Catch of the day

April 03, 2000

Boiled Shrimp and Fresh Corn Dinner

  • 6 cups water
  • 12 ounces ale or beer
  • 1 medium onion, cut in 8 wedges
  • 2 tablespoons ground seafood seasoning blend, such as Old Bay
  • 4 small thin-skinned potatoes, quartered (about 1 1/4 pounds)
  • 4 ears fresh corn, husked and cut in 2-inch pieces
  • 1/2 small cabbage, cut in 4 wedges
  • 1 pound large shrimp, in the shell

In a large saucepan, combine water, beer or ale, onion and seafood seasoning. Bring to a boil, add potatoes and cover. Cook until barely tender, about 10 minutes. Stir in corn, cabbage and shrimp; return to a boil; cook until cabbage is tender and shrimp turns pink, about 5 minutes.

Serves 4.

Nutritional information per serving: 389 calories, 30.8 grams protein, 3.5 grams fat, 57.2 grams carbohydrates, 199 milligrams sodium.

- Recipe from Southern Supersweet Corn Council

Red Snapper in Burnt Orange Oil

  • 5 medium juice oranges, or blood oranges if available
  • 4 red snapper fillets, 6 ounces each, skin removed
  • salt and pepper, to taste
  • 1/2 cup olive oil or herb-flavored oil (basil, rosemary, sage)

Wash oranges. With a vegetable peeler, remove 8 long strips of orange zest and reserve. Make sure to remove any white pith. Cut the rind off four oranges. Cut oranges between the membranes to make segments, being careful to remove all the membrane. Reserve.


Heat oil in large nonstick skillet. Add strips of orange zest. Just as they become dark brown, remove and reserve.

Sprinkle salt and pepper to taste on both sides of the fish. Add fish to hot oil and saut on both sides until crisp and lightly browned (you may need to do this in 2 batches). Remove cooked fish to a warm platter.

Add orange segments and the juice of remaining orange (just cut in half and squeeze) to oil in pan. Cook over high heat for 1 minute, add salt and pepper to taste, and pour over fish. Garnish with burnt orange peel.

Serves 4.


Catfish, snapper, flounder

Another recipe for fillets - such as catfish, snapper and flounder - is crisped with cornmeal and served with a spicy butter sauce and chopped pecans.

  • 1 tablespoon Tabasco sauce
  • 1/2 teaspoon salt
  • 2 cups yellow cornmeal
  • 1/4 pound (1 stick) unsalted butter
  • 1/4 cup vegetable oil
  • 1 cup pecans, chopped
  • 1 cup fresh parsley, chopped
  • 1/2 cup fresh lemon juice

Wash fish fillets under cold running water and place in a bowl with milk, Tabasco sauce and salt. Set aside for 15 minutes. Drain fillets and dredge in cornmeal. In a skillet, heat 2 tablespoons each of butter and vegetable oil over medium-high heat. Fry fillets until crispy and brown, about 2 minutes on each side. Remove from skillet with slotted spatula and drain on paper towels. Repeat until all fish is fried. Place fillets on a platter and keep warm. Drain skillet, add remaining butter and heat over medium heat. When butter is melted, add pecans and stir constantly until pecans are brown. Add parsley and lemon juice and stir. Pour sauce over fillets and serve immediately.

Serves 4 to 6.

- Recipe from National Pecan Shellers Association

Asian-Alaskan Salmon Noodle Soup

  • 14 3/4 ounces Alaskan salmon
  • 5 cups water
  • 16 ounces frozen stir-fry vegetables: sugar snap peas, carrots, mushrooms and onions
  • 3 ounces ramen noodles, Oriental or chicken flavor
  • 4 green onions, sliced
  • 1 tablespoon freshly grated ginger or 1 teaspoon ground ginger
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon rice wine vinegar
  • 1/2 teaspoon sesame oil

Drain and flake salmon, removing skin and bones. In a large saucepan, bring water to a boil. Add frozen vegetables and cook 3 minutes. Break ramen noodles into 4 pieces and add to vegetables. Add onions, ginger, garlic, soy sauce, rice wine vinegar, sesame oil and ramen seasoning packet. Simmer 3 minutes. Stir salmon into soup and heat through. Serve immediately.

Serves 4.

- Recipe from Alaska Seafood Marketing Institute

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