Showing posts with label seafood dishes. Show all posts
Showing posts with label seafood dishes. Show all posts

Potato Pancakes with Salmon and Creme Fraiche


Ingredients:

2 Large Russet Potatoes (Peeled)
1/2 Onion
4 Scallions (sliced thin on a bias)
1/3 Cup minced Shallot
3 T Chickpea Flour
1 1/2 tsps Salt
1/2 Teaspoon Black Pepper
1 Cup Creme Fraiche
3/4 Pound Smoked Salmon (Lox) (sliced thin)

Directions:

1. In a food processor fitted with a shredder blade, shred your potatoes and onion (if you don't have a food processor you can use a cheese grater). Place in a large bowl and mix in your scallions, shallots, chickpea flour, salt and pepper. Incorporate completely.
2. Heat up a large non-stick skillet with enough Canola Oil just to coat the bottom. Once the oil is hot, take a small handful of your potato mixture, form a 1/2" thick patty in your hand and place in the oil. Fry on both sides til golden brown, remove and let drain on a paper towel. Season the tops with a little pinch of salt.
3. Continue this process until all your potato mixture is used up.*Note: You can make these ahead of time and then just pop them in the oven at 350 degrees for about 15 minutes to warm them back up!
4. When ready to serve top the potato pancakes with some Crème Fraîche and Smoked Salmon.

Asparagus salad with feta and almonds



Ingredients:

2 bunches thick asparagus spears (approx. 2 lbs)
Zest of ½ lemon
2 Tbsp lemon juice
2 Tbsp white wine vinegar
2 tsp minced shallot
sea salt and black pepper to taste
⅓ cup extra virgin olive oil
¼ chopped roasted almonds
½ cup diced feta cheese

Directions:

1. On a hot grill, place 12 asparagus spears and cook, turning often,until tender.
2. To make the vinaigrette, combine the lemon juice and zest, the white wine vinegar, the shallot as well as the salt and pepper. Add the olive oil and adjust the seasoning to taste.
3. With a vegetable peeler, slice the remaining asparagus into long strips and place in a large bowl. Add the feta and almonds. Toss with the vinaigrette.
4. To serve this dish, place the asparagus ribbons on a salad plate, top with grilled asparagus spears and extra vinaigrette.

Broiled Salmon with Pineapple Salsa


Ingredients:

4 ounces peeled and cored fresh pineapple, medium dice
1 scallion, sliced thin
1/2 jalapeño chile, stemmed, seeded, and minced
2 teaspoons freshly squeezed lime juice
1 teaspoon minced fresh cilantro
Salt and pepper, to taste
2 teaspoons honey
1/4 teaspoon water
1/2 teaspoon brown sugar
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt
(2) 6-ounce skinless center-cut salmon fillets

Directions:

1.Begin by positioning an oven rack 6-inches from the broiler, and turning the broiler element on.
2. For the salsa, combine the pineapple, scallion, jalapeño, lime juice, and cilantro in a small bowl.  Season to taste with salt and pepper, and reserve.
3. For the salmon, whisk together the honey and water and reserve.  Combine the brown sugar, coriander, ginger, garlic powder, pepper, and salt in a bowl and reserve.  Pat the salmon fillets dry with paper towels.  Use a brush to apply the honey mixture to the tops of the fillets.  From a distance, sprinkle the spice mixture over both fillets.  Lastly, spray the tops of each fillet with some non-stick vegetable oil spray.
4. Transfer the salmon to an aluminum foiled-lined rimmed baking sheet.  Transfer to the broiler and cook for 6 to 9 minutes, or until the fillets register 125° F at the thickest part.  The salmon should be firm to the touch.  Top with the salsa and serve.

Margarita Shrimp Tostatas


Ingredients:

For the shrimp marinade:
1 lb. shrimp, peeled and deveined
3 Tablespoons olive oil
2 Tablespoons lime juice (about the juice of 2 small limes)
1 Tablespoon tequila
¼ teaspoon cayenne pepper
¼ teaspoon salt
3 Tablespoons chopped fresh cilantro

For the tostadas:
8 corn tortillas (if gluten free, make sure to check the package ingredients)
Vegetable or canola oil

For the beans:
1 can refried beans
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon smoked paprika

For the Toppings:
Shredded lettuce
Chopped fresh cilantro
1 avocado, chopped
1 jalapeno, chopped
8 grape tomatoes, cut in half

Directions:

1. Toss together the shrimp and all of the marinade ingredients in a bowl. Cover and refrigerate for 30 minutes.
2. In the meantime, fry the tortillas. Place a ¼ inch of oil in a saute pan and heat over medium high heat until shimmering but not smoking. Drop the tortillas in the hot oil and fry until golden and crisp on both sides, about 30 seconds-1 minute on each side. Use tongs to remove the tortillas and place them on a paper towel lined plate to drain. If needed, tortillas can be kept in a 200 degree oven to stay warm.
3. Meanwhile, combine the can of refried beans, cumin, chili powder, and paprika in a small saucepan over medium low heat. Heat until warmed through. Turn the heat off and cover to keep warm.
4. Cook the marinated shrimp in a skillet over medium heat for about 2-3 minutes per side, or until no longer pink.
5. To serve, place the warmed tostadas on a plate and scoop a few spoonfuls of refried beans onto each of them. Divide the shredded lettuce, cilantro, avocado, jalapeno, and grape tomatoes evenly over all of them. Top with the shrimp. Serve immediately.

Grilled halibut


Ingredients:

¼ cup olive oil
1½ tsp ancho chile powder
1½ tsp dried oregano
½ ground cumin
¼ cup lightly packed fresh cilantro leaves, chopped, and more for garnish
1 jalapeno, stemmed and chopped (optional)
4 halibut steaks ( or other flaky white fish such as mahi mahi)
½ tsp salt
Juice of 1 lime and more lime cut into quarters

Directions:

1. Pour the olive oil into a small add the chile powder, oregano, cumin, chopped cilantro, jalapeno and the lime juice. Mix well. Place the fish filets in a shallow dish and coat well on both sides. Let the fish marinate for 20 minutes.
2. Heat an outdoor or indoor grill (or a grill over the stove).
3. Grill the halibut steaks 3-4 minutes per side depending on thickness.
4. You can check how cooked the steaks are by lightly pressing down on the top of the fish. When you feel it is starting to get firm, you can remove from the grill.
5. Garnish with cilantro leaves, lime quarters, and can serve with Mexican crema, and fresh salsa.

Ginger Glazed Mahi Mahi


Ingredients:

2-4 mahi mahi fillets
salt & pepper to taste
1 tablespoon vegetable oil
1 teaspoon corn starch

marinade
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon minced ginger
1 clove minced garlic
2 teaspoons olive oil

Directions:

1. Mix all of the marinade ingredients. Rinse off the mahi mahi fillets and sprinkle them with salt and pepper. Put them in a zip bag and then pour in the marinade. Seal the bag and flip it around to distribute the marinade. Marinade the fish in the fridge for 20 minutes.
2. Preheat a pan over medium heat. Add the vegetable oil and wait a couple minutes for it to heat up. Remove the fish from the bag but don't toss the marinade. Pan cook the fish for 4-7 minutes on each side until it's cooked through and flakes easily. While the fish is cooking, put the cornstarch in the bag with the left over marinade and shake it to mix it up.
3. Remove the fish from the pan and add the marinade; cook for a few minutes over medium, stirring occasionally, until it thickens to a glaze consistency. Turn off heat. Serve mahi mahi topped with marinade sauce.

Watermelon feta salad with cornmeal crusted fried scallops


Ingredients:

1 pound wild bay scallops
¼ pound feta, cut into cubes
4 cups baby arugula
4 cups cubed watermelon
4 radishes, thinly sliced (optional)
½ cup yellow cornmeal
2 tablespoons tapioca flour/starch
1 tablespoons chopped fresh dill
1 egg
1 tablespoon milk
salt & pepper
juice of ½ a lemon
2 tablespoons extra virgin olive oil
oil for frying
¼ cup balsamic vinegar
lemon wedges for serving

Directions:

1. Toss the arugula with the lemon juice and olive oil in a large bowl, set aside.
2. Rinse and dry the scallops.
3. Combine the cornmeal, tapioca flour, dill and a generous amount of salt and pepper in a small bowl.
4. Whisk together the egg and milk in another small bowl.
5. Add about 3 tablespoons of frying oil (I used extra virgin since we’re pan frying, but use whatever oil you like) to a medium skillet and heat over medium-high heat until hot.
6. Drop a handful of the scallops in the egg mixture, transfer to the cornmeal mixture using a slotted spoon to drain the excess egg. Toss in the cornmeal until fully coated. Place the scallops in the skillet and pan fry on each side until golden brown. Transfer to a paper towel lined plate and repeat with the remaining scallops. You will need to add oil as you go.
7. To plate, arrange the watermelon, dressed arugula, sliced radishes (if using), feta and scallops on a platter.
8. Heat the balsamic vinegar in a small sauce pot over medium heat. Bring to a simmer and then lower until thickened into a glaze. Drizzle over the plated salad and serve with lemon wedges.

Asian Inspired Spicy Baked Fish Sticks


Ingredients:

1/4 cup buttermilk
1 cup panko breadcrumbs
1 tsp garlic powder
1 tsp onion powder
1/2 tsp Japanese Mixed Chili Pepper
1/2 tsp salt
1/2 tsp pepper
2 swai filets

Directions:
 
1. Preheat oven to 350F and place a cooling rack sprayed with non-stick spray on a baking sheet.
2. Place buttermilk in a wide shallow dish.
4. Cut swai filets into 1-1 1/2 inch thick strips.
5. Place fish into buttermilk and toss to cover.
6. Dredge fish strips one by one through panko mixture, rolling to cover all sides.
7. Place on prepared cooling rack.
8. Bake in preheated oven for 20-25 minutes, or until fish is flaky/cooked through.

Baked Shrimp with Tomatoes and Feta


Ingredients:

2 tablespoons olive oil
4 thinly sliced scallions
4 garlic cloves, thinly sliced
2 teaspoons dried oregano
2 pints cherry tomatoes, halved
Coarse salt and ground pepper
1 1/2 pounds peeled and deveined large frozen shrimp, thawed, tails removed
2 tablespoons chopped fresh fresh mint, plus more for garnish
4 ounces feta cheese

Directions:

1. Preheat oven to 475 degrees with rack set in upper third. Heat oil in a large skillet over medium. Add scallions, garlic, and oregano; cook, stirring, until fragrant, about 1 minute.
2. Add tomatoes. Cook over medium, stirring occasionally, until no liquid remains in skillet, 10 to 15 minutes. Season with salt and pepper.
3. Add shrimp and mint to skillet. Stir to combine; transfer to an 8-inch square (or other shallow 2-quart) baking dish. Crumble feta over top.
4. Bake until liquid is bubbling, cheese is beginning to brown, and shrimp in center of dish are opaque, 15 to 20 minutes. Serve with Orzo and Green Beans, sprinkled with additional chopped mint.

Bacon Wrapped Cod

Ingredients:

6 - 8 ounce fresh fish filets, skinned
2 sprigs fresh rosemary or thyme, leaves only
18 slices of a high quality smoked bacon, pounded to a uniform thinness if needed
2 large bunches of asparagus, root ends trimmed
Zest and juice of 1 large lemon
1/4 cup good quality store bought mayonnaise (such as Hellman's)

Directions:

1. Preheat your oven to 400ºF.
2. Season the fish fillets with the rosemary or thyme, finely grated lemon zest and freshly ground pepper – you don’t need to use salt because you should get enough saltiness from the smoked bacon.
3. Lay 3 slices of bacon on a cutting board, slightly overlapping, then put a seasoned fish fillet on top and wrap the slices around it.
4. Heat a large ovenproof frying pan over a medium flame, add a splash of olive oil and lay your fish, prettiest side facing up (with the seams from the bacon slices facing down, in the pan. Fry for a minute or two, then place the pan in your preheated oven for 8 to 12 minutes, depending on the thickness of the fish, until the bacon is crisp and golden.
5. While the fish is cooking, you can make your simple lemon mayonnaise by mixing in a nice amount of lemon juice and freshly ground pepper.  You want to add enough lemon juice to make the flavour slightly too strong, because when you eat it with the asparagus and the fish, it will lessen slightly in intensity. 
6. Simply serve the fish next to a nice pile of asparagus, drizzled with the lemony mayonnaise and accompanied by the rice or potato side of your choice.

Summer Salad

Ingredients:

150 g Iceberg lettuce
80 g shrimp tails (about 250 g of whole shrimps)
50 g avocado slices
20 g Bronte pistachios
25 g of extra virgin olive oil

Directions:

Boil a 1 liter of water. Wash the shrimps .When the water boils, throw the shrimps and cook for 3-4 minutes. Drain and let them cool; when shrimps  are cold open their shells and  puts aside the tails. Wash and dry the salad. Shell pistachios and chop them coarsely. Peel the avocado and cut into very thin slices. Add all the ingredients together  seasoning  with extra virgin olive oil only.  To make this summer salad an excellent dish  I recommend  you to use fresh ingredients only and a slightly bitter extra virgin olive oil to  balance the sweet flavor of avocado.

Pepper-Honey Cedar Plank Salmon

Ingredients:

2 (12 inch) untreated cedar planks
1/4 cup pineapple juice
1/3 cup soy sauce
2 tablespoons white vinegar
2 tablespoons lemon juice
1 tablespoon olive oil
3/4 cup honey
1/4 cup packed brown sugar
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
6 (6 ounce) skinless, boneless salmon fillets
1 pinch salt and pepper to taste

Directions:

1. Soak the cedar planks in warm water for 1 to 2 hours. Add a splash of bourbon to the water if desired.
2. Bring the pineapple juice, soy sauce, vinegar, lemon juice, olive oil, and honey to a simmer in a saucepan over medium-high heat. Reduce the heat to medium-low, and stir in the sugar, 1 teaspoon black pepper, cayenne pepper, paprika, and garlic powder. Simmer, stirring occasionally, until the sauce has reduced to a syrupy consistency, about 15 minutes. Set the sauce aside.
3. Preheat an outdoor grill for medium heat. Place the planks on the grate. They are ready to cook on when they start to smoke and crackle just a little.
4. Season the salmon with a light sprinkling of salt and pepper. Place the fillets onto the smoking cedar planks, close the lid of the grill, and cook for 10 minutes. Spoon a small amount of the sauce over the salmon fillets, and continue cooking until the fish turns opaque in the center, about 5 minutes more. Serve with the remaining sauce.

Spicy Baked Fish

Ingredients:

Finn white fish 1 kg
Lemon juice 2 tbsp
Salt 2 tsp
Ginger garlic paste 2 tbsp
Red chili powder 1 tsp
Turmeric powder ½ tsp
Ajwain 1 pinch
Coriander powder 1 tsp
Garm masala 1 tsp
Chat masala 1 tsp

Directions:

1. Wash and dry fish finely.
2. Cut fish into 1 inch cubes.
3. Rub the fish pieces with lemon juice and salt and keep for half hour.
4. Combine all other ingredients in a bowl.
5. Coat the fish pieces in spice paste.
6. Take a greased baking tray and put fish pieces in it.
7. Bake in oven at 180C for 30-35 minutes.
8. Turn the fish pieces 15 minutes before cooking time complete.
9. Bast with oil and cook further.
10. Dish out in serving dish.
11. Sprinkle chat masala on it and garnish with lemon slices.

Fish Fry


Ingredients:
 
Seer Fish slices- 1/2 kg( 1 pound)
Red chilli powder- 2 tsp
Turmeric powder- 1/2 tsp
Chicken masala or Meat masala powder- 2 tsp
Cornflour- 2 tbsp
Lemon juice- 1 tbsp
Salt- 1 1/4 tsp
Oil required

Directions:

1. Clean and wash the fish slices and set aside.
2. Make a smooth masala paste out of red chilli powder, chicken masala powder, turmeric powder, cornflour, lemon juice and salt( if required 1 tbsp water can be added to make paste).
3. Spread this masala paste generously on fish slices and allow the fish slices to be marinated in the masala for 1 hour.
4. Heat 1 tbsp oil in a pan or tawa, when oil is hot place the fish slices on the pan and cook the fish slices both sides until golden brown in color and crispy.
5. Serve hot fish fry with Steamed rice, Sambar and Rasam.

Lemon, herb & Parmesan crusted fish


Ingredients:

50g breadcrumbs
grated zest of 1 lemon
25g grated parmesan
2 tbsp chopped parsley
salt and pepper
4 skinless fillets of firm white fish
50g butter
juice of 1 lemon

Directions:

1. Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper.
2. Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.

Citrus Salmon Fillets


Ingredients:

2 salmon fillets
1 Tbsp oil
1 tsp salt
2 Tbsp fresh squeezed lemon juice
1 Tbsp fresh squeezed orange juice
4 Tbsp low sodium soy sauce

Directions: 

Coat the salmon with the oil and salt and fry, broil, or grill. Then squeeze the juice for the sauce. Stir up the lemon and orange juice with the soy sauce and pour over your salmon.

Fried squid balls and mini sausage with glaze

Ingredients:

3 tablespoon ketchup
3 tablespoon bottled chili sauce
½ tablespoon oyster sauce
½ teaspoon Lea & Perrins worcestershire sauce
2 tbsp sugar
2 tbsp water
2 dozens mini sausages
2 dozens squid balls

Garnishing:
½ tablespoon sesame seeds
Some coriander leaves, roughly chopped

Directions:

1. Heat up a medium sized sauce pan on low heat and add all the sweet and sour glaze ingredients into the pan. 
2. Stir well and turn off the heat as soon as the sauce boils. 
3. Deep-fry the squid balls and pan-fry the mini sausages. 
4. Transfer the fried squid balls and mini sausages into the sweet and sour glaze and make sure they are evenly coated with the sauce.
5. Thread the squid balls and mini sausages onto skewers and serve them on a plate.
6. Sprinkle over some sesame seeds and add chopped coriander leaves on top of the skewers and serve immediately.

Shrimp Fried Rice

Ingredients:

8 ounces small raw shrimp, shelled and deveined
1/2 teaspoon kosher salt
freshly ground black pepper
1/2 teaspoon cornstarch
2 tablespoons cooking oil, divided
3 eggs, beaten
2 stalks green onion, minced
4 cups leftover rice, grains separated well
3/4 cup frozen peas and carrots, defrosted
1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version)
1 teaspoon sesame oil

Directions:

1. In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let marinate for 10 minutes at room temperature. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tablespoon of the cooking oil and swirl to coat pan.
2. Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.
3. Turn the heat to medium, let the pan heat up again. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp.
4.  Use paper towels to wipe the same wok or sauté pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok.
5. Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.

Spicy Fish Balls

Ingredients:

1 lb fresh cod fillets
2 cloves garlic (crushed)
3/4 cup Parmesan cheese
1 tablespoon chopped parsley
1 tablespoon chopped thyme
2 eggs
3/4 cup panko bread crumbs (any bread crumbs should work)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 scotch bonnet pepper (diced finely)
2-3 cups veg oil for frying
1/2 cup flour for dusting

Directions: 

Wash and pat the fish dry with some paper towels. If you’re using frozen (pre packaged) cod, give it a good squeeze as there’s usually a lot of water in it. Then cut into chunks and place into a food processor. The entire recipe will be done in the food processor, but if you don’t have one, don’t fret. Simply chop the cod fish very fine and mix all the ingredients in a large bowl.
Give the fish a few pulses in the food processor and remember to scrape down the side so you get an even consistency. Then add all the other ingredients except the flour and the veg oil for frying.
Please remember to chop the herbs very fine and crush the garlic. The scotch bonnet pepper should also be chopped very fine and do remember to wear gloves when handling them. Additionally, wash your hands with soap and water immediately after handing.
Pulse for a minute or two (remember to stop to scrape down), until you have a well mixed consistency.
Now it’s time to shape this into the small balls for frying. Take about a teaspoon full amount and roll in your hands to form the ball. Then toss in the flour (all purpose flour) to evenly coat the outside. This will help you get that lovely golden brown colour when fried. Be sure to do them all before you start to fry, as they will cook very fast. You can place them on a parchment lined cookie sheet so they don’t stick as they await their turn in the hot oil.
Heat your oil on a medium/high heat and fry these for 3-4 minutes. Drain on paper towels and serve with any sauces you like. 

Baked Stuffed Fish

Ingredients:

White fish,enough for 4-6
2 c Soft bread cubes,about 1/2″ cubes
1 Small onion,chopped fine
1 Green pepper,blanched and,Chopped
8 oz Imitation crabmeat
1/4 c Lemon juice
1/2 c mayonnaise
Salt & pepper,To Taste

Directions:

Mix all these ingredients together and roll up in fish fillets, securing them with toothpicks. Divide it among four or five good-sized pieces. Bake at 400 for 30 minutes. During last 10 minutes pour newburg sauce over fish. It’s good with flounder, but any white fish will do.
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