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Category: Seafood

Mirassou Monterey Paella

Mirassou Monterey Paella

½ pound linguica, Italian or Polish sausage, sliced ¼-inch-thick on the diagonal

2 T. extra virgin olive oil

1 medium onion, peeled and chopped

2 large cloves garlic, chopped

1 ½ C. long-grain white rice

3 C. chicken stock

1 C. Mirassou Monterey County Riesling

¼ tsp. saffron (or ¼ tsp. ground turmeric and 1 / 8 tsp. paprika)

2 ripe tomatoes, seeded and diced

1 (9-oz.) package frozen artichoke hearts, thawed and cut in half

1 small red bell pepper, seeded and diced

8 mussels

8 hard shell clams

16 medium prawns, peeled and deveined

½ C. fresh or frozen peas

 

Brown linguica or sausage in a large stainless steel pan or skillet for 10 minutes over medium heat stirring frequently; remove from pan and set aside. Add oil to skillet; add onion and garlic; sauté for 5 minutes. Add rice and cook for 5 minutes more or until translucent; stir in the stock, wine, saffron and linguica or sausage. Bring to a boil; reduce heat and simmer over low heat, loosely covered, for 15 minutes. Remove lid and season to taste with salt and pepper; top with tomatoes, artichoke hearts and bell pepper. Nestle the seafood into the surface of the rice; cover and cook over very low heat, loosely covered, for 10 minutes or until the mussels and clams have opened and the shrimp is pink. Stir in peas and cook for 1 minute. NOTE: Discard mussels and clams that do not open.

 

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Grilled Salmon with Three Salsas

Grilled Salmon with Three Salsas

For the Gingered Cranberry-Cherry Salsa

1/2 C. dried cranberries

1/2 C. pitted cherries

2 T. sugar

2 T. apple juice

2 T. minced candied ginger

1 tsp. grated orange zest

 

For the Papaya-Kiwi Salsa

1 papaya, peeled, seeded, and diced

1 kiwifruit, peeled and diced

2 T. fresh lime juice

2 T. fresh cilantro leaves

1 T. minced scallion

1/8 tsp. chili pepper flakes

 

For the Corn, Jicama and Pineapple Salsa

1/2 medium jicama, peeled and diced (about 1 C.)

1/2 C. diced fresh pineapple

1/2 C. corn kernels

1 serrano chili or habanero chili, seeded and minced

2 T. chopped fresh cilantro

2 T. fresh lime juice

1 clove garlic, minced

Salt to taste, optional

Freshly ground black pepper to taste, optional

 

For the salmon

4 (1-ounce) salmon fillets

1 tsp. kosher salt, optional

1/2 tsp. freshly ground black pepper, optional

1 tsp. dried lemon thyme or dried common thyme

12 whole fresh chives

 

To prepare the Gingered Cranberry-Cherry Salsa, combine the cranberries, cherries, sugar, apple juice, candied ginger, and orange zest in a medium saucepan set over medium heat, and bring to a simmer. Simmer for 5 minutes, or until the cranberries are plump and soft. Or you can use a microwave: Place the ingredients in a microwave-safe container and microwave at high, uncovered, for 4 to 5 minutes. Remove the salsa from the heat and let cool. Makes 2 C.

 

To make the Papaya-Kiwi Salsa, combine the papaya, kiwifruit, lime juice, cilantro, scallions and chili pepper flakes in a mixing bowl. Cover and set aside. Makes 1 1/2 C..

 

To prepare the Corn, Jicama, and Pineapple Salsa, combine the jicama, pineapple, corn, serrano chili, cilantro, lime juice and garlic in a mixing bowl, season with salt and pepper if desired and toss. Cover and refrigerate for at least 1 hour to allow the flavors to blend. Makes 2 C..

 

When you are ready to cook the salmon, preheat a grill, stovetop grill or broiler.

Season the salmon fillets with the salt, black pepper, and thyme and grill or broil for 3 to 5 minutes on each side for medium doneness. (The cooking time will vary with the thickness of the fillets.)

 

To serve, spoon 2 T. of each salsa on each warm plate, forming a triangle by placing the salsas at opposing points along the outer edge of the plate. Place a salmon fillet in the center of each dish, garnish by criss-crossing 3 chives on top of each and serve immediately. Gingered Cranberry-Cherry Salsa can be kept for 2 to 3 days. Papaya-Kiwi Salsa and Corn, Jicama, and Pineapple Salsa can be kept for 2 days.

Marinated BBQ Salmon

Marinated BBQ Salmon

4 fillets of salmon

 

Marinade mixture:

1/2 tsp.  red pepper flakes

1/8 tsp.  salt

2 T. chopped green onion

1/4 C. peanut oil

2 T. soy sauce

2 T. balsamic vinegar

1 1/2 tsp. brown sugar

1 clove garlic, minced

3/4 tsp. grated fresh ginger root

1/2 tsp. sesame oil

 

Mix marinate well in zip lock bag. Add fish, marinated 6 hours. Grill on greased BBQ grill (skin side down first) until it flakes. About 10 minutes per inch. Enjoy.

 

 

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Roasted Salmon Wrapped in Swiss Chard

Roasted Salmon Wrapped in Swiss Chard

Salmon in swiss chardCoarse salt and ground pepper

2 T. unsalted butter, room temperature

2 T. finely chopped fresh tarragon

2 tsp. grated lemon zest, plus 1 T. juice (from 1 lemon)

4 Swiss chard, stalks trimmed

4 (6 to 8 oz. each) skinless salmon fillets

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil; set aside. Bring a medium saucepan of salted water to a boil. Meanwhile, combine butter, tarragon, and lemon zest in a small bowl; season with salt and pepper, and set aside. Place chard leaves in boiling water; cook until tender, about4 minutes. Using tongs, remove leaves from water, and lay them flat on prepared baking sheet. Place one fillet on top of a leaf, near tip; repeat with remaining fillets. Sprinkle fish with lemon juice; season with salt and pepper. Dividing evenly, spread butter mixture over each fillet, and wrap leaf around, tucking stalk underneath to secure. Roast until just cooked through, 12 to 15 minutes. Serve.

 

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Key West Grilled Salmon

Key West Grilled Salmon

1/3 C. lime juice (about 2 limes)

2 T. olive oil

1/2 tsp. salt

1/2 tsp. celery seeds

1/8 tsp. black pepper

Few drops hot pepper sauce

4 salmon steaks (1 1/2 lb. total), each 3/4-inch thick

1/4 C. chopped green onion

1 T. fresh lemon juice

1 T. water

1/4 tsp. honey

 

Combine lime juice, oil, salt, celery seeds, black pepper and hot-pepper sauce in a small bowl. Place salmon in a shallow dish. Pour 1/4 C. lime juice mixture over fish; turn to coat. Refrigerate 10 minutes, turning once. Reserve remaining mixture for sauce.  Prepare a charcoal grill with hot coals, or heat a gas grill to high, or heat broiler.  Position the grill rack 6 inches from coals or broiler pan 3 inches from heat. Stir green onion, lemon juice, water and honey into reserved lime juice mixture. Grease grill rack or rack of a shallow roasting pan. Place salmon on rack. Drizzle with half of lime juice mixture from marinade dish. Grill over hot coals on covered grill 2 minutes per side or until cooked through, or broil 4 minutes per side. Serve salmon with green onion sauce.

 

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Scallop & Fried Rice

Scallop & Fried Rice

2-3 C. cooked, chilled Rice
3 T. Peanut Oil, divided
2 large Eggs, lightly beaten
1 lb. Bay Scallops
2 C. fresh Pineapple Chunks (1/2”)
1 T. peeled and minced fresh Ginger
2 cloves Garlic, minced
1 C. mixed Bell Pepper Strips (from frozen for simplicity)
1 C. chopped Green Onions
3 T. reduced sodium Soy Sauce
1 T. Rice Vinegar

Heat 1 T. oil in large nonstick skillet or wok over medium high heat. Add eggs and cook, stirring, until scrambled and set. Transfer to a medium bowl.

Heat 1 T. oil and add half of the scallops. Cook, stirring occasionally, until lightly brown, 3-4 minutes. Transfer to bowl, then repeat with remaining scallops. Heat remaining T. of oil in pan. Add pineapple and cook until it starts to brown, 3-4 minutes. Stir in ginger, garlic, pepper strips, and green onions and cook until peppers soften. Add rice and cook until hot, a few minutes. Return eggs and scallops to the pan, toss to combine and heat through, just a minute or two. Stir in soy sauce and vinegar; cook an additional 30 seconds and serve. If desired, stir in some toasted chopped cashews.

Shrimp Kabobs

Shrimp Kabobs

1 lb. uncooked and peeled shrimp tails on

1 large (35 1/2 oz) can pineapple chunks, undrained

1 (8 oz) bottle Italian dressing

1 (8 oz) can tomato sauce

2 table spoons brown sugar

1 tsp.  prepared mustard

1 medium size bell pepper cut into 1″ cubes/squares

Hot cooked rice (optional)

Drain pineapple, reserving the juice. Combine pineapple juice, Italian dressing, tomato sauce, sugar, and mustard in shallow dish and mix well. Add shrimp, tossing gently to coat. Cool mixture with shrimp in refrigerator for 2 or more hours. Remove shrimp and set marinade aside. Alternate shrimp, pineapple chunks, and bell peppers on skewers. Grill over medium hot coals for 3 or 4 minutes per side until done. Apply liberal marinade during grilling. Serve over hot rice with marinade if desired.

 

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Lobster Salad Napoleans

Lobster Salad Napoleans

lobster-salad-su-640914-l1 spiny or rock lobster tail (about 1 lb.), thawed if frozen

Lemon dressing

Filo-parmesan pastry (recipe follows)

2 firm-ripe tomatoes (4 to 5 oz. each), rinsed, cored, and thinly sliced

4 cups arugula leaves (about 4 oz.), rinsed and crisped

Salt

In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add lobster and cook until meat is opaque but still moist-looking in center of thickest part (cut to test), 10 to 12 minutes. Drain lobster; immerse in ice water until cool, 1 to 2 minutes, then drain again. Cut shell open and pull out meat from lobster tail. Coarsely chop lobster, put in a bowl, and mix with 2 to 3 tablespoons lemon dressing. Lay a filo pastry rectangle on each of four dinner plates. Arrange half the lobster mixture, tomatoes, then arugula equally on filo. Cover each stack with another rectangle and top equally with remaining lobster, tomatoes, and arugula. Set another pastry, cheese side up, on each stack. Offer more dressing and salt to add to taste. Filo-parmesan pastry: You will need 6 sheets of filo dough (about 12 by 18 in.), about 3 tablespoons melted butter, and 6 tablespoons grated parmesan cheese. Lay 1 filo sheet flat (cover remaining with plastic wrap to prevent drying) and brush lightly with butter, then sprinkle with 1 tablespoon cheese. Cover with another filo sheet, brush lightly with more butter, and sprinkle with 1 tablespoon cheese. Continue until all the filo is stacked using the last of the butter and cheese on the top layer. Cut into 12 equal rectangles and transfer to two lightly buttered 10- by 15-inch pans, arranging slightly apart. Bake in a 375° regular or convection oven until golden brown, 8 to 12 minutes. Use warm or cool.  Lemon Dressing:  In a bowl, mix 3/4 cup mayonnaise, 1 tablespoon grated lemon peel, 3 1/2 tablespoons lemon juice, 3 tablespoons finely chopped fresh tarragon, and 1 1/2 tablespoons each tarragon wine vinegar and minced shallots. Add pepper to taste.

 

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Smoked Salmon Tart Mini-Muffins

Smoked Salmon Tart Mini-Muffins

Smoked Salmon Tarts1/2 C. Original Bisquick® mix

1/2 C. milk

1/4 C. sour cream

1/2 tsp. Worcestershire sauce

2 eggs

2/3 C. shredded Cheddar cheese

1/3 C. chopped smoked salmon

2 T. sliced green onions

Heat oven to 400ºF. Spray 24 mini-muffin C. with cooking spray.    Beat Bisquick, milk, sour cream, Worcestershire sauce and eggs with fork until blended; stir in remaining ingredients. Spoon about 1 T. mixture into each muffin C.    Bake 15 to 20 minutes or until golden. Cool 5 minutes. Loosen sides of tarts from pan; remove from pan. Refrigerate any remaining appetizers. Use a rubber spatula to easily remove batter from the T. and guide it into muffin C.. Wipe any excess batter from top of muffin pan to prevent burning.

 

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Crab Rangoon

Crab Rangoon

1 pkg Cream cheese; 8 oz

1 Garlic clove; minced

1/4 tsp Worcestershire sauce

1/2 cup Shredded crab;

30 Wanton wrappers

1 Egg

2 tsp Water

Oil for deep frying

 

Directions: The cream cheese should be at room temperature. In a medium bowl cream together the cream cheese, garlic and Worcestershire sauce until smooth. Stir in the crab. Beat the egg with water. Place a tbs of crab mixture in the center of a wanton wrapper. Brush egg mixture on the edge of the wrapper. Pinch the corners together and then bring them to meet in the center, pinching to seal. Continue until all the mixture is used. Deep-fry in hot (375 degrees) oil two or three at a time until browned. Serve warm with sauce.

 

Grilled Shrimp Caesar

Grilled Shrimp Caesar

Nonstick cooking spray

1-pound shrimp—peeled and de-veined

Freshly ground black pepper

8 C. torn romaine lettuce

Juice of 1 lemon

1/2 C. your favorite vinaigrette salad dressing

2 tsp. anchovy paste, optional

1/4 C. Parmesan cheese

1-1/2 C. seasoned croutons

1 roasted red pepper, cut into strips

2 C. cherry tomatoes

 

Spray the grill with non-stick spray and preheat it to medium-high. Season the shrimp with pepper. Grill, turning once, until the shrimp are cooked through, about 1 to 2 minutes per side. Let cool. Put the lettuce in a large bowl. Combine the lemon juice, Roasted Garlic Vinaigrette and the anchovy paste in a small bowl. Add the vinaigrette mixture, Parmesan cheese and pepper to the romaine and toss to combine. Divide the romaine among 4 plates, top each salad with grilled shrimp, croutons, red peppers and cherry tomatoes.

 

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SBD Smoked Salmon Frittata

SBD Smoked Salmon Frittata

8 stalks fresh asparagus

1 tsp. extra-virgin olive oil

1/2 Bermuda onion

1/4 C. dry-packed sun-dried tomatoes

2 oz. smoked salmon

1/2 C. liquid egg substitute

1/4 C. water

3 tsp. nonfat dry milk

1/4 tsp. chopped fresh marjoram

Pinch freshly ground black pepper

fat-free sour cream (optional)

salmon roe (optional)

chives (optional)

 

Boil 1″ of water in a large skillet. Add the asparagus and cook, uncovered, until tender-crisp. Coat an ovenproof 8″ skillet with cooking spray and place over medium-low heat until hot. Add the olive oil and sauté the onion until soft. Add the asparagus and sun-dried tomatoes. Add the smoked salmon and remove from the heat.  Preheat the broiler. Combine the egg substitute, water, dry milk, marjoram, and pepper. Pour over the salmon mixture. Cover and cook over medium-low heat for 7 minutes or until the bottom is set and the top is slightly wet. Place the skillet under the broiler 4″–6″ from the heat source until the top of the frittata is puffed and set, 2–3 minutes. Top with fat-free sour cream, salmon roe, marjoram, and chives, if desired. Slice into wedges and serve immediately. Try substituting 1 C. of broccoli florets for the asparagus and 2 oz. of ham for the salmon.

 

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Cold Smoked Salmon with Herb Sauce

Cold Smoked Salmon with Herb Sauce

1 C. fresh dill weed

1 C. watercress

3 green onions cut into 1-inch pieces

1 C. plain yogurt

1/2 C. mayonnaise

1 T. grated lemon peel

1 whole (5 pound) smoked salmon

1 bunch fresh dill weed, for garnish

 

Make Herb Sauce. Place dill weed, watercress and onions in food processor. Cover and process until minced. Stir in remaining ingredients. Cover and refrigerate at least 1 hour to blend flavors.  Remove head, tail and fins from salmon. Carefully peel off skin. Place on large platter. Serve with Herb Sauce. Garnish with fresh dill weed, watercress or sliced lemon if desired.

 

Luscious Lime Shrimp

Luscious Lime Shrimp

3 tsp. fresh lime juice

1 green onion, chopped

2 tsp. chopped fresh cilantro

1 tsp. minced, seeded jalapeno

1 tsp. olive oil

1/2 tsp. minced garlic

20 large shrimp (about a lb.) peeled & de-veined

1 tsp. minced red pepper

20 cucumber slices

 

Stir together lime juice, green onion, cilantro, jalapeno, oil, and garlic in medium bowl. Toss the shrimp with 2 T. of the dressing in another medium bowl. Cover and refrigerate shrimp for 30 minutes. Preheat broiler (or grill). Broil shrimp about 3 inches from heat for 1 1/2 minutes per side or until opaque. Immediately toss hot shrimp with the remaining dressing and red pepper and cool to room temperature. Arrange shrimp on cucumber slices. Make 20 appetizers.

 

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Fat Smash Roasted Sea Bass

Fat Smash Roasted Sea Bass

1/2 C. fresh Bread Crumbs

1 clove Garlic, minced

3 tsp. chopped Parsley

2 tsp. fresh minced Basil

2 tsp. drained Capers

1 tsp. Dijon Mustard

1 tsp. fresh Lemon Juice

Salt and Pepper

3 tsp. EVOO

4 4oz. Sea Bass Fillets, no skin

 

Preheat oven to 350. Mix bread crumbs, garlic, parsley, basil, capers, mustard, lemon, salt and pepper in a small bowl. In a frying pan over high heat, sauté the sea bass in oil for 1-2 minutes on each side. Apply the bread crumb mixture to each fillet and make sure it adheres. Place fillets on a rack set in a roasting pan. Cook for 10 minutes or until done to your liking.

 

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Blueberry Glazed Salmon

Blueberry Glazed Salmon

Blueberry Glazed Salmon

8 oz. salmon

1 cup blueberries

1 T. balsamic vinegar

1 T. honey

1 T. lemon juice

1 sprig rosemary

Black pepper, to taste

 

Preheat oven to 450 degrees F. Line baking sheet with foil and spray with nonstick spray. In small saucepan, add in ½ cup blueberries, balsamic vinegar, honey, rosemary and lemon juice. Heat at medium-high until blueberries release their juices. Place salmon on baking sheet and season with black pepper. Pour half the blueberry mixture on the salmon and add the remaining ½ cup of blueberries. Cook for 10 minutes or until salmon is cooked through. Remove and pour remaining blueberry mixture on salmon.

Grilled Salmon with Blueberry Salsa

Grilled Salmon with Blueberry Salsa

Grilled Salmon with Blueberry Salsa

4 4-ounce salmon fillets

1/2 teaspoon chipotle pepper powder

1 tablespoon olive oil

Pinch of salt

1 cup fresh blueberries

1 large jalapeño pepper, finely chopped

2 tablespoons finely chopped red onion

1/4 cup chopped cilantro

1 tablespoon lime juice

1/4 teaspoon salt

 

Heat the grill. Place the salmon skin-side down on a plate and rub with olive oil, sprinkle with chipotle pepper and salt; let stand. In a medium bowl, combine the blueberries, jalapeño, red onion, cilantro, lime juice and salt. Stir vigorously, coarsely mashing some of the blueberries to release the juice. When the grill is hot, use tongs to swab the grate with a paper towel dipped in vegetable oil. Place the salmon on the hot grill, skin-side up. Let the salmon cook until it has grill marks and the edges look browned, about 3 minutes. Carefully lift each fillet and turn over. Close the lid of the grill and cook about 4 minutes more for thin, wild-caught fillets, longer for farm-raised salmon. When the fish is just cooked through, transfer to a clean platter. Top each fillet with about a quarter cup of salsa, and serve hot. Serving Suggestion Cook foil-wrapped baked potatoes and sweet corn on the grill to make this a summer celebration. A patio and a bottle of Chardonnay complete the scene.

 

Nutritional Information

260 calories, 12 g. fat, 65 mg. cholesterol, 390 mg. sodium, 7 g. carbohydrate, 1 g. fiber, 31 g. protein

Fat Smash Mahi-Mahi Satay with Lemongrass, Brown Rice, Snow Peas, and Ponzu Dipping Sauce

Fat Smash Mahi-Mahi Satay with Lemongrass, Brown Rice, Snow Peas, and Ponzu Dipping Sauce

1 C. Ponzu

2 tsp. Honey

1 tsp. chopped Cilantro

1 tsp. minced Ginger

1 tsp. minced Scallion

1 tsp. minced Garlic

1 tsp. Sambal

1 tsp. Sesame Oil

 

2/3 C. short-grain Brown Rice

3 C. Chicken Stock

1 tsp. chopped Scallion

1 tsp. minced Lemongrass

 

4 4oz. portions Mahi-Mahi, cut into thin strips and skewered

2 C. Snow Peas

2 tsp. Olive Oil

1 tsp. Soy Sauce

 

Dipping Sauce: Combine Ponzu, honey, cilantro, ginger, scallion, garlic, sambal and sesame oil. Mix well and set aside. In a pot combine rice, stock, scallion and lemongrass. Bring to a boil, reduce heat, cover and simmer for 45 minutes, or until rice is cooked. Marinate the mahi-mahi skewers in one quarter of the dipping sauce for at least 10 minutes. Place on hot grill or under broiler and cook for 1 1/2 minutes per side. Heat olive oil in wok or sauté pan over high heat. When oil begins to smoke, add snow peas and stir fry for two minutes. Add soy sauce and stir and remove from heat. Serve skewers over rice and snow peas with dipping sauce on the side.

 

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Fat Smash Kidney Beans with Sautéed Shrimp and Asparagus

Fat Smash Kidney Beans with Sautéed Shrimp and Asparagus

3 C. Kidney Beans, cooked and drained

12 oz. Raw Shrimp, peeled and deveined

1 T. Olive Oil

2 T. White Wine

2 C. Asparagus, steamed and chopped

2 C. Vegetable Stock

1 T. each Fresh Basil and Thyme, chopped

To taste Salt and Pepper

 

Marinade for Shrimp:

2 T. Fresh Lemon Juice

2 tsp. Fresh thyme, chopped

4 T. Basil, chiffonade

1 clove Garlic

1 T. Extra Virgin Olive Oil

To taste Salt and Pepper

 

Combine marinade ingredients, add shrimp, and let stand in refrigerator for 20 minutes. Drain marinade. Heat 1 T olive oil in a sauté pan over high heat and cook shrimp for 2 minutes per side. Add garlic and briefly sweat until aromas are released. Add kidney beans and white wine and cook for 1 minute over high heat. Add stock, bring to a simmer, and add asparagus. Heat through until all ingredients are hot and shrimp is a white, opaque color. Remove from the heat, add fresh herbs, season to taste with salt and pepper, and serve.

 

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Fat Smash Ahi Fish Tacos with Roasted Poblano Guacamole

Fat Smash Ahi Fish Tacos with Roasted Poblano Guacamole

4 Whole Wheat Tortillas

1/4 tsp. Chili Powder

1/4 tsp. Cumin

1/4 tsp. dried Oregano

Salt and Pepper

1/4 tsp. Cayenne Pepper

1/4 tsp. Cinnamon

10 oz. Tuna Steak, sliced 1/2” thick

1 tsp. EVOO

1 tsp. Rice Wine Vinegar

1 tsp. Lemon Juice

2 tsp. Hot Sauce

1 C. Shredded Lettuce

1 Red Bell Pepper Julienned

1/2 C. Julienned Red Onion

1/4 C. chopped fresh Cilantro

 

Guacamole:

1 small Poblano Pepper, roasted, peeled and diced

1 small Avocado, peeled and chopped

1 tsp. Lemon Juice

1 clove garlic, minced

1 tsp. diced Roma Tomato

1 tsp. diced Red Onion

1 tsp. minced Cilantro

Salt and Pepper.

 

Combine all guacamole ingredients and blend well; set aside. Combine chili powder, cumin, oregano, salt, pepper, cayenne and cinnamon and sprinkle over fish to season. In sauté pan, heat oil over high heat. Sear tuna on both sides – should remain slightly pink in center. Combine vinegar, lemon juice and hot sauce and toss with lettuce, bell pepper, onion and cilantro. Stuff tortillas with lettuce mixture and top with sliced tuna; top with guacamole.

 

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Asian Crispy Wonton Lasagna

Asian Crispy Wonton Lasagna

Peanut oil, for frying

12 wonton wrappers

Salt

Vegetable Layer:

4 tsp. vegetable or peanut oil

2 tsp. sesame oil

2 tsp. minced garlic

2 tsp. minced ginger

2 tsp. minced green onions

1/2 C. shredded carrots

1/4 C. diced red bell peppers

2 C. thinly sliced Napa cabbage

1/3 C. water

2 tsp. hoisin sauce

1/4 tsp. salt

1/8 tsp. freshly ground white pepper

1 T. diced green onion

1 1/2 tsp. chopped fresh cilantro leaves

Meat Layer:

2 tsp. vegetable oil

1 tsp. sesame oil

1 tsp. minced garlic

1 tsp. minced ginger

1 tsp. minced green onion

1/2 C. ground pork

1/2 lb. 1/2-inch diced shrimp

1 T. hoisin sauce

1 T. plus 1/4 C. soy sauce

2 T. sugar

1 tsp. cornstarch, dissolved in 2 tsp. water

1 T. chopped fresh cilantro leaves

1/4 C. mirin

2 large shrimp, split in 1/2 lengthwise

Whole cilantro leaves, for garnish

 

In a large 1-gallon pot, heat 2 inches of peanut oil to 350 degrees F. Fry the wontons in batches until golden and crispy, about 90 seconds. Remove from the oil and drain on a paper-lined plate. Season with salt and reserve until ready to assemble the lasagnas.  Place a 12-inch sauté pan over medium-high heat and add the oils. Once the oils are hot, add the garlic, ginger, and green onions, and stir with a rubber spatula for 30 seconds, to keep from burning. Add the carrots and peppers to the pan and sauté, while stirring for 2 minutes. Add the cabbage to the pan and continue to cook for 3 minutes. Pour the water into the pan and continue to cook until all of the water is dissolved, about 3 minutes longer. Season the cabbage with the hoisin, salt, and pepper. Garnish with the green onions and cilantro and toss to blend.

Place 1 wonton skin on the base of 4 separate plates. Divide the vegetables among the 4 plates, and top each with another wonton skin. Continue by adding the meat mixture onto the second wonton.  Place a 10-inch sauté pan over a medium-high heat and add the oils. When the oil is hot, add the garlic, ginger, and green onions to the pan. Sauté for 30 seconds, and add the pork. Cook the pork, stirring occasionally, until most of the fat has rendered out and there is very little pink to be seen, about 3 minutes. Add the diced shrimp to the pan and continue to cook, stirring, for another 2 minutes. Add the hoisin, soy sauce, and 1 T. sugar to the pan, and cook, stirring, until the liquid is reduced slightly, about 1 minute. Add the cornstarch slurry to the pan and cook, stirring for 1 minute longer. Sprinkle the fresh cilantro over the pan and toss to blend.  Layer the second wonton skin with the meat mixture and top with the third and final wonton skin. In the same pan that you cooked the pork and shrimp in, add the remainder of the soy sauce (1/4 C.), remaining 1 T. of sugar, the mirin, and the shrimp halves. Place this over a high heat, and cook, until the shrimp are cooked and the liquid has reduced to a glaze, about 3 minutes.  Place a shrimp half on top of each wonton, and garnish with the cilantro. Drizzle the glaze around the lasagna on the plate and serve immediately.

Grilled Salmon with Brown Sugar Mustard Glaze

Grilled Salmon with Brown Sugar Mustard Glaze

1/4 C.  brown sugar

1 T. honey

2 T. butter

2 T. Dijon mustard

1 T. soy sauce

1 T. olive oil

Pinch of salt

1 lb. salmon fillet

 

Melt together brown sugar, honey and butter. Remove from heat and add remaining ingredients except for salmon. Blend well. Place fillet, skin side down, on heavy duty foil. Cut foil to outline of fish, leaving a crimped edge. Spread glaze atop fillet, then place foil supported fillet on grill. Heat on medium-high, brushing often with any reserve glaze. Fillet is done when it flakes easily with fork (about 8-12 minutes).

 

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Shrimp-Stuffed Avocado

Shrimp-Stuffed Avocado

1/2 whole avocado

4 oz. fresh or frozen medium-sized, shrimp

2/3 T. olive oil

1/2 T. fresh lemon juice

 

Cut avocado in half and pit; set aside. If using fresh shrimp, shell, devein, rinse and pat dry and then cook for about 2-3 minutes in boiling water until it turns pink; remove from water and let cool. If using frozen shrimp, defrost per directions on package. Cut up shrimp and mix with olive oil and lemon juice. Place mixture on avocado half. Serve.

 

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Shrimp Cakes

Shrimp Cakes

shrimp cakes

1/2 lb. Raw Shrimp, peeled and deveined

1 shallot, finely chopped

1/4 C. Bell Pepper, finely chopped

1/4 tsp. dried Tarragon

1 T. Mayonnaise

1 Egg White

1/4 C. Bread Crumbs

Salt and Pepper to taste

1 T. Butter

Lemon Wedges for Garnish

 

Mayonnaise Sauce:

1 T. Cocktail Sauce

2 T. Mayonnaise

1 T. Capers

 

To make cakes mince shrimp with a knife or in food processor.  Add to bowl with shallot, bell pepper, tarragon, mayonnaise, egg white, bread crumbs and salt and pepper to taste.  Mix well and form into 4 cakes.  Melt butter in saucepan and fry cakes over medium heat until golden, about 5 minutes per side.  Stir together sauce ingredients in small bowl.  Serve cakes with sauce and lemon wedges.

 

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Salmon Shells

Salmon Shells

12 pasta shells

3 oz. Cream cheese, softened

3 tsp. Sour cream

2 tsp. Mayonnaise

1/8 tsp. Pepper

1 61/2 oz. Can salmon, drained and flaked

1/4 C. Celery, finely chopped

2 tsp. Ripe olives, pitted, chopped

1 tsp. Green onions, finely chopped

1 tsp. Lemon peel, finely shredded

 

Cook pasta shells according to package directions (may be done the night before and drained and refrigerated). Drain, rinse with cold water, drain again and chill. Meanwhile beat together cream cheese, sour cream, mayonnaise, and pepper in mixing bowl until well combined. Stir in salmon, celery, olives, green onion, and lemon peel. To assemble, spoon salmon mixture into pasta shells and arrange on a plate. Cover and chill for up to 12 hours. If desired, garnish with additional chopped pitted ripe olives and chopped green onion.

 

Tuna au Poivre on Tomato-Onion Salad

Tuna au Poivre on Tomato-Onion Salad

1 1/2 T. balsamic vinegar

1 tsp. dried oregano

1/3 C. extra-virgin olive oil

3 large, ripe beefsteak tomatoes, cut in 1-inch cubes

2 small red onions, thinly sliced

Kosher salt and freshly ground black pepper, to taste

4 8 oz. center-cut tuna steaks

1 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/4 C. coarsely cracked black peppercorns (crush in a mortar or under a heavy saucepan)

2 T. extra-virgin olive oil

1/2 lb. arugula, well washed and trimmed

 

To make the salad, whisk the vinegar and oregano in a medium bowl. Gradually whisk in the oil. Add the tomatoes and onions and toss, seasoning with the salt and pepper. Cover and refrigerate until chilled, at least 1 hour. Season tuna steaks on both sides with the salt and pepper. Pour the cracked black pepper in a shallow dish or on a sheet of waxed paper. Press one side of the tuna into the pepper to coat. Heat the oil in a large skillet over medium-high heat. Add the tuna, pepper-side down. Cook, turning once, until the tuna is seared on the outside but rare within, about 4 minutes. If you like your tuna more well-done (don’t go past medium doneness!), cover the pan and cook for 2 to 4 minutes longer. Slice each steak against the grain into 1/4-inch slices. Heap equal amounts of the arugula on each of 4 dinner plates. Top with the tomato salad. Arrange the tuna slices decoratively around the salad.

 

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Crab Cakes with Tomato Salsa

Crab Cakes with Tomato Salsa

1 lb. Fresh crabmeat
1/2 C. Chopped red bell pepper
1/2 C. Chopped green onions
3 tsp. Chopped fresh basil
2 tsp. Fresh lemon juice
2 tsp. Mayonnaise
1 tsp. Dijon mustard

1/2 tsp. Hot pepper sauce

Dash of Worcestershire sauce

3 1/4 C. Fresh breadcrumbs from crustless French bread

1 lg. Egg

2 tsp. (1/4 stick) Butter

2 tsp. Vegetable Oil

Tomato salsa

 

Mix first 9 ingredients in large bowl. Season with salt and pepper. Mix in 1/4 cup breadcrumbs and egg. Shape crab mixture into eight 2 1/2-inch-diameter patties, using scant 1/2 cup mixture for each. (Can be made 6 hours ahead. Cover; chill.)  Place 3 cups breadcrumbs in shallow dish. Coat crab cakes in breadcrumbs, pressing to adhere. Melt 1 tsp. butter with 1 tsp. oil in heavy large skillet over medium heat. Add 4 crab cakes and cook until golden brown, about 4 minutes per side. Repeat with remaining butter, oil and crab cakes. Divide among 4 plates. Serve with salsa.

 

Authentic White Clam Sauce

Authentic White Clam Sauce

2 cloves garlic, minced

2 T. olive oil

2 T. butter

2 6.5 oz cans minced or chopped clams

1 T. chopped fresh parsley

1 T. chopped fresh basil

1/4 C. white wine

 

In a medium saucepan over medium heat, sauté garlic in oil and butter. Add remaining ingredients and bring to a boil.  Reduce heat and simmer 5 minutes. Serve over hot cooked pasta with grated parmesan cheese. Variation: Add 1 can whole tomatoes, drained and 1 tsp. fresh thyme leaves before bringing sauce to boil.

 

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Seared Tuna with Fennel Seed and Caper Brown Butter

Seared Tuna with Fennel Seed and Caper Brown Butter

Seared Tuna with Fennel Seed and Caper Brown Butter1-1/2 Tbs. fresh lemon juice
1 Tbs. capers, drained, coarsely chopped if large
6 Tbs. unsalted butter, cut into six pieces
1/4 C. heavy cream
4 1-inch-thick tuna steaks (6 to 8 oz. each)
1 Tbs. fennel seeds, crushed
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 Tbs. vegetable oil

Put the lemon juice and capers in a 1-qt. heatproof measuring C.. Bring the butter and cream to a brisk simmer in a small saucepan over medium heat, whisking often. The mixture will look homogenous at first and then will separate and begin to turn golden brown. Continue to whisk until it turns a dark rust color, about 10 minutes total. Carefully pour the brown butter mixture into the lemon juice; the butter will boil up and sputter. Whisk to combine and return to the saucepan, off the heat. Sprinkle the tuna on both sides with the fennel seeds, salt, and pepper. Heat the oil in a 10- to 12-inch heavy skillet (preferably cast iron) over medium-high heat until shimmering hot. Sear the tuna on both sides until done to your liking, about 2 minutes per side for medium rare (still raw in the middle) or 3 minutes per side for medium (just pink in the middle). Transfer the tuna to plates. If necessary, quickly reheat the sauce. Serve the tuna drizzled with the sauce.

Yield: 4 servings
Calories: 600
Fat: 33g
Fiber: 0g

Fat Smash Kidney Beans with Sautéed Shrimp and Asparagus

Fat Smash Kidney Beans with Sautéed Shrimp and Asparagus

3 C. Kidney Beans, cooked and drained

12 oz. Raw Shrimp, peeled and deveined

1 T. Olive Oil

2 T. White Wine

2 C. Asparagus, steamed and chopped

2 C. Vegetable Stock

1 T. each Fresh Basil and Thyme, chopped

To taste Salt and Pepper

 

Marinade for Shrimp:

2 T. Fresh Lemon Juice

2 tsp. Fresh thyme, chopped

4 T. Basil, chiffonade

1 clove Garlic

1 T. Extra Virgin Olive Oil

To taste Salt and Pepper

 

Combine marinade ingredients, add shrimp, and let stand in refrigerator for 20 minutes. Drain marinade. Heat 1 T olive oil in a sauté pan over high heat and cook shrimp for 2 minutes per side. Add garlic and briefly sweat until aromas are released. Add kidney beans and white wine and cook for 1 minute over high heat. Add stock, bring to a simmer, and add asparagus. Heat through until all ingredients are hot and shrimp is a white, opaque color. Remove from the heat, add fresh herbs, season to taste with salt and pepper, and serve.

Fat Smash Seafood Gumbo with Brown Rice

Fat Smash Seafood Gumbo with Brown Rice

1 lb raw seafood, in any combination of fish or shrimp

1⁄3 C. whole wheat flour

1⁄3 C. olive oil

1 C. onion

3 cloves garlic

1 C. celery

1 C. green pepper

3 T. file powder

1 tsp. cayenne pepper

1 1⁄2 quarts vegetable stock

1 1⁄2 C. okra

1 C. tomatoes

1 T. each fresh oregano, basil ,thyme

1⁄2 lb seafood sausage, cooked and sliced (optional) – available at specialty markets

Salt and pepper to taste

8 oz brown rice

1 quart water

Salt to taste

 

Heat olive oil over medium-low heat and add flour. Stir into a paste and cook for several minutes until a rich nutty brown. This mixture is called a “roux.” Add diced onion, garlic, celery and green pepper to roux and cook for approximately 2-3 minutes, stirring constantly. Roux will cling to vegetables. Add seafood and cook for 2-3 minutes. Add file powder and cayenne powder. Add chicken stock and bring mixture to a simmer for ten minutes, stirring constantly. Add okra and tomatoes (and sausage if using) and cook for 2 minutes. Season to taste with salt. To make brown rice, bring rice, 1 quart of water, and salt to boil in an uncovered pot. Then reduce heat to low, cover, and simmer for approximately 45 minutes.

Fat Smash Roasted Sea Bass

Fat Smash Roasted Sea Bass

1/2 C. fresh Bread Crumbs

1 clove Garlic, minced

3 tsp. chopped Parsley

2 tsp. fresh minced Basil

2 tsp. drained Capers

1 tsp. Dijon Mustard

1 tsp. fresh Lemon Juice

Salt and Pepper

3 tsp. EVOO

4 4oz. Sea Bass Fillets, no skin

 

Preheat oven to 350. Mix bread crumbs, garlic, parsley, basil, capers, mustard, lemon, salt and pepper in a small bowl. In a frying pan over high heat, sauté the sea bass in oil for 1-2 minutes on each side. Apply the bread crumb mixture to each fillet and make sure it adheres. Place fillets on a rack set in a roasting pan. Cook for 10 minutes or until done to your liking.

Shrimp, Artichoke & Lima Bean Salad

Shrimp, Artichoke & Lima Bean Salad

1-1/2 C. frozen baby lima beans, cooked to crisp tender & drained

1-1/2 C. frozen sugar snap peas, cooked to crisp tender & drained

1(6-oz.)jar marinated artichoke hearts, halved & undrained

1 T. finely chopped fresh dill(optional)

Pinch of crushed red bell pepper flakes

1 chopped orange bell pepper

1/2 lb. cooked shrimp, tails removed

Romaine lettuce leaves, torn into bite-size pieces

4 thinly sliced green onions

Lemon wedges

 

Combine all vegetables and spices in a large bowl and toss well. Add shrimp and toss.  Chill for 1 hour. Serve with lemon wedges.

 

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Artichoke & Crab Meat Casserole

Artichoke & Crab Meat Casserole

1 14oz. can Artichoke Hearts, drained

1 lb. cooked fresh Dungeness Crabmeat or 2 6oz. cans, drained

3-4 mushrooms, thinly sliced

2 T. Butter

3 T. Flour

1 C. Fat Free Half and Half

1 C. 2% Milk

2 T. dry Sherry

1/2 tsp. Salt

1/2 tsp. Pepper

1/4 C. grated Parmesan Cheese

 

Preheat oven to 375 degrees.  Cut artichokes into quarters and place in the bottom of a 1 quart casserole that has been sprayed with cooking spray. Layer mushrooms over artichokes.   Pick over crab and remove any shell or cartilage then layer that in the casserole dish; set aside.  In medium saucepan, melt butter over medium high heat.  Add flour and cook, stirring, one minute.  Gradually whisk in half and half and milk.  Bring to a boil, whisking constantly, until thick and smooth.  Stir in sherry and season with salt and pepper.  Pour sauce over crab.  Sprinkle with parmesan cheese.  Bake until bubbly and lightly browned on top, about 20 minutes.

 

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Angels on Horseback

Angels on Horseback

12 Lg. freshly-shucked oysters

6 Thin slices smoked bacon, Cut in half

Paprika or white pepper

12 Wooden toothpicks, unflavored and not colored

1 tsp. Lemon juice or crisp Dry wine

2 slices Low-moisture Mozzarella cheese

 

Combine first 7 ingredients. Marinate shrimp overnight in mixture. Remove shrimp from marinade. Immediately roll, un-drained, in bread crumbs. Place on combination broiling and serving platter. Dribble melted butter over shrimp. Add marinade to 1/8” in bottom of broiler pan. Broil slowly on low heat until done. Note: Use Tabasco sauce in place of pepper; it blends better with other ingredients. Use only white bread crumbs, brown crumbs or crusts will brown too fast during cooking. Alternative method of preparation: Sauté shrimp in combination of half butter and half cooking oil. When done, remove from skillet. Reduce marinade in skillet, pour over shrimp and serve.

Aegean Shrimp Anita

Aegean Shrimp Anita

1/4 – 1/2 C. Olive Oil

1 Onion, Chopped

3/4 lb. Tomatoes, chopped (2 medium)

2 Garlic cloves, crushed

1 Small Bay Leaf

1/2 tsp. Dried Basil

1 tsp. Dried Oregano

1/4 cup Chopped Fresh Parsley

1/2 tsp. Hot Sesame Oil (DO NOT OMIT)

Salt and Black Pepper

3/4 – 1 lb. raw shrimp

8 oz. feta cheese, crumbled

8 black olives halved, preferably Greek

1/2 lemon

Cooked rice

 

Heat oil in a large skillet over med high heat. Add onion and sauté until soft. Stir in tomatoes, garlic, bay leaf, basil, oregano, parsley, hot sesame oil, salt and pepper. Cook 4 to 5 minutes. Remove vegetables from skillet with slotted spoon, leaving juices in skillet, and spread vegetables in bottom of an 8x8x2″ baking pan. Preheat oven to 475. Bring pan juices to a boil; add shrimp and cook 2 minutes, or until shrimp turn pink. Add shrimp with juices to baking pan; crumble feta over top. Arrange olives on top of feta and squeeze lemon juice over all. Bake 10 to 15 minutes. Serve over rice. Makes 4 to servings.

Al the ‘Soup Nazi’ Seafood Bisque

Al the ‘Soup Nazi’ Seafood Bisque

 

2 C. dry White Wine

1 Bay leaf

1 Onion, roughly chopped

1 clove Garlic

2 ribs Celery

1 Lobster (1 to 1 1/2 lbs.)

12 medium Shrimp, in the shell

24 mussels, well scrubbed

12 Sea Scallops

4 C. Heavy Whipping Cream

1 C. Milk

1 tsp. dried Thyme

1 T. minced fresh Parsley

1/4 tsp. dried Rosemary

1 C. fresh Spinach, well rinsed and washed

1/2 C. grated Carrot

1/2 tsp. fresh Lemon Juice

 

Combine white wine, bay leaf, onion, garlic, and celery in a noncreative large stockpot over medium heat. Bring to a boil. Add the lobster; cover the pot and steam for 10 minutes. Remove the lobster. Add the Shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs. Add the mussels, cover the pot, and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat and discard the shells. Discard any (mussels sic) that do not open. Add 2 C. water to the liquid in the pot, bring to a boil and then add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with the tongs. Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meat into bite-size pieces, cover and set aside. Return the seafood shells to the pot of broth and add 2 C. water. Bring to a boil, then reduce the heat and simmer for 30 minutes. Strain the broth, and return it to the pan. Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley, and rosemary and simmer until the mixture thickens slightly, about 5 minutes. Add the lobster, shrimp, mussels, and scallops, and simmer for about 2 minutes. Stir in the spinach, carrots, and simmer for another 2 minutes to just wilt the spinach. Season with salt, pepper, and stir in the lemon juice.

After Five Gourmet Jamaican Sautéed Shrimp

After Five Gourmet Jamaican Sautéed Shrimp

 

1/2 C. prepared Jamaican jerk sauce

1/4 C. pineapple preserves

2 T. minced fresh chives

1 pound large raw shrimp, peeled and deveined

1/2 medium pineapple, peeled, cored and

cut into 1-inch cubes

2 large red, green or yellow bell peppers,

cut into 1-inch squares

Rice, cooked and lightly seasoned, parsley

 

Combine jerk sauce, preserves and chives in small bowl and mix well. Add shrimp, toss to coat, and marinate at room temperature for 10 to 15 minutes. While shrimp is marinating, place pineapple and pineapple in a lightly oiled skillet and sauté until peppers are crisp tender. Drizzle 3 to 4 T. of Jamacain Jerk sauce onto the peppers and pineapple, stirring to coat. Continue to stir and cook just until sauce is hot. With a slotted spoon, transfer shrimp from marinade to lightly oiled hot skillet over medium high heat. Sauté until shrimp turns pinkish orange. On a platter, arrange shrimp at one end of platter and the peppers and pineapple at the other end. Garnish in center with parsley.

Abalone Chowder

Abalone Chowder

2 abalone, cleaned and pounded

2 lb. fish (any white fish)

6-7 medium new/red potatoes, chopped

1leek

1/2 head white cabbage, chopped

3-4 carrots, chopped

1 to 2 quarts half and half

1/2 to 1 gallon 2% milk

1 lb. mushrooms, sliced

5-6 cloves garlic, chopped

 

Sauté abalone in garlic and butter, and chop into bite sized chunks. Sauté mushrooms in butter. Put aside half of fish and abalone and throw everything else into a large pot. Add half and half and enough 2% milk to cover 3/4 of the stuff. Add pepper. Simmer until the potatoes are nearly done, stirring often. Add remaining fish and abalone; simmer until potatoes are completely done.

 

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Garlic Shrimp

Garlic Shrimp

1/4 C. Olive Oil

4 Cloves Garlic, minced finely

1 tsp. Red Pepper Flakes

1 lb. Medium Shrimp, peeled and deveined

2 tsp. Fresh Lemon Juice

2 tsp. Dry Sherry

1 tsp. Paprika

Salt and Pepper

Fresh Parsley for garnish

 

Warm olive oil in a saute pan over medium heat.  Add garlic and red pepper flakes and saute for a minute.  Raise heat to high and add shrimp, lemon juice, sherry and paprika.  Stir well and saute, stirrly briskly, until shrimp turn pink, about 3 minutes.  Season with salt and pepper to taste and the sprinkle a little chopped parsley for color.