Tag Archives: Seafood

Blackened Mahi Mahi with Mango Salsa

12 Tuesday Mar 2013

Posted by in Food, Grilling

≈ 23 Comments

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“In normal life, “simplicity” is synonymous with “easy to do,” but when a chef uses the word, it means “takes a lifetime to learn.”

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Ingredients

  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground red pepper
  • 2 tablespoons olive oil
  • 4 mahi mahi fillets (4 oz each)
  • Grilling Spray
  • 1 can (14.5 oz each) Stewed Tomatoes, drained, chopped
  • 1 medium mango, peeled, chopped
  • 2 jalapeno pepper, seeded, chopped
  • 1/2 cup chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon smoked paprika
  • 1 lime, juiced

Preparation

  1. Combine the 1-1/2 teaspoons cumin, the garlic powder, dried oregano, ground ginger, smoked paprika, salt and black and red peppers in small bowl. Stir in olive oil to make a saucy paste; divide mixture in half and set aside one portion.
  2. Brush half of the paste on fish fillets; set aside. Lightly spray grill or grill pan with grill spray. Heat to high heat; when hot, add fish and cook 3 to 4 minutes per side, turning once.IMG_9035
  3. Meanwhile, combine drained tomatoes, mango, jalapeno, red onion, cilantro, the 1 teaspoon smoked paprika, the garlic and lime juice in medium bowl; set aside.IMG_9032
  4. Remove fish from grill once it flakes easily with a fork. Brush remaining paste on cooked fish. Serve with Mango Salsa.
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JKM

Recipe Reference hunts.com
 
 
 

Carrot and Horseradish Baked Tilapia with Roasted Red Potatoes

03 Sunday Mar 2013

Posted by in Fine Dining, Food, Foodie, Photos, Wine and Dine

≈ 4 Comments

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“Just like becoming an expert in wine–you learn by drinking it. You learn about great food by finding the best there is, whether simple or luxurious.”

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Ingredients

  • 1 pound medium red potatoes, sliced
  • 5 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon fine sea salt, divided
  • 1 small lemon, thinly sliced, seeds discarded
  • 1/3 cup chopped fresh parsley
  • 1/4 cup whole wheat bread crumbs
  • 2 tablespoons prepared horseradish
  • 2 carrots, grated
  • 4 tilapia fillets

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Preparation

  1. Preheat the oven to 400°F.
  2. In a large bowl, toss potatoes and lemon with 3 teaspoons oil, 1/2 teaspoon salt.
  3. Roast on a parchment-paper-lined baking sheet, tossing halfway through, until tender, about 40 minutes.IMG_8954
  4. Meanwhile, combine parsley, bread crumbs, horseradish, carrots, 1/4 teaspoon salt and remaining 2 teaspoons oil.IMG_8961
  5. Season tilapia fillets all over with remaining 1/4 teaspoon salt and top with carrot mixture.
  6. Remove potatoes and lemons from the baking sheet and keep warm.
  7. Coat class backing dish with non-stick spray, arrange tilapia fillets in the dish. Bake until cooked through, about 15 minutes.
  8. Serve with potatoes and lemons.
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JKM

Recipe Reference wholefoods.com
 
 
 

Pan Seared Scallops

01 Friday Mar 2013

Posted by in Food, Quick and Easy, Weekday Dinners, Wine and Dine

≈ 26 Comments

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“Do not overcook this dish. Most seafoods should be simply threatened with heat and then celebrated with Joy”

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Ingredients

  • 4 large dry scallops
  • Salt and pepper
  • 2 tbsp olive oil
  • 1 1/2 tbsp olive oil
  • 1/2 cup white wine
  • 1 tbsp fresh parsley chopped

Preparation

  1. Pat the scallops dry with towel or paper towels. Sprinkle salt and pepper over the scallops (both sides).IMG_8878
  2. Heat olive oil in a non-stick frying pan over high heat.
  3. When oil is hot, place the scallops in the pan with at least one or two inches between them. After two minutes, the base should be browned nicely. Flip the scallops and cook for another minute or until base is browned.
  4. Remove from heat and set on serving dish. While still on high heat, drop a pat of butter into the pan. Move the pat around the pan until melted completely.
  5. Pour in the wine and use a whisk or spoon to scrape the fond from the pan and stir it into the liquid. Leave the heat on high and let the sauce boil until it reduces to desired consistency.
  6. Immediately remove from heat and serve over scallops.
  7. Sprinkle with parsley and enjoy!
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JKM

Recipe Reference userealbutter.com
 
 
 

Pecan Crusted Tilapia with Honey Baked Asparagus

29 Sunday Jul 2012

Posted by in Fine Dining, Quick and Easy

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“In the hands of an able cook, fish can become an inexhaustible source of perpetual delight” 

Ingredients

  • 1 cup whole wheat Panko breadcrumbs
  • 1/4 cup chopped pecans
  • 3 teaspoons chopped fresh chives
  • 1 1/2 tablespoons extra virgin olive oil, plus more for the pan
  • Salt and cheyenne pepper to taste
  • 1 bunch of asparagus, trimmed
  • 1 tablespoon honey
  • 2 tilapia fillets

Preparation

  1. Preheat oven to 425°F.
  2. Combine breadcrumbs, pecans, 2 teaspoons chives, 1 tablespoon oil, salt, cheyenne pepper and 2 tablespoons water in a medium bowl and toss to combine. Set aside.
  3. Toss asparagus with remaining 1/2 tablespoon oil, remaining 1 teaspoon chives, honey, salt and cheyenne pepper in a large bowl and spread it in a single layer on a large oiled baking sheet.
  4. Scatter one-quarter of the breadcrumb mixture over the asparagus and arrange tilapia over asparagus.
  5. Scatter remaining breadcrumb mixture on top of tilapia fillets.
  6. Bake until tilapia is cooked through and asparagus is tender, 10 to 12 minutes.

JKM

 

Baked Salmon with a Cucumber Dill Topping

26 Monday Mar 2012

Posted by in Fine Dining, Wine and Dine

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“…operational proof…it’s all theory until you see for yourself whether or not something works.”

Ingredients

  •  4 salmon steaks
  • 1 lemon, juiced
  • 2 tablespoons water

Sauce

  • 1 cup sour cream
  • 2 teaspoons fresh Dill
  • 4 ounces cucumbers, diced
  • 1/4 cup green onions, minced

Preparation

  1. Preheat oven to 350 degrees F.
  2. Rinse salmon fillets under cold running water and place them in a large baking pan.
  3. Sprinkle the lemon juice and water over the salmon and place in the center of the over. Bake until done, when the fish turns opaque and flakes easily with a fork – about 20 minutes.
  4. Meanwhile, mix ingredients for sauce in a small bowl. Serve fish fillets hot with the sauce on the side.

JKM

 

Spanish Style Tilapia

15 Thursday Mar 2012

Posted by in Fine Dining, Wine and Dine

≈ 3 Comments

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“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!”

Ingredients – Serves 6

  • 1 bag instant brown rice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 4 Tilapia fillets
  • 1/4 cup sliced green onions
  • 1/8 teaspoon crushed red pepper
  • 3 large garlic cloves, thinly sliced
  • 1 1/2 cups chopped cherry tomato
  • 1/2 cup chicken broth
  • 1/3 cup dry white wine
  • 1 thyme sprig
  • 3 tablespoons chopped fresh parsley, divided
  • 3 tablespoon fresh lime juice
  • 1/4 cup sliced almonds

Preparation

  1. Pre-heat oven to 350 degrees.
  2. Combine salt, paprika, and black pepper and 2 tbps fresh lime juice. Place fillets of fish in an 7×11 serving dish and apply mixture evenly over fish. Cook fish for 10-15 minutes.
  3. Meanwhile, cook rice according to package directions. (When done drain, set aside and cover).
  4. While rice cooks,  heat a skillet over high heat. Add oil to pan; swirl to coat. Add shallots, red pepper, and garlic; cook 4 minutes or until shallots are translucent, stirring occasionally.
  5. Next, add tomatoes, broth, wine, and thyme to the skillet; bring to a simmer, and cook 6 minutes. Add 1 tablespoon parsley and remaining lime juice; stir gently to combine. Discard thyme sprig.
  6. While tomato mixture cooks, combine cooked rice, remaining 2 tablespoons parsley, and almonds.
  7. When fish is done cooking, place about 1/3 cup rice mixture in each plate; top each serving with 1 fillet of fish and 1/2 cup tomato mixture.

JKM

Recipe Reference cookinglight.com

Cajun Tilapia Over Brown Rice

11 Sunday Mar 2012

Posted by in Weekday Dinners

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An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, skillet cornbread, or some other grain dish, and the third containing whatever vegetable is plentiful or available.

Ingredients – Serves 4

  • 2 cups vegetable broth,
  • 1 small onion, chopped
  • 1 small red bell pepper, chopped
  • 1½ teaspoons Cajun seasoning
  • 1 cup uncooked brown rice
  • 3 cups small broccoli florets
  • 3 (4-ounce) tilapia fillets
  • 1 large lime, cut in half

Preparation

  1. Heat 1/4 cup broth to a simmer in a medium saucepan over medium-high heat. Add onion, pepper and 1/2 teaspoon Cajun seasoning and cook about 3 minutes or until onion is beginning to soften.
  2. Stir in rice and cook 30 seconds. Add remaining 1 3/4 cups broth and heat to a boil. Reduce heat to low, cover and simmer until liquid is absorbed, about 40 minutes.
  3. About 15 minutes before rice is done, place broccoli florets on top of cooking rice, replace lid and continue cooking.
  4. Remove from heat and let sit covered for 10 minutes then fluff rice with a fork and gently stir everything together. Squeeze 2 tablespoons juice from half of lime and stir into rice.
  5. Meanwhile, preheat oven to 450°F. Place tilapia on a parchment paper-lined baking sheet and sprinkle with remaining 1 teaspoon Cajun seasoning.
  6. Bake tilapia 8 to 9 minutes or until flesh is opaque. Flake tilapia into bite-sized pieces and serve over rice and broccoli mixture.
  7. Cut remaining half of lime into 4 wedges for squeezing over tilapia at the table.

JKM

Recipe Reference wholefoods.com

Arugla-Parsley Pesto with Shrimp

10 Saturday Mar 2012

Posted by in Fine Dining

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PESTO: olive oil-based pasta sauce, from Italy.

Ingredients

  • 2 cloves garlic
  • 1/4 cup walnuts
  • 1 cup packed arugula leaves
  • 1 cup packed parsley leaves
  • 6 tablespoons extra-virgin olive oil, plus more for grilling shrimp
  • 4 tablespoons crumbled feta cheese
  • 2 tablespoons grated Parmigiano-Reggiano cheese
  • Ground black pepper, to taste
  • 1 Package of spaghetti
  • 1 1/2 pounds peeled and deveined medium shrimp
  • 1/2 teaspoon sea salt

Preparation

  1. Pesto: combine garlic, walnuts, arugula, parsley and olive oil in the bowl of a food processor. Pulse until smooth, scraping sides of bowl occasionally. Transfer to a large serving bowl and stir in feta, Parmigiano-Reggiano and pepper. Set aside.
  2. Bring a large pot of water to a boil and add spaghetti. Cook, stirring occasionally, until al dente, following package directions for timing. Drain, reserving some water. Stir 1 tablespoon of the reserved pasta cooking water into the pesto. Add pesto on top of the pasta and cover to keep warm.
  3. While pasta cooks, bring another pot of water to a boil. Boil shrimp, until cooked through, 3 to 5 minutes. Serve shrimp with pasta and pesto.

JKM

Recipe Reference wholefoods.com
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