tag:blogger.com,1999:blog-83115046097730098982024-02-20T23:07:21.781-08:00Easy To Prepare Lapu-Lapu Fish RecipesLapu-Lapu Fish Recipes - Baked | Grilled | Fried | Smoked | Steamed | Stew | Stuffed | Glazed | Broiled |
Here, you'll find the best recipes for your lapu-lapu fishes that's good also for loosing weightRob's Blog Loghttp://www.blogger.com/profile/04351529291230823522noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-8311504609773009898.post-46200288388894694812013-01-30T16:30:00.005-08:002013-01-30T16:30:57.053-08:00A Medley of Sea Bass, Oysters and Asparagus (Sharing Platter for Lovers)<h3>
<b><br /></b></h3>
<h3>
<b><span style="color: red;">By Andrew Nutter from Good Food Live</span></b><span style="color: blue;"> </span></h3>
<div>
<br /></div>
<div>
<b>Servings</b>: <b>2</b> </div>
<div>
<b>Level of difficulty</b>: <b>Intermediate</b> <br /><b>
Preparation Time</b>: <b>10 minutes</b> <br /><b>
Cooking Time</b>: <b>10 minutes</b> </div>
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<div>
<b><br /></b></div>
<div>
2 sea bass (lapu lapu) fillets, each 170g, skin on but pin boned <br />
4 fresh basil leaves <br />
1 tbsp Olive oil <br />
4 pieces of crostini <br />
2 tbsp sun-blushed tomatoes <br />
white truffle oil, to serve <br />
For the asparagus:<br />
4 spears of large green asparagus spears, blanched <br />
4 slices Smoked salmon, 2 cut into thin strips, the remaining 2 left whole <br />
For the dill oil:<br />
1 tbsp Olive oil <br />
½ tbsp Dill, chopped <br />
Balsamic Vinegar, to drizzle <br />
For the oyster salsa:<br />
1 small shallot, finely chopped <br />
1 tbsp red wine vinegar <br />
1 tsp Sugar <br />
2 oysters, shucked, washed and chopped </div>
<div>
<br /></div>
<div>
<b>Method</b></div>
<div>
<b><br /></b></div>
<div>
1. Set the oven to 180°C/gas 4. Take each sea bass (lapu lapu) fillet and make a few
incisions into the skin, push some basil into each slit, then drizzle
with olive oil. <br />
<br />
2. Place the fish in a roasting pan and roast for about 4 minutes. Remove from oven. <br />
<br />
3. Take each crostini and top with the sun blushed tomatoes. Place the sea bass (lapu lapu) on top. Reserve until ready to serve. <br />
<br />
4. Mix the chopped dill and olive oil together. Take each spear of
asparagus and roll in the dill oil, add vinegar and season to taste with
salt and pepper. Wrap a strip of salmon in a spiral manner around each
asparagus spear. Make little rosettes with the remaining uncut pieces of
salmon. <br />
<br />
5. To make the oyster salsa, mix together the chopped shallot, vinegar, sugar, oysters, salt and pepper. <br />
<br />
6. To serve, reheat the sea bass (lapu lapu) in the oven for about 3 minutes, until hot and cooked through. <br />
<br />
7. Arrange the asparagus, salmon and oyster salsa on the plate and serve immediately, with the hot sea bass (lapu lapu).</div>
<div>
<br /></div>
<div>
<br /></div>
<h3>
<span style="color: red;">- Thank you Andrew for your recipe. : )</span></h3>
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2 sea bass (lapu lapu) fillets (7-8 oz/200-225 g each) <br />
a little olive oil<br />
½ lemon, quartered<br />
salt and freshly milled black pepper <br />
<br />
<b>
For the salsa verde</b>:<br />
<br />
4 tinned anchovy fillets in oil, drained<br />
1 tablespoon capers in vinegar, drained<br />
1 teaspoon dry mustard powder<br />
1 small clove garlic, crushed<br />
1½ tablespoons lemon juice<br />
6 tablespoons olive oil<br />
2 tablespoons chopped fresh parsley <br />
1 tablespoon chopped fresh basil<br />
salt and freshly milled black pepper <br />
<br />
Begin by making the salsa verde. To start with, chop the anchovy fillets
as small as possible and crush them to a paste in a mortar (if you
haven’t got a mortar, a small bowl and the end of a rolling pin will
do). Put the capers in a small sieve and rinse them under cold, running
water to remove the vinegar they were preserved in. Dry them on kitchen
paper and chop them as minutely as you can and add them to the
anchovies. Next, add the mustard, garlic, lemon juice and some freshly
milled black pepper and mix well. Now add the oil and chopped herbs, mix
again so that all the ingredients are properly combined and check the
taste to see how much salt to add. <br />
<br />
To cook the fish, you need to pre-heat the grill to its highest setting
for at least 10 minutes. Next, line a grill tray with kitchen foil,
brush the fish fillets on both sides with olive oil and place them on
the tray, flesh side up. Season with salt and freshly milled black
pepper, then grill for 5-6 minutes, turning halfway, or until just
cooked through. Serve straightaway with the salsa verde and the lemon
wedges to squeeze over<br />
<br />
<h3>
<span style="font-family: Times, Times New Roman, serif;">- Thank you 'Baps .' for the awesome recipe. : )</span></h3>
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<span class="yshortcuts cs4-visible" id="lw_1359343122_0">"Sea bass</span> my favourite fish .. just put some <span class="yshortcuts cs4-visible" id="lw_1359343122_1">spring onions</span> on top an some thin slice's off ginger a bit of oil an steam ,after about 20Min's it should be be done,,then put a sprinkle of <span class="yshortcuts cs4-visible" id="lw_1359343122_2">soya sauce</span>, hope he likes it sea bass..yum yum..."<br />
<br />
<br />
<h3>
<span style="font-family: Courier New, Courier, monospace;">- Thanks 'pokerpoker p' for your recipe. : )</span></h3>
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<h2>
Potato Crusted Seabass</h2>
<b><br /></b>
<b>Serves: 4</b><br />
<br />
<b><br /> Ingredients</b><br />
<b><br /></b>
4 (6 oz) Sea bass (Lapu Lapu, Grouper) filets<br />
1/4 tsp salt<br />
1/4 tsp ground black pepper<br />
1 large russet potato<br />
2 Tbsp corn oil<br />
<br />
<b>
Method</b><br />
<b><br /></b>
Preheat oven to 375 degrees.<br />
<br />
Peel the potato and slice lengthwise VERY thinly. 8 slices are required
for the dish. Season the filets with salt and pepper. wrap each filet in
two slices of potato.<br />
<br />
Preheat a large non-stick sauté pan over medium high heat. Add the corn
oil. Gently lay the wrapped filets into the hot pan seam side down. Cook
the fish for two to three minutes until the bottom is golden brown.
Turn the fish over and immediately put the pan into the oven for three
to 5 minutes until the fish is cooked through and the bottom is brown.<br />
<br />
Remove from the oven and serve with Lemon Butter Sauce<br />
<br />
<br />
<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">- Thank you 'Yanchagurl.' Apparently it's very popular. : )</span></h3>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<br /></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<h3>
<b>
Sauce</b></h3>
1 cup dry white wine<br />
1/3 cup chopped shallots<br />
1/3 cup thinly sliced fresh ginger<br />
1/2 cup whipping cream<br />
<br />
<h3>
<b>
Fish</b></h3>
6 tablespoons soy sauce<br />
3 tablespoons honey<br />
3 teaspoons rice vinegar<br />
1 1/2 tablespoons cold water<br />
1 1/2 teaspoons cornstarch<br />
<br />
<br />
<b>
4 6- to 7-ounce sea bass (lapu lapu) fillets<br />
<br />
4 tablespoons chilled butter, cut into small pieces </b><br />
<br />
<br />
<h3>
<b>
For sauce:</b></h3>
Combine wine, shallots and ginger in heavy small saucepan over high
heat. Boil until liquid is reduced to 1/4 cup, about 5 minutes. Add
cream and boil until liquid is reduced by half, about 3 minutes. Remove
from heat.<br />
<br />
<h3>
<b>
For fish:</b></h3>
Mix soy sauce, honey and rice vinegar in another heavy small saucepan.
Mix water and cornstarch in small bowl until smooth. Add to soy sauce
mixture. Stir mixture over medium heat until glaze boils and thickens
slightly, about 2 minutes. Remove from heat. Cool glaze to room
temperature. (Sauce and glaze can be prepared 1 day ahead. Cover
separately and refrigerate.)<br />
<br />
Preheat oven to 350°F. Arrange fish on small baking sheet. Brush with
some of glaze. Bake until opaque in center, about 15 minutes. Remove
from oven. Bring remaining glaze to boil. Spoon glaze over fish.<br />
<br />
Meanwhile, bring sauce to simmer. Remove from heat. Gradually add butter
to sauce, whisking just until melted. Strain. Season with salt and
pepper.<br />
<br />
Spoon sauce onto 4 plates, dividing equally. Top with fish and serve.<br />
<br />
<h3>
<b>
Serves 4.</b></h3>
<div>
<b><br /></b></div>
<h3>
<b><br /></b></h3>
<h3>
<b>- Thank you 'Jes' for the recipe. : )</b></h3>
<h3>
</h3>
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2 oranges, sliced into rounds <br />
1 onion, thinly sliced <br />
1 1/2 Tbs. olive oil <br />
5 6 oz. salmon (Lapu Lapu or Sea Bass) fillets <br />
1 Tbs. lemon pepper <br />
1-1/2 tsp. garlic powder <br />
1 Tbs. dried parsley <br />
1/2 C. orange juice <br />
1-1/2 Tbs. lemon juice <br />
1 Tbs. honey<br />
<br />
<b>
Preheat the oven to 400 F</b>.<br />
<br />
In a small bowl or cup, stir together the
lemon pepper, garlic powder, and dried parsley.<br />
<br />
Place the slices from
one of the oranges in a single layer in the bottom of a 9x13 inch baking
dish.<br />
<br />
Place a layer of onion slices over the orange.<br />
<br />
Drizzle with a
little bit of olive oil, and sprinkle with half of the herb mixture.<br />
<br />
Place the dish in the pre-heated oven, and roast for about 25 minutes,
or until the onions are browned and tender.<br />
<br />
Remove the dish from the
oven, and increase the temperature to 450 F.<br />
<br />
Push the onion and orange
slices to the outer edge of the baking dish, and place the fillets in the center.<br />
<br />
Season with the remaining half of the herb
mixture.<br />
<br />
Whisk together the orange juice, lemon juice and honey in a
small bowl.<br />
<br />
Pour evenly over the fish.<br />
<br />
Bake for 12-15 minutes in the
pre-heated oven, or until the fish is opaque in the center.<br />
<br />
Remove
fillets to a serving dish, and discard the roasted orange.<br />
<br />
Garnish
fillets with roasted onions and fresh orange slices.<br />
<br />
Serve with a baked potato, glazed sprouts and carrots and a garden salad.<br />
<br />
<b>Makes 5 servings</b>.<br />
<br />
<br />
<h3>
<span style="font-weight: normal;">-</span><b> Thank you </b><span style="font-weight: normal;">'</span>C<b>arolSandyToes1</b><span style="font-weight: normal;">'</span><b> for the great recipe</b><span style="font-weight: normal;">.</span><b> : )</b></h3>
<h3>
</h3>
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<b>Ingredients</b> (<b>serves 4</b>)<br />
<br />
* 4 firm Lapu Lapu (or any white-fleshed fish) fillets<br />
* Cooked rice and bok choy, to serve<br />
<br />
<b>
Marinade</b><br />
<br />
* 2 tablespoons thick soy sauce<br />
* 1 tablespoon oyster sauce<br />
* 2 tablespoons sweet chilli sauce<br />
* 2 tablespoons honey<br />
* 1 garlic clove, crushed<br />
* 5cm piece ginger, peeled, grated<br />
<br />
<b>
Method</b><br />
<br />
1. Make marinade Combine all ingredients in a jug. Mix well. Place
fish in a single layer into a ceramic dish. Pour over marinade. Turn to
coat. Cover. Refrigerate for 1 hour, if time permits.<br />
2. Cut 4 large sheets of baking paper. Place fish onto baking paper.
Drizzle each fillet with 1 tablespoon of marinade. Wrap each piece of
fish up in baking paper to form 4 secure parcels.<br />
3. Place fish parcels onto a microwave-safe plate in a single layer.
Cook on MEDIUM (50%) power for 10 to 12 minutes, or until fish flakes
when tested with a fork.<br />
4. Arrange fish on rice and serve with bok choy.<br />
<br />
<br />
<h3>
<span style="font-family: Verdana, sans-serif;">- Thanks 'crystalline' for your cool recipe. : )</span></h3>
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<b>Fish and Broccoli Rice</b><br />
<br />
"I just recently tried this simple-to-fix meal-in-one, and it was an
instant hit here at our house. Fish and rice are a tasty change of pace
from traditional meat-and-potato fare."<br />
<br />
- smdiner (Yahoo)<br />
<br />
<b><br />
</b><br />
<b>PREP TIME 5 Min </b><br />
<b>
COOK TIME 35 Min</b> <br />
<br />
<b><br /> INGREDIENTS</b><br />
<br />
1 1/2 cups boiling chicken broth <br />
1/2 cup uncooked long grain rice <br />
1/4 teaspoon Italian seasoning <br />
1/4 teaspoon garlic powder <br />
1 (10 ounce) package frozen chopped broccoli, thawed and drained <br />
1 tablespoon grated Parmesan cheese <br />
1 (2.8 ounce) can French-fried onions, divided <br />
1 pound fresh or frozen fish fillets, thawed <br />
1 dash paprika <br />
1 cup shredded Cheddar cheese <br />
<br />
<br />
<b>
DIRECTIONS</b><br />
<br />
In a greased 11-in. x 7-in. x 2-in. baking dish, combine the broth,
rice, Italian seasoning and garlic powder.<br />
<br />
Cover and bake at 375 degrees
F for 10 minutes.<br />
<br />
Add the broccoli, Parmesan cheese and half of the
onions.<br />
<br />
Top with fish fillets; sprinkle with paprika. <br />
<br />
Cover and bake 20-25 minutes longer or until the fish flakes easily with
a fork.<br />
<br />
Uncover; sprinkle with cheddar cheese and remaining onions.<br />
<br />
Return to the oven for 3 minutes or until cheese is melted.<br />
<br />
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></h3>
<h3>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- Thank you 'smdiner.' :)</span></h3>
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"When I fry fish I just salt and pepper them.<br />
<br />
Roll them in a mixture of
equal amounts of flour and cornmeal.<br />
<br />
Maybe a bit more cornmeal than
flour. And fry in a pan with hot oil."<br />
<br />
<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">- Thanks Beth. : )</span></h3>
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<span class="yshortcuts cs4-visible" id="lw_1358308937_1">Coarse salt</span> and cracked black pepper <br />
1/2 cup all-purpose flour, to coat fish <br />
2 teaspoons olive oil<br />
<br />
Unwrap fish but leave it on the butcher paper.<br />
<br />
Season with <span class="yshortcuts cs4-visible" id="lw_1358308937_2">salt and pepper</span> on flesh side only.<br />
<br />
Sprinkle generously with flour, and then shake off the excess. <br />
<br />
In a 12-inch non-stick skillet, heat 2 teaspoons of olive oil over
medium high heat until hot but not smoking.<br />
<br />
Place the fish in the pan
skin side down.<br />
<br />
Cook until golden, about 3 to 4 minutes.<br />
<br />
Turn the fish
over and cook until the flesh is just cooked through and is no longer
translucent, about 3 more minutes, depending on the thickness of your
fish.<br />
<br />
<b>Serves 4</b><br />
<b><br /></b>
<b><br /></b>
<br />
<h3>
<b><span style="font-family: Trebuchet MS, sans-serif;">- Thank you 'cookingkay1955' for your awesome recipe. : )</span></b></h3>
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<i><br /></i></h3>
<h3>
<i>This used to be one of my best selling dishes when I cooked at the restaurant</i><span style="font-weight: normal;">...</span></h3>
<br />
<br />
Preheat oven to 450 degrees.<br />
<br />
Make some pasta, I like to use bow-tie for this recipe.<br />
<br />
Heat some olive oil in a large, oven-proof skillet.<br />
<br />
Put 2 Lapu Lapu fillets (about 6 oz. each) in the skillet, and sear both sides until golden brown, about 3 to 4 minutes per side.<br />
<br />
To the skillet, add 2 cloves minced garlic, 1 can Del Monte diced tomatoes
(the kind with garlic, basil and oregano), 1 cup quartered artichoke
hearts, and 1/2 cup kalamata olives.<br />
<br />
Put the skillet into the oven to
finish cooking until cooked through, about 10 more minutes.<br />
<br />
Take the skillet out of the oven transfer the fish to a plate, toss the
pasta with the tomato mixture and pour onto the plate next to the fish....<br />
<br />
Enjoy!<br />
<br />
<h3>
<span style="font-family: Courier New, Courier, monospace; font-weight: normal;">- </span><span style="font-family: Courier New, Courier, monospace;">Thank you</span><span style="font-family: Courier New, Courier, monospace; font-weight: normal;"> '</span><span style="font-family: Courier New, Courier, monospace;">Jambi</span><span style="font-family: Courier New, Courier, monospace; font-weight: normal;">' </span><span style="font-family: Courier New, Courier, monospace;">for your recipe</span><span style="font-family: Courier New, Courier, monospace; font-weight: normal;">. :)</span></h3>
<br />
<h3>
</h3>
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We used to fish a lot.<br />
<br />
After, we often made a woodfire and cooked the
fish somewhere near where we had caught them.<br />
<br />
A wood fire is far
superior to coal but a little trickier.<br />
<br />
Either way you cook the fish,
the best way for very fresh fish is often the simplest.<br />
<br />
This recipe gives
a delicate flavor that does not mask the fish. <br />
<br />
1 sea bass (Lapu Lapu)<br />
citrus fruits such as orange, lemon or lime<br />
salt and freshly ground pepper <br />
Start fire or grill. <br />
Clean, wash and dry fish. <br />
Salt and pepper inside and out. <br />
Spray grid with non-fat cooking spray or brush with oil. <br />
Slice citrus fruit into slices about 1/3 inch thick. <br />
Lay on grid. <br />
Place fish on citrus fruit and grill turning once until done.<br />
<br />
<h3>
<span style="font-weight: normal;">- </span>Thank you<span style="font-weight: normal;"> "</span>Zoe<span style="font-weight: normal;">" </span>for this simple but tasty dish<span style="font-weight: normal;">.</span> </h3>
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<br />
You can use Lapu Lapu or Sea Bass. But any white fish like tilapia, cod, haddock...<br />
<br />
<h3>
<b>
Ingredients:</b></h3>
5.5 oz sea bass filet (the freshest you can get) <br />
1 tsp white onion <br />
1 tsp finely chopped red pepper <br />
1 tsp finely chopped cilantro <br />
1 oz lime juice <br />
1 avocado slice <br />
Salt to taste <br />
<br />
<h3>
PREPARATION:</h3>
<br />
Add the pepper and onion and salt to the lime juice.<br />
<br />
Dice the sea bass into bite sized chunks and marinate it in the lime juice for two hours<br />
<br />
Serve the sea bass pieces with cilantro sprinkled on top and the slice of avocado. <br />
<br />
<br />
Other Costa Ricans marinate the fish overnight. If you choose that
option, don’t add the red pepper or onion to the lime juice until 30
minutes before serving. You can eat the ceviche on top of saltine crackers, add mayonnaise and ketchup and some Tabasco sauce if you wish.<br />
<br />
<h3>
<span style="color: red; font-family: Georgia, Times New Roman, serif;">- "Hey thanks Drew for a great recipe to start the new year." :)</span></h3>
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<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMCDOMtWia3PsmIxZeKhoyD0x9vpzm-GfkUikv_lDPULbYieqjYbXYJsfT_OY0gxNpcves58SWMNmXFzuvuk1ZYvY33kQLJlQoOQnS10FaIZRXH6nHgHvuuQ007j-BcTygoEriKadT43Y/s1600/merryfishmas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMCDOMtWia3PsmIxZeKhoyD0x9vpzm-GfkUikv_lDPULbYieqjYbXYJsfT_OY0gxNpcves58SWMNmXFzuvuk1ZYvY33kQLJlQoOQnS10FaIZRXH6nHgHvuuQ007j-BcTygoEriKadT43Y/s320/merryfishmas.jpg" width="320" /></a><br />
<h3 style="text-align: center;">
</h3>
<div>
<span style="color: red; font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<h3>
<span style="color: red; font-family: Arial, Helvetica, sans-serif;">Hi my friend. This is Rob.</span></h3>
<h3>
<b style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #274e13;"><br /></span></b></h3>
<h3>
<b style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #274e13;">I just wanted to Wish you a very Merry Christmas and a safe, Happy New Year!</span></b></h3>
<h3>
<span style="color: red; font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></h3>
<h3>
<span style="color: red; font-family: Arial, Helvetica, sans-serif;"><b>I really appreciate everyone contributing their recipes here at the site and coming-back each day for new, exciting and tasty Lapu Lapu fish recipes.</b></span></h3>
<h3>
<span style="color: #274e13; font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></h3>
<h3>
<span style="color: #274e13; font-family: Arial, Helvetica, sans-serif;"><b>It's you who keeps this site pumping (or should i say "Plumping") ; ) and I really cherish your friendship.</b></span></h3>
<h3>
<span style="color: red; font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></h3>
<h3>
<span style="color: red; font-family: Arial, Helvetica, sans-serif;"><b>So thank you for sharing, and for being there.</b></span></h3>
<h3>
<span style="color: #274e13;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></span></h3>
<h3>
<span style="color: #274e13;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>All my best,</b></span></span></h3>
<h3>
<span style="color: #274e13;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Rob</b></span></span></h3>
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguLP3QJA3wuX-ViGF6H4wn5zvmms5TDUyoW60IWYf5jhfTAh-98uhvoYKib3UoJeUVqCbdLt5sc2d0UoGdfYPkAJVFCWGgmv4RjOArp63V3_6U3trdPpwR7hWcEXU_J9rjlVB4qSb3Ix8/s1600/fishmastreetwo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguLP3QJA3wuX-ViGF6H4wn5zvmms5TDUyoW60IWYf5jhfTAh-98uhvoYKib3UoJeUVqCbdLt5sc2d0UoGdfYPkAJVFCWGgmv4RjOArp63V3_6U3trdPpwR7hWcEXU_J9rjlVB4qSb3Ix8/s320/fishmastreetwo.jpg" width="245" /></a></div>
<div style="text-align: center;">
<span style="color: #274e13;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></span></div>
<div style="text-align: center;">
<span style="color: #274e13;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></span></div>
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<span style="font-weight: normal;">Ingredients</span></h3>
<br />
Seafood<br />
3 pounds Lapu Lapu (halibut, sea bass, or other firm white fish), cut into inch-long cubes<br />
1 large (2 lb or more) cooked Dungeness crab (hard shell) or a cooked lobster<br />
1 pound (or more) of large shrimp<br />
2 pounds little neck clams, mussels, or oysters or all three<br />
<br />
Sauce<br />
1/2 cup olive oil<br />
1 1/2 cups chopped onion (1 large onion)<br />
1 cup chopped green bell pepper (1 large green bell pepper)<br />
3 coves garlic, minced<br />
1 teaspoon salt<br />
1 28 ounce can tomatoes<br />
Broth from the mollusks<br />
2 cups red wine<br />
2 cups tomato juice<br />
2 cups fish or shellfish stock<br />
An herb bouquet of bay leaf, parsley, and basil wrapped in a layer of cheesecloth and secured with kitchen string<br />
Salt and pepper to taste<br />
1/2 cup minced parsley for garnish<br />
Optional seasonings: a dash of Tabasco sauce and or Worcestershire sauce<br />
<br />
<br />
<h3>
<span style="font-weight: normal;">
Method</span></h3>
<br />
1 Steam mollusks (clams, mussels, oysters) in a small amount of water
(about a cup) until they just open. Set aside. Strain and reserve the
cooking broth.<br />
<br />
2 If using crab, removed the crab legs from the body and use a nut
cracker to crack the shells so that the meat can be easily removed once
it is served (leave the meat in the shell). Break the body in half, and
then cut each half again into either halves or thirds. Keep the top
shell of the crab for making stock.<br />
<br />
If you are using lobster, cut the tail in pieces and reserve the body and legs for making stock.<br />
<br />
Note you can use prepared fish or shellfish stock, or you can make your
own. If you are not making your own stock, you can discard the crab top
shell or lobster body. If prepared shellfish stock is not available, I
would combine some prepared fish stock (available at many markets,
including Trader Joe's) with clam juice.<br />
<br />
3 Split the shrimp shells down the back and remove the black vein. (See
how to peel and devein shrimp.) I found the easiest way to do this,
without removing the shell, is to lay the shrimp on its side and insert a
small knife into the large end of the shrimp, with the blade pointing
outward from the back (away from the shrimp and your hands). Once you
have split the shrimp shells, you can turn the knife toward the shrimp,
and cut in a little to find the black vein. Pull out the vein as much as
you can. You can probably also use a pair of kitchen scissors to cut
the backs of the shrimp. <br />
<br />
Alternatively, you can shell the shrimps and devein them. Shell-on imparts more flavor; shell-off is easier to eat.<br />
<br />
4 In a deep 8-quart covered pot, sauté onions and green pepper on medium heat in olive oil until soft. Add the garlic, sauté 1 minute more. Add tomatoes, broth from the mollusks, red wine, tomato juice,
fish or shellfish stock, the herb bouquet, and salt and pepper to
taste. Bring to a simmer and cook, uncovered, for 20 minutes. Remove
herb bouquet. Taste and correct seasoning.<br />
<br />
5 Add the fish and cook, covered, until the fish is just cooked through,
about 3 to 5 minutes. Add the steamed mollusks, crabmeat, and shrimp.
Heat just until shrimp are cooked (just 2-3 minutes, until they are
bright pink). Do not overcook.<br />
<br />
6 Serve in large bowls, shells included. Sprinkle with minced parsley.
Serve with crusty French or Italian bread and a robust red wine. Have
plenty of napkins available, a few extra bowls for the shells, and nut
crackers and tiny forks for the crab.<br />
<br />
<h3>
<span style="font-weight: normal;">
Serves 8</span>.</h3>
<h2>
<span style="color: #274e13; font-family: Arial, Helvetica, sans-serif;"><br /></span></h2>
<h2>
<span style="color: #274e13; font-family: Arial, Helvetica, sans-serif;"><br /></span></h2>
<h2>
<span style="color: #274e13; font-family: Arial, Helvetica, sans-serif;">- Thank you '<span class="fn" title="lovin&#39; spoonful">lovin' spoonful.'</span></span></h2>
<h3>
</h3>
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<br />
Ingredients:<br />
<br />
4 (7-ounce) Lapu Lapu (sea bass) fillets<br />
Sea salt and freshly ground pepper, to taste<br />
1 egg<br />
3 tablespoons heavy cream<br />
4 tablespoons panko bread crumbs (or your favorite cereal)<br />
5 tablespoons vegetable oil<br />
A few sprigs of thyme<br />
6 Belgium endives (split into sixths)<br />
Spice mix<br />
Aged balsamic vinegar, to taste<br />
2 tablespoons chives (thinly sliced) plus extra for garnish<br />
***Spice Mix:***<br />
1/4 teaspoon ground ginger<br />
1/4 teaspoon ground coriander seed<br />
1/4 teaspoon ground cinnamon<br />
1 tablespoon granulated sugar<br />
1/4 teaspoon ground star anise<br />
1/4 teaspoon cayenne pepper<br />
Sea salt, to taste<br />
White pepper (ground to taste)<br />
<br />
Directions:<br />
Season the fish to taste with salt and pepper. Combine egg and cream to make an egg wash. Brush 1 side of the fillets with egg wash, then cover the egg wash side of fillets with bread crumb or cereal, and press down firmly. In a hot saute pan add 3 tablespoons
oil. Place the fillets into the pan breaded side down. Cook for 2
minutes. Turn fillets over add the thyme and cook for approximately 2
minutes more, or until fillets are cooked, remove from pan. Meanwhile
place 2 tablespoons oil into a hot pan, when the oil starts to smoke, add the endive. Toss the endive. Add the spice mix
and the chives. Cook for 1 minute then remove from the heat. Place the
endive in the center of 4 plates. Place the fish on top of the endive.
Drizzle the chive oil around then the balsamic vinegar. Garnish with chives.<br />
<br />
<h3>
<span style="color: #990000; font-family: Times, Times New Roman, serif;">- Thank you 'Miss Libby' for the great recipe</span></h3>
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-2 Tbs. sweet cream unsalted butter<br />
-1 large spoonful brown sugar<br />
-1 Tbs. Hot Chili Powder, or use 2 small Habenero chilis, chopped<br />
-1 1/2 tsp. White Truffle oil (can be substituted for olive or grapeseed oil) <br />
<br />
Mix Chili Powder or Habanero
chilis and brown sugar together in small bowl. Rub into filets. Over medium to medium high heat, melt together oil and butter.
Once heated, add fish. Cook skin up until sauce carmelizes on top of
fish. Flip skin-down for another 5-10 minutes. Total prep and cook time:
20 minutes. If you choose to bake, broil or grill this recipe, rub the
fish as directed and marinate with oil and melted butter 30-40 minutes.<br />
<br />
<h3>
<span style="color: #0b5394; font-family: Courier New, Courier, monospace;">- Thanks 'scrappykins' for this smokin' recipe.</span></h3>
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6 green onions, trimmed<br />
1/3 cup white miso<br />
3 tablespoons <a class="ml-smartlink" href="http://en.wikipedia.org/wiki/Rice_vinegar" target="_blank">rice vinegar</a><br />
2 tablespoons mirin or <a class="ml-smartlink" href="http://en.wikipedia.org/wiki/Japanese_rice" target="_blank">Japanese rice</a> wine<br />
2 tablespoons toasted sesame seeds<br />
3 teaspoons sugar<br />
2 teaspoons water<br />
1 clove garlic, minced<br />
1 teaspoon Dijon mustard<br />
1 teaspoon soy sauce<br />
olive oil<br />
salt<br />
black pepper<br /><br />
<b>PREPARATION</b>:<br /><br />
Preheat grill for medium high heat. In small bowl, combine water and Dijon mustard until throroughly mixed. Place miso, mustard mixture, vinegar, mirin, soy sauce, garlic, and sugar in small saucepan over medium heat. <br />
Whisk untill smooth for about 3-5 minutes. Brush fish and green onions
with olive oil. Season with salt and pepper. Place fish on grill and
cook for 4-5 minutes on each side until center is opaque. Add onions
onto grill and cook for 2 minutes per <a class="ml-smartlink" href="http://en.wikipedia.org/wiki/Sude" target="_blank">sude</a>. Remove both from grill, top fish with miso sauce and sesame seeds. Serve fish with green onions.<br />
<br />
<h3>
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">- Thank you again 'mswathi1025.'</span></h3>
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10 Green Beans, ends removed and chopped in half<br />
4 Cherry Tomatoes, halved<br />
<br />
<b>Spice Rub</b><br /><br />
1 1/2 teaspoon Chili Powder<br />
3 teaspoons White Sugar<br />
1/2 teaspoon Kosher Salt<br />
<br /><b>
Spicey Miso Sauce</b><br /><br /> 1 teaspoon Miso Paste<br />
2 teaspoons Tomato Paste<br />
1/2 teaspoon Chili Powder<br />
1/4 cup White Wine<br />
1/4 cup Mirin - Sweet Rice Wine<br />
1/4 cup Chicken Broth<br />
<br />
Mix together your spice rub and set aside.<br />
<br />
Mix together your Spicy Miso Sauce in a bowl and set it aside.<br />
<br />
Get a skillet and put a little oil in it, not alot, just enough so the
fish does not stick. Heat the oil over medium-high heat just until it
gets hot. Watch it carefully so that it does not smoke. If it starts
smoking dump it out and start over, otherwise your dish will taste like
burned oil.<br /><br />
Dredge your fishy filets in the spice rub, just so they have a nice coat on each side, it’s not important to have it on the sides, top and bottom is perfect.<br /><br />
CAREFULLY put the fish into the heated oil, you are going to sear it on
each side for about 3-4 minutes. We are searing it just long enough that
the sugar in the spice rub carmelizes and so the fish stays ultra juicy.<br />
<br />
Once the fish is finished searing remove it from the heat and put it on
your serving plate. Now carefully pour the sauce into the hot pan, heat
it until it starts to bubble. It won’t take long at all maybe 3 minutes.
Throw in your green beans and tomatoes, kind of stir those little
suckers around for a minute or two, until they are heated. Now take the
skillet full of piping hot sauce and carefully pour it over the fish.<br />
<br /><b>
You</b>’<b>re done</b>!<br /><br />
<b>* From start to finish this should take you about 15-20 minutes to whip
together. It’s really quick, healthy and totally impressive once you
serve it up.</b><br />
<b><br /></b>
<h3>
<b><span style="color: purple; font-family: Trebuchet MS, sans-serif;">- Thank you 'mswathi1025' for your recipe. :)</span></b></h3>
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<br />
An easy dish that uses some traditional Japanese ingredients, including miso. Made from fermented soybeans, miso paste comes in various shades, with the darker ones being stronger in flavor. This recipe calls for white miso (also called shiro-miso), which is sweeter and more delicate.<br />
<br />
2 teaspoons water<br />
1 teaspoon prepared Chinese-style hot mustard or Dijon mustard<br />
1/3 cup white miso (fermented soybean paste)* <br />
3 tablespoons rice vinegar<br />
2 tablespoons mirin (sweet Japanese rice wine)** <br />
4 teaspoons sugar<br />
1 teaspoon soy sauce<br />
4 5- to 6-ounce sea bass (lapu lapu) fillets<br />
8 green onions, trimmed<br />
Olive oil<br />
Toasted sesame seeds <br />
<br />
Whisk water and mustard in small bowl until smooth. Combine miso, vinegar, mirin, sugar and soy sauce
in small saucepan. Stir over medium heat until smooth, about 3 minutes.
Whisk in mustard mixture. (Can be made 1 day ahead. Rewarm over low
heat before using.) <br />
Prepare barbecue (medium-high heat). Brush fish and green onions with
oil. Sprinkle both with salt and pepper. Grill fish until opaque in
center, about 4 minutes per side. Grill onions until beginning to brown,
about 3 minutes per side. Transfer fish and onions to 4 plates. Spread
sauce atop fish. Sprinkle sesame seeds over sauce and serve. Enjoy!<br />
<br />
*<b>Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets</b>.<br />
<br />
**<b>Mirin is available at Japanese markets and in the Asian foods section of some supermarkets</b>.<br />
<br />
<h3>
<span style="color: #cc0000; font-family: Georgia, Times New Roman, serif; font-weight: normal;">- </span><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">Thank you</span><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif; font-weight: normal;"> '</span><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">cynical chef </span><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif; font-weight: normal;">' </span><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif;">for the recipe</span><span style="color: #cc0000; font-family: Georgia, Times New Roman, serif; font-weight: normal;">.</span></h3>
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<span style="color: #cc0000;">At Aqua, the sea bass is presented with shrimp tortellini in lobster consommé.</span></h3>
<br />
MISO GLAZED LAPU LAPU (Sea Bass) - Makes 4 servings.<br />
----------------------------------------------------------------<br />
<br />
1/3 cup sake<br />
1/3 cup mirin (sweet Japanese rice wine)*<br />
1/3 cup light yellow miso (fermented soybean paste)*<br />
3 tablespoons (packed) brown sugar<br />
2 tablespoons soy sauce<br />
4 6-ounce sea bass (Lapu Lapu) fillets (each about 3/4 inch thick)<br />
2 tablespoons chopped green onions<br />
2 tablespoons chopped fresh basil <br />
<br />
Mix first 5 ingredients in shallow glass baking dish. Add fish and turn
to coat. Cover and refrigerate at least 2 hours and up to 6 hours.<br /><br />
Preheat broiler. Remove fish from marinade. Place fish on rimmed baking
sheet. With broiler door slightly open, broil fish 6 inches from heat
source until the surface is caramelized and just opaque in center, about
6 minutes. Transfer to plates. Sprinkle with green onions and basil and
serve. <br />
<br />
<h3>
<span style="color: #cc0000;">
*<b>Available at Japanese markets, specialty foods stores and in the Asian foods section of some supermarkets. </b></span></h3>
<br />
<br />
<br />
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8S82Q93rVz6SlGEQ5_3mhpyT1HTJEK1PXoROzIXXlP_bhH1mUzeqHz4xwZ4RbxNDA8wfpn_qm9ozMbwENMvULeC3yrtTG7uTVJgDHkaEmlyRK19HRgHiTT-Mk3XjPDZr-GPDbqY9U6pc/s1600/0509022109_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8S82Q93rVz6SlGEQ5_3mhpyT1HTJEK1PXoROzIXXlP_bhH1mUzeqHz4xwZ4RbxNDA8wfpn_qm9ozMbwENMvULeC3yrtTG7uTVJgDHkaEmlyRK19HRgHiTT-Mk3XjPDZr-GPDbqY9U6pc/s320/0509022109_1.jpg" width="312" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
Hey, it's Rob. </span><div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">I've recently had some issues, making it unable to post and update the site.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">However, it appears things are back to normal and I can now resume posting and interacting on the site.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Thank you for coming back daily to see amazingly tasty Lapu Lapu recipes...and look forward to </span><span style="font-family: Arial, Helvetica, sans-serif;">new and exciting recipes in 2013...if the world doesn't end on the 21st. : \</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Thank you for reading,</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Rob</span></div>
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4 Lapu Lapu fillets, portions <br />
1 teaspoon salt <br />
1/4 teaspoon pepper <br />
1/4 teaspoon paprika <br />
8 slices bacon, divided <br />
1 tablespoon lemon juice <br />
1 teaspoon lemon juice <br />
<br />
Rinse fillets in cold water, pat dry and sprinkle with salt, pepper, and paprika then set aside. <br />
Place 2 slices bacon on a large piece of heavy-duty aluminum foil, place a Lapu Lapu fillet lengthwise on each bacon slice <br />
Sprinkle 1/2 teaspoon lemon juice over each fillet, then fold foil edges over and wrap securely <br />
Repeat procedure with remaining ingredients to make 3 additional packets. <br />
Grill packets over hot coals for 10 minutesthen turn packets, and grill
for an additional 10 minutes or until fish flakes easily when tested
with a fork.<br />
<br />
<h3>
<span style="font-family: Times, "Times New Roman", serif;">- Thank you Baileykay30</span> </h3>
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<span style="font-weight: normal;"><b><span style="font-family: "Trebuchet MS",sans-serif;">He</span></b><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Trebuchet MS",sans-serif;"><b>re</b>'<b>s one</b></span><span style="font-family: "Trebuchet MS",sans-serif;"><b> from</b> '<b>SAH</b>' </span><b><span style="font-family: "Trebuchet MS",sans-serif;">on Yahoo</span></b>...</span></span></h2>
<h2>
<span style="color: #20124d;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><span style="color: #20124d;"><br />
get some kitchen foil put about two tea spoon fulls of olive oil on it grind a little pepper on it a slice of onion and a slice of lemon.<br />
lay the fish on top <br />
<br />
another slice of lemon and onion on top scrunch up the foil enough to
let a tablespoon of white wine ( or better yet noilly prat) now fold and
seal the foil into an oven at 180 degrees C and bake( steam in wine)
for 30 minutes.<br />
<br />
for an even better taste if you have it add a stick of celery to the aromatics<br />
<br />
this works for salmon trout snapper tuna blah blah</span></span></span></span></h2>
<h2>
<span style="color: #20124d;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><span style="color: #20124d;"><span style="color: black;"><b><span style="font-weight: normal;"> </span></b></span></span></span></span></span></h2>
<h2>
<span style="color: #20124d;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="color: black;"><span style="color: #20124d;"><span style="color: black;"><b><span style="font-weight: normal;">- <span style="font-family: "Trebuchet MS",sans-serif;"><b>Thank you SAH for your recipe</b></span></span></b><span style="font-weight: normal;">.</span></span> </span></span></span></span></h2>
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