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Category: Seafood

Sheet Pan Supper: Asparagus & Black Cod in Parchment

Sheet Pan Supper: Asparagus & Black Cod in Parchment

2 sheet pan asparagus and black codbunches Asparagus, bottom 2 inches of each spear removed
4 skinless fillets Black Cod (5 oz. each) (Tilapia or Sea Bass)
Juice of ½ Orange
4 T. EVOO
1 tsp. Salt
2 tsp. roughly chopped fresh Tarragon
4 heaping T. chopped, pitted marinated Green Olives

Preheat oven to 400 with racks in upper and lower thirds. Cut 4 sheets of parchment paper, each 18 inches long and 15 inches wide. Fold each in half, short side to short side. Use scissors to cut each folded piece so that when you open the parchment it looks like a big, fat heart. Divide asparagus into 4 equal bunches and place one on each piece of parchment, on one side of the heart, just next to the center crease. Place one fish fillet on top of each bundle of asparagus. Drizzle orange juice over fish, and then sprinkle a tsp. of oil on each fillet. Season each with ¼ tsp. salt, ½ tsp. tarragon, and a heaping T. of the olives. Seal the parchment packages – fold the empty half of each heart shape over the filling and crimp the edges as you go until each package is completely closed up and airtight. Place two packets on each sheet pan, and bake, rotating the pans halfway through and switching them from lower to upper and lower to upper half way through, until the asparagus is crisp-tender and the cod is opaque (unfold and edge to peek in), 12-15 minutes. Slice each packet onto a place and carefully cut open a packet (watch out for steam).

Balsamic Glazed Salmon

Balsamic Glazed Salmon

f375b438c1a1fbdfdecdbd2a87fb13b31/2 cup balsamic vinegar
1/4 cup white wine
2 T. honey
1 T. Dijon mustard
1 T. chopped fresh rosemary, divided
1 cloves garlic, finely minced

4 (6 oz.) salmon fillets
Salt and freshly ground black pepper
2 tsp canola oil, divided

Allow salmon to rest 10 minutes at room temperature. Meanwhile, in a medium saucepan combine balsamic vinegar, white wine, honey, Dijon mustard, 1/2 T. of the chopped rosemary and the garlic. Heat mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat until sauce has thickened and reduced to 1/3 cup, about 13 – 15 minutes, stirring occasionally. Remove from heat and pour into a heat proof dish (using a rubber spatula to get it all out) and allow to cool. Season both sides of salmon with salt and pepper. Heat a large non-stick skillet over medium-high heat and add 1 tsp of canola oil. Once pan and oil are hot, add 2 salmon fillets and cook, without moving, until salmon has nicely browned on bottom, about 3 – 5 minutes. Carefully flip salmon to opposite side and continue to cook 3 – 5 minutes longer until bottom is browned and salmon has cooked through. Rest in a warm oven (don’t rest it in a hot oven, you don’t want to continue to cook it. If you have to skillets I would recommend just using both and cooking all of the salmon at once. Wipe skillet clean, add remaining 1 tsp oil, once hot repeat process with remaining 2 salmon fillets. Serve warm drizzling each fillet with balsamic rosemary glaze and sprinkling tops with remaining 1/2 T. of rosemary.

Salmon Tacos with Jalapeno Cream

Salmon Tacos with Jalapeno Cream

4e6de37a31c706293d2718a86fceda301 ½ pounds fresh salmon
1 teaspoon chili powder
¾ teaspoon cumin
½ teaspoon onion powder
1 teaspoon paprika
¾ teaspoon salt
¾ teaspoon pepper
2 tablespoons olive oil
8 6 -in tortillas
1 cup sour cream
4 tablespoons lime juice
3 tablespoons cilantro, chopped
1 jalapeno, diced
Pinch of salt

Combine chili powder, cumin, onion powder, paprika salt and pepper in a small bowl. Rub spice mixture over salmon. Cook salmon in olive oil in a preheated skillet. Continue to cook salmon until no longer pink, about 4 minutes per side. While salmon cooks, combine sour cream, lime juice, jalapeno, cilantro and salt in a bowl. To serve, place salmon in a warmed tortilla and top with jalapeno cream. Serve with avocados and salsa if desired.

Clams in a Light Fennel and Shallot Broth

Clams in a Light Fennel and Shallot Broth

EDOC96251 1/2 pounds (675 g) little neck clams
2 tablespoons olive oil
1 large shallot, diced
1 medium fennel bulb, diced
2 medium Yukon gold potatoes, peeled and diced
1 quart (1 liter) chicken stock
2 tablespoons finely chopped parsley
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
Pinch piment d’Espelette
Chives and fresh parsley, to garnish

In a medium pot, combine the clams and 1 cup (250 ml) water. Cover and cook over medium high heat until the clams open, about 5 minutes (depending on their size). Remove the clams from the pot and reserve the liquid. In a medium pot, heat the olive oil over medium heat. Add the shallots and fennel. Cook for 7 minutes until soft and translucent (do not brown). Add the potatoes, chicken stock and reserved clam juice. Bring liquid to a boil, cover pot, and simmer for 15 minutes. Add the parsley, salt and pepper and puree it in a blender. Serve the fennel and shallot cream with the clams and sprinkle a bit of piment d’Espelette on top.

Lemon-Ricotta Pasta with Seared Scallops

Lemon-Ricotta Pasta with Seared Scallops

2602082554_73b3008cc1_b1 box pappardelle or fettuccine pasta
12 large fresh sea scallops
4 T. good-quality olive oil, divided
1 T. butter
Zest of 1 lemon
¼ cup lemon juice
1½ cups fresh green peas, shelled and blanched
4 T. fresh thyme, minced (lemon thyme, if you have it)
Sea salt and freshly ground black pepper
1 container (475g) ricotta cheese

Cook the pasta per package directions until al dente. While pasta is cooking, rinse scallops and pat dry. Heat 1 T. olive oil and 1 T. butter over high heat in a skillet until foamy. Sprinkle scallops with a little salt and pepper; place in skillet in single layer. Cook, turning once, until brown on outside and just opaque in center, about 2 minutes per side. Remove from pan and set aside. Drain pasta and return to the pot over low heat. Stir in lemon zest, juice, remaining 3 T. olive oil, peas, and thyme. Toss to coat, then season with salt and lots of pepper. Add the ricotta and mix gently until pasta is coated evenly. To serve, divide the pasta between four plates, topping each with three scallops and a sprig of fresh thyme.

Spanish Style Shrimp Stew

Spanish Style Shrimp Stew

1 T. olive oil
1 T. garlic, minced (about 2–3 cloves)
1 C fennel (about 1 bulb, outer layers removed), rinsed and diced (or substitute leek or onion)
2 cans (14½ oz. each) no-salt-added diced tomatoes
1 C low-sodium chicken broth
2 lb. new (red) potatoes, rinsed and quartered (about 2 C)
12 oz. large shrimp, peeled and deveined (about 24 pieces)
2 T. fresh oregano, rinsed, dried, and chopped (or 2 tsp dried)
2 T. lemon juice
2 T. fresh basil, rinsed, dried, and chopped (or 2 tsp dried)
¼ tsp salt
¼ tsp ground black pepper

Heat olive oil in a large sauté pan. Add garlic and fennel, and cook on medium heat, stirring often, until the fennel pieces begin to soften, about 5–7 minutes. Add tomatoes, chicken broth, and potatoes, and bring to a boil. Lower temperature to a gentle simmer, and cook until the potatoes begin to soften, about 10 minutes. Add shrimp, oregano, lemon juice, and basil, and mix gently. Continue to simmer until the shrimp are pink and fully cooked, about 5 minutes (to a minimum internal temperature of 145 °F). Add salt and pepper.

Yield: 4 servings
Serving Size: 1½ cups stew (each serving to include about six shrimp)
Calories: 211
Fat: 5g
Fiber: 4g

Teriyaki-Glazed Salmon with Stir-Fried Vegetables

Teriyaki-Glazed Salmon with Stir-Fried Vegetables

salmon-stir-fry-veggies2 T. light teriyaki sauce
¼ C mirin (or sweet rice wine)
2 T. rice vinegar
2 T. scallions (green onions), rinsed and minced
1½ T. ginger, minced (or 1 tsp ground)
12 oz. salmon fillets, cut into 4 portions (3 oz. each)

1 bag (12 oz.) frozen vegetable stir-fry
½ T. peanut oil or vegetable oil
½ T. garlic, minced (about 1 clove)
1 T. ginger, minced (or 1 tsp ground)
1 T. scallions (green onions), rinsed and minced
1 T. lite soy sauce

Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes). Set aside. Preheat oven to 350 ºF. Combine teriyaki sauce, mirin, rice vinegar, scallions, and ginger. Mix well. Pour over salmon, and marinate for 10–15 minutes. Remove salmon from the marinade, and discard unused portion. Place salmon on a baking sheet, and bake for 10–15 minutes or until fish flakes easily with a fork in the thickest part (to a minimum internal temperature of 145 °F). Meanwhile, heat oil in a large wok or sauté pan. Add garlic, ginger, and scallions, and cook gently but do not brown, about 30 seconds to 1 minute. Add thawed vegetables, and continue to stir fry for 2–3 minutes or until heated through. Add soy sauce.

Yield: 4 servings
Serving Size: one piece of salmon with 1 cup of vegetables
Calories: 253
Fat: 11g
Fiber: 3g

Tuna Summer Rolls

Tuna Summer Rolls

Tuna Summer Rolls

 

¼ cucumber

½ carrot

½ avocado

Juice of ½ lemon

1 scallion

¾ C. (75 g) bean sprouts

Two 6-ounce (160 g) tins of tuna in water, drained

½ C. (50 g) roasted cashews, coarsely chopped

5 C. (100 g) loosely packed spinach

½ bunch of cilantro, leaves only

6 rice paper wrappers

 

3 T. peanut butter

4 T. soy sauce

2 T. sesame oil

Juice of 1 lime

 

To make the rolls: Deseed the cucumber and cut into strips. Put them in a bowl and set aside. Cut the carrot into thin strips, put in a separate bowl, and also set aside. Scoop the avocado flesh out of its skin and slice into slivers. Put in a bowl with some lemon juice to stop them from discoloring and set aside. Trim the scallion and cut into matchsticks, put in a bowl, and set aside. Put the bean sprouts, tuna, cashews, spinach, and cilantro in separate bowls. Arrange all the ingredients in front of you. Fill a large bowl with hot water and briefly soak one of the rice paper wrappers. Carefully spread it on a plate. Start by placing spinach leaves in the middle, and then top with a few strips of cucumber, carrot, and avocado before scattering on some scallion, bean sprouts, tuna, roasted cashews, and cilantro. Use only a little bit of each—pile on too much and the wrapper will tear. Carefully fold in the ends of the wrapper, then roll it up and cut in half. Repeat until all the rice paper wrappers are filled. To make the dip: Stir together the peanut butter, soy sauce, sesame oil, and lime juice with a fork. Serve the summer rolls with the dip.

 

Open Faced Dungeness Crab Melt

Open Faced Dungeness Crab Melt

Open Faced Dungeness Crab Melt

 

10 tomatillos, sliced in half shell removed

1/4 cup heavy cream

4 1 inch sourdough bread slices

2 T. butter

1 lb. Dungeness crab

1 cup Tillamook white cheddar cheese, shredded

1 cup Tillamook medium cheddar cheese, shredded

3 T. mayonnaise

4 tsp. green onion, thinly chopped plus more for garnish

 

Preheat oven to 425 degrees. Place tomatillo halves on a sheet pan and roast until charred about 10 minutes.  Remove from oven, reserve 4 halves of tomatillo for crab mixture. Blend the remaining tomatillos with a splash of heavy cream.  Set aside. Heat a cast iron grill pan over medium high heat. Butter both sides of each slice of sourdough bread. Grill on each side and set aside. Drain excess moisture from crab meat and place crab meat in a bowl.  Add Tillamook white cheddar cheese, Tillamook medium cheddar cheese, mayonnaise, green onion and 4 halves of the roasted tomatillo. Gently fold together.  Place grilled slices of sourdough bread on a sheet pan. Top with 1/4 of the crab mixture. Place under broiler until melted and dripping down the sides. Place a spoonful of tomatillo sauce on each serving plate and toasted crab melt on top. Garnish with thinly sliced green onions. (This is an open faced sandwich. Photo shows two slices of grilled toast, but recipe only calls for one.)

Citrus-Broiled Alaskan Salmon

Citrus-Broiled Alaskan Salmon

2 Oranges
4 Alaska salmon fillets or steaks, 4-6 oz.
Salt as needed
1 tsp. Red wine vinegar
¼ cup Scallions, sliced
1 tsp. Cracked black pepper

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Slice peel and pith from oranges; slice crosswise into ¼-inch rounds. Season salmon fillets or steaks with salt. Broil fillets or steaks, 4 to 6 inches from heat, allowing 10 minutes per inch of thickness, measured at thickest part. Remove fillets or steaks just before they are cooked through. Sprinkle with vinegar. Arrange orange rounds on top, and sprinkle with green onions and cracked pepper. Broil 1 minute longer

Dungeness Crab & Tillamook Cheddar Strata

Dungeness Crab & Tillamook Cheddar Strata

Dungeness Crab & Tillamook Cheddar Strata

 

The combination of bread, eggs, cream, and overnight soaking results in a soufflé-like dish. Assemble this dish the night before and refrigerate. Add the crab just before baking. Instead of using crab, you can cook 1 pound of breakfast sausages, and then cut each sausage into thirds and mix with the bread and cheese.

 

6 large eggs

2 C. half-and-half

2 C. grated Tillamook cheddar cheese

10 slices French bread, cut into 1-inch cubes

8 ounces Dungeness crabmeat

2 T. chopped fresh parsley

Fresh tomato salsa, for serving

 

Generously butter a 10-inch cast iron skillet. Whisk the eggs and half-and-half together in a medium bowl until well blended. In another bowl, mix together the cheese and bread cubes, and then spread evenly in the buttered skillet. Pour the egg mixture over the top. Cover and refrigerate for at least 2 hours or overnight. When ready to bake, position a rack in the center of the oven and preheat to 3 50°F. Spread the crabmeat over the eggs, and then place the skillet in the oven and bake the soufflé until puffed and lightly browned, about 50 minutes. Remove from the oven, sprinkle with parsley, cut into wedges, and serve with a fresh tomato salsa.

Pane Fritto Con Acciuda

Pane Fritto Con Acciuda

23 oz. anchovies
3 cups flour
1 teaspoon granulated sugar
Pinch of salt
1/4 oz. dry yeast
1 egg
2 cups water
1 tablespoon olive oil
3 cups corn oil

Drain the anchovies and cut each fish into thirds. Set aside. Combine flour, sugar, salt, and yeast in a bowl. Beat egg and combine with water and 1 tablespoon of oil. Add the egg mixture to the flour and mix until blended. Dough should be soft and runny. Place in a bowl, cover, and let rise for one to one and a half hours. When the dough is double the original size, remove it from the bowl and set it on a pastry board. Pinch off 1 teaspoon, flatten it in the palm of your hand, place an anchovy in the center and seal it inside by rolling the dough into a ball. If the dough is too soft to handle, allow it to remain in the bowl. Keep a little extra flour on hand. Take a teaspoon, dip into the dough, and pull up enough dough to fill the spoon. With flour on your fingers, trim off any hanging dough. Place the anchovy in the center of the dough and fold the dough over it. Do not place it on a board, but drop it directly into hot oil, coaxing it from the spoon with a floured finger. Place a two quart pot over medium-high heat. Heat to hot. Add oil. Allow to heat. Drop anchovy balls into the hot oil one at a time. They will puff immediately. Allow to brown. Turn. Remove and drain. Eat warm. Anchovy Puffs are best eaten immediately. You can make a sweet version by omitting the stuffing with anchovies, frying, and then coating with sugar or honey.

Crooks Corner Shrimp and Grits

Crooks Corner Shrimp and Grits

picqpmQqY12 pieces bacon
2 lb. shrimp
4 c. mushrooms, sliced
2 garlic cloves, minced
2 c. scallions, chopped
8 tsp. lemon juice
Tabasco sauce, to taste
Salt and pepper, to taste
4 T. parsley, chopped

Dice bacon and fry until edges are browned. Add shrimp in an even layer in skillet. Cook until barely pink. Remove shrimp from pan – they continue to cook while the grits are cooking and you do not want them to become over cooked and tough.] Add sliced mushrooms to skillet and sauté for 4 minutes. Add garlic, scallions, lemon juice, tabasco sauce, and salt. Cover, remove from heat, and set aside. Cook grits according to the Creamy Cheese Grits recipe below. Add shrimp back to pan with mushrooms and toss. Serve over grits.

Creamy Cheese Grits:

4 c. chicken broth
½ c. whipping cream
1 c. uncooked quick-cooking grits
Pinch Nutmeg, optional
2 c. (8 oz.) Sharp Cheddar cheese, shredded

Combine chicken broth and cream in a large saucepan; bring to a boil. Gradually stir in grits and return to a boil. DO NOT add all at one time. Cover, reduce – heat, and simmer 5 to 7 minutes “stirring along.” Stir in a pinch of nutmeg if desired. Add cheese. Cool a few minutes. If it gets too thick, add more chicken stock.
The Original Crook’s Corner Shrimp and Grits

1 pound fresh shrimp, peeled
6 slices bacon
Peanut oil
2 cups sliced mushrooms
1 cup sliced scallions
1 large clove garlic
4 Tbsp. lemon juice
Hot sauce
Chopped fresh parsley
Salt and pepper
1 recipe cheese grits (see below)

Wash the shrimp and pat dry. Dice the bacon and cook until crisp in a large skillet. Drain bacon and reserve. Add enough oil to the bacon fat to make a thin layer. When hot, add shrimp. Stir about and add mushrooms when the shrimp starts to color. Add scallions and the garlic through a press. Season to taste with lemon, hot sauce, parsley and salt and pepper. Divide the cheese grits among four warm plates. Spoon the shrimp and bacon over and serve immediately.

For Cheese Grits

4 cups water
1 cup Grits
1/2 tsp. salt
4 Tbsp. butter
1 cup grated sharp Cheddar cheese
1/2 cup grated Parmesan
Pinch of white pepper, cayenne and nutmeg

Bring the water to a boil. Slowly stir in the grits. Reduce heat and continue cooking, stirring frequently, for about 20 minutes — or until the grits are thick and tender. Stir in salt and butter. Stir the cheese and seasonings into the grits. Adjust to taste.

Corn & Crab Fritters with Lemon Aioli

Corn & Crab Fritters with Lemon Aioli

1RX-CANMANUFACT_Corn-and-Crab-Fritters-with-Lemon-Aioli_s4x3_jpg_rend_sni12col_landscape tablespoon unsalted butter
1 small white onion, finely chopped
1 (11-ounce) can mexicorn, drained
1 (4.5-ounce) can chopped green chiles, drained
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2/3 cup whole milk
2 large eggs
1 (6-ounce) can crab meat, drained
Vegetable oil for pan-frying (~1 T.)
Lemon Aioli
2/3 cup mayonnaise
1/2 teaspoon lemon zest
3 tablespoons lemon juice
1 clove garlic, minced

In a medium skillet over medium heat, melt butter. Add onion; cook, stirring occasionally, until onion softens, 8 to 10 minutes. Remove from heat. Set aside 1 tablespoon Mexicorn for aioli. Combine remaining Mexicorn, and chiles to combine. In a large mixing bowl, combine flour, baking powder, salt, and pepper. In a medium bowl, whisk together milk and eggs. Gradually whisk milk mixture into flour mixture just until smooth. Stir in corn mixture and crabmeat. Cover and refrigerate 10 minutes. Meanwhile, make aioli by combining the mayonnaise, lemon juice, zest, garlic and reserved Mexicorn in a small mixing bowl. Chill until ready to serve. Remove the corn crab batter from the refrigerator and add enough oil to a large, heavy skillet so it reaches about 1/4 inch deep; heat over medium-high heat. Carefully drop 6 to 8 mounds of batter by tablespoon into hot oil. Cook until golden brown, about 1 minute per side. Transfer fritters to paper towels and repeat with remaining batter. Serve with lemon aioli.

Southern Fried Shrimp

Southern Fried Shrimp

2IP0410_Fried-Shrimp lb. deveined shrimp
2 Ziploc plastic bags
4 cups of flour
4 tsp. salt
2 tsp. pepper
4 tsp. granulated garlic
2 cups cornmeal
6 eggs
4 cups of whole milk
Peanut oil

Peel (leaving tails on) and butterfly thawed shrimp. In each Ziploc bag put 2 cups flour, 1 cup cornmeal, 2 tsp. salt, 1 tsp. pepper, 2 tsp. granulated garlic, close bag and shake well. Mix the 6 eggs in a bowl with the whole milk. Soak the deveined raw butterfly shrimp in the mixture.
Heat two pots of peanut oil (approximately 6 – 8 cups in each pot) to deep fat fry the shrimp. The peanut oil will need to be very hot to deep fat fry. Put one-half of the egg/milk soaked deveined raw butterfly shrimp in each Ziploc bags and shake. Drop battered shrimp into the hot peanut oil. Fry until golden. Using a large-holed spoon remove golden shrimp from peanut oil and place on platter lined with paper towels to soak up the grease.

Dipping Sauce

½ cup mayo
¼ cup catsup
Dash Worcestershire sauce
½ to 1 tsp. sugar to taste
Salt to taste

Mix well and serve with shrimp.

Grilled Salmon Salad with Raspberry Vinaigrette

Grilled Salmon Salad with Raspberry Vinaigrette

You may as well call this an “antioxidant salad,” because in addition to bursting with summery colors and flavors, it’s full of phytonutrient rich produce like raspberries, soybeans, and tomatoes.

1/4 cup walnut halves (1 oz.) salmon-salad-su-642320-x
12 asparagus spears (8 to 10 oz. total) or broccoli florets (1 in. wide and 3 in. long)
4 pieces (4 oz. each) boned salmon fillet
Spice rub (recipe follows)
3 heads (8 oz. each) Belgian endive
2 cups mixed baby salad greens, rinsed and crisped
1 dozen cherry tomatoes (1 in. wide; 8 oz. total), rinsed, stemmed, and halved
1/2 cup chopped red onion
Raspberry vinaigrette (recipe follows)
1 cup raspberries, rinsed
1/2 cup shelled cooked fresh or thawed frozen soybeans (see notes)
4 pumpernickel rolls

Bake nuts in a 9-inch pie or cake pan in a 350° regular or convection oven until golden beneath skins, shaking pan once, 7 to 9 minutes. Meanwhile, in a 10- to 12-inch frying pan over high heat, bring about 1 inch water to a boil. Rinse asparagus and snap off tough stem ends. Add asparagus or broccoli to pan and boil, uncovered, until bright green and barely tender when pierced, 2 to 3 minutes. Drain; rinse with cold water until cold. Rinse salmon and pat dry. Coat flesh sides equally with all the spice rub. Lay fish, coated side down, on a grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook fish, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 7 to 9 minutes total. Transfer to a plate. Rinse Belgian endive; trim off and discard discolored ends. Set aside 12 leaves; cut remaining leaves crosswise into 1/4-inch-wide slices and place in a bowl. Add salad greens, tomatoes, onion, and 1/4 cup raspberry vinaigrette; mix gently. Arrange asparagus and whole endive leaves equally around edges of plates. Mound salad mixture equally in center of plates; top with warm salmon. Sprinkle servings equally with walnuts, raspberries, and soybeans. Drizzle remaining vinaigrette over the top. Serve with pumpernickel rolls.

Spice rub: In a blender, whirl 1 tablespoon each coriander seeds and fennel seeds and 1 1/2 teaspoons each dried thyme and black peppercorns until finely ground. Makes about 3 tablespoons.

Raspberry vinaigrette: In a small bowl, whisk together 3 tablespoons raspberry vinegar, 2 tablespoons extra-virgin olive oil, 1 tablespoon walnut oil (optional), and 1 1/2 teaspoons Dijon mustard. Add salt and pepper to taste. Makes about 1/2 cup.

Yield: 4 servings
Calories: 571
Fat: 28g
Fiber:13g

Halibut Steamed with Ginger, Orange & Lime

Halibut Steamed with Ginger, Orange & Lime

Take some light cooking cues from a spa chef and steam halibut, or another mild white fish, over a fragrant broth made with orange juice, a splash of lime, and fresh ginger. Once the fish is cooked, the sauce is reduced and thickened with cornstarch. Also combine fresh and dry versions of an ingredient – fresh and ground ginger, for instance – to intensify the flavor.

ginger-halibut-su-637678-x

3 cups orange juice
1/3 cup lime juice
1 tablespoon ground ginger
4 pieces (4 oz. each) boned, skinned halibut fillet
1 tablespoon cornstarch
2 teaspoons minced fresh ginger
Salt
Cayenne
Asian chili oil (optional)
Thin shreds lime peel (green part only)

In the bottom of an 11- to 12-inch-wide steamer or in a deep 5- to 6-quart pan, combine orange juice, lime juice, and ground ginger. Set a nonstick or oiled rack at least 1 inch above surface of juice (elevate, if necessary, on the rim of a cheesecake pan or three clean, empty 2- to 3-in.-tall cans with both ends removed). Cover pan and bring juice to a boil over high heat. Rinse fish. Set pieces slightly apart on rack over boiling juice; cover pan and reduce heat to medium. Steam until fish is barely opaque but still moist-looking in center of thickest part (cut to test), 8 to 10 minutes. Lift out rack. With a wide spatula, lift fish from rack and set on a warm plate; cover to keep warm. Increase heat to high and boil pan juices, uncovered, until reduced to about 1 1/2 cups, 10 to 12 minutes. In a small bowl, mix cornstarch with 3 tablespoons water. Add mixture, along with fresh ginger, to reduced pan juices; stir until boiling. Add salt and cayenne to taste. Divide sauce evenly among four dinner plates. Lay a piece of fish in sauce on each plate. Garnish each portion with a few drops of chili oil and shreds of lime peel.

 

Yield: 4 servings

Calories: 226

Fat: 2.8g

Fiber: .4g

 

Baked Clams

Baked Clams

2 dozen Littleneck or Manila clams, shucked
1/3 cup fresh bread crumbs
2 – 3 Tbsp. minced flat-leaf parsley
1 – 2 cloves garlic, minced
1/8 tsp. red chile flakes
1 Tbsp. olive oil

Preheat an oven to 400°F. Set shucked clams on the half-shell (be sure to scrape off any clam that clings to the other side of the shell into the side you’re cooking – you want all that meat!) on a baking sheet or in a baking dish. In a small bowl, combine the bread crumbs, parsley, garlic, and chile flakes. Drizzle with olive oil and combine again. Distribute the stuffing evenly on the clams. Bake for 10 to 12 minutes – 10 for slightly softer clams, 12 for those who like their cooked seafood really cooked. Serve right away.

Smoked Salmon in Herbed Pancakes

Smoked Salmon in Herbed Pancakes

For the pancakes:

1 cup multigrain pancake mix
1/2 cup milk
1 egg
1 tablespoon oil
1/3 cup finely chopped herbs (any combination of parsley, thyme and basil)

For the filling:

1/2 cup plain whole milk yogurt
1 teaspoon lemon juice
1/2 small onion, minced
Pinch salt and pepper
5 ounces sliced smoked salmon, shredded
1/3 cup micro greens

Make pancake batter per box instructions. Stir in herbs. Set aside. In another bowl, whisk yogurt, lemon juice, onion, salt and pepper. Refrigerate until used. Using herbed batter, cook 4 pancakes per instructions on the box. Lay pancakes on a plate. Top with salmon, add yogurt mix and then top with micro greens. Roll pancake. Secure with toothpick or kitchen twine.

Yield: 4 servings
Calories: 267
Fat: 9g
Fiber: 3g

Corn and Dried Tomato Soufflé with Shrimp-Onion Relish

Corn and Dried Tomato Soufflé with Shrimp-Onion Relish

Add cream of tartar to the whites while beating; the acid stiffens and coagulates the egg-white protein, strengthening the walls of the bubbles.

Use a wire whisk attachment to introduce air into the whites evenly, creating tiny, strong bubbles.

Beat the whites just until stiff but moist-looking peaks form. If the whites are overbeaten, the walls of the air bubbles will be stretched out; they may burst when heated, collapsing the soufflé.

Fold the white sauce gently but thoroughly into the beaten egg whites, using a flexible spatula. Overmixing, or folding with a heavy hand, may collapse the egg-white bubbles, leaving your soufflé less than ethereal.

Bake the soufflé in the right dish size for the best results. Classic soufflé dishes aren’t necessary; you can also use deep casseroles or ovenproof bowls, though soufflés baked in bowls with sloping sides won’t rise as high as those in straight-sided dishes. Measure your dish’s capacity with water to determine its volume.

Notes: Use dried tomatoes that are moist, soft, and pliable; if they aren’t, soak them in hot water until soft, 5 to 15 minutes, then squeeze out water. Or use oil-packed tomatoes and squeeze out the oil. You can prepare the dishes (step 1), make the sauce (step 2), and separate the eggs up to 4 hours ahead; cover sauce and eggs separately and chill. Stir the chilled white sauce over low heat until hot before proceeding with step 3.

 

tomato-souffle-su-600637-x1/4 cup (1/8 lb.) butter

1/4 cup all-purpose flour

1 1/4 cups milk

1 teaspoon dried tarragon

1/4 teaspoon salt

1 cup thawed frozen corn kernels

1/3 cup finely chopped dried tomatoes

1/2 cup grated parmesan cheese

8 large eggs, separated

1/4 teaspoon cream of tartar

Shrimp-Onion Relish

 

Generously butter a 2 1/2- to 3-quart soufflé dish or six 1 1/2- to 2-cup soufflé dishes. If using small dishes, set them about 2 inches apart in a 10- by 15-inch baking pan. In a 2- to 3-quart pan over medium heat, melt butter. Add flour and stir until mixture is smooth and bubbling. Stir in milk, tarragon, and salt, and continue stirring until sauce boils and thickens, 2 to 3 minutes. Add corn and dried tomatoes and stir until hot, about 1 minute. Remove from heat. Add parmesan cheese and stir until melted. Add egg yolks and stir until mixture is blended and smooth. In a bowl, with a mixer on high speed, beat egg whites (use whisk attachment if available) with cream of tartar until short, stiff, moist peaks form. With a flexible spatula, fold a third of the cheese sauce into whites until well blended. Add remaining sauce and gently fold in just until blended. Scrape batter into prepared soufflé dish (or dishes). If higher than 3/4 full, use a foil collar (see “Crowning Glory” below). If desired, draw a circle on the surface of the soufflé batter with the tip of a knife, about 1 inch in from rim, to help an attractive crown form during baking. Bake large soufflé in a 350° regular or 325° convection oven until top is golden to deep brown and cracks look fairly dry, 35 to 40 minutes. Bake small soufflés in a 375° regular or convection oven, 20 to 25 minutes. Serve immediately, scooping portions from single soufflé with a large spoon. Pass the shrimp-onion relish to spoon over each serving as desired.

Soufflés look most impressive when they rise dramatically over the rim of the dish. To create a beautiful crown on your soufflé, fill the dish about 3/4 full. If it’s less full, the soufflé may not rise over the rim. If it’s more full, the soufflé may spill over unless you wrap the dish with a foil collar. Here’s how to make one.

Cut a 15-inch-wide sheet of foil 4 inches longer than circumference of dish; fold lengthwise in thirds. Coat one side of the foil strip generously with melted butter, using a pastry brush. Wrap the foil around outside of dish so that at least 2 inches of foil extend above the rim. Fold the ends of the buttered foil strip over several times until snug against dish.

Pasta Shells with Tuna, Lemon and Olives

Pasta Shells with Tuna, Lemon and Olives

Salt, for cooking pasta, optional
8 ounces medium-size pasta shells
1 (6-ounce) can solid white albacore tuna, packed in water, drained
1 C. store-bought olive salad
1 tsp. grated lemon zest
1 T. fresh lemon juice
2 tsp. capers, drained, for garnish
1/4 C. chopped fresh basil or parsley, for garnish
Lemon wedges, for garnish

Bring a large pot water to boil over high heat. Add salt, if using, and stir in pasta shells. Reduce heat to medium-high and cook shells, uncovered, 8 minutes until al dente (firm to the bite). Meanwhile, place tuna, olive salad, lemon zest and juice in a food processor fitted with metal blade or blender and puree 30 seconds until smooth. Drain pasta shells well in a colander, shaking it a few times to remove any water that clings to pasta. Return shells to pot. Fold in the sauce and stir to coat pasta well. Serve at once, garnished with capers, basil and lemon wedges.

Yield: 4 servings
Calories: 763
Fat: 58g
Fiber: 2g

Spiced Mussels with Oven Fries

Spiced Mussels with Oven Fries

5db16d2d-44c5-4e22-9845-29d523b22f9e2 (about 1 pound) large russet potatoes, cut into 1/2-inch-thick fries

5 tablespoon olive oil

1 teaspoon fresh-ground pepper

1/4 cup mayonnaise

1 teaspoon lemon juice

2 teaspoon hot paprika

1/4 teaspoon curry powder

1 1/2 teaspoon ground cumin

1/2 teaspoon ground allspice

1 1/2 pound mussels, cleaned and debearded

 

Heat oven to 425 degrees F. 40 minutes before preparing mussels. Toss potatoes with 2 tablespoons oil and 1/2 teaspoon pepper and spread out on a nonstick baking pan. Roast, turning occasionally, until crisp and golden — about 30 minutes. Ten minutes later, stir the mayonnaise, lemon juice, 1/2 teaspoon paprika, and curry together. Cover and refrigerate.  After 5 minutes, heat the cumin, allspice, and remaining 1 1/2 teaspoons paprika and 1/2 teaspoon pepper, and the remaining 3 tablespoons of olive oil in a small saucepan over medium heat until fragrant — about 30 seconds. Keep warm. Ten more minutes, heat a large cast-iron or heavy-bottomed skillet over high heat. Add the mussels and cook, stirring occasionally, until mussels are open and juices have evaporated — about 5 minutes. Remove skillet from heat and toss in the seasoned olive oil. Serve immediately with the oven fries and spiced mayonnaise.

 Serves: 2

NOTE: Fresh mussels must be alive. To check, lightly tap the shell; if the mussel does not close its shell, discard it and any cooked mussels that have not opened.

 

 

 

 

 

Thai Coconut Curried Salmon with Greens

Thai Coconut Curried Salmon with Greens

salmon2 teaspoons vegetable oil

1 cup thinly sliced onion

2 teaspoons curry powder

1 cup light coconut milk

2 tablespoons sugar

1 tablespoon lime juice

1 tablespoon bottled minced ginger

1 tablespoon fish sauce

2 teaspoons bottled minced garlic

1/2 teaspoon chile paste with garlic

1 (8-ounce) bottle clam juice

1 (1-pound) salmon fillet, skinned and cut into 3/4-inch cubes

6 cups trimmed watercress (about 2 bunches)

 

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and curry powder; sauté 4 minutes. Add coconut milk and the next 7 ingredients (coconut milk through clam juice). Bring to a boil; reduce heat, and simmer 3 minutes. Add fish; cover and cook 4 minutes. Arrange watercress evenly over fish; cover and cook 4 minutes or until fish flakes easily with a fork.

 

Chimichurri Shrimp

Chimichurri Shrimp

1c075481037cde6321afe47f005303263 large bunch cilantro, stems removed
1/2 bunch flat-leaf parsley, stems removed
3 garlic cloves, minced
Juice of 3 limes
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup olive oil

3 pounds raw jumbo shrimp, peeled and deveined
2 tablespoons olive oil
2 tablespoons heavy cream

Lime-herb rice (recipe below)

Place the cilantro, parsley and garlic into the bowl of a food processor. Pulse until chopped. Transfer to a bowl and stir in lime juice, cumin, cayenne pepper, and olive oil. Place the shrimp in a separate bowl and pour half of the chimichurri sauce over them. Stir to coat the shrimp. Cover bowl and refrigerate for 2 hours. Remove shrimp from the fridge. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp to the pan. Cook, stirring frequently, for 3-4 minutes or until the shrimp turn pink. Cut into one to make sure it has cooked all the way through. In a saucepan, combine the remaining chimichurri and heavy cream. Cook over low-medium heat and stir. Once the sauce has heated, remove and pour over shrimp. Serve with lime-herb rice

Lime-Herb Rice

1 1/2 cups long-grain rice
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon kosher salt
Juice of 2 limes
1/2 cup parsley
1/2 cup cilantro
1/2 cup pine nuts

Bring 3 cups of water and 1/2 a teaspoon kosher salt to a boil. Add the rice, cover, and reduce heat to a simmer. Cook for 18 minutes. Take the lid off and let sit for 5 minutes. While the rice is resting, place the parsley, cilantro, and garlic cloves into the bowl of a food processor. While running the food processor, drizzle in the olive oil and lime juice. Season with the remaining salt. Lightly toast the pine nuts in a pan, making sure not to burn them. Toss the rice with the herb mixture. Stir in the toasted pine nuts.

Crab Salad on Cucumber Rounds

Crab Salad on Cucumber Rounds

44179_original1 or 2 stalks fresh lemon grass (each 10 to 12 in. long) or 1 tablespoon grated lemon peel (yellow part only)

12 fresh or thawed frozen kaffir lime leaf sections (each 1 1/2 to 2 in. long) or 1 tablespoon grated lime peel (green part only)

1/3 pound shelled cooked crab

1/4 cup thinly slivered shallots

1 tablespoon finely shredded carrot

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh mint leaves

1 tablespoon chopped green onion

2 tablespoons lime juice

1 1/2 teaspoons Thai roasted-chili paste (purchased or homemade)

1 teaspoon Asian fish sauce or salt to taste

1 teaspoon sugar

About 8 ounces English cucumber

 

Rinse lemon grass. Cut off and discard tough tops and root ends; peel off and discard tough outer green layers of stalks down to tender white parts. Finely chop enough to make 1/4 cup. Rinse kaffir lime leaves. Stack three or four leaves at a time and cut crosswise into very fine shreds. In a bowl, mix lemon grass, kaffir lime leaves, crab, shallots, carrot, cilantro, mint, and green onion. In a small bowl, mix lime juice, chili paste, fish sauce (but not salt, if using), and sugar. Just before serving, stir lime-juice mixture into crab mixture. If not using fish sauce, add salt to taste. Rinse cucumber and cut crosswise into about 24 rounds about 1/4 inch thick. Top each slice with a scant tablespoon crab mixture.

 

Yield: 8 servings

Calories: 36

Fat: .7g

Fiber:

 

California Thai Garden Supper Menu: 

Crab Salad on Cucumber Rounds

Glass Noodle Salad with Shrimp & Chicken

Thai Green Curry Fish

Coconut Tapioca Pudding with Mango

 

Thai Green Curry Fish

Thai Green Curry Fish

curry-fish-su-1010517-x1 star anise or 3/4 teaspoon anise seeds

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 cup canned coconut milk

Green curry paste

1 3/4 cups fat-skimmed chicken broth

1/2 cup fresh Thai basil leaves or regular sweet basil leaves, rinsed

2 tablespoons Asian fish sauce

1 tablespoon sugar

6 fresh or thawed frozen kaffir lime leaf sections (each 1 1/2 to 2 in. long) 2 teaspoons grated lime peel (green part only)

3 pounds boned, skinned halibut or catfish fillets

1 1/2 tablespoons vegetable oil

2 pounds green beans, rinsed and stem ends trimmed

1 red bell pepper (about 6 oz.), rinsed, stemmed, seeded, and slivered

2 teaspoons cornstarch

6 to 8 cups hot cooked brown or jasmine rice

1/4 cup finely slivered fresh basil leaves

Salt and pepper

 

Break star anise into small pieces. In a 10- to 12-inch frying pan over medium-high heat, stir star anise or anise seeds, cumin, and coriander until fragrant, 2 to 3 minutes. Pour spices into a blender and whirl until finely ground, or pour into a mortar and grind with a pestle. Add coconut milk to frying pan; stir often over medium-high heat until milk is bubbly and fat begins to separate, 2 to 6 minutes (reduce heat if milk splatters out of pan). Add all the curry paste and stir until aromatic, 2 to 3 minutes. Add 1 1/4 cups broth, ground spices, whole basil leaves, fish sauce, and sugar. Rinse kaffir lime leaves, tear each in half, and stir into sauce; set aside. Rinse fish and pat dry; cut into eight equal pieces and arrange in a 12- by 16-inch baking pan. Drizzle oil over fish and turn pieces to coat; set slightly apart. Bake in a 400° regular or convection oven until fish is barely opaque but still moist-looking in center of thickest part (cut to test), 10 to 15 minutes for halibut, 8 to 10 minutes for catfish. Meanwhile, in a 5- to 6-quart pan over high heat, bring 2 1/2 to 3 quarts water to a boil. Add beans and cook until almost tender to bite, 3 to 5 minutes. Stir in bell pepper, then drain immediately. Just before fish is done, stir green curry sauce over high heat until hot again. In a small bowl, mix remaining 1/2 cup broth with 2 teaspoons cornstarch. Add to hot curry sauce and stir until it boils and thickens, about 1 minute. If desired, remove kaffir lime leaves. Mound hot rice on eight dinner plates. Lay fish on top and scatter beans and pepper strips around fish. Spoon curry sauce over and around fish. Sprinkle slivered basil over the top. Or serve fish, sauce, and vegetables on a large platter, with rice in a bowl alongside. Add salt and pepper to taste.

 

 

Yield: 8 servings

Calories: 542

Fat: 18g

Fiber: 5.3g

 

California Thai Garden Supper Menu: 

Crab Salad on Cucumber Rounds

Glass Noodle Salad with Shrimp & Chicken

Thai Green Curry Fish

Coconut Tapioca Pudding with Mango

Alaska Surimi Seafood Lettuce Cups

Alaska Surimi Seafood Lettuce Cups

recipesLettuceCup12 oz. Alaska Surimi Seafood (Imitation Crab)
1-1/2 cups cooked rice (preferably short grain Japanese rice)
1/2 cup cucumber, peeled, seeded and chopped
1/2 cup avocado, peeled and chopped
1 cup Asian-style salad dressing, bottled (preferably with ginger and wasabi), or for a lighter version use a low- or non-fat dressing
1/4 cup pickled ginger, chopped, optional garnish
1/2 cup toasted nori (seaweed), optional garnish
3 Tablespoons toasted sesame seeds, garnish
1 head iceberg lettuce

Cut off the bottom third of the lettuce head. Soak lettuce top in ice water for 10 minutes – this will help separate the leaves. Carefully separate the outer lettuce leaves, one at a time, to make the cups. Using scissors, trim each lettuce cup to form circles. A head of iceberg should yield 8 to 10 lettuce cups. Save the lettuce core for a chopped lettuce salad.  Combine Alaska Surimi Seafood, cooked rice, cucumber and avocado in a large bowl. Add salad dressing; toss to coat all ingredients. Place lettuce cups on a large plate and fill each with about 1/2 cup of the surimi-rice filling. Garnish with pickled ginger (optional), nori (optional) and sesame seeds to serve.

Yield: 4 Servings
Serving Size: 2 Lettuce cups with non-fat dressing
Calories: 295
Fat: 7g
Fiber: 2g

Shrimp & Onion Relish

Shrimp & Onion Relish

1 tablespoon olive oil

2 teaspoons mustard seeds

1 cup finely chopped green onions (including green tops)

12 ounces shelled cooked tiny shrimp, rinsed

Salt and pepper

 

Pour olive oil into an 8- to 10-inch frying pan over medium-high heat. When hot, add mustard seeds and stir often just until they begin to pop, about 30 seconds. Add green onions and shrimp and stir until shrimp are warm, about 1 minute. Season with salt and pepper to taste.

Serve over a soufflé or scrambled eggs.

Tomato and Fennel Stew with Big Shrimp

Tomato and Fennel Stew with Big Shrimp

2 T. olive oil
1 c. chopped fresh fennel bulb
1 (28-oz.) can diced tomato with basil, garlic and oregano
1 c. low-sodium chicken broth
1/2 c. dry vermouth or dry white wine
1 lb. jumbo shrimp
1/4 c. chopped flat-leaf parsley, optional
Good-quality salad croutons, optional

Place olive oil in a 4-quart saucepan over medium-high heat. Add fennel and cook, stirring, until it softens, about 2 minutes. Add tomatoes and their liquid, chicken broth and wine, cover pan and bring mixture to a boil. Reduce heat to low and let soup simmer for 10 minutes. Add shrimp and cook until they turn just pink, about 3 minutes. Ladle stew into serving bowls and garnish each serving with chopped parsley and/or croutons, if desired.

Honey Lime Tilapia

Honey Lime Tilapia

tilapia4 (4-5oz) tilapia fillets (thawed if frozen)

Juice and zest of 1 lime

1 T. olive oil

1 1/2 T. honey

1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. garlic powder

 

½ C. flour

1/4 tsp. salt

1/4 tsp. pepper

1-2 T. olive oil

 

Assemble marinade by combining lime zest, lime juice, olive oil, honey, salt, pepper, and garlic powder in a gallon-sized zip-top bag or shallow container with a lid. Add fish and marinate for 45 minutes. When ready to cook, combine flour with salt and pepper on a plate. Remove each fish fillet from the marinade and dredge lightly with the flour on both sides (just a light, light coating). Heat 1-2 T. olive oil in a medium skillet over medium-high heat until shimmering. Cook fillets 2 at a time for 3-4 minutes per side or until opaque and browned (this works best if you don’t disturb the fish much while letting it cook). Serve with lime wedges.

Easy Mock Paella Casserole

Easy Mock Paella Casserole

1 C. brown or basmati (or brown basmati) rice

2 T. olive oil

A few threads saffron

3/4 C. white wine (use only 1/2 C. if you’re using white basmati)

1 C. chicken or veggie broth

2 smoked sausages of your choice, halved and sliced crosswise into 1/4″ chunks

1/2 lb. shrimp

1 can artichoke bottoms, quartered

1/4 C. diced sundried tomatoes

1 C. frozen peas

Heat the oven to 350 degrees. In a heavy bottomed saucepan, heat the olive oil over medium heat. Add the rice and saffron and saute until the rice starts to brown a wee little bit (or smells toasty). Put the rice mixture into a covered casserole. Add the wine, broth, sausage, shrimp, artichoke and sundried tomatos. Put the casserole in the oven for an hour (40 minutes if you’re using white basmati). Open it up (it should still be somewhat soupy, if it’s dry add a little more broth or wine), and stir in the peas, then return to the oven for another 15-20 minutes or until the rice has absorbed the liquid. Note on shrimp: I often make this recipe and freeze half of it to reheat later, and the shrimp does not stand up to that kind of treatment… it goes all rubbery. If you’re just going to keep it in the fridge and warm it up in the microwave, no big deal, but if you’re going to freeze it, leave out the crustaceans.

Caribbean Shrimp and Mushroom Packets

Caribbean Shrimp and Mushroom Packets

CaribbeanShrimpandMushroomPackets_jpg_8605188341 lb. fresh white mushrooms, sliced (about 5 C.)

1/2 C. couscous (uncooked)

1 C. thinly sliced onion

1 C. sweet red bell pepper, chopped

1 lb. extra-large shrimp, peeled and deveined

1/4 C. dry white wine

4 tsp. (1/2 stick) butter

2 tsp. Caribbean or Jamaican jerk seasoning blend*

1 tsp. finely minced garlic

3/4 tsp. Salt

2 ears of corn, husked and halved

 

Preheat outdoor grill or oven to 425EF. On a work surface place 4 sheets (each about 20 inches long) of heavy duty or doubled aluminum foil. In the center of each piece of foil arrange a generous 1/2 C. mushrooms, overlapping slightly; sprinkle with 2 tsp. couscous. Top each with onion, red bell pepper, shrimp and wine, dividing evenly. Dot each with 1 tsp. butter; sprinkle with 1/2 tsp. jerk seasoning blend and 1/4 tsp. garlic. Sprinkle an equal amount of salt over each portion. Arrange remaining mushrooms over shrimp, overlapping slightly; place 1/2 an ear of corn on the side. Bring long sides of foil together over mixture, allowing space for heat circulation and expansion; fold to seal. Fold up short ends; crimp to seal. Place on outdoor grill or in oven, about 5 inches from heat. Cook until shrimp are done (on the grill for about 15 minutes, turning once, or in the oven for about 20 minutes). Place in individual shallow serving bowls; carefully unfold foil; serve. * Jerk seasoning is available in most supermarket spice sections. If unavailable, substitute 1 tsp. sugar, and 1/4 tsp. each thyme, allspice and ground red pepper.

 

Sautéed Salmon with Spicy Fresh Mango-Pineapple Chutney

Sautéed Salmon with Spicy Fresh Mango-Pineapple Chutney

4-22-2012-0123 T. olive oil

1 small yellow or red onion, chopped

1 jalapeno pepper, seeds and membrane removed, chopped

Salt and pepper

1 8-oz. can pineapple chunks, drained

2 T. honey

2 salmon fillets, about 8 oz. each

1 T. ground coriander

1 ripe mango, diced

Juice of 1 lime

1/4 C. fresh flat leaf parsley, chopped

1/4 C. fresh cilantro, chopped

3/4 – 1 lb. green beans, ends trimmed

 

Heat up one T. of the olive oil in a medium sized saucepan. Add the onion and jalapeno, season with a little salt and pepper, and cook for 8 or 9 minutes until the onions are soft. Add the pineapple, honey, and 1 C. of water. Bring to a boil and then down to a gentle simmer. If you want to serve steamed green beans with this, as I did, put a pot with a couple of inches of water on to boil, then get on with the salmon. Warm up the remaining olive oil in a large skillet over medium high heat. Season the salmon on both sides with salt, pepper, and ground coriander. Place the fillets in the hot pan, skin side up first (I don’t know if there’s a reason for it, but that’s how I cook it). sauté until just cooked through, about 5 minutes per side, depending on the thickness. While the fish is cooking, put the beans in a steamer insert and place inside the pot of boiling water. Season with salt and clamp a lid on for 5 minutes. To finish the chutney, add the mango lime juice, parsley, and cilantro, stir to combine, and turn off the heat. Serve each piece of salmon with some of the chutney on top and with green beans on the side. There are different theories about the best way to cut mango. The easiest way for me is to cut down each side of the large, flat pit in the middle so you have what resembles two halves of a sphere. Hold one half in your hand, take your knife and, being very careful not to pierce the skin of the mango , cut gridlines into the meat of the fruit. Flip the skin inside out, and voila, you have mango cubes! If you are a master of dexterity, cut the cubes free from the skin. If you’re not (like me), just pull them off.

Salmon & Summer Squash en Papillote

Salmon & Summer Squash en Papillote

img10l

1 zucchini, cut lengthwise into 1/8-inch slices

1 yellow neck squash, cut lengthwise into 1/8-inch slices

1/4 cup thinly sliced green onions, white and light green portions

1 1/2 tsp. fresh thyme leaves

Kosher salt and freshly ground pepper, to taste

2 salmon fillets, each about 6 oz. and 1 1/2 inches thick

1/2 lemon, cut into very thin rounds

1 T. unsalted butter, cut into cubes (optional)

In a bowl, toss together the zucchini, yellow neck squash, green onions and thyme. Season with salt and pepper. Place 2 half-sheets of parchment paper, each 12 by 16 inches, on a work surface. Place half of the vegetable mixture in the center of each sheet and top each with a salmon fillet. Season the salmon with salt and pepper, top with the lemon slices and dot with the butter. Bring the long ends of 1 parchment sheet together in the center and create a 1/2-inch fold. Make several more 1/2-inch folds to form a tight seal, then twist the ends of the packet to close completely. Place the packets on the baking tray of a Cuisinart steam oven. Position a rack in the lower rung of the steam oven. Transfer the tray to the oven. Turn the oven to the bake-steam setting at 350°F according to the manufacturer’s instructions. Steam until the salmon is just cooked through and the vegetables are tender, 12 to 15 minutes. Transfer the packets to individual plates and carefully open them. Serve the salmon and vegetables immediately. Serves 2.

 

Throwdown Winner Shrimp and Grits

Throwdown Winner Shrimp and Grits

BT0606-1_Joe-Barnett-Shrimp-and-Grits_s4x3_jpg_rend_sni12col_landscape

1 1/2 lb. (26-30 count) Wild Georgia Shrimp

2 T. Cajun seasoning (recommended: Tone’s Louisiana Cajun seasoning)

1 T. paprika

1 T. dried Italian seasoning

Freshly ground black pepper

 

Grits:

2 C. water

2 chicken bouillon cubes (recommended: Knorr)

2 T. butter or margarine

1 C. quick grits (recommended: Quaker)

1 T. tomato paste

3/4 C. heavy whipping cream

3 1/2 oz. extra-sharp Cheddar

 

Sauce:

2 T. butter or margarine

1 T. minced garlic

3 T. all-purpose flour

1 C. seafood/shrimp stock

1/2 C. heavy whipping cream

1 tsp. Worcestershire sauce

1/2 tsp. hot sauce (recommended: Texas Pete)

1 slice sugar-cured country ham

 

First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside. Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 T. butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don’t skimp on the butter and the cream, folks. Now sauté the shrimp. In a large sauté pan, melt 2 T. of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they’re just done and tender. Don’t overcook. Remove the shrimp from the sauté pan and set them aside in a bowl. You can taste 1 or 2, to see if they’re okay. The roux is next. With all those wonderful drippings from the shrimp in the sauté pan, add 3 T. of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside. And last, a little country ham. Cook 1 center slice of cured country ham in a sauté pan, and cut into cubes. To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Greek Inspired Shrimp Orzo

Greek Inspired Shrimp Orzo

IMG_8664_JPG110 teaspoons extra virgin olive oil
6 cloves garlic, minced
1 medium white onion, chopped
1 teaspoon sea salt
1 teaspoon fresh cracked black pepper
1/8 teaspoon crushed red pepper flakes
1 pint cherry tomatoes
2 teaspoons chopped fresh oregano
3/4 pound dry orzo pasta
2 cups chicken stock
1 cup dry white wine (Sauvignon Blanc, Chardonnay – your choice!)
1 pound raw uncooked shrimp, peeled and deveined
Pinch ground red pepper (cayenne)
1/3 cup feta cheese crumbles
Preheat your oven to 400 degrees Fahrenheit. Place a Dutch oven on the stove over medium heat. Add 6 teaspoons of EVOO and all of the garlic to the pot. Let the garlic cook for one minute. Add all of the chopped onions and let cook for two minutes. Season the onions with 1/4 teaspoon sea salt, 1/4 teaspoon fresh cracked black pepper (heretofore referred to as FCBP), and 1/8 teaspoon crushed red pepper flakes. Stir to incorporate that into the onions. After the onions have cooked for five minutes total and they have become slightly softened, add in the whole grape tomatoes. Sprinkle them with 1/4 teaspoon sea salt and 1/4 teaspoon FCBP. Turn the heat up to high and let them cook for five minutes, stirring occasionally. Once the tomatoes have started to soften, stir in 1 teaspoon of the chopped fresh oregano. Reduce the heat to medium and add in the orzo. Stir it into the veggies. Next, pour in the chicken stock and wine. Add 1/2 teaspoon of oregano and stir. Bring this just to a simmer, stirring regularly to make sure that none of the pasta sticks to the bottom of the pot. Once this concoction is simmering, remove it from the heat and place the lid on the pot. Place the pot in the oven on the top rack. Cook for ten minutes. While the orzo is cooking, prepare the shrimp. Place them in a mixing bowl. Drizzle with EVOO and sprinkle in 1/2 teaspoon salt, 1/2 teaspoon FCBP, and a pinch of cayenne. Toss to coat them in these ingredients. Once the orzo has been cooking for ten minutes, take the pot out of the oven and remove the lid. Set your oven to broil on high. Use a fork to search through the pasta for the cherry tomatoes. Use the tines to pop the tomatoes and then squish them so that the juices spill out into the pasta. Stir in the feta crumbles and then make sure the pasta is somewhat smoothed out on top. Dump the shrimp on the top of the pasta. Arrange them in a single layer. Place the pot back in the oven to broil the shrimp. This will take anywhere from five to ten minutes, depending on the strength of your broiler. Just check on them periodically and remove the pot when the shrimp have curled and turned pink. To serve, scoop large spoonfuls of the pasta and shrimp out of the Dutch oven onto your dinner plates. Serve hot and enjoy!

Broiled Miso Cod Fingers

Broiled Miso Cod Fingers

¼ C. White or Yellow Miso Paste

¼ C. Mirin

2 T. Sugar

3 tsp. minced, peeled Fresh Ginger

1 tsp. Dark Asian Sesame Oil

4 5-6oz. skinless Cod Fillets

Vegetable oil or nonstick cooking spray

thinly sliced scallions

 

Place the miso, mirin, sugar, ginger, and sesame oil in a 13 by 9-inch baking pan. Add the cod strips and turn them so they are well coated with the marinade. Cover the baking pan with plastic wrap and refrigerate the cod for at least 2 hours; if you can marinate the cod overnight, all the better. Preheat the broiler. Generously oil a rimmed baking sheet or spray it with nonstick cooking spray. Remove the cod from the marinade, using your fingers to scrape off any excess (it’s a rich marinade; too much will be overpowering to the fish, not to mention to your children). Discard the marinade. Arrange the cod strips on the prepared baking sheet at least ½ inch apart. Broil the cod until cooked through and golden brown, 6 to 10 minutes. Sprinkle the cod with the scallions before serving, if desired.

 

from Mom 100 Cookbook

 

Yield:

Calories:

Fat:

Fiber:

 

 

Spicy Tropical Shrimp Boats

Spicy Tropical Shrimp Boats

spicytropicalshrimpboats1 cup frozen medium cooked tail-off shrimp, thawed
1/2 cup Trader Joe’s Fire Roasted Papaya Mango Salsa
Salt and pepper
1 fresh Belgian endive leaves separated
2 T. refrigerated Trader Joe’s Cilantro Dressing
Cilantro for garnish

Dice shrimp into cubes. Mix shrimp and salsa. Season with salt and pepper to taste. Spoon shrimp mixture onto endive leaves. Arrange shrimp boats on serving platter and drizzle with dressing. Garnish with cilantro

One Pot Salmon Coconut Curry Pasta

One Pot Salmon Coconut Curry Pasta

onepotcurry12 ounces linguine

3 cups water

1 can coconut milk

2 vegetable stock cubes

2 cloves garlic, thinly sliced

1 Onion sliced

8 mini orange and red peppers sliced

15 grape tomatoes cut in half

0.8 pound salmon

2~3 tablespoons Indian curry paste

1 tablespoon canola oil

1 bay leaf

A bunch of parsley

A bunch of cilantro

1 tablespoon sugar

Salt

Pepper

 

Place all ingredients in a pot. Cover the pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 17 minutes, stirring a few times. Cook until pasta is al dente. Season with salt and pepper.

 

Venetian Calamari with Spicy Sauce and Egg Fettuccine

Venetian Calamari with Spicy Sauce and Egg Fettuccine

1 lb. Calamari cut into thin rings

2 T. EVOO

4 cloves Garlic, chopped

1 tsp. crushed Red Pepper Flakes

½ C. dry White Wine

1oz. can Chunky-Style Crushed Tomatoes

1 tsp. Curry Powder

Pinch Cinnamon

Salt and Pepper

Handful chopped Flat Leaf Parsley

¾ lb. Egg Fettuccine, cooked al dente

10 fresh basil Leaves, shredded or torn

 

Pat Calamari dry. Heat a large skillet over medium high heat. Add EVOO and calamari and cook for 3 minutes, turning frequently. Add garlic and red pepper flakes and cook 2 minutes more. Add wine and cook 30 seconds. Add tomatoes, curry, cinnamon, salt, pepper and parsley. Toss pasta with calamari and turn out onto a large platter. Scatter with basil and serve.

 

 

 

Yield:

Calories:

Fat:

Fiber: