 lb. Lump Crabmeat 2 Slices White Bread
2 Tbsp. Unsalted Butter, melted 2 Tbsp. Parsley leaves
1/2 tsp. Salt 1/8 tsp. Pepper

1/2 tsp. Dry Mustard
Preheat oven to 400 degrees. Lightly coat 6 scallop shells with nonstick cooking spray. Place the crab in a bowl. Tear the bread into chunks, place in food processor, pulse while adding the melted butter, the crumbs should become fine, reserve on wax paper. Add the parsley, salt, pepper, and cayenne to the processor until the parsley is chopped, add the mayo and mustard until smooth, scoop on top of crab. Place in the shells and sprinkle crumbs on top, bake 12-15 minutes.

CRAB CAKE SANDWICHES
3/4 cup fine, dry Breadcrumbs 1/2 tsp. Ground Red Pepper
1 Large Egg 1 lb. Lump Crabmeat, flaked
3 Tbs. Mayonnaise 1/3 cup Panko Breadcrumbs
2 Tbs. Fresh Parsley, chopped 2 Tbs. Olive Oil (or Butter)
1 Tbs. Fresh Lemon Juice 6 Onion Sandwich Buns
1 tsp. Dijon Mustard Tartar Sauce or Horseradish
1/2 tsp. Salt Coleslaw
Combine first 8 ingredients; run fingers through the crabmeat checking for any bones that may have been overlooked, gently fold in crabmeat. Shape mixture into 6 patties, dredge in Panko Breadcrumbs (we used seasoned breadcrumbs). Cover and chill 1 hour. In a large, non-stick skillet heat Olive Oil to a medium-high heat. Cook crab cakes, 3 minutes on each side or until golden brown. Drain on paper towels. Serve on buns with sauce and coleslaw.

Does this twitter posting thing work? 2010-07-01
Gearing up for new website... Coming soon! http://foremostseafood.com 2010-07-01

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