Italian Tradition - 7 Fish Dinner

[Rckcrwlr]

OK...Each Christmas Eve, I am in charge of the Traditional 7 Fish Dinner. 

Being that I have a smoker this year...What would be a good smoked option?

I normally have:

Tuna Steaks (Grilled)
Clams (Fried)
Oysters (Pan Fried)
Calamari (Fried)
Cod (Beer Battered)
Shrimp (Cocktail)
Scallops (Pan Fried)

Thanks

[squirtthecat]

I'm coming to your house on Christmas Eve!

[Rckcrwlr]

I'm coming to your house on Christmas Eve!

Sounds good...just give me a suggestion on a smoking option to add to this tradition. 

[squirtthecat]

Wish I could..    Perhaps you could cold smoke some of that before grilling/frying?

I've done jumbo raw shrimp in my Traeger.   225° for 30-40 minutes or so - just keep an eye on them.   They turned out surprisingly well.  A little garlic Pam and a sprinkle of rub.   You could probably do the same with the scallops.

Just hit them with a little smoke, something light like Alder or Apple.

[3rensho]

Sounds like a great dinner.  Personally I'd cold smoke the tuna, grate a little daikon, grate some wasabi and you're off and running with a sashimi first course.  

[Rckcrwlr]

That was my thinking.  

I was going to just pull some of the stuff I have and experiment a little.

Figured that if someone had some experience with a certain thing, it would make it easier.

I was also thinking some smoked oysters on the half shell...

[Rckcrwlr]

Sounds like a great dinner.  Personally I'd cold smoke the tuna, grate a little daikon, grate some wasabi and you're off and running with a sashimi first course.  

That sounds awesome but with my traditional parents...that may be too much over the top.  I need to ween them into it.  LOL

[classicrockgriller]

I think there is a recipe for smoked oysters on the recipe site.

I tried it once and forgot about them and had oyster jaw breakers.

[Rckcrwlr]

I think there is a recipe for smoked oysters on the recipe site.

I tried it once and forgot about them and had oyster jaw breakers.

I'll go hunting... Willy Wonka Everlasting OysterStoppers

Nice...

[jiggerjams]

I think STC summed it up pretty good. I would cold smoke portions of everything then people have options. It the smoked product starts flying off the table leaving the non smoked products behind then you might be on to something for years to come.

JJ

[Slamdunk]

I've smoked some shrimp before and they turned out great.

Medium sized. De-shelled. Thawed.

Marinate in a honey - plum sauce for about 20 - 30 minutes.

Into the smoker at 200 ish or higher with apple pucks until they start turning pink - I'm guessing 15 - 20 minutes.. Don't leave them in too long as they quickly become rubbery textured.

The sauce adds to the flavor, but most importantly doesn't over power.

[Rckcrwlr]

I've smoked some shrimp before and they turned out great.

Medium sized. De-shelled. Thawed.

Marinate in a honey - plum sauce for about 20 - 30 minutes.

Into the smoker at 200 ish or higher with apple pucks until they start turning pink - I'm guessing 15 - 20 minutes.. Don't leave them in too long as they quickly become rubbery textured.

The sauce adds to the flavor, but most importantly doesn't over power.

Where did you get that sauce...it sounds incredible...

[BuyLowSellHigh]

Suggest you try this Smoked Oyster recipe from Robert Del Grande ... it's been a smash hit in his renewed restaurant in Houston.  Fairly simple and easy to do.  I am sure you can sub for the chiles to make a "salsa" or sauce suit your own taste.  The gem here is how he smokes them.

[Caneyscud]

Or marinade shrimp in Italian Dressing and grill - I've also wrapped them in partially done bacon after marinading.  Grilled shrimp always look better when cooked on skewers - be sure to soak the skewers or use metal ones.

I made some shrimp scampi a couple of Sundays ago and added cut up squid body steaks.  That was quite good and got a thumbs up from wifey.

Smoke the shrimp and make shrimp and grits.  

Scallops I will make a "shepherd's pie" with the scallops.  Savory pie crust, layer scallops in bottom, cover with white sauce (sometimes a little cheesy) and top with mashed potatoes.  Then bake.  Don't know why you could not put an hour of cold smoke on the scallops before putting in the pie.  

Tuna Wasabi Burgers

   * 1 to 1 1/2 pound fresh tuna fillet
   * 1/4 cup rough chopped fresh cilantro
   * 2 tablespoons fresh lime juice
   * 2 cloves garlic, minced
   * 2 tablespoons olive oil - I like EVOO here
   * 1 tablespoon pickled ginger, finely chopped
   * 1 tablespoon chili sauce
   * 1 to 2 teaspoons wasabi paste (I use cheap stuff)
   * 1/4 teaspoon salt
   * 1/4 teaspoon ground black pepper
 

Finely chop the tuna. In a large mixing bowl combine tuna with cilantro, lime juice, garlic, 4 teaspoons of the olive oil, the ginger, chili sauce, wasabi, salt, and pepper.  Shape into 6 patties about 3/4 inch thick.  Smoke/grill until done - I take them off while still red in middle.  These were a hit with many of my flyfishing/outfitter store friends.


Smoke catfish or cod or even halibut and make a dip/spread out of it by mixing some in softened cream cheese and whatever spices/herbs you might like, but concentrating on dill and garlic.

Soak some dried corn husks in water.  Take some cod or better some catfish.  Sprinkle some rub or cajun seasoning on it and wrap the husks around it and secure with toothpick and smoke until done.  


Another way to do the husk thing is to take fresh in the husk corn and peel husk down, but leave intact.  Break off the cob.  You have the stub left with all the husks still attached.  Place half of the husk in their original position and place a catfish fillet on it.  Add some butter, green onion, garlic, diced bell peppers, dill, a lemon slice and salt and pepper.  Lay the other husks on top and tie the top with a string or strip of husk.  Some will cut some of the corn off the cob and add to the fish, but I usually don't.  I think capers are sometimes added - but my wife doesn't like them much, so I don't add.  Put on grill/smoker and cook until done - doesn't take long.

My SIL made us a seafood casserole that mainly consisted of halibut pieces, large scallops and shrimp in a very simple sauce.  It was killer and simple.  However, my memory is not allowing me to remember the recipe and I don't have it on this computer.  But either way, no reason, you could not put smoke on any or all the seafood in just about any seafood casserole recipe.  

I've also cooked whole fish (bass, perch, crappie, white bass, various saltwater fish - but especially flounder) by taking a piece of foil, putting the cleaned, scaled, and be-headed (that's for the squeamish who don't like their food staring back at them) on it and on top adding sliced onions, butter, lemon slices.  Wrap, but do not seal and then put on grill or smoker until done.

Shrimp - do barbecued shrimp - a NOLA dish that is not even made on a grill or smoker.  

[Rckcrwlr]

Suggest you try this Smoked Oyster recipe from Robert Del Grande ... it's been a smash hit in his renewed restaurant in Houston.  Fairly simple and easy to do.  I am sure you can sub for the chiles to make a "salsa" or sauce suit your own taste.  The gem here is how he smokes them.

That sounds awesome...but will have to try that one at a later date.  I like the cheese cloth deal though.

Or marinade shrimp in Italian Dressing and grill - I've also wrapped them in partially done bacon after marinading.  Grilled shrimp always look better when cooked on skewers - be sure to soak the skewers or use metal ones.

I made some shrimp scampi a couple of Sundays ago and added cut up squid body steaks.  That was quite good and got a thumbs up from wifey.

Smoke the shrimp and make shrimp and grits. 

Scallops I will make a "shepherd's pie" with the scallops.  Savory pie crust, layer scallops in bottom, cover with white sauce (sometimes a little cheesy) and top with mashed potatoes.  Then bake.  Don't know why you could not put an hour of cold smoke on the scallops before putting in the pie. 

Tuna Wasabi Burgers

    * 1 to 1 1/2 pound fresh tuna fillet
    * 1/4 cup rough chopped fresh cilantro
    * 2 tablespoons fresh lime juice
    * 2 cloves garlic, minced
    * 2 tablespoons olive oil - I like EVOO here
    * 1 tablespoon pickled ginger, finely chopped
    * 1 tablespoon chili sauce
    * 1 to 2 teaspoons wasabi paste (I use cheap stuff)
    * 1/4 teaspoon salt
    * 1/4 teaspoon ground black pepper
 

Finely chop the tuna. In a large mixing bowl combine tuna with cilantro, lime juice, garlic, 4 teaspoons of the olive oil, the ginger, chili sauce, wasabi, salt, and pepper.  Shape into 6 patties about 3/4 inch thick.  Smoke/grill until done - I take them off while still red in middle.  These were a hit with many of my flyfishing/outfitter store friends.


Smoke catfish or cod or even halibut and make a dip/spread out of it by mixing some in softened cream cheese and whatever spices/herbs you might like, but concentrating on dill and garlic.

Soak some dried corn husks in water.  Take some cod or better some catfish.  Sprinkle some rub or cajun seasoning on it and wrap the husks around it and secure with toothpick and smoke until done. 


Another way to do the husk thing is to take fresh in the husk corn and peel husk down, but leave intact.  Break off the cob.  You have the stub left with all the husks still attached.  Place half of the husk in their original position and place a catfish fillet on it.  Add some butter, green onion, garlic, diced bell peppers, dill, a lemon slice and salt and pepper.  Lay the other husks on top and tie the top with a string or strip of husk.  Some will cut some of the corn off the cob and add to the fish, but I usually don't.  I think capers are sometimes added - but my wife doesn't like them much, so I don't add.  Put on grill/smoker and cook until done - doesn't take long.

My SIL made us a seafood casserole that mainly consisted of halibut pieces, large scallops and shrimp in a very simple sauce.  It was killer and simple.  However, my memory is not allowing me to remember the recipe and I don't have it on this computer.  But either way, no reason, you could not put smoke on any or all the seafood in just about any seafood casserole recipe. 

I've also cooked whole fish (bass, perch, crappie, white bass, various saltwater fish - but especially flounder) by taking a piece of foil, putting the cleaned, scaled, and be-headed (that's for the squeamish who don't like their food staring back at them) on it and on top adding sliced onions, butter, lemon slices.  Wrap, but do not seal and then put on grill or smoker until done.

Shrimp - do barbecued shrimp - a NOLA dish that is not even made on a grill or smoker. 

You got my stomach growling...  Some great ideas.  Thanks.