Fish Boil Recipe 55 Recipes

SEAFOOD BOIL

Seafood Boil image

An old recipe that's especially good for family get-togethers. It's good, it's fun, and clean-up is easy. It's best done outside around a picnic table. When shrimp and crabs are done, cover picnic table with four to five layers of newspaper. Remove everything from pot, drain, and spread in center of table. Gather everyone around and enjoy the feast. When everyone has had their fill, gather up the leftovers (if there is any), put all the scraps in the center of the table, roll up the newspaper around them, and put them in the trash. Go wash the one pot and the cleanup is done. Have fun and enjoy.

Provided by Gary W. Brown

Categories Main Dish Recipes Seafood Main Dish Recipes Crab

Time 55m

Yield 15

Number Of Ingredients 9

Ingredients

1 pinch salt to taste
1 (8 fluid ounce) bottle liquid shrimp and crab boil seasoning
3 pounds kielbasa sausage, cut into 1 inch pieces
5 pounds new red potatoes
4 lemons, halved
1 tablespoon diced green chile pepper, or to taste
12 ears fresh corn
10 pounds medium shrimp - peeled and deveined
12 blue crabs, cleaned

Steps:

Use a very large pot (we use a 40 quart pot), fill it half full with water; bring water to a full boil. Add salt, shellfish boil, sausage, and potatoes. Let cook until the potatoes are approximately 1/2 completed cooking.
Stir in lemons, hot peppers, and corn. Continue boiling until all of the vegetables are tender. Turn off the heat.
Mix in shrimp and crab. Cover pot and let sit for 10 to 15 minutes. When shrimp are pink and the crabmeat opaque and flaky, remove all of the vegetables and shellfish from the pot, and drain well. Serve immediately.

Nutrition Facts : Calories 780.1 calories, Carbohydrate 45.5 g, Cholesterol 520 mg, Fat 31 g, Fiber 5.3 g, Protein 78 g, SaturatedFat 9.5 g, Sodium 7352.4 mg, Sugar 5 g

OLD BAY® SEAFOOD BOIL

Old Bay® Seafood Boil image

This is the absolute best way to enjoy seafood. The lemon, thyme, and Old Bay® really make the boil. The potatoes, corn, and sausage are mouthwatering for anyone who is not a big seafood lover. Enjoy in the summertime or pull this recipe out on Christmas and take time to relax with the family. Serve with fresh lemons, Bloody Mary's, cold beer, crusty bread, and plenty of napkins.

Provided by Brian Sapp

Categories Meat and Poultry Recipes Pork Sausage

Time 1h30m

Yield 14

Number Of Ingredients 14

Ingredients

4 lemons, halved
2 medium sweet onions (such as Vidalia®), quartered
4 serrano chiles, split in 1/2 lengthwise and seeds and membranes removed
2 bunches fresh thyme, tied with string
2 heads garlic, peeled and halved
1 ⅔ cups seafood seasoning (such as Old Bay®), or more to taste
6 teaspoons kosher salt, or more to taste
6 bay leaves
3 pounds medium red potatoes, cut in 1/2
5 (13 ounce) packages smoked kielbasa sausage, cut into 2-inch pieces
6 ears sweet corn, halved
30 littleneck clams, scrubbed
4 pounds jumbo shrimp, deveined, tail on
2 ½ pounds Alaskan king crab legs

Steps:

Fill a very large stockpot fitted with a basket insert with about 8 quarts of water, or about halfway full. Squeeze lemons into the water, tossing the halves in too. Add onions, chiles, thyme, garlic, 1 2/3 cup seafood seasoning, 6 teaspoons kosher salt, and bay leaves; bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes.
Stir potatoes into the pot and simmer for 15 to 20 minutes. Next, add the sausage and corn; cook another 5 minutes, making sure everything stays covered with the liquid. Add the clams and boil until they open, about 8 minutes. Toss in the shrimp and shut off the heat. Cover the pot and let the shrimp steep in the flavor for 10 minutes, adding the crab in the last 5 minutes (press them into the liquid).
Drain and spread the crab, shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table or on 3 large serving trays. Sprinkle with a dusting of Old Bay® or provide for individual use.

Nutrition Facts : Calories 737.9 calories, Carbohydrate 35.3 g, Cholesterol 323.6 mg, Fat 42.8 g, Fiber 5.3 g, Protein 52.8 g, SaturatedFat 19.4 g, Sodium 5130 mg, Sugar 5.4 g

KAY LOGSDON

Kay Logsdon image

For those longing for a traditional fish boil, here's a recipe for a Home-Style Fish Boil from Amelia Levin's The Lake Michigan Cottage Cookbook. The amount of salt used at a fish boil might seem alarming, but the oils of the fish act as a protective barrier, allowing just enough salt in to add the right amount of flavor. Serve with these sides also from Amelia's book: Bavarian Dark Rye Bread (page 14) and butter and Creamy Coleslaw (page 15), along with your favorite local craft beer. For dessert, try a slice of Door County Cherry Pie (page 21), just like you'd finish off any traditional boil. Excerpted from The Lake Michigan Cottage Cookbook © by Amelia Levin. Used with permission from Storey Publishing: Photo: © David Nevala. Door County Fish Boil A skilled boil master - or in some cases, a local firefighter - throws kerosene onto a roaring fire that's serving as the heat source for a large caldron of salted water, fish, onions, and potatoes. A large group of local residents, vacationers, and other visitors - who planned ahead and reserved their spots - look on, plates and forks in hand, in eager anticipation of the hot meal to come. The foaming water violently bubbles up, hissing and spilling over the sides and bringing the fleshy chunks of whitefish to the top so they can be scooped off and served. Fish boils like this are held at supper clubs, inns, restaurants, and other spots up and down the lakefront on Friday nights, and occasionally on other nights of the week come summer. These boils - in addition to feeding the masses - also make for a good excuse to soak up the day's last few moments and enjoy a gorgeous bayside sunset over the lake.

Provided by By Kay Logsdon and Guest Contributor | September 18, 2018 4:52 pm

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

2 cups water
1-½pounds red potatoes, cut into 1-inch chunks
1 cup sweet onion or yellow onion, coarsely chopped
¾ teaspoon salt
2 teaspoons black peppercorns
4 Lake Michigan trout or whitefish steaks, cut ½ inch thick (about 1¼ pounds)
2 tablespoons butter, melted
¼ cup sour cream
1 teaspoon prepared horseradish

Steps:

1 Combine the water, potatoes, onion, ½ teaspoon of the salt, and the peppercorns in a 10-inch, deep skillet. Bring to a boil over high heat. Reduce the heat, cover, and simmer for 10 minutes. 2 Place the fish over the potatoes and sprinkle the remaining ¼ teaspoon salt over the fish. Cover and continue to simmer until the fish is opaque, 5 to 7 minutes. 3 Using a slotted spatula, transfer the fish to warm serving plates, then transfer the potatoes and onions alongside the fish. Drizzle the butter over the fish. Combine the sour cream and horseradish in a small bowl and serve on the side for the potatoes.

FISH BOIL

Fish Boil image

Provided by Food Network

Categories main-dish

Time 40m

Yield 10 servings

Number Of Ingredients 6

Ingredients

10 chunks or steaked pieces Lake Michigan Whitefish (10 to 12 ounces each)
2 pounds salt
20 new waxy red potatoes
30 small onions (approximately 1 1/2-inch diameter)
1/2 pound butter, melted
10 lemon wedges

Steps:

Fill a 24 quart kettle 3/4 full of water. Place over open fire or on stove and bring to boil. Add potatoes and 1 pound of salt. When boil resumes, time for 8 minutes. Then add onions wait until boil resumes then time for 2 minutes. Add whitefish and remaining salt. After 14 additional minutes of boiling dinner is ready. Broth may be ladled off prior to serving. Or use a slotted spoon to retrieve food from kettle.
Fish is placed on plate along with 2 potatoes and 3 onions, melted butter is then ladled over and garnished with lemon wedge.

BOILED COD

Boiled Cod image

Known as "Kokt Torsk" in Norway. this recipe was submitted by Dagny Taranger from Frekhaug, Norway and Gerd Doroshuk of Dauphin, Manitoba. It was included in the Extending the Table Cookbook and is posted here for ZWT6.

Provided by luvinlif2k

Categories Norwegian

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

2 -4 cups water
1 -2 tablespoon salt
1 teaspoon vinegar
1/2 teaspoon basil
3 lbs cod

Steps:

Combine water, salt, vinegar and basil in a large kettle and bring to a boil.
Add the cod.
Reduce the heat and simmer for 8 minutes.
Make sure to keep the water just below the boiling point to prevent the fish from falling apart.
Remove fish from water and place on serving platter.
Top with chopped parsley in melted margarine, or a hollandaise sauce.
Serve with boiled potatoes and carrots.

Nutrition Facts : Calories 186, Fat 1.5, SaturatedFat 0.3, Cholesterol 97.5, Sodium 1286.7, Protein 40.4

BAHAMIAN BOILED FISH

Bahamian Boiled Fish image

Boiled make it sound awful (& is really a misnomer as the fish is simmered gently until just done) but it is unbelievably delicious & soul satisfying. Located in the Miami Herald who adapted it from Culinaria The Caribbean by Rosemary Parkinson, (Konemann, 1999). The Miami herald article said: "Bahamian people know there is nothing like a good fish broth or soup to give you strength for the day ahead. Any white fish can be used but grouper is preferred (see source). Serve with grits and cornbread." If you can locate fish peppers to use in this dish, they are wonderful.

Provided by Busters friend

Categories Clear Soup

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs grouper fillets, skinless
2 limes, juice of
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper, freshly ground
2 yellow onions, chopped
1 clove, minced
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh thyme, finely chopped
1/2 lb potato, peeled and very thickly sliced (about 2 medium red skinned)
1 -2 tablespoon butter
1/4 teaspoon hot chili pepper, finely chopped

Steps:

Place the fish in a non-reactive dish and add the lime juice. Sprinkle with salt and pepper to taste.
Pour 2 cups of water into a pot and add the onions, garlic, parsley and thyme, potatoes, butter and chile pepper. Bring to a boil and boil about 10 minutes or until the potatoes are almost done (add more water, if necessary).
Add the fish with marinade juices, reduce the heat to low and simmer about 10 minutes, or until the fish is just cooked through and starting to flake.
Taste and adjust for salt and pepper. Serve hot.

BROILED FISH

Broiled Fish image

Mother's secret in preparing this dish was to butter the fish before dusting it with flour. That seals in the moisture and makes the fish so succulent. -Ann Berg, Chesapeake, Virginia

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

4 orange roughy, red snapper, catfish or trout fillets (6 ounces each)
6 tablespoons butter, melted, divided
1 tablespoon all-purpose flour
Paprika
Juice of 1 lemon
1 tablespoon minced fresh parsley
2 teaspoons Worcestershire sauce

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.

Nutrition Facts : Calories 292 calories, Fat 18g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 272mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 28g protein.

DOOR COUNTY FISH BOIL DINNER (AT HOME)

Door County Fish Boil Dinner (At Home) image

If your not close enough to Door County, but are really in the mood for the delicious fish boil, you can make it at home now. Got this recipe from a free Door County dining guide. I put extra info in though so it truly tastes like the real deal!

Provided by livie

Categories One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

16 pieces lake michigan whitefish, in 2 inch wide slices
16 small baby red potatoes (I use the B size baby red potatoes)
16 small sweet white onions, peeled and left whole (like pearl onions)
1/2 lb salt
2 gallons water
lemon wedge
Coleslaw

Steps:

Add a 1/4 lb. of the salt to water and bring to a boil. Add potatoes, boil for 16 minutes. Add onions, boil for 4 minutes more. Add fish and the other 1/4 lb. of salt and boil for 10 minutes, then drain in a colander. For each plate, place two pieces of fish, two potatoes and two onions. Then drizzle the fish, potatoes and onions with 2-3 tablespoons of melted butter (I use unsalted). Serve with a wedge of lemon, coleslaw and a piece of Door County cherry pie for dessert.

Nutrition Facts : Calories 320.6, Fat 0.4, SaturatedFat 0.1, Sodium 11040.9, Carbohydrate 73.5, Fiber 9.4, Sugar 8.6, Protein 8.2

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