Tag Archives: seafood

Stuffed Tilapia Steamed on the Grill

I love fish and seafood.  Flounder, tilapia, trout, catfish, shrimp, scallops, lobster – you name it!

I can eat it every day – my husband is a different story.  I have to invent new ways to make the same fish taste very different.

This summer I’ve done the foil packets, the steaming, the grilling, the everything, so I decided to try a stuffed filet.  I have never been successful in finding a recipe that I liked, thus decided to create my own.

Here it is – or at least I think it is but I didn’t write it down until this morning:

Jacqui’s Stuffed Tilapia on the Grill

  • 5 tablespoons butter
  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 1 small zucchini, unpeeled and chopped
  • 1 pound peeled and deveined shrimp (if using larger shrimp, coarsely chop) – soak in white wine for a few minutes before cooking
  • 1 1/2 teaspoons Old Bay
  • 2 tbsp ea of fresh lemon thyme & dill
  • white wine
  • 1 cup Panko
  • Salt and freshly ground black pepper
  • 8 thin pieces of tilapia or other whitefish fillets, such as lemon sole, flounder or haddock (about 2 pounds total)


In a large skillet, heat the butter and oil. Add the onion and zucchini. Cook over medium-high heat, stirring often, until the vegetables are softened and lightly browned, about 6 minutes.

Add the shrimp, approx 1/4 c – 1/2 c wine, herbs and seafood seasoning and cook, stirring, until the seafood is just cooked through, 3 to 4 minutes. Do not over-wet.  Remove from the heat.

Add the Panko and season to taste with salt and pepper.

Stuff filets and place in a Pam sprayed grill-safe foil baking pan.  You may place extra stuffing alongside.

Pour white wine over fish – just to coat – and sprinkle with Old Bay.  Cover with foil and cook on grill until cooked through – maybe 10 – 15 minutes depending on thickness of fish and temp of grill.

Serves 8.


What are your favorite summer seafood recipes?

© 2012 J. H-M and CultureChoc2010.


Mussels in Garlic & White Wine

Mussels at Trouville fish market

Image via Wikipedia

Mussels:  noun any of a number of bivalve mollusks with a brown or purplish-black shell• a marine bivalve that uses byssus threads to anchor to a firm surface (family Mytilidae, order Mytiloidea), including the edible mussel (Mytilus edulis). • a freshwater bivalve that typically lies on the bed of a river, some species forming small pearls (family Unionidae, orderUnionoida).ORIGIN Old English mus(c)le, superseded by forms from Middle Low German mussel, Middle Dutch mosscele; ultimately from late Latinmuscula, from Latin musculus (see muscle ).

I love mussels!  Like many other people, my first experience with mussels were the pizzeria mussels smothered in a hot marinara sauce.  Yum!

They were always a welcomed accompaniment to a late-night pizza at my parents’ house.

Since then my culinary horizons have expanded and I’ll eat mussels in any way, shape or form.  One of my favorite recipes is my Mussels in White Wine & Garlic.  When I make a few pounds of PEIs there’s never a drop left or a piece of Italian bread (you have to dunk) afterwards.

Here is my recipe for mussels:

Jacqui’s Steamed PEI Mussels

2-4 lbs PEI mussels
x virgin olive oil
crushed red pepper flakes
dried rosemary
dried thyme
4-6 garlic cloves or more – minced
white wine
2 tbsp butter

Heat stockpot.  Add oil and warm.  Add garlic, pepper flakes, rosemary, thyme & cook until garlic begins to brown.  Add cleaned mussels, salt and pour white wine over.  Cover pot and cook for approx 6 minutes until mussels open.

When cooked through, remove mussels with slotted spoon.  Add butter to sauce to thicken.  Pour sauce over mussels, serve.

For lo cal version – omit butter and add fresh herbs from the garden.

I’m not a big measurer, so use your own judgement.  I hope you like them.

What’s your favorite way to make mussels?

© 2011 J. H-M and CultureChoc2010.

Definition courtesy of my MAC’s dictionary.

Pantry Scungilli Salad

I love Italian Seafood Salad but don’t always want to buy the countless crustaceans that I need to create this awesome dish.  Sometimes I’ll pop into to my favorite Italian restaurant a enjoy an appetizer version, but sometimes I just don’t have the energy to primp, make-up, dress and drive the 4 miles (on lazy days) to snarf squid and snails.  On those days I turn to my pantry and pray I have a big can of Conch.

Quick Scungilli Salad

1 large can of sliced scungilli
1-2 cups of celery, chopped
1/4 cup Italian parsley, chopped
1 c sliced black olives
3 garlic cloves, minced
a dash of red crushed pepper
6 tbsp extra virgin olive oil
4 tbsp fresh lemon juice
salt & pepper to taste

Mix big can sliced scungilli with 2 c celery (I put less), 1/4 c chopped Ital parsley, 1 c sliced black olives, 3 minced garlic cloves, a dash of hot red crushed pepper.  Whisk 6 tbsp x virgin olive oil with 4 tbsp lemon juice.  Season with salt & pepper.   Mix with seafood and chill 30 mins.  Serve on a chilled plate or slightly a room temperature.

I hope you enjoy it.  It’s great for a summer lunch or an appetizer to compliment an elegant evening dinner.

© 2010 J. H-M and CultureChoc2010.