Archive | February, 2012

Bahamian Style Foil Baked Fish

28 Feb

The first time we heard about the “Fish Fry” in Nassau, we thought everyone was talking about deep fried fish. Luckily, the BAD word “fry”, did not keep us from visiting the “Fish Fry”. What we discovered was wonderful place to enjoy fresh seafood cooked on the grill.

During our son’s wedding trip to Nassau, we took a group of friends to the “Fish Fry” and everyone fell in love with the foil packed fish cooked over the grill. Here is my version of it. This is a easy way to cook any white fish, and your house will not smell like fish when you bake it this way.

  • 2 boneless fillet of bass or any white fish
  • 2 ripe plantains, peeled and cut in 2 inch wide slices
  • 3 roma tomatos, cut in quarters
  • 1 sweet onion, cut in quarters or slices
  • lime, cut in half
  • salt and pepper
  • cayenne pepper
Preheat oven to 400 degrees. Cut foil twice the length of a cookie sheet or large baking dish. Spray the bottom of the foil with olive oil spray. Rub the fish with one half of the lime. Season the fish with salt, pepper and cayenne pepper.  Place the fish in the foiled topped dish. Squeeze lime juice over the fish. Place the plantain, tomato and onion around the fish. Close the foil packet tightly. Bake in 400 degree oven 30 min or grill over medium high heat.

Crab Stuffed Mushrooms

26 Feb

Appetizers are usually unhealthy and fattening. We love mushrooms and crab  so this was perfect for us. These taste great even re-heated.

  • 1 package of mushrooms (2 large portabellos or small baby bellas)
  • 2 chopped green onions
  • 2 tbs Italian bread crumbs
  • 1/2 + cup chopped fresh crabmeat
  • 1 egg white
  • chopped mushroom stems from mushrooms
  • 3/4 cup fat free or low fat mozzarella or monterrey jack cheese
  • 1 tbs lemon juice
  • 1/2 cup + white wine

Wash the mushrooms and remove the stems (reserve them for later use).  Sauté the mushroom stems and green onions in olive oil. Mix the bread crumbs, crab meat, egg white, cheese and lemon juice. Add the sautéed mushrooms stems and green onions with the bread crumb mix. Place mushrooms in oven baking dish with enough white wine to cover the bottom of the oven dish. Bake in 350 degree oven for 2o minutes.

Southwestern Chicken Salad

24 Feb

My daughter and husband love this salad at a restaurant. My daughter created this recipe to according to their taste.  She did a great job and I am happy to share it with you..

  • can of black beans, rinsed and drained
  • corn on the cob grilled and cut off cob, or frozen thawed corn sautéed
  • lettuce
  • chopped up tomatoes
  • cooked chicken or turkey, chopped up
  • prepared BBQ sauce
  • fat free or low fat ranch dressing

Place lettuce on bottom of a bowl. Top of in sections with black beans, corn, tomatoes and chicken. Drizzle BBQ sauce over the chicken, serve the ranch dressing on the side.

Scandinavian Cured and Grilled Salmon

21 Feb

Cured salmon is a traditional Scandinavian way to prepare salmon. Typically cured salmon is not grilled. I am happy that my family enjoys cured salmon, but when I grilled the cured salmon this past Christmas, they really liked it. The best thing about this recipe is that it is easy. Start curing the salmon up to three days before you want to serve it.

For this recipe you use Akvavit, Scandinavian liquor. Akvavit gets its distinctive flavor from spices  and herbs, and the main spice should  be caraway or dill.

  • 3 tbs Akvavit or Aquavit
  • 2 1/2 tbs brown sugar
  • 1 tbs kosher salt
  • 1 tsp ground coriander seeds
  • 1/2 tsp ground cardamom
  • 1-2 pound salmon fillet with skin
  • vegetable or olive oil

Mix the first five ingredients together in a small bowl. Rub the salmon with the mix. Place the salmon in a zip log bag and refrigerate up to 36 hours.                                           Heat the grill.  Rub the salmon skin with oil. Grill the fish, skin side down over medium high heat for 10 minutes. Serve hot or chilled.

Port Wine Scallops with Herbs

16 Feb

Scallops are the ultimate fast food. They cook to perfection in few minutes. I serve this with whole wheat couscous. Start your couscous first because scallops cook quick.

  • 1/2 pound of sea scallops per person
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • olive oil
  • 2/3 cup tawny  port or other sweet red wine
  • 2 tbs fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 2 garlic gloves pressed
  • cooked couscous or rice

Dry the scallops with paper towels. Sprinkle with salt and pepper. Heat olive oil in a heavy skillet over high heat. Add the scallops; cook 2 minutes on each side or until browned. Remove scallops from pan; keep warm. Lower the heat to low.  Stir in port and lemon juice, scraping pan to loosen browned bits. Add scallops, 1/2 of the parsley, and garlic; sauté 30 seconds over high heat. Serve over couscous or rice. Sprinkle the remaining parsley over the scallops.

Heirloom Tomato Salad with Peaches

16 Feb

The first time we had heirloom tomato salad, we questioned the color of the tomatoes. Heirloom tomatoes come in variety of colors: red, yellow, black, and yellow. We might have questioned the color, but certainly did not question the taste. It was love at first bite.


  • 1/4 cup extra virgin olive oil
  • 2 tbs honey
  • 2 tbs fresh lemon juice
  • 2 tsp white balsamic vinegar
  • kosher salt
  • 3 medium ripe heirloom tomatoes, quartered
  • 3 ripe peaches, pitted and quartered
  • arugula
  • 6 fresh basil leaves, torn
  • fresh ground pepper
Whisk together the olive oil, honey, lemon juice, vinegar and salt. Place arugula on salad plates. Arrange the tomatoes, peaches and basil on top of the arugula. Drizzle with the dressing. Top with fresh ground pepper.

Roasted Zucchini

14 Feb

We fell in love with this recipe in Napa, CA at Farmstead restaurant. I have made the recipe to suit our dietary needs, but basically it is like the Chef created. This recipe explodes with flavors.

  • 8 medium zucchini (3 pounds) cut into 1/2 inch dice
  • 2 tbs olive oil
  • salt and fresh pepper
  • 1/2 tsp crushed red pepper
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 2 tsp fresh lemon juice
  • 1 tbs chopped up mint leaves

Preheat oven to 450 degrees. Spread the diced zucchini on 2 large rimmed baking sheets. Drizzle with olive oil and season with salt and pepper. Roast about 20 minutes, until the zucchini are browned around the edges. Sprinkle with the crusted red pepper, cumin seeds and fennel seeds and roast until fragrant, about 2 minutes.                                                                                                                                                 Transfer the zucchini to a bowl.  Toss with the lemon juice and the mint.

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