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Orange Fish and Green Onions

14 Sep

It is wondeful to have friends who share their fresh catch. My friend caught beautiful red fish, and I could not be happier with her goodcatch!  I was more than happy to enjoy some of her success, and experiment with a recipe idea. White fish dries very easily when cooked, so I wanted to make sure to cook it with liquid. This recipe is true Florida dish with fresh caught local Red Fish and oranges.  This is like a boost of vitamin C with the delicious citrus flavors.

  • 2 oranges (1 juiced and 1 sliced)
  • 1/4 cup lemon juice
  • 3 tbs tamarin or low sodium soy sauce
  • 1 tbs grated fresh ginger
  • 1/4 tsp pepper flakes
  • 4 tsp olive oil
  • 6 green onion trimmed
  • 1 lb of fish fillet

Preheat oven to 425 F. In a small bowl mix mix the juices, soy sauce, ginger, pepper flakes and  2 tsp of the olive oil. Drizzle the bottom of baking dish with rest of the oil. Place the oranges slices and the green onion in the bottom of the dish and top with the fish. Drizzle with the juice mixture. Bake 15 minutes or until fish starts to flake. Top with rest of the sauce and broil for few minutes.

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Poached Salmon with Salsa Verde

4 Sep

It is easy to fall into a cooking rut. I have made a commitment to try new methods and ideas. I am taking a video course through The American Culinary Institute to learn new techniques. Today I made pouched salmon with salsa verde. My two “guinea pigs” (husband and son) enjoyed this dish very much. I would have never thought of using anchovies over salmon, but it really worked in the salsa verde.

Salmon:

  • skinless salmon filet cut to portions
  • vegetable stock (enough to cover the salmon in a sauce pan)
  • bouquet de garni (parsley, thyme and bay leaf)
  • strip of lemon zest
  • 1/2 -1 cup white wine
  • salt and pepper

Salsa Verde:

  • parsley anchovy fillets
  •  2 tsp of capers
  • olive oil
  • lemon juice
  • salt and pepper
  • dash of red pepper flakes (optional)

Prepare the poaching liquid in a sauce pan. Add the wine little at a time, and taste that the acidity is correct. Season with little bit of salt and pepper. Bring the liquid to 160 degrees or until you see steam, do not boil. Remove the bouquet de garni and place the salmon into the liquid. Cook 8-10 minutes for each 1 inch of thickness. It should flake easily. When done remove from the poaching liquid to a plate lined with paper towel to absorb extra liquid.

While salmon is cooking, chop the parsley, few anchovy filets and capers. Put the mix into a bowl, add some olive oil and lemon juice to moisten it up, and red pepper flakes if using. Plate the salmon and top it of with the salsa verde.

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Grilled Scallops in Lemon Herb Marinade

18 Aug

At summer time I love to keep the heat outside and use the grill as much as possible. Sweet scallops pair well with lemon juice and herbs. This delicious recipe is easy, and so fast that you can have impressive appetizer or dinner on the table in less than 30 minutes.  The scallops can also be broiled in the oven.

  • juice of two lemons
  • 1 tbs low sodium soy sauce
  • 1 tsp dried Italian herbs
  • 1/4 tsp fresh ground pepper
  • few drops of hot sauce
  • 1 lb of sea scallops

Heat the grill to medium high heat. Mix the marinade and place the dried scallops into the mix. Let them sit on counter for 5 minutes. If you leave them in too long, the lemon juice will chemically cook the scallops. Thread the scallops onto skewers. Grill 4-5 minutes each side. Do not over cook. The scallops continue to cook after you take them off the grill.

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Grilled Swordfish with Rhubarb Sauce

12 Aug

Most people have never tried rhubarb. Rhubarb is bitter, but prepared right it is delicious. Growing up my favorite dessert was vanilla ice cream with rhubarb sauce and sliced bananas. At the farmers market I saw fresh rhubarb and could not pass up the chance to make someone else fall in love with this interesting plant.

  • sword fish steak
  • 2 stalks of rhubarb, sliced thin
  • 1/4 cup water
  • 1 1/2 tbs sugar
  • 1 tsp fresh grated ginger
  • 1/4 tsp chile powder
  • 1 tbs low sodium soy sauce

In a small sauce pan, bring the water and  sugar to boil. Add the rhubarb and rest of the seasonings. Cook stirring for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened. Remove from heat.

Coat the swordfish with olive oil and season with salt and pepper. Grill the fish over medium heat about 5-7  minutes each side, or until fish flakes easily with fork. Plate the fish and serve with the rhubarb sauce.

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Basil Wrapped Shrimp and Scallops

4 Aug

There is nothing better than grilled peaches, except grilled peaches and seafood. Grilling peaches intensifies their sweetness and adding spice makes the sweetness stand out even more. We  really enjoyed theses sweet grilled peaches paired with spicy seafood wrapped in fresh basil leaves.

  • 3 tbs olive oil
  • 1/4-1/2 tsp ground Aleppo pepper or 1/4 tsp cayenne pepper and 1 tsp paprika
  • zest of 1 lemon
  • 1 tsp salt
  • scallops and/or shrimp
  • 1 large peach, sliced
  • large basil leaves

Heat the grill medium heat. Whisk together the oil, Aleppo pepper, salt and lemon zest. Add the shrimp, scallops and peach slices to the oil mix. Toss and let it sit 10 minutes. Wrap a scallop/shrimp in a large basil leaf and skewer it. Add a peach slice wrapped in a basil leaf. Repeat. Grill turning once until seafood is charred and just cooked through. 5-7 minutes. Season with black pepper.

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Baked Herb Chilean Sea Bass

28 Jul

My friend is not a huge seafood lover, but she does enjoy fresh chilean sea bass. This recipe turned out amazingly delicious with few basic ingredients I had available on vacation. It is so easy and quick to make that it would be perfect dish for a quick weeknight dinner with any fresh white flaky fish.

  •  1 lb sea bass , skin removed
  •  1 tsp garlic powder
  • 1 table spoon olive oil
  • 1 tbs fresh chopped parsley
  • 2 tsp ground pepper
  • 1 tsp kosher salt
  • 1/3 cup white wine

Preheat oven to 450F°. In a cup, mix garlic, olive oil, salt, and black pepper. Place fish in a shallow glass or ceramic baking dish. Rub fish with oil mixture. Pour wine over fish. Bake fish, uncovered, for 15 minutes; then sprinkle with parsley  and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily). Drizzle remaining pan juices over fish and garnish with lemon wedges. I served it with peach strawberry salsa. 

 

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Lobster and Stone Fruit Salad

26 Jun

Summer is time for sweet fresh fruit. This delicious salad has everything going for it. It is packed with flavor and contrasting textures and color. The fresh lobster and ripe stone fruit combined with white beans is an elegant and delicious meal for a hot summer day. I will defiantly make this again. 

  • 4 lobster tails
  • 2 peaches, diced
  • 2 plums, diced
  • 2 apricots, diced
  • 2 cans of white beans rinsed and drained
  • 1 pint cherry tomatoes cut in halves
  • 2 sprigs of basil
  • 1/2 tsp paprika
  • 1 tbs seasoned rice vinegar
  • 1/4 cup white cooking wine
  • 1/4 cup good quality olive oil
  • 1 tbs lime juice
  • 1 tbs lemon juice
  • fresh ground pepper and sea salt

Bring a large pot of water to boil. Poach the lobster tails for three minutes. Remove from the pot and drop into ice bath to chill. Peel the lobster and place in the fridge. Toss the beans, fruit and tomatoes with the vinegar, white wine, lemon and lime juice,  and olive oil. Season with ground pepper and sea salt. Place the bean and fruit mixture in center on large platter. Top with the lobster and basil leaves.

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