PRIMECUTS STEAK AND SEAFOOD
“The Natural Choice for Premium Quality”
SEAFOOD RECIPES
Lime-Grilled Mahi Mahi Steaks
Preheat grill or broiler. In a small bowl, whisk together the lime juice, olive oil, garlic, soy sauce, optional ginger root, mustard, salt, and pepper. Brush the tuna steak with about one-third of the dressing and reserve the rest. Place the steaks on the grill, and cook to desired temperature, flipping only once. Brush steaks once again after flipping.
Mahi Mahi Maui Style
In skillet set at 250 or medium heat, melt 1 Tbsp butter; add garlic, saute until tender. Remove from heat. Stir in teriyaki, lemon juice, honey and sesame seeds. Pour over fish, marinate 30 minutes. Heat 1 Tbsp butter in skillet. Set at medium heat. Add fish, saute 4-5 minutes on each side, basting with marinade. Garnish with parsley. Makes 4 servings
Grilled Red Snapper
Melt butter and saute garlic in it until soft, approximately 3 to 5 minutes. Cut in half 2 limes and squeeze the lime juice into the garlic butter. Using a basting brush, coat both sides of each fish or fillet with the butter mixture. Sprinkle fish seasoning and salt evenly over fish to season. Place fish directly on your tinfoilcovered grill & grill snapper for about 10 minutes, basting occasionally with the remaining butter sauce. Carefully turn the fish on the grill and cook another 10 minutes. When completely cooked, the flesh should be opaque in color and easy to flake with a fork. Garnish with thin slices of the 3rd lime. 1/2 Tsp. Salt
Blackened Red Snapper
Mix together paprika, cayenne, salt, garlic salt, onion salt, thyme, oregano, and pepper. Sprinkle over each side of fish. Oil grill grate and preheat. Bring lemon juice to a boil. Remove from heat and add margarine. Mix well. Grill fish until done. About 4 minutes per side. Remove fish from grill. Add parsley to lemon butter. Spoon about 1 1/2 tablespoons of butter mixture over each piece of fish and serve.
Grilled Garlic Lobster
Plunge lobster into rapidly boiling water for 3 to 5 minutes until lobsters turn bright red. Refresh under very cold running water. Use ice if lobster is still hot. Slice lobster in half lengthwise so that one claw and half of the tail are one piece, then clean out the body cavity. Grill over charcoal wood fire for 8 to 10 minutes with corn, basting the corn and lobsters with garlic butter. Be careful not to overcook the lobster. Serves 2
Steak & Lobster Kabobs
Cut sirloin in 1-1/2 inch cubes. Cut lobster tails are large in thirds, leaving the shell on. Combine beer, oil, lemon juice, honey, chives, parsley, basil and pepper. Marinate beef and lobster in marinade for 1 to 2 hours. Thread meat and lobster alternately on skewers. Grill the kebabs, turning and basting with marinade, over hot coals for 15 minutes or until lobster is tender when tested with a fork and beef is done as desired. Serve hot with lemon wedges.
Grilled Lobster with Champagne Butter
Place lobster shell side down. Cut body from head to tail with sharp knife, splitting open. Remove heart and intestinal vein. Melt butter in sauce pan and add lemon juice and champagne. Place split lobster shell side down on grill over med. heat approx. 5 inches from heat source. Brush well with butter mixture and cook for 8 min. Turn lobsters, cook for another 8 minutes, turn again, brush well and continue to cook until meat turns opaque. Best to cook lobsters with top of grill down. Brush with champagne sauce just before serving. The remaining sauce can be used for dipping at the table.
Asian Grilled Salmon
In small saucepan, melt butter and brown sugar. Whisk in Dijon mustard, olive oil, grated gin and soy sauce. Construct a "tray" for salmon fillets out of aluminum
foil. Place fillets on aluminum foil, and pour sauce over salmon. Place on grill (medium heat) and cook for approximately 20 minutes.
Old Fashioned Stuffed Salmon
Preheat oven to 350¡F. Heat oil in a heavy nonstick skillet over medium high heat. Saute onion and celery 3-4 minutes, stirring occasionally, until tender. Stir in bread cubes, 2 tsp. parsley, sage and pepper. Pour chicken stock over stuffing and toss. Arrange half of fillets in a buttered baking pan. Spread stuffing mixture over fillets. Top with remaining fillets. Cover and bake 15-20 minutes. Combine butter with remaining parsley in a bowl. Spoon over fish. Continue baking about 5 minutes, uncovered, until fish flakes easily.