Tag Archives: seafood

Steamed fish in broth

Standard

4 thin fish filets (flounder,sole catfish etc)
1 quart chicken broth
1 1/2 inch knob of ginger peeled and cut into matchsticks
1/2 medium white onion sliced
1/4 cup chopped cilantro
10 cherry tomatos halved
1 tsp sesame oil
1 kaffir lime leave (optional)

bring the chicken broth to a boil in a wok
add the ginger,lime leaf and onion
cover and reduce to a simmer
simmer 45 minutes
add the tomatoes and sesame oil
place the filets in a steamer basket
steam 8-12 minutes until done
remove the filets and place in a boil
add the cilantro to the broth
spoon the broth over the fish

serves 4

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cajun style seafood stuffed peppers

Standard

7 medium green peppers
12 oz small shrimp (100-150 count)
8 oz crab claw meat
1/2 stick butter
1 onion diced small
1 celery stalk diced small
3 scallons finely chopped white and green parts
3/4 cup half and half
2 eggs beaten
2 cups panko breadcrumbs
1 Tbsp cajun seasoning
juice of 1 lemon
1 Tbsp garlic
olive oil

heat an oven to 350
slice 6 of the peppers vertically in 1/2 thru the stem and remove the seeds
place cut side down on a baking sheet and brush with olive oil
place in oven and cook 15 minutes

while the peppers are cooking finely dice the remaining pepper
melt the butter in a large skillet and sauted the diced pepper,onion,celery,garlic,cajun seasoning and scallions 5 minutes
add the shrimp and saute 5 more minutes
remove from the heat and mix in the panko,lemon juice crab meat and half and half.
add the eggs and mix well
spoon in to the pepper halfs
bake at 350 for 30 minutes

serve with remolaude

serves 4-6

Seared tuna with avocado and ginger sauce

Standard

2 Ahi tuna steaks 6-8 oz each
1 avocado cut into slices

Sauce:
1 Tbsp minced garlic
2 Tbsp minced ginger
1/3 cup soy sauce
1/4 cup olive oil
1 Tbsp sugar
1 tsp sesame oil
juice of 4 limes
1/2 cup chopped cilantro
pinch red pepper flakes

mix all the sauce ingredients in a small bowl
puree in a blender
set aside

season the tuna with a little salt and pepper
heat  2 Tbsp or so of oil in a sautee pan until hot
cook the tuna about 2 minutes per side for rare/medium rare

place some of the sauce on a plate,place the tuna on top,spoon a little more sauce on top and top with the avocado

Fish with tomato garlic butter

Standard

2 fish steaks 1-1.5lb  total (tuna opah or similar)
1 lb fresh tomatoes peeled
1 lb shallots minced
1 stick butter divided
2 Tbsp minced garlic
1/4 cup white wine
juice of 1 lemon
Parmesan cheese

dice the tomatoes
in a small saucepan melt 2 Tbsp butter
add the shallots and cook over medium heat 3 minutes (dont let them color)
add the tomatoes and cook 4 more minutes
set aside

Season the fish with salt and pepper
Heat a medium saute pan over medium high heat
add oil.
when hot add the fish and saute 5-7 minutes flipping once or until cooked medium rare
remove to a plate and set aside
add the garlic to the pan and saute 30 seconds
add the wine,lemon juice and tomatoes
reduce until most of the liquid is gone
stir in the remaining butter and cook until the butter is melted.
add the fish and cook minute
serve,spooning some of the sauce over the fish
sprinkle with the parmesan cheese

cedar planked salmon

Standard

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

Standard

low carb version of shrimp etouffee using cauliflower instead of rice

3/4 cup flour
3/4 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 qt seafood stock made from lobster better than bouillon

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

Standard

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