Posts tagged ‘Seafood’
Last day of dinner with Vita for the week was a quick meal. We wanted to go with something quick and fast. So, I made a slight twist on an old standby and made Tilapia with sauteed vegetables in a tequila lime reduction. We punch up our fish a lot with lots of Mexican and southwestern spices, but the recipe is pretty straightforward. Here we go.
- 2 large fillets Tilapia
- 1 large lime juiced
- 1 tablespoon unsalted butter
- 1/4 cup of gold tequila
- 4 teaspoons southwest seasoning or Cholula dry seasoning
- 1/2 yellow pepper diced
- 1/4 red onion diced
- 1/4 cup of diced cherry tomatoes
- 1/2 bunch of cilantro finely chopped
- Salt and pepper to taste
1. Lightly season both sides of the Tilapia Fillets with seasoning.
2. Melt butter in a medium sized skillet over medium high heat and add Tilapia fillets. Cook for two to three minutes and turn fish.
3. Briefly remove the fish from the pan, scrape up flakes and seasoning. Add vegetables and tequila. Simmer for two minutes and return fish to pan. Allow fish to rewarm before removing from heat and serving. Be sure fish is cooked through. It should be fork tender and flaky.
Another incredibly simple recipe that’s really big on flavor. The onions, the lime and the veggies really add something special to the fish. It’s also one of the fastest and most difficult things you can screw up. Goes really well with a rice pilaf or a Spanish rice. Veggies like asparagus or even potatoes are awesome with the lime, tequila sauce drizzled over the top as well.
If you try it, let me know how it goes.
I’ve been a very big fan of seafood lately, and since I’ve become dedicated to gluten free I’ve been making lots of it. Tonight, we went with a pre-made Lobster Bisque Soup that we tried (Sam’s Club) and I picked up some fresh shrimp that I briefly sauteed with rosemary and crushed red pepper flakes. It turned out a little bit more lemony than I would have liked, but all in all, I was happy with it.
Personally, I thought the Lobster Bisque (the brand name escapes me) was fantastic. Big chunks of lobster, good color and lots of Italian herbs.
- 1 pound large shrimp (de-veined, peeled, tail on)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 tablespoon rosemary (dried is fine)
- 2 teaspoons hot red pepper flakes
- Salt and pepper to taste
- 1/2 lemon, juiced
1. To a medium sized skillet, add olive oil and garlic. Saute over medium heat until golden.
2. Add rosemary, pepper flakes, and shrimp, and cook, stirring. Season with salt and pepper, to taste, and transfer to serving dish. If you like, add two tablespoons of butter at the very end and allow it to melt in. This creates more of a “sauce” that you can drizzle over your plate. And if I were eating bread still, I’d douse a good crusty piece in it too :).
3. Squeeze half lemon over shrimp.
That’s it, couldn’t be easier. Still, very tasty and super fast for when you’re pinched on time.
It’s been a very long time since I’ve posted. You all have my most sincere apologies – especially my friends who added me to their blogrolls or who were visiting daily. I’ve let you all down. But with the New Year comes a renewed interest in blogging, especially when it comes to my food blog. So without further adieu, back to the recipes.
Vita and I have been working out a lot lately and are on a big health kick. That means more seafood. Tonight, I prepared a Salmon sauteed with Butter, Dill and Garlic. Very simple, but big on flavor. Here we go.
- 2 salmon fillets
- 4 tablespoons of butter
- 1/4 cup of dill, chopped
- 1 clove of garlic, minced
- salt and pepper to taste
- 1 tsp Old Bay
1. In a large skillet, melt butter and begin to saute garlic over a medium high heat. As the butter melts season salmon fillets with salt and fresh black pepper.
2. Once all the butter has melted add the dill and place the fish in the pan.
3. Saute the fish for about 3-and-a-half minutes or until the edges begin to brown slightly. Turn over and saute for an additional 2 to 3 minutes or until the fish becomes fork tender.
That’s it. It’s incredibly simple, really delicious and very quick. The garlic adds a scampi like flavor, while the dill gives real depth to the rest of the fish. We served our salmon with our Green Been, Mozzarella and Tomato Salad (Recipe here).
I’m back from the dead. I’m happy to report that I wasn’t even really close to death. Alas, work, a few days off and a lot of family needs took me away from posting for a bit, but I’m back and ready to rededicate myself and redesign. And to kick things back off, I’ll tell you a bit about the Lobster and Shrimp Scampi Over Whole Wheat Pasta I surprised my wife with last night.
Vita has been working very, very hard lately and she did some awesome stuff for my birthday recently. So to make up for it, I plotted all day. Ernesto, my fish guy, scored me some really nice 4 oz. slipper lobster tails, which come from a number of lobster species related to the rock lobster. They were frozen, so they were a little tougher than normal lobster, but they’re just as flavorful and really great for the price.
- 1 pound of medium to large shrimp, raw, de-veined and shelled
- 2 4 oz. slipper lobster tails
- 5 tablespoons butter
- 4 tablespoons extra virgin olive oil
- 1 lemon juiced
- 5 cloves of garlic minced
- 1 large shallot minced
- 1 pinch red pepper flakes
- 1/2 cup dry white wine
- 1/4 cup chopped parsley
- salt and pepper to taste
- 1 and a half cups whole wheat spaghetti
1. Bring a large pot of salted water to a boil and cook your spaghetti according to the package.
2. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes until the shallots are translucent, about 3 to 4 minutes.
3. Toss the shrimp with salt and pepper; add them to the pan and cook until they have turned pink. Remove the shrimp from the pan immediately; set aside and keep em warm.
4.Add wine and lemon juice and bring to a boil. Add the rest of your butter and oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper.
For the Lobster:
Be sure your lobster tails are thawed fully. You can cook them frozen, but they tend to be more tender if thawed first. If you don’t want them to curl, slide a wooden skewer through the base of the tail to the tip. Pre-heat your oven to 400 degrees. Brush the tails with a little butter and some olive oil before they go into the oven. Bake the tails for 8 to 10 minutes, a bit longer if they’re frozen. Serve with lemon juice or butter.
There you have it.
Sorry I’ve been absent guys. I’m back in the blogging habit now!
I love all seafood, and for my money, Salmon is always up there. It’s a very strong flavor, but I enjoy strong flavors, especially with seafood. And last night, we finally had enough time to get to some serious cooking. The weather was absolutely stunning, which made it the perfect end of summer night to do fish and grilled pineapple – one of Vita’s favorite things.
This is also a very quick grilled meal, so it’s perfect for when you’re short on time. We served it with a side of green beans.
Teriyaki Sauce ( I like this recipe from Tyler Florance)
- 1/2 cup soy sauce
- 2 teaspoon dark sesame oil
- Juice of 2 oranges
- 2 tablespoon honey
- 2 tablespoon ginger, peeled and minced
- 1/2 cup scallion, chopped
- 2 teaspoon garlic, minced
- 2 teaspoon sesame seeds, toasted
- Two salmon steaks
- 1/2 pineapple, cut into spears
- Salt and Pepper to Taste
- 2 cups of green beans
1. Combine all teriyaki ingredients in a large bowl. Refrigerate for 1 hour before use.
2. After marinade has come together, add it to your salmon steaks and let it rest in a large zip lock bag for up to eight hours, but a minimum of 15 minutes. It can be brushed on if you don’t want the flavors to penetrate the fish.
3. Preheat grill and be sure to use a non-stick grill spray, or even butter to be sure that your fish doesn’t stick.
3. Just how long your fish should be grilled can only be estimated by size and shape. For a 1/2-inch cut of salmon, I’ll leave the grill at a medium highe heat and you should cook the first side 3 to four minutes before I flip. Then it’s about a solid 4 minutes on the second side.
4. After you’ve cooked the first side of your fish, add the pineapple, allow grill marks to appear and turn frequently. You want it to get warm enough for the juices to get going in there, but you don’t want to cook it so long that it might dry out.
Super good, super easy. Enjoy!
I’m a huge fan of seafood, and for some reason I’ve been craving a good piece of orange roughy. So, when I happened to run through the market after leaving work a little early yesterday, I found my orange roughy, which Eddie (my fish monger) told me was brought in that afternoon. I snapped up two fillets and did my best to replicate a cheesy, breaded version that seemed to be haunting me.
The best part about whitefish – it can be so easy to cook and picks up a lot of flavors. By some miracle, I happened to be home by 5:30 and we were prepped, cooking and done eating by 6:30. I even had time to take Rafiki for a walk, enjoy a cup of coffee and talk to my wife. All in all a great night with a great meal.
- 2 orange roughy fillets
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons grated Romano cheese
- 1/4 cup Italian bread crumbs
- 1/4 cup melted butter
- 1/4 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley
1. Preheat oven to 400°F. Coat a medium sized baking dish with non-stick cooking spray.
2. In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese and garlic powder.
3. Brush both sides of orange roughy fillets with butter, and dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley.
4. Bake in preheated oven 10 to 15 minutes, or until the fish flakes easily with a fork.
Vita and I had ours with a slice of lemon and some green beans. The beans were blanched for 3 minutes, drizzled with sesame oil and tossed with toasted sesame seeds. The bean recipe came from Allen, who maintains the fantastic Eating Out Loud. Allen, hats off to you for the simple and yes, sexy, bean recipe. I enjoyed the fusion of the Asian-inspired beans and my no-nonsense Italian orange Roughy.
Oh, the bread you see on the plate was just some garlic sour dough that we buttered, topped with Parmesan and placed under a broiler for a few minutes. I NEVER get enough cheese. Happy eating!
By now, you’re aware I’m not a fan of breakfast foods… so this post should not be at all surprising at this point.
After my wife left this morning for 30 hours of surgical call, I had trouble falling back asleep. Our dog, Rafiki, wasn’t ready to climb out of my bed at that particular hour, so at 5 a.m. I hit the kitchen by my lonesome.
Determined to make a sans egg breakfast, I searched our fridge for things I could whip together. My eyes lit up when I noticed the three fillets of Tilapia, the cardboard fish. I also spied some cilantro, pickled jalepeno pepper, red onion and tortillas. Yes, Fish Tacos would be my breakfast.
- 1 fillet of Tilapia (think 6 to 8 oz per serving if you’re increasing the recipe)
- 1 teaspoon of ground cumin
- 1 teaspoon of cayenne pepper
- 1 tablespoon of lime juice
- 1 tablespoon vegetable or olive oil
- 1/8 cup of diced red onion
- 1/8 cup chopped cilantro
- 1/8 cup shredded lettuce or greens
- Diced jalepeno to taste
- Salt & Pepper to taste
- 1 small Roma tomato, seeded and chopped
1. Preheat a grill pan or indoor grill to high heat or if you’re not crazy enough to want to eat fish tacos for breakfast at 5 a.m. you can prepare your outdoor grill. Drizzle fish with extra-virgin olive oil to prevent it from sticking to the grill pan or grill. Season fish with salt and pepper, cayenne and cumin (which adds a really nice smoky richness to the fish) to your taste.
2. As your grill preheats (if you’re indoors) heat a small pan and season two tortillas with salt, pepper and cayenne. Don’t add oil to your pan, but season it and rub tortillas into pan, allowing them to brown and crisp.
2. Grill fish 3 to 4 minutes on each side or until opaque. Squeeze the juice of 1 lime down over the fish and remove from the grill pan or grill. Be sure you’ve rolled the lime on your counter to get the juices flowing.
3.Flake fish into large chunks with a fork and spread on fried tortillas. Add cilantro, salsa, sour cream and your veggies and you’ve got a really quick, really different breakfast.
Another variation would be to simmer the fish in enchilada sauce and then serve it with the tortillas. Either way, it’s a fairly quick and nutritious meal that breaks the normal breakfast molds.