Tag Archives: Seafood

Halibut with Brown Butter Sage Sauce

This is a super simple dish that is ready in 15 minutes. Pair it with a salad, rice, or pasta for a quick and delicious week night meal.

Ingredients:

  • 1 1/2 pounds halibut fillets, cut into 4 pieces
  • Salt and black pepper
  • 2 Tbsp olive oil
  • 4 Tbsp butter
  • 12 to 15 fresh sage leaves
  • 2 Tbsp freshly squeezed lemon juice
  • ¼ cup coarse homemade bread crumbs, toasted
  • 2 Tbsp finely chopped parsley
  • Lemon wedges, for serving

Instructions:

  1. Season fish on both sides with plenty of salt and pepper.
  2. Pour oil into a skillet and set to medium-high heat.
  3. When oil is hot, swirl to evenly coat the pan, then add fish in a single layer.
  4. Let cook undisturbed for 3 to 4 minutes, until first side is nicely browned.
  5. Adjust the heat as needed to produce a steady sizzle and prevent scorching.
  6. Flip and cook fish for about another 3 minutes, until just done.
  7. Transfer cooked fish to a warm platter or serving plates.
  8. Place skillet back on the stove over medium-high heat.
  9. Add butter and sage leaves.
  10. Cook butter, swirling the pan, until foamy and just beginning to brown, about 1 minute.
  11. Turn off heat and stir in lemon juice.
  12. Spoon butter sauce and sage leaves over fish.
  13. Sprinkle with breadcrumbs and parsley.
  14. Serve immediately, with lemon wedges.
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Alaska Cod Parmesan

Alaska Cod Parmesan

Ingredients:

  • Salt and pepper
  • ½ cup freshly grated Parmesan cheese
  • ½ cup Panko bread crumbs
  • 3 Tbsp mayonnaise
  • 1 Tbsp lemon juice
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp onion powder
  • 2 Alaska Cod or Halibut fillets (4 to 6 oz. each)

Instructions:

  1. Heat oven to broil setting.  
  2. Mix cheese, , bread crumbs, mayonnaise, lemon juice, basil, oregano and onion powder.  
  3. Add salt and pepper, to taste.  
  4. Divide and spread topping onto the top of each fillet.
  5. Place fillets on foil-lined broiler pan.  
  6. Broil 5 to 7 inches from broiler element for 3 minutes, or until top is browned and bubbly.  
  7. Reduce heat to 300°F and continue to cook an additional 3 to 5 minutes.  
  8. Cook just until fish is opaque throughout.  
  9. Serve immediately.

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Swordfish Cacciatore

SwordfishCacciatore

This is an excellent fish dish made on a sheet pan in the oven. Easily cut in half or multiplied. Other steaky fish would work with this recipe as well. Since it comes with a hearty vegetable mixture, serve with pasta or rice if you are hungry. Or, with some warm bread.

Swordfish Cacciatore

Ingredients:

  • Medium size yellow onion, sliced thin
  • 8 ounces cremini mushrooms, sliced ¼” thick
  • 1 red bell pepper, ¼” wide strips
  • 3 cloves garlic, crushed
  • Kosher salt and fresh ground black pepper
  • 1 Tbsp dried oregano
  • ¼ cup extra virgin olive oil
  • 1 Tbsp extra virgin olive oil
  • 1 28oz. can crushed tomatoes
  • ½ cup red wine
  • ¼ cup capers, drained
  • 4 swordfish steaks
  • 2 Tbsp parsley, chopped

Instructions:

  1. Preheat the oven to 425 degrees F.
  2. Combine the onions, mushrooms, bell pepper, garlic, salt, pepper, oregano, and olive oil on sheet pan.
  3. Toss well, and arrange in a single layer.
  4. Roast until softened and slightly brown, about 20 minutes.
  5. Remove pan from oven.
  6. In a large bowl, stir together tomatoes, wine, pinch of salt and pepper.
  7. Pour this mixture over the roasted vegetables, stir to combine.
  8. Pat the swordfish steaks dry and season with salt and pepper.
  9. Place on top of vegetable mixture in pan.
  10. Drizzle remaining olive oil on top of fish, and top with capers.
  11. Return pan to the oven.
  12. Bake until sauce thickens and fish is cooked through, about 15 minutes.
  13. Remove from oven, sprinkle parsley on top and serve immediately.
  14. Serve fish on plate with vegetable mixture.
  15. You could always serve with rice or pasta.

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Roasted Salmon with Bourbon Maple Orange Glaze

SalmonBourbonMapleOrange

This is quick, easy, luscious, and delicious. Make it immediately!

Ingredients:

  • 4 (6 ounce) salmon filets
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh ground peppercorn mix
  • 2 tablespoons vegetable oil
  • 1/4 cup Bourbon
  • 1/4 cup maple syrup (grade B)
  • 1 orange, juice and zest

Instructions:

  1. Heat the oven to 400°F.
  2. Sprinkle both sides of the salmon filets with the salt and pepper.
  3. Add bourbon, maple syrup, orange juice, and zest to a small saucepan.
  4. Bring to a simmer, and simmer for 5 minutes, or until the glaze reduces and thickens.
  5. In a 12 inch, oven safe skillet, heat the 2 tablespoons vegetable oil over medium-high heat.
  6. Heat until the oil is shimmering.
  7. Add the salmon to the pan, skin side up.
  8. Shake the pan to get oil under the salmon.
  9. Then let them sit and sear for 3 minutes, do not move them.
  10. Turn off the heat, flip the salmon skin side down.
  11. Brush the salmon generously with the maple orange glaze.
  12. Slide the frypan into the oven and roast for about 5 minutes.
  13. Salmon should be barely cooked in the center.
  14. Internal temperature is 130°F, and the thickest part has just turned opaque.
  15. Remove the salmon from the oven (be careful, the handle of the pan is searing hot).
  16. Transfer immediately to a serving plate.
  17. Brush the salmon one more time with the maple orange glaze, and serve.

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Coconut Shrimp

CoconutShrimp

Coconut Shrimp with Two Sauces

We really like coconut shrimp, it makes us think of tropical islands. In the middle of winter, we are missing blue skies, warm waters, soft breezes and seafood. These shrimp takes us there with their coconut cruchy goodness, sweet flesh, and tropical sauces.

Ingredients:

Coconut Shrimp

  • 1 ⅓ cup all purpose flour
  • 2 cups sweetened shredded coconut
  • 1 cup panko bread crumbs
  • 1 Tbsp freshly grated lime zest
  • salt & pepper
  • 1 ½ tsp baking powder
  • ¼ tsp cayenne pepper
  • ½ cup mild lager
  • ¼ cup canned coconut milk
  • 1 large egg
  • 1 ½ pound extra large shrimp (U21-25) peeled and deveined
  • 3 quarts peanut or vegetable oil

Mango Dipping Sauce

  • ¾ cup mango, medium dice
  • ¼ cup peach preserves
  • 2 Tbsp fresh lime juice
  • salt & pepper
  • 1 Tbsp fresh cilantro
  • 1 Tbsp minced shallot
  • 1 Tbsp minced jalapeno

Orange Marmalade Dipping Sauce

  • ½ cup orange marmalade
  • ¼ cup stone ground mustard
  • ¼ cup honey
  • ¼ tsp red pepper flakes

Instructions:

Coconut Shrimp

  1. Line rimmed baking sheet with parchment paper.
  2. Line second rimmed baking sheet with paper towels and top with wire rack.
  3. Setup 3 coating stations.
  4. Spread ⅔ cup flour in a shallow dish, station 1.
  5. Whisk baking powder, cayenne, and ⅔ cup flour in medium bowl.
  6. The whisk in lager, coconut milk, and egg until fully incorporated and smooth, station 2.
  7. Combine coconut, panko, lime zest. 1 tsp salt, and 1 tsp pepper in another shallow baking dish, station 3.
  8. Pat shrimp dry with paper towels and season with salt & pepper.
  9. One at a time, dredge shrimp in flour, dip in beer batter, and coat with coconut panko mixture.
  10. Press coconut panko mixture gently to help adhere to shrimp.
  11. Arrange on parchment lined sheet and refrigerate 30 minutes to two hours.
  12. Adjust oven rack to middle position and preheat oven to 200 degrees.
  13. Heat two inch deep oil to 350 degrees.
  14. Add ⅓ of shrimp one at a time.
  15. Fry, stirring gently, until golden brown.
  16. Place on wire rack in heated oven.
  17. Return oil to 350 degrees, and repeat process with remaining shrimp.
  18. Serve with dipping sauces

Mango Dipping Sauce

  1. Process mango, preserves, lime juice, and salt & pepper until smooth.
  2. Transfer to a bowl.
  3. Stir in cilantro, shallot, and jalapeno.
  4. Season with salt & pepper to taste.

Orange Marmalade Dipping Sauce

  1. Combine all ingredients in small bowl.
  2. Chill at least an hour before serving.

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Coconut Curry Shrimp

CoconutCurryShrimp

Another quick Asian dish. The coconut milk adds a nice richness that is balanced by the lime juice. Of course hot sauce is very tasty here. Or if your dining companion has a tender tongue, you can add red pepper flakes on your plate.

Coconut Curry Shrimp

Ingredients:

  • 2 TBsp butter
  • 1 pound peeled and deveined raw shrimp
  • 1 whole medium onion, small dice
  • 4 cloves garlic, minced
  • 1 Tbsp curry powder
  • 1 can coconut milk
  • 2 Tbsp honey
  • salt and pepper
  • 1 whole lime, juiced
  • 12 whole basil leaves, chopped
  • 2 cups basmati Rice, cooked according to directions

Instructions:

  1. Heat the butter in a large skillet over medium high heat.
  2. Add the shrimp and cook for 2 minutes.
  3. Turn them over, cook another 2 minutes.
  4. Remove to a plate and set aside.
  5. Add the onion and garlic to the skillet and stir to cook for 2 minutes.
  6. Sprinkle the curry powder over the onions.
  7. Continue cooking the onion for another couple of minutes.
  8. Reduce the heat to medium low.
  9. Pour in the coconut milk, stirring to combine.
  10. Add honey, salt and pepper, and lime juice.
  11. Allow the sauce to heat up until bubbling gently.
  12. Add shrimp into the sauce, tossing to coat.
  13. Allow it to simmer until slightly thickened.
  14. Taste the sauce and add more salt, lime juice, or honey depending on your taste.
  15. Stir in the basil.
  16. Add hot sauce if you want a little kick.
  17. Serve shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil.

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Fish Tacos with Roasted Poblano Salsa

FishTacosWPoblanoSalsa

Fish Friday! Try these fish tacos with a very different salsa.

Fish Tacos with Roasted Poblano Salsa

Ingredients:

  • 1-2 pounds cod

for the marinade:

  • 1/2 cup greek yogurt
  • 1 tsp each: cumin, chili powder, smoked paprika
  • 2 Tbsp extra-virgin olive oil
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp fresh oregano
  • 3 cloves garlic, minced
  • fresh ground black pepper and coarse salt

for the salsa:

  • 3 poblano peppers
  • 6 sun dried tomatoes
  • 1 cup loosely packed cilantro
  • juice from one lime
  • 3 Tbsp extra virgin olive oil
  • fresh ground black pepper and coarse salt

for serving:

  • corn or flour tortillas, extra cilantro, diced onion, diced tomato, diced avocado, and lime wedges

Instructions:

  1. Pat the cod dry and cut it into 1 inch cubes.
  2. Place in a shallow bowl or dish.
  3. Whisk all the marinade ingredients together and pour over the fish.
  4. Cover and chill for about an hour (up to three).
  5. Turn your oven to broil.
  6. Place the peppers on a baking sheet and broil until the peppers are charred and black all over (or grill).
  7. Remove and place in bowl or plastic bag.
  8. Seal or cover and let steam for about 10 minutes.
  9. Then remove the skin and seeds.
  10. Throw the pepper strips into a food processor.
  11. Add cilantro, lime juice, olive oil and sun dried tomatoes.
  12. Add a pinch of salt and pepper.
  13. Pulse until blended.
  14. Chill the salsa until ready to serve.
  15. Heat a large sauté pan over medium high.
  16. Using tongs, remove each piece of fish from the dish, shake off excess marinade and place in the pan.
  17. You don’t need to add oil to the pan because there’s so much liquid in the marinade.
  18. If there is still too much liquid, just spoon out as much as possible.
  19. Sear the fish on both sides until you get a nice brown color and the fish is flakey, about 7 minutes total.
  20. To serve, grill or warm your tortillas, and load ‘em up with fish and the chilled poblano salsa.
  21. Add your favorite toppings.
  22. Serve with lots of lime wedges because fish is good with lime.
  23. if you prefer to grill the fish, just cut the cod into strips and marinate the same.
  24. That way the fish won’t fall through the grill.

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