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Florida Seafood Tips

December 21, 2009
During this festive holiday season many people are looking for fun and easy party foods to serve their guests. Sometimes you don’t think of seafood as being easy to cook when really it is very simple. I decided to list a few easy and delicious recipes to inspire you to go out to your local retail market or supermarket and purchase fresh seafood to cook at home. You’ll be glad you did!

Florida Grouper Coconut Florentine

Florida Grouper Coconut Florentine

Ingredients
2 tablespoons olive oil
6-ounce Florida grouper fillets
2 cloves Florida garlic, crushed
1 teaspoon fresh Florida ginger, peeled and grated
1/2 cup Florida red onion, diced and divided
1 1/2 cups canned light coconut milk
2 tablespoon fresh Florida lime juice
1/2 cup fresh Florida cilantro, chopped
1 teaspoon soy sauce
1 splash hot pepper sauce
4 Florida plum tomatoes, diced
1 Florida red bell pepper, diced
1 Florida green bell pepper, diced
1 10-ounce bag Florida spinach, washed

Preparation
In large sauté pan over medium-high heat, sauté fillets in 1 tablespoon olive oil 2-3 minutes per side until browned. Remove fillets and set aside. Add garlic, ginger and 1/4 cup onion to pan; cook until tender. Add coconut milk, lime juice, cilantro, soy sauce, and hot pepper sauce. Bring to a boil and add fillets; simmer 1 minute until fillets are opaque in center. In a separate large sauté pan, heat remaining 1 tablespoon of olive oil over medium-high heat. Sauté remaining 1/4 cup onion, tomatoes, bell peppers and spinach until greens are just wilted. Serve fillets on a bed of spinach mixture.

Nutritional Value Per Serving
Calories 465, Calories From Fat 220, Total Fat 25g, Saturated Fat 18g, Trans Fatty Acid 0g, Cholesterol 80mg, Total Carbohydrates 16g, Protein 49g, Omega 3 Fatty Acid 0.12g

Red Sunset Clam Chowder

Red Sunset Clam Chowder

Ingredients

2 bacon slices, cut into 1/2-inch squares
1/3 cup Florida onion, chopped
3 tablespoons green Florida bell pepper, diced
3 tablespoons Florida celery, diced
2/3 cup Florida potato, peeled and diced
1 8-oz bottle clam juice
1 cup canned, diced tomatoes, with juice
1 1/2dozen littleneck Florida clams, rinsed well
2 tablespoons fresh Florida parsley, chopped
salt and pepper to taste

Preparation
Cook bacon in a 3-quart heavy saucepan over medium heat until golden. Reduce heat to low. Add onion, bell pepper, and celery and cook until softened, about 5 minutes. Stir in potato, clam juice, and tomatoes; cover and simmer 10 minutes. Add clams; cover and simmer 8 to 10 minutes, stirring occasionally, until clams open. Discard any clams not open after 10 minutes. Move pan off heat. Remove clams with tongs reserving a few clams in the shell for garnish. Detach clam meat from remaining shells and return meat to chowder. Stir in parsley, salt and pepper to taste. Note: The chowder (without the clams and parsley) can be made 1 day ahead. Bring chowder to a simmer then add clams and proceed as directed.

Nutritional Value Per Serving
Calories 308, Calories From Fat 99, Total Fat 11g, Saturated Fat 3g, Trans Fatty Acid 0, Cholesterol 90mg, Total Carbohydrates 19g, Protein 33g, Omega 3 Fatty Acid 0.39g

Florida Shrimp Newburg

Florida Shrimp Newburg

Ingredients
4 tablespoons butter
4 tablespoons Florida shallots, diced
1/2 pound fresh Florida mushrooms, sliced (optional)
1 10 ounce can cream of shrimp soup
1 cup half and half
1/3 cup dry sherry
1 teaspoon dry mustard
4 tablespoons grated Parmesan cheese
salt and pepper to taste
1 1/2pounds Florida shrimp, cooked, peeled and deveined
4 puff pastry shells, baked

Preparation
Melt butter in a large saucepan over medium-high heat. Add shallots and mushrooms (optional); sauté for 3 minutes until soft. Stir in soup, half and half, sherry, mustard, Parmesan cheese and salt and pepper to taste. Reduce heat and simmer 10 minutes to blend flavors. Add shrimp and simmer over low heat for 5 minutes, stirring often. To serve, spoon shrimp and sauce into pastry shells. Can be served over rice or toast points if desired.

Nutritional Value Per Serving
Calories 711, Calories From Fat 42, Total Fat 42g, Saturated Fat 16g, Trans Fatty Acid 1g, Cholesterol 327mg, Total Carbohydrates 34g, Protein 45g, Omega 3 Fatty Acid 1g

For more recipes, visit our website here.

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2 Comments leave one →
  1. jeannine jacobs permalink
    December 27, 2009 9:01 am

    I made this dish ,excellent.
    We are printing copies to place in our retail seafood store located at 10341 Sr 52 Hudson fl
    34669.
    Great recipies need to be shared.
    Keep them comimg..
    Thanks,
    Boat Direct Seafood

  2. February 18, 2010 8:36 am

    I’ve made this grouper recipe – it tastes so delicious. I can just recomment it.

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