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Archive for the ‘Fish’ Category

Cajun Style Snapper

Looking for an easy way to make red snapper? This dish only takes minutes and adds lots of flavor to an very mild fish.

Cajun Style Blackened Snapper (Modified from Allrecipes.com)

INGREDIENTS:
2 tablespoons paprika
2 teaspoons cayenne pepper
1 1/2 teaspoons ground black pepper
1 tablespoon salt
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried oregano

4 (6 ounce) fillets red snapper
2-3 tablespoons olive oil

DIRECTIONS:
1. In a small bowl, mix together paprika, cayenne pepper, black pepper, salt, onion powder, garlic powder and oregano.
2. Put olive oil in skillet and heat over medium high heat. The oil should be nice and hot.
3. Generously coat each fillet with the seasoning mixture. Place the fish fillets in the hot skillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Cook for another 2 minutes, or until fish flakes easily with a fork.

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Wow. This is SO GOOD. Seriously.. its the best salmon dish I have ever made. Its slightly time consuming, but the end product was so delicious. Its great to make for company.

Grilled Salmon with Thai Curry Sauce and Basmati Rice (http://www.epicurious.com/)

Ingredients:

For rice
1 cup basmati rice
1 1/2 cups water

For sauce
1 1/8 teaspoons minced peeled fresh gingerroot
1 1/8 teaspoons minced garlic
2 1/4 teaspoons peanut oil
3/4 teaspoon ground coriander seeds
1 1/2 teaspoons curry powder
1 1/2 teaspoons Thai red curry paste (I used panang curry paste)
1 1/2 teaspoons paprika
3/4 teaspoon ground cumin
1 1/4 cups well-stirred unsweetened coconut milk
3 tablespoons tomato purée
1 tablespoon soy sauce
1 1/2 tablespoons packed dark brown sugar

For vegetables
3 cups finely shredded green cabbage
3/4 cup julienne strips of seeded peeled cucumber (I used carrots because I dislike cucumber)
3 tablespoons finely chopped fresh coriander
3 tablespoons finely chopped fresh mint leaves
1 tablespoon soy sauce
3 tablespoons rice vinegar (not seasoned)
four 6-ounce pieces salmon fillet
olive oil for brushing salmon
1/4 cup roasted peanuts (skipped as well.. but feel free to add)

Directions:

Make rice in rice maker.

Make sauce:
In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.

Prepare vegetables:
In a bowl toss together all vegetable ingredients.

Prepare grill.

Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack (I used foil) set 5 to 6 inches over glowing coals (I used a gas grill) until just cooked through, about 5 minutes on each side (no need to flip.. just cook normally if using foil).

Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.

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I’ve always been leery or making risotto. It sounded difficult and time consuming. However, it was actually pretty easy and so very good. I will be making more of this in the future.

Shrimp and Goat Cheese Risotto (Food and Wine)

Ingredients:
1 quart chicken stock or canned low-sodium broth
3/4 pound medium shrimp, shelled and deveined
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 small onion, finely chopped
1 cup arborio rice (8 1/2 ounces)
1/2 cup dry white wine
1/2 cup chopped basil leaves
1/4 cup soft fresh goat cheese (1 1/2 ounces)
2 tablespoons freshly grated Parmesan cheese
1/4 teaspoon finely grated fresh ginger
1/4 teaspoon finely grated lemon zest
Salt and freshly ground pepper

Directions:
1. In a medium saucepan, bring the stock to a simmer. Add the shrimp, cover and simmer over moderate heat until just cooked, about 2 minutes. With a slotted spoon, transfer the shrimp to a plate to cool. Cover the stock and keep it at barely a simmer.
2. In a medium saucepan, melt the butter in the olive oil. Add the garlic and onion and cook over low heat, stirring, until softened, about 4 minutes. Add the rice and cook over moderate heat, stirring, until it is coated with oil, about 1 minute. Add the wine and simmer until almost evaporated, about 3 minutes. Add 1 scant cup of the simmering stock and cook, stirring constantly, until it is absorbed. Continue to add the stock, 1 cup at a time, stirring constantly until it is absorbed. The risotto is done when the rice is tender but still slightly firm and creamy, about 25 minutes total. Stir in the shrimp. Remove the risotto from the heat and stir in the basil, goat cheese, Parmesan, ginger and lemon zest. Season the risotto with salt and pepper and serve.

This served about 3 people.

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Mee Goreng

Many days of the week I end up cooking a “semi-homemade” kind of meal. I have some pre-made sauce or curry and then I just add veggie and meat and serve with rice or noodles. This time, I found this delicious Mee Goreng sauce at Ranch 99. Me Goreng is an Indian dish that you can find at many Malaysian restaurants. Its usually a wok-fried noodle dish with shrimp, tofu, and veggies. I made mine with rice noodles but egg noodles are more traditional. I also used shrimp, veggies, and egg.

Mee Goreng

Ingredients:
1 jar Mee Goreng Sauce
1/2 lb rice or egg noodles
1 package mixed stir fry veggies (as many as you want)
2 eggs
1 lb shrimp
olive oil

Directions:
– Add 1 tablespoon oil to wok and heat at medium heat. Once hot, add shrimp and cook until just pink. Remove from pan.
– Add 1/2 tablesoon oil to wok and heat. Beat eggs and cook in wok. Remove when cooked.
– Cook rice noodles according to package.
– Add 1 tablespoon oil to wok and heat. Cook veggies until just tender. Remove and set aside.
– Add 1 tablespoon oil to wok and heat. Add rice noodles and Me Goreng sauce. Stir fry for 10 minutes.
– Add shrimp, eggs, and veggies to noodles and cook until warm (1-2 minutes).
– Serve!

Note: I used a stir fry veggie mixture with carrots, broccoli, and snow peas.

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Cajun Seafood Pasta

This cajun seafood pasta was really good and its also somewhat healthy. I had enough for 3 dinners (for 2 people) out of this recipe. The leftovers tasted just as good!

Cajun Seafood Pasta (Adapted from allrecipes.com)

INGREDIENTS:

  • 1/2 pound fresh shrimp, peeled and deveined
  • 1 pound bay scallops
  • 1 tablespoon olive oil
  • 2 tablespoon Cajun seasoning (I added 1 tab more in the last step.. but you can skip that if you want)
  • 1 package whole wheat spaghetti pasta
  • 2 tablespoon butter
  • 1 package fresh mushrooms,sliced
  • 2 tablespoon chopped shallots
  • 1 cup white wine
  • 1 16oz package fat free sour cream
  • 2 tablespoon cornstarch
  • 1 can (15oz?) vegetable broth
  • 1 red pepper, sliced

 

DIRECTIONS:

  1. Combine peeled shrimp, scallops, oil, and Cajun seasoning in a medium bowl. Set aside.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 minutes or until al dente; drain.
  3. Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms, red pepper, and shallot in butter until tender. Remove from pan. Add shrimp and scallops cook until the shrimp turn pink about 2 to 3 minutes. Remove from pan. Add 1 cup wine to pan, and bring to a boil. Cook, uncovered, until reduced to 1/2 cup (2 to 3 minutes).
  4. In a small bowl, stir together sour cream and cornstarch; mix in vegetable broth. Stir into reduced wine in the frying pan.
  5. Cook and stir until thick and bubbly. Cook 1 minute more.
  6. Stir in shrimp, mushroom/pepper mixture. Heat through, and season to taste. (I added more cajun seasoning at this point..). Serve over pasta.

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