Seafood Bake For Two Recipes

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SEAFOOD BAKE FOR TWO



Seafood Bake for Two image

A quick, easy and delicious way to make a romantic seafood dinner!

Provided by MICHELLE0011

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 20m

Yield 2

Number Of Ingredients 10

2 (4 ounce) halibut fillets
6 scallops
6 peeled and deveined jumbo shrimp, tail still attached
⅓ cup dry white wine
2 tablespoons melted butter
1 tablespoon lemon juice
½ teaspoon seafood seasoning, such as Old Bay™
1 teaspoon minced garlic
Salt and pepper to taste
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Arrange the halibut, scallops, and shrimp in an oven-safe, glass baking dish. Drizzle with wine, butter, and lemon juice. Sprinkle with the seasoning and garlic. Season to taste with salt and pepper.
  • Bake in preheated oven until the halibut has turned white, and is flaky, 10 to 12 minutes. Sprinkle with parsley just before serving.

Nutrition Facts : Calories 391.7 calories, Carbohydrate 3.9 g, Cholesterol 231.4 mg, Fat 16.1 g, Fiber 0.2 g, Protein 48 g, SaturatedFat 8 g, Sodium 465.8 mg, Sugar 0.6 g

SEAFOOD CASSEROLE FOR 2



Seafood Casserole for 2 image

I prepared us a special seafood meal for 2. It is very easy to add more and make it for as many as you want. I served with roasted potatoes, green beans.

Provided by Sageca

Categories     Canadian

Time 1h

Yield 2 serving(s)

Number Of Ingredients 17

1 medium onion, chopped
2 celery ribs, chopped
1 cup mushroom, sliced
2 garlic cloves, crushed
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Old Bay Seasoning
2 tablespoons flour
1 (370 ml) can nonfat milk
2 tablespoons shredded cheddar cheese
1/4 cup parmesan cheese, grated
1 (120 g) can crabmeat
8 cooked shrimp, cut in half
4 large cooked scallops, cut in large chunks
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil

Steps:

  • In a large skillet, saute onions,celery,mushroom and garlic in the oil until softened.
  • Add salt, pepper and old Bay Seasoning.
  • Whisk in the flour.
  • Slowly stir milk into the sauteed mixture.
  • Add cheese.
  • Add the cooked seafood; stir well.
  • Add parlsey and basil.
  • Pour into a casserole dish.
  • Bake at 375* for 30 minutes.
  • Can be prepared ahead of time and baked before serving.

Nutrition Facts : Calories 411, Fat 20.7, SaturatedFat 5.9, Cholesterol 90.3, Sodium 1503, Carbohydrate 25, Fiber 2.2, Sugar 13.5, Protein 31.6

SEAFOOD STEW FOR TWO



Seafood Stew for Two image

How to pull off an elegant, effortless date night? Make the rich seafood broth the day before, then sear a couple pieces of fish and reheat the stew during the cocktail hour.

Provided by Alison Roman

Categories     Soup/Stew     Tomato     Kid-Friendly     Snapper     Clam     Mussel     Shrimp     Squid     Celery     Fennel     Bon Appétit     Anniversary     Dinner     Small Plates

Yield 2 Servings

Number Of Ingredients 20

1 medium fennel bulb, halved
6 tablespoons olive oil, divided
2 celery stalks, chopped
1 small leek, white and pale-green parts only, sliced
3 garlic cloves, crushed
1 bay leaf
Kosher salt, freshly ground pepper
1 pound head-on, shell-on prawns or large shrimp
Pinch of saffron (optional)
1/4 cup dry white wine
1 (28-ounce can) whole peeled tomatoes
1 teaspoon fennel seeds
1 small snapper fillet, halved crosswise
6 medium sea scallops, side muscle removed
1/4 pound squid, mix of tentacles and bodies
1/2 pound cockles or littleneck clams, scrubbed
1/2 pound mussels, scrubbed, debearded
Small sprigs tarragon (for serving)
1/2 crusty baguette, sliced, toasted
Unsalted butter, room temperature (for serving)

Steps:

  • Thinly slice half of fennel bulb; set aside. Coarsely chop other half. Heat 2 tablespoons oil in a medium heavy pot over medium-low. Add chopped fennel, celery, leek, garlic, and bay leaf. Season with salt and pepper and cook, stirring occasionally, until vegetables are soft but have not taken on any color, 10-12 minutes.
  • Meanwhile, remove shells and heads from all but 2 prawns (keep shells and heads for making broth).
  • Once vegetables are soft, increase heat to medium and add prawn heads and shells and saffron (if using). Cook, stirring occasionally, until shells are bright pink, about 4 minutes. Add wine and bring to a boil. Reduce heat and simmer, stirring occasionally, until reduced by half, about 3 minutes. Add half of tomatoes and 4 cups water. Bring to a strong simmer, then reduce heat and simmer, uncovered, until reduced by about one-third and flavors have melded, 60-70 minutes.
  • Remove from heat and puree mixture with an immersion blender until smooth (or let cool slightly and puree in batches in a blender). Strain broth through a finemesh sieve into a large measuring glass or bowl (you should have about 3 1/2 cups).
  • Wipe out pot and heat 2 tablespoons oil over medium. Add fennel seeds, reserved sliced fennel, and remaining tomatoes, crushing them with your hands. Season with salt and pepper and cook, stirring occasionally, until fennel is softened and seeds are toasted, about 5 minutes. Add broth and bring to a simmer.
  • Meanwhile, heat remaining 2 tablespoons oil in a small skillet over medium-high. Season snapper and scallops with salt and pepper. Cook snapper, skin side down, pressing gently with the back of a spatula to ensure contact with pan, until skin is brown and crisp, about 4 minutes. Turn fish and cook until cooked through, about 1 minute more. Transfer to a plate.
  • Cook scallops in same skillet (no need to wipe out) until golden brown and just cooked through, about 3 minutes per side; transfer to plate with snapper. Slice squid bodies into 1/4"-thick rings. Add cockles and mussels to pot with broth. Cook until they just start to open, then reduce heat to medium-low and add squid and all prawns, making sure they're submerged in the liquid. Simmer until cockles and mussels are opened and prawns and squid are just cooked through, about 3 minutes (discard any cockles and mussels that do not open).
  • Divide seafood stew between bowls, placing a head-on prawn on top of each; nestle snapper and scallops into broth and scatter tarragon sprigs over. Serve with bread and butter alongside for dipping into broth.
  • Do ahead
  • Broth can be made 1 day ahead; cover and chill.

SEAFOOD PLATTER FOR TWO



Seafood Platter for Two image

GORGEOUS! Soft music, candlelight and plenty of Chablis creates an atmosphere made perfectly for two people who wish to become reacquainted. We had the pleasure of savouring something very similar to this recipe in a restaurant called Le Concoure, in Paris, many years ago. We enjoyed it so much that we returned to Le Concoure the next evening for a repeat performance; we were not disappointed. A restaurant in Toronto, called Danakas Palace created this recipe and shares it with all to enjoy.

Provided by TOOLBELT DIVA

Categories     One Dish Meal

Time 50m

Yield 2 serving(s)

Number Of Ingredients 19

2 lobster tails
6 scampi
6 prawns
6 shrimp
8 crab legs
8 oysters, shelled
8 scallops, shelled
2 ounces breadcrumbs
2 teaspoons finely chopped garlic
1 ounce dry white wine
3 ounces butter
3 teaspoons lemon juice
1 pint vegetable oil
cognac, to flame seafood
6 green asparagus spears
1 whole lemon
1 whole fresh tomato
seafood cocktail sauce (optional)
tartar sauce, if you wish (optional)

Steps:

  • TO PREPARE: Cut the lobster tails and bend back in butterfly style.
  • Shell and devein the scampis, prawn and shrimps.
  • Extract the meat from the crab claws.
  • If not already done, remove the oysters and scallops from the shell and coat with breadcrumbs.
  • Finally, wash the lobster, scampi, prawns and shrimps under cold running water and dry thoroughly.
  • PROCEED WITH THE FOLLOWING COOKING METHODS, SIMULTANEOUSLY: CRABMEAT: Place the crabmeat in a small ovenproof dish, add 1/3 tsp garlic, 1 tsp lemon juice and half the white wine and bake in a moderate oven for 10-15 minutes.
  • LOBSTER TAILS: Place in an oven pan; add 1 oz (25 g) butter and 1 tsp lemon juice and bake in moderate oven 8- 10 minutes.
  • Melt 1 oz (25 g) butter in a frying pan; add 1/3 tsp garlic and the remaining wine.
  • Sauté scampi, prawns and shrimp for 2 minutes, stirring continuously.
  • Heat the oil and deep fry the scallops until golden; transfer to a small ovenproof dish; add the remaining butter, garlic and lemon juice and place in a broiler for 5 minutes.
  • Reheat the oil and deep fry the oysters until golden.
  • Cut the whole lemon in half and remove the seeds.
  • Cut the tomato into wedges.
  • Steam asparagus spears for 5 minutes and plunge immediately into ice water.
  • To serve: Arrange attractively on a bed of lettuce on a silver platter.
  • Garnish with lemon halves and tomato wedges.
  • Drape asparagus spears across the top of the tray.
  • Pour over the Cognac, set aflame and serve immediately.

Nutrition Facts : Calories 3210.8, Fat 263.9, SaturatedFat 52.2, Cholesterol 562.8, Sodium 7027.3, Carbohydrate 41.5, Fiber 3.8, Sugar 5.1, Protein 165.6

SEAFOOD AU GRATIN



Seafood Au Gratin image

A seafood casserole is a 'must' for a bountiful buffet. My father was a fisherman, so we ate fish almost every day. Over the years, I've tasted many seafood dishes, but none better than this one. -Hazel McMullin, Amherst, Nova Scotia

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1 pound haddock or cod fillets, cut into six pieces
1/2 pound sea scallops
4 tablespoons butter, divided
2 tablespoons all-purpose flour
1/8 teaspoon pepper
1 cup chicken broth
1/2 cup 2% milk
1/2 cup grated Parmesan cheese, divided
1/2 cup shredded part-skim mozzarella cheese, divided
1/2 cup shredded cheddar cheese, divided
1-1/2 cups sliced fresh mushrooms
Minced chives, optional

Steps:

  • Preheat oven to 350°. Arrange fish and scallops in a greased 11x7-in. baking dish., In a small saucepan, melt 2 tablespoons butter. Stir in flour and pepper until smooth; gradually add broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in 1/4 cup of each cheese; set aside. , In a small skillet, saute mushrooms in remaining butter until tender; stir into cheese sauce. Spoon over seafood. Sprinkle with remaining mozzarella, cheddar and Parmesan cheese. Cover and bake 15-20 minutes or until bubbly and fish flakes easily with a fork. If desired, top with chives to serve.

Nutrition Facts : Calories 281 calories, Fat 15g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 541mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 29g protein.

CHEESY SEAFOOD BAKE



Cheesy seafood bake image

Comfort food at its healthiest! This protein-rich dinner is perfect after a workout, and provides an impressive 4 of your 5-a-day along with vitamin C and iron

Provided by Sara Buenfeld

Categories     Dinner, Fish Course, Lunch, Supper

Time 40m

Number Of Ingredients 14

300g medium potatoes (about 3), thinly sliced
2 tbsp milk
40g mature cheddar , finely grated
1 tsp rapeseed oil
1 onion (160g), finely chopped
1 red pepper , deseeded and finely diced (270g)
2 tsp balsamic vinegar
1 tsp vegetable bouillon powder
400g can chopped tomatoes
½ x 30g pack basil , leaves picked and finely chopped
1 garlic clove , finely grated
280g pack skinless cod loins
100g frozen small Atlantic cooked prawns , defrosted
160g broccoli florets

Steps:

  • Boil the potato slices for 10 mins then drain, tip into a bowl and gently mix in the milk and half the cheese. Don't worry if the potatoes break up a little.
  • Meanwhile, heat the oil in a large frying pan and cook the onion until softened. Stir in the pepper and cook for 5 mins more. Spoon in the balsamic vinegar and bouillon powder, then stir in the tomatoes, basil and garlic. Lay the cod fillets on top, then cover and cook for 6-8 mins until the cod flakes when tested. Heat the grill to high.
  • Take off the heat, stir in the prawns and tip into a shallow baking dish, breaking up the cod into large chunks. Cover with the potatoes and sprinkle with the remaining cheese. Grill until golden. While it's grilling, steam or boil the broccoli to serve with the bake.

Nutrition Facts : Calories 511 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 21 grams sugar, Fiber 12 grams fiber, Protein 49 grams protein, Sodium 1.1 milligram of sodium

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