Tag Archives: seafood

cedar planked salmon


finally a salmon recipe i like

soak a cedar plank about 2 hours before using

1 1/4 lb sockeye or king salmon filet cut into 2 pieces
1/4 cup soy sauce
1/4 cup oil
1 Tbsp rice vinegar
1 Tbsp minced ginger
2 cloves garlic minced
1/2 Tbsp sesame oil

mix everything but the salmon in a small bowl.
marinate the salmon about 30 minutes
preheat the grill to medium hot
place the soaked plank on the grill
when it begins to smoke lay the salmon on the plank
grill 10-12 minutes until it reaches a temperature of 140

serves 2

Low carb shrimp etouffee


low carb version of shrimp etouffee using cauliflower instead of rice

1/2 cup flour
1/2 cup oil + 2 Tbsp divided

1 head cauliflower
1 lb shrimp peeled and deveined
1/2 cup butter
1 onion diced
2 green peppers diced
2 stalks celery diced
1 tsp minced garlic
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp ground black pepper
1/2 tsp ground white pepper
1 tsp salt
1 qt seafood stock

slice the cauliflower into florets. process in a food processor using pulse until finely chopped (about the size of rice kernels)
set aside

in a medium saute pan heat the 1/2 cup of oil. stir in the flour and cook over medium heat stirring continually to make a light peanut butter colored roux. set aside

in a medium sauce pan melt the butter.
add the diced vegetables and garlic
cook stiring often until soft.
add the paprika,salt and peppers.
cook 2 more minutes
add the stock and bring to a boil
stir in the roux using a whisk.
reduce heat to medium and add the shrimp.
cook 10 minutes

while the shrimp is cooking heat the 2 Tbsp oil in a saute pan
add the cauliflower and saute 4 minutes stirring often

serve the etouffee over the cauliflower

serve 3-4

you can use crawfish instead of teh shrimp or chicken. if using chicken replace the seafood stock with chicken stock

mussels with tomato and chorizo


based on a bon appetit recipe. its the first time i cooked mussels and it was very easy.  20-30 minutes total

2 oz spanish chorizo casing removed and sliced (do not use mexican chorizo as a replacement)
1/2 Tbsp minced garlic
1 tsp fennel seeds crushed
1 pint cherry tomatoes slided in 1/2
3/4 cup white wine
3 lbs mussles,cleaned and debearded
1 Tbsp fresh oregano
2 Tbsp olive oil
bread for dipping

in a large pot heat the oil. add the chorizo and saute until the chorizo starts to crisp 4 minutes or so
add the garlic and fennel and saute 1 minute more .
add the tomatoes ,oregano and wine,bring to a boil and reduce by 1/2 (6 -8 minutes or so)
add the mussels,cover and cook 6-8 minutes,stirring occasionally until the mussels open

discard any mussels that dont open
serve with bread for dipping in the broth

serves 2-3

crawfish stuffed potatoes


i saw this recipe and modified it to our tastes. it takes some time to cook but the actual steps involved are pretty simple

2 large baking potatoes
1 medium onion diced
1/2 bunch green onions,just the green part finely diced
1 green bell pepper diced
1 lb frozen crawfish tales thawed
1/4 cup sour cream
1 1/2 Tbsp cajun seasoning
1/2 Tbsp hot sauce (i used franks red hot)
1 Tsp minced garlic
olive oil
1 stick butter
1 cup shredded cheddar cheese

preheat oven to 400
poke a couple of holes in the potatoes and slice in 1/2 length wise
brush each half with olive oil,wrap in aluminum foil and bake 1-1/2 hour until very soft (you can also microwave them,just omit the foil)

when the potatoes are just about done melt the butter in a skillet. saute the onion,green onions and green pepper about 5 minutes until soft. stir in the garlic,cajun seasoning and hot sauce. saute 1 more minute. remove from the heat and stir in the crawfish tails and mix well

In a bowl scoop the potatoes out of shells leaving the shells intact. smash the potatoes so that any chunks are small
mix the potatoes with the crawfish mixture,making sure the potatoes are well mixed in. stir in the sour cream and cheese

spoon the potato mixture back into the shells piling high
bake on a parchment paper covered baking sheet 30-40 minutes until starting to brown and the cheese is melted

serves 4

Stir Fried Squid


you could also use shrimp or scallops in this dish instead of the squid


1 lb cleaned squid tubes
2 Tbsp fermented black beans (available at an oriental market)
1 small onion diced
1 small green pepper cut into cubes
4 slices ginger
1 scallion chopped
2 dried hot peppers (thai or cayenne) chopped
1 Tbsp shaoxing rice wine (available at an oriental market)
1 tsp sesame oil

bring a pot of water to a boil.
while the water is boiling cut the squid tubes open and fold flat
using a paring knife score in a cross hatch pattern
cut into 2″ pieces
add the squid to the boiling water and cook 2 minutes. drain and rinse under cold water to stop the cooking

heat 2 Tbsp oil in a wok until very hot
add the ginger slices,cook 30 seconds
add the onion,scallion,hot peppers and green pepper, stir fry 2 minutes
add the squid and the rice wine. stir fry 2 more minutes
add the sesame oil and cook 1 minute more
serves 4 with rice

Seafood veracruz


this is an easy mexican recipe for fish. i used black drum fillets but you could use tilapia,snapper or any thin filets

4 black drum fish filets (about 1 lb total) you can use any thin filets like snapper,tilapia etc in place of the drum
1/3 cup flour for dredging
2 Tbsp butter

8 roma (sauce)  tomatoes chopped
3 jalapenos ribs and seeds removed,chopped
1/2 onion diced
1/2 bunch cilantro chopped
1 tsp salt
1/2 tsp garlic powder
1 1/2 tsp dried oregano
1/2 cup chopped green olives
1 Tbsp capers

place the chopped tomatoes and jalapeno in a medium sauce pan
add the oregano,salt and garlic powder. cook over medium heat until the tomatoes break down (about 10 minutes or so)
using an immersion (stick) blender puree the tomatos. if you dont have a stick blender let cool 10 minutes and puree in a regular blender before returning to the sauce pan
add the onions,cilantro,olives and capers and mix well. keep warm while you cook the fish

for the fish
heat 2 Tbsp butter in a large skillet.
dredge the fish in the flour and place into the butter.
cook 3 minutes,flip and cook 2 minutes more or until the fish is cooked through. you may have to cook the fish in 2 batches depending on your skillet size,you dont want to crowd  the fish.

pour the sauce over the fish to serve. serve with rice

serves 4

Squid in spicy tomato sauce


this makes a good sauce for pasta. it makes unough for 1 lb of pasta

1 1/2 lbs cleaned squid either tubes or bodies cut into bite sized pieces
2 lbs fresh tomatos chopped
5 cloves garlic roughly chopped
3 dried chili de arbol
1/2 tsp crushed red pepper flakes
1/2 cup olive oil
1 Tbsp tomato paste

heat the olive oil in a large skillet until hot.
add the garlic and cook 30 seconds
stir in the tomatoes and bring to a boil over medium high heat. cook 15 minutes
add the tomato paste,chiles,pepper flakes and squid
cook uncovered over medium high heat 45 minutes or until until the squid is tender
serve over pasta

serves 4