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For this recipe, the fish can be grilled over coals or on a stovetop grill pan. The accompanying sauce can be made while the fish marinades.
Ingredients:
4 6oz. swordfish steaks
1 bottle Andreas Bros. Oyster and Seafood Sauce (Hot or Mild - your choice!)
1 tbsp. olive oil
1 tsp. unsalted butter
¼ medium white onion, chopped
2 medium tomatoes, peeled and finely chopped
2 tsp. small capers, drained
1 serrano chile, minced with seeds
2 tbsp. fresh cilantro, chopped
½ tsp. salt (or to taste)
¼ tsp. pepper, freshly ground
Directions:
1. Put the swordfish into a large reusable plastic bag along with one bottle of Andreas Bros. Oyster and Seafood Sauce. Turn the fish to coat with the marinade. Squeeze air from the bag and seal to keep fish covered with marinade. Refrigerate for 1½ hours.
2. Meanwhile, heat the oil and butter in a medium skillet over medium heat and cook the onion until it starts to brown, about 4 minutes.
3. Add the tomatoes and cook until most of the juices evaporate.
4. Add the capers, Serrano chile, cilantro, salt and pepper. Cook 1 minute. Set aside.
5. Preheat an outdoor grill or grill pan. When the grill is ready or pan is heated, grill the fish about 4 minutes on each side until it just barely flakes when tested with a fork.
6. To serve, reheat the sauce and spoon over grilled fish.
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South of the Border Oysters make a great spicy appetizer. Use Andreas Bros. Oyster and Seafood Sauce to intensify the heat levels.
Ingredients:
1 bottle Andreas Bros. Oyster and Seafood Sauce (Hot or Mild - your choice!)
2 large tomatoes, coarsely chopped
3 green onions, chopped
1 medium cucumber - peeled, seeded and chopped
1 medium Jalapeno pepper - seeded and chopped
4 tbsp. olive oil
1 tbsp. fresh lime juice
24 fresh medium oysters, shucked on-the-half-shell
Loaf of your favorite crusty bread
Directions:
1. Combine the first 7 ingredients in a medium bowl. Let stand for 30 minutes.
2. Preheat broiler.
3. Arrange oysters on a broiler-proof pan.
4. Evenly spoon salsa mix over oysters. Drain some liquid from the salsa if necessary.
5. Broil until heated through, about 5 minutes.
6. Serve hot with bread to soak up the juices!
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A simple favorite of ours. It's always a hit!!
Ingredients:
1 lb. shrimp, peeled and deveined
1 bottle Andreas Bros. Oyster and Seafood Sauce (Hot or Mild - your choice!)
Directions:
1. Put shrimp into a freezer bag along with 1 bottle Andreas Bros. Oyster and Seafood Sauce.
2. Seal bag tightly and shake to cover shrimp completely with sauce. Remove air from freezer bag, seal tightly and refrigerate for about 1½ hours.
3. Lightly oil a pan large enough to hold the shrimp and all the marinade. Heat to medium heat.
4. Pour in all the contents and cook for approximately 2 - 3 minutes until shrimp are pink and curled. Do not overcook.
5. Serve shrimp mixture poured over your favorite pasta or simply pour in a large bowl and eat shrimp with cocktail picks and serve with a loaf of crusty bread to dip into the sauce.
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We feel this version of the classic cocktail is as good as it gets!!!
Ingredients:
2 cups spicy tomato juice, or as we prefer Clamato® Juice
3 tbsp. Andreas Bros. Oyster and Seafood Sauce (hot or mild to taste)
4 oz. premium vodka
2 stalks of celery (optional)
Cracked ice (see note)
Directions:
1. In a pitcher, mix all the ingredients together, except the ice.
2. Pour over cracked ice into two old-fashioned glasses.
3. Garnish with a celery stick if desired.
Note: To crack ice cubes, put them in a heavy plastic bag. Remove the air from the bag, seal it and put it on a cutting board. With a hammer or heavy rolling pin, gently break cubes into chips.
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Oyster shooters are the perfect party appetizer. Just the right amount of sexy-seafood ritual, conversation, lubricating alcohol and heat!!!
Ingredients:
12 freshly shucked oysters
6 oz. good quality vodka
1 cup cracked ice
Andreas Bros. Oyster and Seafood Sauce (Hot or Mild - to taste!!)
Directions:
1. Serve each guest a chilled shot glass with a fresh oyster in the bottom.
2. In a metal cocktail shaker, chill vodka over ice.
3. Guests add Andreas Bros. Oyster and Seafood Sauce to taste.
4. Pour ½ oz. shot of chilled vodka to the rim of each glass.
5. Bottoms up!!!
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This one will spice-up the party!!
Ingredients:
2 plum tomatoes, diced
1 onion, finely chopped
2 avocados, peeled, pitted and finely diced
2 Serrano chile, chopped
1 tbsp. cilantro, minced
1 tbsp. oil
2 oz. Andreas Bros. Oyster and Seafood Sauce
Salt & Pepper to taste
Directions:
1. Combine all the ingredients in a small bowl and blend lightly.
2. Serve with your favorite chips!!
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This recipe made of fish, olives and capers, is very typical of the cooking along the Vera Cruz Coast of Mexico. It is a good recipe for most whitefish, shrimp, crabmeat or even canned tuna. It can be made ahead and refrigerated, but bring to room temperature before serving to really appreciate the flavor. Accompany with crisp, fried tortillas.
Ingredients:
¼ cup olive oil
? cup onion, finely chopped
1? cup poached fish (or one 6 oz. can tuna), flaked
3 jalapenos, seeded and finely chopped
10 large capers, finely chopped
¾ cup tomato, finely chopped
4 tbsp. Andreas Bros. Oyster and Seafood Sauce
Salt to taste
Directions:
1. Heat the oil in a skillet or preferably a wok.
2. Add the onion and stir fry about 5 seconds.
3. Add the fish and continue frying over high heat, stirring constantly until the fish starts to brown, about 20 seconds.
4. Add the chiles, olives, capers and tomato and continue frying and stirring until the mixture is almost dry, 8 - 10 minutes.
5. Splash with Andreas Bros. Oyster and Seafood Sauce and add salt to taste. Stir lightly. Serve warm or at room temperature.
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Sangrita is a spicy, sweet chaser for tequila. Whenever tequila is asked for in Mexico, it will usually be served in small, narrow glasses accompanied by sangrita in similar glasses.
Ingredients:
2 cups orange juice
2 Ancho chiles, toasted, stems and seeds removed (see Note)
2 tbsp. onion, finely chopped
2 tbsp. Andreas Bros. Oyster and Seafood Sauce
Juice of one small lime
Salt
Directions:
1. Cover the chiles in hot water and soak them for 20 minutes.
2. In a blender, puree the chiles with the onion, orange juice, lime juice, Andreas Bros. Oyster and Seafood Sauce, and salt to taste. Blend thoroughly. If the mix is too thick, add more lime and orange juice.
3. Pour into glasses.
NOTE: Chiles are roasted or toasted so that they release their aroma and are easier to grind or puree in a blender. Heat the chiles in an iron skillet over medium heat. Place the chiles in the hot skillet using a spatula to press them slightly. Turn them so both sides begin to change color. This will take 1 - 2 minutes. Be careful not to burn them.
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Maria Dolores Torres Yzabal's fish version of tostadas comes from the beautiful mountain resort town of Valle de Bravo.
Ingredients:
¼ cup lime juice
¼ cup water
¾ tsp. salt
8 oz. mackerel fillets (or any meaty saltwater fish such as striped bass, grouper, halibut or fluke), finely chopped
Oil for frying
8 corn tortillas
2 avocados, peeled and pitted
1 tbsp. cream
1 tbsp. milk
4 Serrano chiles, thinly slices
4 green (spring) onions, thinly sliced
Andreas Bros. Oyster and Seafood Sauce (hot or mild to taste)
Directions:
1. Combine the lime juice, water and ½ tsp. of salt in a glass bowl.
2. Soak the fish in this mixture for 5 hours, refrigerated, stirring occasionally.
3. Heat the oil in a small skillet and fry the tortillas until they are golden brown - about 2 minutes.
4. Mash the avocados and add the cream, milk and ¼ tsp. of salt.
5. Drain the fish and pat dry.
6. On each tortilla, spread a little of the avocado and then some of the fish.
7. Garnish with chile and green onion. Splash on Andreas Bros. Oyster and Seafood Sauce to taste.
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Here's a party favorite from Tom & Ellen.
Ingredients:
1 lb. lump crabmeat, picked over for shells & cartilage
1 tsp. chopped garlic
½ cup chopped pickled jalapenos or 4 large fresh jalapenos
¼ lb. Monterey Jack cheese with jalapenos, grated
4 tbsp. Andreas Bros. Oyster and Seafood Sauce (hot or mild)
½ tsp. salt
½ cup mayonnaise
2 oz. Parmigiano-Reggiano cheese, grated
Toasted croutons (see below)
Directions:
1. Preheat oven to 350 degrees F.
2. Combine the crabmeat, garlic, jalapenos, Monterey Jack, Andreas Bros. Oyster and Seafood Sauce, salt and mayonnaise in a medium-sized mixing bowl. Toss gently to mix.
3. Spoon mixture into a medium-sized baking dish.
4. Sprinkle the Parmesan cheese evenly on top of the crabmeat mixture.
5. Bake until golden brown and bubbly, about 25 minutes.
6. Remove from the oven and let sit for about 5 minutes before serving with the croutons.
Toasted Croutons
Ingredients:
1 loaf French bread (about 8 inches in diameter and 15 inches long), ends trimmed & cut crosswise into ¼-inch thick slices
5 tbsp. olive oil
¼ tsp. salt
¼ tsp. fresh ground black pepper
Directions:
1. Preheat oven to 400 degrees F.
2. Line a baking sheet with parchment paper.
3. Arrange the bread slices on the baking sheet and brush tem with half the olive oil, then sprinkle with ? tsp. of the salt & ? tsp. of the pepper. Turn the slices over and repeat the process. Bake for about 6 minutes or until lightly browned.
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Our friend Steve moonlights at a restaurant and 'cooked-up' this recipe.
Ingredients:
2 - 3 salmon fillets
Flour
Salt & pepper
2 tbsp. oil
2 - 3 large, raw Tiger Shrimp, chopped
½ cup heavy cream
1½ tbsp. Dijon mustard
3 tsp. (or more to taste) Andreas Bros. Oyster and Seafood Sauce
Directions:
1. Mix together flour and salt & pepper to taste.
2. Flour salmon fillets and brown in oil 2 - 3 minutes per side. Remove fillets from the pan and drain oil.
3. Over medium heat, quickly cook shrimp until lightly pink.
4. Add heavy cream mustard and Andreas Bros. Oyster and Seafood Sauce. Bring to a quick boil.
5. Reduce heat and return fillets to pan.
6. Cook until sauce thickens and is reduced by about one-third.
7. Serve fillets with shrimp sauce over fish.
8. Garnish with fresh dill and/or lemon wedge if desired.
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