Broiled Fishermans Platter Recipes

SEAFOOD PLATTER

Steps:

• Fill a large platter with crushed ice. Place the seafood and lemons artfully on top of the ice. Serve with the sauces.
• Combine all the ingredients and serve with the seafood.
• Place the shallots, vinegar, and sugar in a small saucepan and bring to a boil. Cook uncovered for 1 minute. Remove from the heat and allow to cool to room temperature. Add the pepper and herbs and serve with the raw oysters.

THE SAMPLER PLATTER

Steps:

• First, combine the cornmeal, flour and salt together and mix. This is the breading mixture that will cover all the seafood items on the sampler. Put the milk in a container and have ready to dredge the seafood.
• Heat a deep-fryer or large pot with enough oil to deep fry to 350 degrees F. When ready to begin cooking, dip the fillet into the milk and then lightly hand bread using the breading mixture. Carefully slide the fillet into the oil and fry until golden brown, 2 to 3 minutes. Raise the fish from the oil and transfer a perforated pan to remove the excess oil.
• Repeat the same procedure with the other seafood. For the shrimp, oysters, scallops and clam strips, dip each into the milk and then lightly hand bread. Use a shaker basket to remove excess breading. Fry until golden brown, 2 to 3 minutes. Remove the seafood from the oil and transfer a perforated pan to remove the excess oil.
• For the stuffed crab, carefully drop right into the deep-fryer and fry until golden brown, 2 to 3 minutes. Remove the seafood from the oil and transfer a perforated pan to remove the excess oil.
• To serve, place the flounder fillet, stuffed crab, shrimp, scallops, oysters and clam strips on a large plate. Then serve with desired sides.

BROILED FISH

Steps:

• Place fish on a broiler rack that has been coated with cooking spray. Drizzle 3 tablespoons butter over fillets; dust with flour and sprinkle with paprika. , Broil 5-6 in. from the heat for 5 minutes or until fish just begins to brown. Combine lemon juice, parsley, Worcestershire sauce and remaining butter; pour over fish. Broil 5 minutes longer or until fish flakes easily with a fork.

PLATTER OF ROASTED SHELLFISH WITH TRIO OF SAUCES

Steps:

• Preheat oven to 450°F. Brush 2 large roasting pans with 1 tablespoon olive oil each. Mix shallots, minced parsley, and lemon peel in small bowl. Arrange lobster tails, cut side up, in 1 roasting pan; brush with 2 tablespoons olive oil. Sprinkle with salt and pepper, then 2 tablespoons shallot mixture. Roast until just opaque in center, about 15 minutes.
• Meanwhile, combine shrimp, scallops, 2 tablespoons olive oil, and 2 tablespoons shallot mixture in medium bowl; sprinkle with salt and pepper and toss gently to coat. Arrange in single layer in second prepared roasting pan. Roast alongside lobster until shrimp and scallops are just opaque in center, about 5 minutes for shrimp and 7 minutes for scallops. Transfer lobster to large platter; cover with foil. Arrange crab legs in lobster roasting pan; drizzle with remaining 2 tablespoons olive oil, sprinkle with remaining shallot mixture, then drizzle with 3 tablespoons water. Roast just until heated through, about 5 minutes.
• Arrange shrimp, scallops, and crab legs on platter with lobster. Pour any pan drippings over shellfish. Garnish with lemon wedges and parsley sprigs. Serve with Lemongrass and Cilantro Sauce; Saffron Mayonnaise; and Roasted Grape Tomato, Orange, and Basil Relish.