Category Archives: Fish Favorites

March 3, 2016 · 8:48 pm

Avocado-Basil Zucchini Noodles with Chile-Lime Shrimp and Corn

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INGREDIENTS:

5 tsp                    Lime

8 cranks              Sea Salt, from grinder

10 cranks            Pepper, from grinder

1 ea                      Avocado

1/4 cup                Greek Yogurt, Chobani 0% plain

12 leaves             Basil

1 clove                 Garlic, minced

2.5 – 3 ea             Zucchinis, Blade C spiralized

tt                           Salt and Pepper

8 med                  Shrimp

1 ea                       Lime

1 ear                     Corn

a/n                       Olive Oil Cooking Spray

DIRECTIONS:

Preheat the oven to 400 degrees.

Place your corn on a baking sheet and lightly spray with cooking spray. Season with salt and pepper. When oven preheats, bake for 10 minutes. When done cooking, scrape off kernels with a knife into a bowl.

Place all of the ingredients for the sauce into a food processor and pulse until creamy. Taste and adjust as needed.

Place your zucchini noodles into a bowl, pour over the creamy sauce and mix to combine thoroughly. Add in the corn.

Plate the noodles into a bowl.

Season shrimp with salt, pepper and chile powder. Set aside.

Place a skillet over medium heat and spray with cooking spray. Once heated, add in the shrimp and squeeze the lime over the shrimp. Cook for about 2 minutes, flip over and cook for another 1-2 minutes or until shrimp is opaque and cooked through.

Top the zucchini noodles with the shrimp and enjoy!

 

 

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Filed under Fish Favorites, Inspiralized, Sensational Salads, What's for Dinner?

August 21, 2015 · 10:27 pm

Roasted Salmon and Broccoli with Chili-Caper Vinaigrette

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INGREDIENTS:

1 bnch           Broccoli, cut into florets

4 Tbs             Olive Oil, divided

tt                    Kosher Salt and Ground Pepper

4 6 oz            Salmon Fillets, skinless

1 ea               Red Fresno Chile or Jalapeño, thinly sliced into rings, seeds removed if desired

2 Tbs             Rice Vinegar, unseasoned

2 Tbs             Capers, drained

DIRECTIONS:

Preheat oven to 400°. Toss broccoli and 2 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until browned and crisp-tender, 12–15 minutes.

Remove baking sheet from oven and rub salmon with 1 Tbsp. oil; season with salt and pepper. Push broccoli to edges of baking sheet and place salmon in the center. Roast until salmon is opaque throughout, 10–15 minutes.

Meanwhile, combine chile, vinegar, and a pinch of salt in small bowl and let sit until chiles are slightly softened, about 10 minutes. Mix in capers and remaining 1 Tbsp. oil; season with salt and pepper.

Serve salmon and broccoli drizzled with chile vinaigrette.

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Filed under Fish Favorites, What's for Dinner?

August 20, 2015 · 8:26 pm

Slow-Roasted Salmon with Fennel, Citrus and Chilies

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INGREDIENTS:

1 Med          Fennel Bulb, thinly sliced

1 Ea             Blood or Navel Orange, very thinly sliced with seeds removed

1 Ea              Meyer Lemon, very thinly sliced with seeds removed

1 Ea              Fresno Chile or Jalapeno, with seeds, thinly sliced

4 Sprigs       Dill, plus more for serving

tt                   Kosher Salt and Black Pepper, coarsely ground

2 lbs             Salmon Fillet, preferably center cut

3/4 Cup       Olive Oil

tt                   Sea Salt, Flaky

INSTRUCTIONS:

Preheat oven to 275 degrees. Toss fennel, orange slices, lemon slices, chile and 4 dill sprigs in a shallow 3-qt baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.

Roast until salmon is just cooked through (the tip of the knife will slide easily and flesh will be slightly opaque), 30-40 minutes for medium rare.

Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs.

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Filed under Fish Favorites, Summer Favorites

July 29, 2015 · 6:43 pm

Ahi Tuna Lettuce Wraps with Sriracha Lime Sauce

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INGREDIENTS FOR THE SAUCE:

1/2 cup          Mayo, light or non-fat

4 Tbs             Sriracha

3 tsp               Fish Sauce

1 Lg                Juice of Lime

1 tsp               Hot Chili Oil or Dark Sesame Oil

1 cl                 Garlic, minced or pressed

INGREDIENTS FOR THE WRAPS:

6-8 oz            Ahi Tuna Steaks, 1 inch thick

Whole            Boston Bibb Leaves

1/2 ea             Cucumber, sliced very thin

1 cup              Red Cabbage, shredded

1 ea                Avocado

2 ea                Scallions, green parts only – thinly sliced

1/4 cup           Cilantro Leaves

tt                     Olive Oil

tt                     Coconut Oil

Optional         White and Black Sesame Seeds

1 bunch          Chives

DIRECTIONS (SAUCE):

Combine all sauce ingredients in a mixing bowl and whisk to combine. Put it in the fridge until you are ready to assemble the wraps.

DIRECTIONS (WRAPS):

Ask your butcher for a 6-8 ounce Ahi Tuna steak. You can either encrust the steak with a mixture of black and white sesame seeds or you can leave da steak plan in and just drizzle with olive oil and sprinkle with kosher salt. If using sesame seeds, drizzle a little olive oil on the steaks and sprinkle with kosher salt. Press the steak into the seeds so that they are nicely stuck to the flesh. Coat all four sides.

Heat a non-stick or cast iron skillet on medium heat and add 1 tbs coconut oil or olive oil. Sear all four sides of the steak (only about 30-45 seconds per side – you don’t want to cook da steak through, just sear the outside.) Allow the steaks to rest for at least 5 minutes then slice them thinly.

Get all of your components together and ready to assemble your wraps. I use a mandolin o thinly slice the cucumbers and shred the cabbage. Slice the avocado and green onion. Pick about 1/4 cup of cilantro leaves from the bunch, leaving the leaves whole.

Lay your boston bibb leaf on your work surface and layer your ingredients in order:

Cucumber, cabbage, avocado, tuna, sriracha sauce, cilantro and green onion. Tie up with a piece of scallion if desired.

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Filed under Fish Favorites

May 6, 2011 · 10:52 am

Thai-Style Halibut and Banana Curry with Peanuts

INGREDIENTS:

1 cup            Coconut milk, well-shaken (not light)

1 Tbs.           Thai red curry paste

12 oz.           Halibut fillet, skinless, about 1 1/2in thick

tt                 Kosher salt

1 ea              Lime, medium, zest finely grated, then halved

3 ea              Scallions, medium, thinly sliced (white and green parts separated)

1-2                Banana, underripe or barely ripe, halved legnthwise then sliced 1/2 in

2 Tbs             Peanuts, roasted and chopped

1/2 cup          Cilantro, fresh and lightly packed

INSTRUCTIONS:

In a 10-in straight sided saute pan whisk the coconut milk and curry paste until smooth.  Sprinkle the fish with 1/2 tsp. salt; then sprinkle with lime zest.  Squeeze a lime half over the fish.  Bring the coconut-curry mixture to a simmer over medium-high heat and then arrange the fillets in the pan, skin side down.  Add the white parts of the scallions, cover the pan, and simmer, adjusting the heat as necessary for 2 minutes.  Add the bananas and half the peanuts to the sauce.  Sprinkle half of the cilantro over the top.  Cover the pan and continue to simmer until the fish flakes easily but is slightly translucent rather than fully opaque at the very cente (check with a paring knife), 2 to 4 minutes.  Squeeze the remaining lime half over the fish.  Top with the scallion greens and the remaining peanuts and cilantro and serve.

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Filed under Asian Cuisine, Fish Favorites, Summer Favorites

October 4, 2010 · 5:24 pm

Butternut Squash Soup with Curry and Shrimp

INGREDIENTS:

2 lbs                      Butternut or kabacha squash or pumpkin (peeled, seeded and cut  into chunks)

12                          Shrimp, medium – large, peeled

2 tb                        Thai yellow (or red) curry paste or powder

3 cups                   Chicken stock

4 Tbs                     Butter

1 can (14 oz)         Coconut milk, unsweetened

1 T                         Nam pla (Thai fish sauce)

1 ea                        Lime juice

4 ea                        Lime wedges

1 sm bunch           Cilantro, minced for garnish

INSTRUCTIONS:

Place 3 tablespoons of the butter in a medium saucepan and turn the heat to medium-high.  When it melts, add the curry paste or curry powder and cook, stirring, just until it begins to brown.

Add the stock and cover.  Cook until the squash is just about tender, 15 minutes.  Stir in the coconut milk and cook for about 5 minutes more, until the squash is very tender.  Carefully puree the squash in a blender with enough of the stock to allow the machine to do its work.  The mixture should be very smooth.  Combine with the stock remaining in the saucepan and whisk until smooth.  Season with the nam pla and lime juice.  Keep warm.

Place the remaining 1 tablespoon of butter in a 10-in skillet and turn the heat to medium-high.  When the butter melts, cook the shrimp for about 2 minutes per side, until pink.

Put 3 shrimp in each of four bowls.  Cover each with a portion of soup, then garnish with some minced cilantro.  Serve with lime wedges.

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Filed under Fall/Winter Favorites, Fish Favorites, Super Soups, What's for Dinner?

August 10, 2010 · 5:13 pm

Crab, Corn and Tomato Salad with Lemon-Basil Dressing

 

INGREDIENTS:

1 tbs               Lemon Rind, grated

5 tbs               Fresh Lemon Juice, divided

1 tbs               Extra Virgin Olive Oil

1 tsp               Honey

1/2 tsp            Dijon Mustard

1/4 tsp            Salt

1/8 tsp            Black Pepper, freshly ground

1 cup               Fresh Corn Kernals (about 2 ears)

1/4 cup            Basil Leaves, thinly sliced

1/4 cup            Red Bell Pepper, chopped

2 tbs                Red Onion, finely chopped

1 lb                  Lump Crabmeat, shell pieces removed

8                       Ripe Beefsteak Tomato Slices, (1/4 in thick)

2 cups             Cherry Tomatoes, halved

INSTRUCTIONS:

Combine rind, 3 tbs juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk.   Reserve 1 1/2 tbs juice mixture.  Add remaining 2 tbs juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.

Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates.  Drizzle about 1 tsp reserved juice mixture over each serving.  Top each serving with 1 cup corn and crab mixture.

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Filed under Fish Favorites, Sensational Salads, Starters, Summer Favorites, What's for Dinner?

July 6, 2010 · 1:16 pm

Fish Tacos (Fried or Grilled)

  
INGREDIENTS: 

1 1/2 lb                 Mahi Mahi, Dorado or Snapper Fillet, cut into bite-sized pieces 

INGREDIENTS FOR FRIED FISH BATTER: 

an                          Beer Batter 

an                          Vegetable Oil 

INGREDIENTS FOR GRILLED FISH MARINADE: 

1/4 cup                Olive Oil 

1 1/2 tsp              Ancho Chile Powder 

1 1/2 tsp              Dried Oregano 

1/2 tsp                  Cumin, ground 

1/4  cup                Fresh Cilantro Leaves, chopped 

1                            Jalapeno 

INGREDIENTS FOR DRESSING AND EXTRAS: 

1/2 to 1                  Head of Cabbage, shredded 

1/2                          Red Onion, thinly sliced 

1 1/2 cup               Red Wine Vinegar 

1 cup                      Mayonnaise 

tt                              Salt and Pepper 

tt                              Lime Juice 

24                           Small Tortillas 

INSTRUCTIONS: 

Shred the cabbage and set aside in a bowl.  Slice the onions and put them in another bowl.   Cover onions completely with the red wine vinegar.  Measurement is approximate.  May be made ahead of time and stored in the refrigerator for several weeks in an air tight container. 

Combine mayonnaise with lime, salt and pepper to taste and set aside. 

INSTRUCTIONS FOR BEER BATTER: 

This batter must be made at the last minute becasue the carbon dioxide dissipates quickly. 

Whisk just enough beer (about 1/2 cup) into 3/4 cup flour to make a smooth paste.  Work the mixture as little as possible.  Gently stir in another 1/2 cup beer.  Use immediately. 

Heat the oil to 350 degrees.  Preheat the oven to 200 degrees. 

Fry the fish in 2 batches.  Dip the chunks of fish into the batter using a long fork or chop sticks and carefully place them in the hot oil.  Deep fry for 3 1/2 minutes, turning once, and transfer the fish with a basket or slotted spoon to a paper towel-covered baking sheet.  Keep warm in the oven while you’re frying the second batch.  When all the fish is done, sprinkle with salt. 

INSTRUCTIONS FOR THE GRILLED FISH: 

Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, and jalapeno.  Mix well.  Place the fish in a bowl and pour the marinade over it, making sure to coat the fish well on both sides.  Allow to marinade for 20 minutes.  Season fish with salt before grilling.  Grill for 4 minutes undisturbed on one side and then 2 minutes on the other side. 

Assemble tacos by filling 2 taco shells with fish, cabbage, sauce and cilantro.  Continue to make 8-12 tacos.

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Filed under Fish Favorites, Summer Favorites, What's for Dinner?

July 3, 2010 · 9:47 pm

Oven Roasted Potatoes

INGREDIENTS:

3 lbs                Potatoes, cut into 1-in cubes

3 tbs                Olive Oil

2                       Bay Leaves

6                       Thyme Sprigs

tt                       Salt and Freshly Ground Pepper

INSTRUCTIONS:

Preheat the oven to 400 degrees and lightly oil a large baking dish.  Toss the potatoes with the oil and herbs.  Season.  Arrange the potatoes in a single layer in the prepared dish.  Bake uncovered until tender, about 45 minutes.  turn them several times while cooking so that they brown evenly.

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Filed under Fish Favorites, Vegetarian Fare, What's for Dinner?

July 3, 2010 · 9:35 pm

Grilled Fish with Lemon Caper Parsley Sauce

INGREDIENTS FOR FISH:

1 1/2 lb                 Fish of choice (Halibut, Albacore Tuna, Mahi, Swordfish)

AN                         Olive Oil for brushing on fish

TT                         Salt and Pepper

INGREDIENTS FOR SAUCE:

1/2 cup                    Finely Chopped Parsley

2 tbs                       Small Capers, rinsed

1                              Shallot, finely diced

1 tsp                       Lemon Zest, grated and finely diced

1/3 cup                  Extra Virgin Olive Oil

1 tbs                       White Wine or Champagne Vinegar

2 tsp                       Fresh Lemon Juice

tt                              Salt and Freshly Ground Pepper

INSTRUCTIONS FOR THE FISH:

Brush the fish with the olive oil and season with salt and pepper to taste.  Grill the fish, turning once, about 7 minutes per inch of thickness total.  Serve with sauce and roasted potatoes.

INSTRUCTIONS FOR THE SAUCE:

Whisk everything together, seasoning with salt and pepper to taste.  Let it stand for 10 minutes, then tasting again adjusting the seasoning, adding more vinegar or lemon juice as needed.

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Filed under Fish Favorites, For the Grill, Summer Favorites, What's for Dinner?