Archive for the ‘Fish’ Category

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Mango Medley Salad with Lime Vinaigrette

August 29, 2015

When you just eat a mango it’s a get messy, sweet juice dripping down your chin experience that  you might not want to have in front of a crowd, kind of fruit. For that reason it’s best cut up in neat pieces. Mango is a friendly fruit. It plays well with fish, chicken, other fruits and vegetables. I found a perfectly ripe and ready to use one while hurricane supply shopping yesterday. I wasn’t much in the mood for a salsa, so looked for things that  would make it more salad-y. However, if you chop the ingredients finer and squeeze just the lime over it instead of making a dressing, , you would have a salsa that would perch nicely on tortilla chips. Refreshing  and tangy the dressing is rice wine vinegar based. Rice wine is one of my favorites on fruits. Many citrus based dressings have sugar in them, but I omitted it. Between the sweet tone of the rice wine and the fruit itself, there is just no need. This was a side for us for dinner, but as you can see the next day we piled it in a soft tortilla for fish tacos.

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The Dressing

1/4 C. rice vinegar
1/3 C. light oil, not olive- I used grape seed
Juice and Zest from 2 limes
2 garlic cloves, grated
pinch salt

Whisk all your dressing ingredients together. Set aside while you prep your other ingredients. This dressing was so good, even before it sat for a bit. I recommend making extra.

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The Salad

1 large mango , cut in cubes
1 large cucumber, peeled, halved seeded, and sliced in semi circles
1/2 large purple onion, thinly sliced
1 can corn, drained and broiled
4-5 small red and yellow peppers, cut in rings
1 large jalapeno, seeded and diced,
2 cloves garlic, grated
1/2 C. chopped fresh parsley

Drain the corn well and spread it on a baking sheet. Add just a tiny bit of oil and toss to coat. Broil for about ten minutes until it chars just a bit.

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Begin your salad assembly while the corn is broiling. Add your peppers and jalapeno to a large bowl.

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Next, your cucumber semi circles and  thin slices of onion.

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Top off with your mango cubes, the charred corn and the parsley.

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Mix them up. Isn’t this one of the prettiest salads ever?

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Wake up those flavors with  a rainfall of that luscious dressing. Use it all. Let sit for at least two hours,if you can stand to wait. It’s worth it. Twist some black pepper over top, just because.

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Serve it on the side of just about anything, have it all by itself ……………

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or pile it inside a warm spicy fish taco.

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Crabcake Pie in Oyster Cracker Crust

August 1, 2015

 

An old neighbor friend shared a recipe on facebook for a crabmeat pie.It looked great, but had ingredients in it such as green pepper and celery that we just don’t enjoy. Wonder of wonder there was also no Old Bay in the recipe! I can’t imagine crab cakes without Old Bay! Linda also mentioned she did not like pie crust and asked what I could suggest in it’s place. Oyster cracker crust seemed to be the perfect pairing,so off I was  to recreate this gem. . If you love crab you have to make this. The flavor is everything you  love in a traditional crab cake, without the hassle of making cakes and frying. Simple yet elegant, don’t be daunted by the ingredient list, this comes together quickly and easily. It’s light and fluffy, crispy crusted, sweet and slightly lemony with just a hint of Old Bay singing in the back round. I wish I had a slice now!

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Crabmeat Filling
7 1/2 oz. crab meat, I used 3 cans, 2 lump and one white
1/2 C. assorted peppers, finely diced (we don’t like green – use what you like)
3 scallions. diced, save some of greens for top and garnish
2 carrots, grated
2 eggs, beaten
1/4 c. mayonnaise
1/4 C. sour cream
1/3 C. panko
1/2 C. shredded Cheddar
1 tbsp. lemon juice
zest from lemon
1/2 T. parsley
1/2 T. dill
1 t. coriander
1 t. Old Bay
1/2 t. fresh ground black pepper

Get all your veggies diced and ready. Drain your crab but do not separate the lumps. If you can get all lump fresh crab by all means do so. I think the white crab which is more shredded holds the filling together better, so try to get at least 2 oz. of that as well.

Add the veggies, cheese and panko  to the crab and gently combine, once again not breaking up the crab lumps as best that you can.

Beat the eggs well. Add the sour cream, lemon juice and zest, and beat until creamy. Add the seasonings to this and stir well.

Combine your egg mixture to your crab mix and yes.. stir g-e-n-t-l-y!! You should still have crab lumps in your mix!

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Oyster Cracker Crust
1 1/2 C. ground oyster crackers
1/2 C.  unsalted  butter – melted
1/8 cup cold  water
a few shakes of dill, Old Bay and onion powder

Crush the crackers leaving some texture to them. Combine with butter and seasonings.
Add a little water at a time until the mix slightly sticks together. You don’t want it to be too wet or sticky. Pour into a 9″-10″ pie plate and press evenly onto the bottoms  and up sides, making sure there are no gaps.
Bake 8 minutes in preheated 350 degree oven until lightly browned.

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Pour the crab mixture into your baked crust. It does not have to be cooled. I sprinkled a bit of paprika on top for color.

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Bake in a pre heated 35 degree oven for 15 minutes. Remove from oven, add topping and back for 15 minutes more.

Topping
1 T. panko
1 T. shredded cheese for top
2 T. scallions tips

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Serve with fresh lemon wedges, and more scallion tops for garnish.

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All in One Salmon

May 7, 2014

A complete meal served packaged like a gift! Salmon papillote, salmon in packets.. salmon in a   pouch.. whatever you call it this is  an easy and delicious way to prepare fish and fresh summer veggies together. It’s light and flavorful, and the prep and presentation make it  a quick clean up as well. You can’t ask much more on a hot summer night, can you? Served on a bed of garlic and oil flavored cous cous , and layered high with fresh bright garden delights and seasoned well, the combinations are left to your imagination. The most important thing is to keep all things  sliced about the same and use  vegetables that need  around the same cooking time.  This can also be made in foil and cooked on the grill.

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Approximately 2 C. cooked and seasoned cous cous, orzo or rice

4 salmon fillets, 5-6 oz. each

1 red pepper, cut in half and  sliced in 1/4 inch strips and steamed for 5 minutes

16 thin asparagus, cut in half and steamed for 5 minutes

20  grape tomatoes, sliced in half

4 t. Old Bay

4 t. dill

A shake of salt and pepper

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4 12×16 pieces parchment, folded in half, and then folded again

Pre heat oven to 400 degrees. Open the parchment on a cookie  sheet. In the center where the creases meet, mound 1/2 C cous cous. Top with one fillet. Sprinkle with 1 t. Old Bay.

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On top of fish, layer steamed pepper,  8 asparagus and 10 raw tomatoes halves. Drizzle a few drops of olive oil and top with 1 t. dill. Continue on with remaining fillets

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Bring the two long ends of parchment together and fold tightly. Bring ends under fish, making a pouch. continue with  remaining fillets and veggies.

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Bake 20 -30 minutes,depending on thickness of fish. Serve in the parchment and open at the table. Savor the scent of the steam as each pouch is opened!

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Tamed Tuna Casserole

March 10, 2014

I  know, I know…you’re turning up your nose. No one “loves” tuna casserole, in addition to the fact that it is loaded with  fat and carbs. I encourage you to try this version.. just once.. I guarantee you will put it into your menu cycle.  With Meatless Mondays, Lent, and the cost of meat soaring, now is the perfect time to try this. Using half spaghetti squash and half pasta you are cutting your carbs significantly. Because the  spaghetti squash brings a creamy texture to the dish, you can also cut down on fat from added  cheeses and milk.. No flour-y roux in this either. And if you “really” can’t stand tuna, cooked chicken is  always a viable alternative. The end result was such a hit I do not  have step by step pics,  but thought it was  worth sharing.

1/2 lb. angel hair or spaghetti, cooked and drained

1/2 roasted spaghetti squash, made into strands (directions here)

1 large can solid white albacore tuna, in water

1 C. Ricotta cheese

1/2 C. Cheddar, Monterey Jack or Mozzarella cheese

1/3 C milk (I used 2%, fat free  would work as would cream)

1/4 C. Parmesan cheese, freshly grated (any salty dry cheese will work )

1 t. Old Bay

1 t. dried dill

1 t. pepper

1 T. butter

1/4 C. bread crumbs or panko

A sprinkle  more of  Old Bay, and dill for the top

Combine ricotta, milk , Parmesan and seasonings. Prepare pasta and drain. Mix with strands of spaghetti squash.While pasta and squash  are still hot, mix in ricotta until it is evenly distributed throughout.

Add the tuna, and break the chunks up so it is also evenly distributed  throughout the pasta and squash. Pour into a 9×9 pan.

Optional: Dot with  a little butter and sprinkle bread crumbs or panko on top.

Pre heat  350 degree oven. Bake 40 minutes until brown and bubbly.

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Served with some asparagus on top, this looks like a gourmet dish!

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I made this tonight with a few tweaks.. added some peas and carrots, a little more spaghetti squash and some Whites Only eggs..I didn’t think I could improve on this but it was even better than the other times I made it. Topped tonight with  scallion greens, red pepper flakes and sriracha on the side…

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Slightly Sweet and Spicey Swordfish Stir Fry

March 5, 2014

Every once in a while my local Publix has swordfish “nuggets” These are the pieces that are left once  bigger quantities have been sold. They are perfect for a stir fry, since the nuggets are all different sizes.  Swordfish is such a great fish, light in flavor like many  filets, but meaty in texture. It picks up the flavor of anything you put on it, and is filling so a little goes a long way. It also pairs well with any vegetable, so if you don’t have zucchini on hand you can switch  it up in a variety of ways.

1 lb. swordfish, cut in 1 inch cubes

2 medium zucchini

1 large can pineapple chunks

3 T. soy sauce

1 lemon, juice and zest

2 T. Brown sugar

1 T. Simply Asia ginger garlic seasoning (you can sub 1t. ginger and 1 t. toasted sesame seeds for  this)

2 cloves garlic

1/2 t, red pepper flakes

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In a container or Ziploc bag, combine juice and zest from half  the lemon, one grated garlic clove. 1 T. of soy, and  1T. of pineapple juice. Add in the fish and coat well. Allow to marinade for up to an hour,   but no more than two. Fish will start to “cook” if left in marinade too long. It  only take a little time for it  to absorb flavor.

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In a separate bowl, combine the remaining pineapple juice drained from chunks, 2 T. soy, juice and zest from other half of lemon, 1 clove garlic grated, Asian seasoning, red pepper flakes  and brown sugar. Let sit while you prep your veggies. Cut zucchini however you like- I prefer two cuts length wise, and then in one inch slices.

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Add a scant 1/2 t. of vegetable oil to a hot pan. Toss in  zucchini. I like it to brown a bit to add color and  natural sweetness.

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Pour off any juice from the swordfish. Add the swordfish to the zucchini and toss for about 2 minutes.

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Add in pineapple and pour on the sauce.

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Serve over  rice, (this is a mix of brown and wild) orzo or quinoa!  A light but filling meal.

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Enjoy!

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Coconut Curried Shrimp and Snap Peas

October 22, 2013

Welcome guest blogger Michele! Michele is as avid a cook as I am . She is always trying new recipes, and like me modifying so they are not only just right, but healthy. I am honored to have her helping me out with this beautiful recipe. Elegant enough for your most sophisticated guests, and simple enough to toss together after a long day at work. I think this recipe would work wonderfully with chicken as well, or tofu for our vegetarian readers.   From Michele; “My apartment smelled so wonderful while making this!!! I must admit I used a bit more curry, but that is just to my taste. ” Thank you Michele.

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1 tablespoon Olive Oil
1 1/2 pounds large shrimp, peeled and deveined
1/2 pound sugar snap peas
2 teaspoons Red curry paste or Curry Powder*
1/2 teaspoon Garlic Powder
1 can (14 ounces) Coconut Milk
2 teaspoons lime juice
2 tablespoon of white wine (or chicken broth)
1 tablespoon cornstarch
3 green onions, sliced

*I saw a similar recipe using curry power. If you don’t like spicy food, you may want to use the powder instead of the paste.

Heat oil in large skillet on medium-high heat. Add shrimps and sugar snap peas; add the red curry (or the curry powder) and the garlic salt. Cook and stir 4-5 minutes or until shrimp begins to turn pink.

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Stir coconut milk, wine and lime juice into cornstarch until smooth. Add to shrimp mixture. Stirring constantly, bring to boil on medium heat and cook 2-3 minutes. Sprinkle with your green onions.

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Michele’s personal favorite to serve this dish over is  Tilda Basmati, an Indian Rice. It is always fluffy and never sticks. Some people are afraid of cooking rice, but the truth is that cooking rice is as simple as cooking pasta! It’s very straightforward and all you need is a good quality rice!

Place rice in a medium pan. Measure in cold water (1 measure dry rice : 2 measures water). The water to rice ratio can be altered to obtain the required rice texture. Add 1 teaspoon salt (optional). I  do try to avoid sodium and you will  the curry sauce has enough flavor to  omit it. Bring to  boil, stir then cover, and turn the heat to ‘low’. Cooking time depends on the rice you will use. Do not lift the lid to peek, you will loose your steam. At the end of the cooking time, remove the pan from the heat, still covered, and stand for 5 minutes. Fluffed with a fork before serving.
I cooked just for myself tonight so my photos represent the same recipe, using one third of the ingredients.

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Et voilà! Bon appétit!

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Salmon Cakes with Lemon Caper Mayonaise

July 15, 2011

Superb! This turns a $3 can of salmon into a gourmet meal,I would not use fresh salmon this way. These satisfied an overdue craving for crab cakes,  and works well for those that have shellfish allergies in their family . This is a compilation of at least ten recipes and I wouldn’t change it again. The perfect salmon cake with a divine sauce,that I have kicked up the lemon amounts to thin it a bit and make it less “mayo”y. Perfect alone as an appetizer, or served tonight with an accidental new keeper,orecchiette with  mushrooms and marsala.

  • 1 large can Alaskan Salmon
  • 1 egg
  • 1/2 C. panko ( I used whole wheat )
  • 1/2 sm. purple onion, finely diced
  • 2 t. capers
  • dash hot sauce (Moore’s!!)
  • 1/2  T. worcestershire sauce
  • 1/2 t. Old Bay
  • 1/2 t. black pepper
  • 1 t. Dijon mustard

Combine mustard with pepper, Old Bay,hot sauce and worcestershire sauce. Beat egg well. Look over the salmon and remove any small bones. To the salmon add the egg, mustard /spice mixture,onion and capers. Mix the panko in last.Refrigerate while you make the sauce.

Lemon Caper Mayonaise

  • 3/4 C. Hellman’s mayonaise
  • 1 whole lemon, zested and juiced
  • 2 T. capers
  • 1 T. dried dill/3 T. fresh dill
  • 1 t. pepper
  • 1 t. paprika
  • scallion for garnish

Combine all ingredients except scallion. Put in the refrigerator until ready to serve.

Form salmon into small patties,using about 3 tablespoons for each one.I prefer them small for several reasons:they cook more quickly without drying out, they don’t fall apart which can happen when you don’t use a ton of filler and they can be served as an appetizer or main course with a side this way.

Heat a large saute pan and add a few squirts of olive oil.Brown cakes about 4 minutes on each side.

 

Serve as an appetizer,garnished with Lemon Caper Mayonaise and scallions….

or as an entree’ surrounded by a delicious pasta.