It has been months since I posted a recipe! I found this new fish taco recipe recently and have really enjoyed it. It is based on a recipe by chef Jason Hill.
The marinade is really delicious, and the fish is yummy served on its own if you are not in the "taco mood." (But why wouldn't you be?) I hope you enjoy this recipe as much as I do!
TACOS:
16 oz mahi mahi or other white fish
8 tortillas (see note below recipe)
2 cups shredded cabbage or coleslaw mix
2 large tomatoes, diced
Sea salt
Black pepper
MARINADE:
1/2 cup cilantro leaves
Zest of one lemon or lime
Juice of one lemon or lime
1/4 cup white wine
1 clove garlic, minced
1/4 cup olive oil
Zest lemon or lime over cilantro leaves on a cutting board. Chop for about 1 minute, until zest is incorporated into cilantro and cilantro is finely chopped. Place cilantro mix in medium bowl and add remaining ingredients, except olive oil. Whisk to combine. Drizzle olive oil into bowl as you whisk vigorously. Continue whisking until mixture begins to thicken and liquids have emulsified.
Rinse mahi mahi and dry with paper towels. Place fish in ziploc bag or in a bowl which will allow it to be completely covered with marinade. Pour marinade over fish. Refrigerate for 30 minutes.
SAUCE:
1/4 cup mayonnaise
1/4 cup plain yogurt
2 tsp lime juice
1/2 to 1 tsp hot sauce
Combine all ingredients and mix well. Add more or less hot sauce to taste.
TORTILLAS:
Tortillas may be heated in a dry skillet & kept warm in a tortilla warmer or in aluminum foil in oven, or you can heat them on the grill while the fish is cooking. For the latter option, spray tortillas with cooking spray, and stack them in aluminum foil. Seal foil well. When you put the fish on the grill, add the tortilla packet to the grill as well.
COOKING/ASSEMBLY:
Preheat grill on medium heat (or try using a cast iron skillet to nicely sear fish). Oil grill very well to prevent fish from sticking. Remove fish from marinade, and sprinkle with salt and pepper. Place fish (and tortillas, if desired) on grill. Close lid, and grill for 4 minutes. Mahi mahi is a somewhat thick cut of fish; if you are using a thinner cut, you will need to shorten your grill time. Turn fish over. If grilling tortillas, flip them as well. Grill an additional 4 minutes, or until fish is opaque throughout and flakes easily. Do not overcook fish.
While fish is grilling, place sauce, shredded cabbage and tomatoes in bowls for easy assembly of tacos.
Remove fish & tortillas from grill. Cut fish into small chunks or thin slices & place in center of each tortilla. Spoon a bit of sauce over fish. Top with a generous amount of cabbage and diced tomatoes. Fold in half & serve immediately.
Optional toppings: sliced avocado, salsa, jalapeno pepper slices.
*NOTE:
Mission brand tortillas have come out with some delicious new artizan tortilla varieties, such as Ancient Grains, Flaxseed and Blue Corn, and Corn and Whole Wheat. We especially like the Corn and Whole Wheat tortillas.
Serves 4
Showing posts with label fish/seafood. Show all posts
Showing posts with label fish/seafood. Show all posts
Monday, January 16, 2012
Sunday, March 6, 2011
LEMON PEPPER SHRIMP
Ever been to P.F. Chang's China Bistro Restaurant? If not, treat yourself sometime--great food! In the meantime, here's a recipe based on their Lemon Pepper Shrimp, which is fabulous.
The green onions & bean sprouts make for a crunchy complement to the tender shrimp and the spicy-sweet sauce. Serve over hot brown rice, if desired.
My family loved this dish--give it a try--I think you will, too! And by the way, I think it would be delicious with chicken, too.
This recipe looks long and complicated, but it's really not. As with most Asian dishes, it helps to chop and measure everything in advance, as the cooking process moves along quickly.
Sauce:
1 tsp sesame oil (or oil of your choice)
2 tbls minced garlic
1/2 tsp minced ginger*
2 tsp cornstarch
3/4 cup water
1/3 cup reduced-sodium soy sauce
1/4 cup dark brown sugar, packed
2 tsp lemon juice
1 tsp coarse black pepper
1/4 tsp red pepper flakes (more or less to taste for heat)
Heat oil in saucepan over medium heat. Mix water into cornstarch. Saute garlic and ginger in oil for 15-30 seconds, being careful not to burn garlic. Add cornstarch mix and all remaining sauce ingredients, and bring mixture to a boil. Reduce heat; simmer 2-3 minutes. Remove from heat and set aside. Sauce may be made ahead of time; keep covered until ready to use.
*Note on mincing ginger root: A really easy way to keep ginger root handy is to freeze it in a ziploc bag. When needed, simply grate it, still frozen, on a microplane zester. No need to peel; just grate the amount needed, then replace ginger root, tightly wrapped, in freezer until next use.
About 5 to 10 minutes before ready to serve, cook the shrimp & veggies at the same time.
Shrimp:
1 lb medium or large raw shrimp, shelled and de-veined*
2-3 tbls cornstarch
2 tbls olive oil
4 thin lemon slices,quartered
Rinse and drain shrimp; shrimp should be damp but not wet. Place shrimp in shallow bowl. Sprinkle cornstarch over shrimp & toss well. Allow to sit for 5 minutes to better absorb cornstarch. Meanwhile, heat oil in wok or skillet over medium-high heat until oil is hot & shimmers but does not smoke. Add shrimp to skillet, shaking off excess cornstarch. Discard any remaining cornstarch. Stir-fry 3 to 4 minutes, until shrimp begins to brown. Add lemon slices, and cook 1 minute more. Add sauce to pan. Toss gently to coat shrimp with sauce. Cook for 1-2 minutes, or until sauce begins to thicken. (If sauce thickens too much, remove shrimp, and thin with a bit of water.)
*HyVee now sells 1 lb. bags of frozen shrimp that are raw but already peeled and de-veined. It's a huge time-saver, and the price is quite reasonable--around $6 or $7 when I bought it. Simply thaw & cook!
Veggies:
1 tsp olive oil
6 green onions
11/2 cups bean sprouts*
salt & pepper, to taste
Heat oil in skillet over medium heat. Cut just the bottom white parts off the green onions. Leave about the next 4 inches intact. Chop the remaining green tips into 1 inch strips. In addition to these small green onion pieces, you should have 6 strips of green onions that each have about 3 stems sprouting from the base. Rinse, drain, and pat bean sprouts dry. When oil is hot, add green onions and bean sprouts to skillet. Season with a dash of salt and pepper. Stir fry for 2-3 minutes, or until green onions begin to soften.
*If you've never used bean sprouts before, I found them sold in a bag, located by the bagged coleslaw, etc.
Final Assembly:
Arrange green onion/bean sprout mixture on serving plate. Pour shrimp and sauce over veggies. Serve over brown rice, if desired.
The green onions & bean sprouts make for a crunchy complement to the tender shrimp and the spicy-sweet sauce. Serve over hot brown rice, if desired.
My family loved this dish--give it a try--I think you will, too! And by the way, I think it would be delicious with chicken, too.
This recipe looks long and complicated, but it's really not. As with most Asian dishes, it helps to chop and measure everything in advance, as the cooking process moves along quickly.
Sauce:
1 tsp sesame oil (or oil of your choice)
2 tbls minced garlic
1/2 tsp minced ginger*
2 tsp cornstarch
3/4 cup water
1/3 cup reduced-sodium soy sauce
1/4 cup dark brown sugar, packed
2 tsp lemon juice
1 tsp coarse black pepper
1/4 tsp red pepper flakes (more or less to taste for heat)
Heat oil in saucepan over medium heat. Mix water into cornstarch. Saute garlic and ginger in oil for 15-30 seconds, being careful not to burn garlic. Add cornstarch mix and all remaining sauce ingredients, and bring mixture to a boil. Reduce heat; simmer 2-3 minutes. Remove from heat and set aside. Sauce may be made ahead of time; keep covered until ready to use.
*Note on mincing ginger root: A really easy way to keep ginger root handy is to freeze it in a ziploc bag. When needed, simply grate it, still frozen, on a microplane zester. No need to peel; just grate the amount needed, then replace ginger root, tightly wrapped, in freezer until next use.
About 5 to 10 minutes before ready to serve, cook the shrimp & veggies at the same time.
Shrimp:
1 lb medium or large raw shrimp, shelled and de-veined*
2-3 tbls cornstarch
2 tbls olive oil
4 thin lemon slices,quartered
Rinse and drain shrimp; shrimp should be damp but not wet. Place shrimp in shallow bowl. Sprinkle cornstarch over shrimp & toss well. Allow to sit for 5 minutes to better absorb cornstarch. Meanwhile, heat oil in wok or skillet over medium-high heat until oil is hot & shimmers but does not smoke. Add shrimp to skillet, shaking off excess cornstarch. Discard any remaining cornstarch. Stir-fry 3 to 4 minutes, until shrimp begins to brown. Add lemon slices, and cook 1 minute more. Add sauce to pan. Toss gently to coat shrimp with sauce. Cook for 1-2 minutes, or until sauce begins to thicken. (If sauce thickens too much, remove shrimp, and thin with a bit of water.)
*HyVee now sells 1 lb. bags of frozen shrimp that are raw but already peeled and de-veined. It's a huge time-saver, and the price is quite reasonable--around $6 or $7 when I bought it. Simply thaw & cook!
Veggies:
1 tsp olive oil
6 green onions
11/2 cups bean sprouts*
salt & pepper, to taste
Heat oil in skillet over medium heat. Cut just the bottom white parts off the green onions. Leave about the next 4 inches intact. Chop the remaining green tips into 1 inch strips. In addition to these small green onion pieces, you should have 6 strips of green onions that each have about 3 stems sprouting from the base. Rinse, drain, and pat bean sprouts dry. When oil is hot, add green onions and bean sprouts to skillet. Season with a dash of salt and pepper. Stir fry for 2-3 minutes, or until green onions begin to soften.
*If you've never used bean sprouts before, I found them sold in a bag, located by the bagged coleslaw, etc.
Final Assembly:
Arrange green onion/bean sprout mixture on serving plate. Pour shrimp and sauce over veggies. Serve over brown rice, if desired.
Thursday, February 24, 2011
ZESTY SEAFOOD CHOWDER
Here's a hearty chowder that is quick and easy to make. It's also quite tasty, with just the right amount of zestiness. I made this tonight, and it sure hit the spot when I came home very cold and hungry. It's a definite "make again" recipe.
(See notes below the recipe for variation ideas.)
1 tbls olive oil
1 large yellow onion, chopped
2 stalks celery, chopped
4 carrots, sliced
4 oz mushroom, chopped (about 1 cup)
1 bay leaf
sea salt & black pepper, to taste
1/4 tsp cayenne pepper
1 tsp garlic, minced
8 oz bottle clam juice
8 oz low-sodium chicken broth
1 can fire-roasted tomatoes
8 oz Yukon Gold or new potatoes, cut into 1 inch
chunks (about 3 small potatoes)
1/2 cup frozen corn
1/4 cup chopped fresh parsley
1 1/2 lbs seafood and/or fish of your choice
(I used cod and shrimp)
Cajun seasoning, to taste
Additional fresh parsley, finely chopped, for garnish
In large saucepan, heat olive oil over medium heat. When hot, add onion, celery, carrots and mushrooms. Season with sea salt, black pepper, and cayenne to taste. Saute for 6 minutes, or until vegetables are tender and onions are transparent. Stir in the clam juice, chicken broth, tomatoes (including juices), and the bay leaf. Bring to a boil. Add the potatoes and corn. Simmer 15 minutes, or until potatoes are fork-tender.
Meanwhile, chop any large pieces of fish or seafood into bite-size pieces. Season seafood with Cajun seasoning to taste. Add the seafood to the saucepan, and simmer 5 minutes. Ladle chowder into serving bowls and garnish with parsley.
Serves 4-6
NOTES:
VARIATION IDEAS:
(See notes below the recipe for variation ideas.)
1 tbls olive oil
1 large yellow onion, chopped
2 stalks celery, chopped
4 carrots, sliced
4 oz mushroom, chopped (about 1 cup)
1 bay leaf
sea salt & black pepper, to taste
1/4 tsp cayenne pepper
1 tsp garlic, minced
8 oz bottle clam juice
8 oz low-sodium chicken broth
1 can fire-roasted tomatoes
8 oz Yukon Gold or new potatoes, cut into 1 inch
chunks (about 3 small potatoes)
1/2 cup frozen corn
1/4 cup chopped fresh parsley
1 1/2 lbs seafood and/or fish of your choice
(I used cod and shrimp)
Cajun seasoning, to taste
Additional fresh parsley, finely chopped, for garnish
In large saucepan, heat olive oil over medium heat. When hot, add onion, celery, carrots and mushrooms. Season with sea salt, black pepper, and cayenne to taste. Saute for 6 minutes, or until vegetables are tender and onions are transparent. Stir in the clam juice, chicken broth, tomatoes (including juices), and the bay leaf. Bring to a boil. Add the potatoes and corn. Simmer 15 minutes, or until potatoes are fork-tender.
Meanwhile, chop any large pieces of fish or seafood into bite-size pieces. Season seafood with Cajun seasoning to taste. Add the seafood to the saucepan, and simmer 5 minutes. Ladle chowder into serving bowls and garnish with parsley.
Serves 4-6
NOTES:
- A hearty bread is a delicious accompaniment. If you shop at HyVee, try the "Take and Bake" brand artisan breads. They are sooo good! I especially love the Honey Whole Grain Baguette and the Multi Grain Ciabatta.
- HyVee also now has a 2 lb bag of frozen large RAW shrimp that is already peeled and de-veined. It's hard to find raw shrimp already peeled, and it's a tremendous time-saver. You can pull out the exact amount you need, and the price was good, too.
VARIATION IDEAS:
- If you would prefer a milder taste, eliminate the cayenne pepper and Cajun seasoning and substitute 1/2 to 1 tsp dried thyme.
- Use all clam juice instead of half clam juice/half chicken broth.
- For less starch, eliminate the potatoes and corn. Try substituting zucchini, cauliflower, kale, etc.
- In the summer, when tomatoes are plentiful, use fresh tomatoes. You may need to add additional clam juice or broth, unless the tomatoes are quite juicy.
Wednesday, January 12, 2011
DILLED TILAPIA WITH JULIENNE VEGETABLES
This recipe is contributed by Bridget B. It calls for a Pampered Chef prepared spice mix: All-Purpose Dill Mix. In case you don't have any, here is a recipe to make your own:
Mix together:
11/2 tbsp dried parsley flakes
11/2 tbsp dried minced onion
1/4 tsp dried dill weed
1/2 tsp seasoned salt
OR, to keep it simple, substitute 1/4 tsp dill weed for each of the 1/2 tsp dill mix requirements in this recipe.
Vinaigrette
1/4 cup dry white wine, such as Sauvignon Blanc
2 tbls fresh lemon juice
2 tbls olive oil
2 cloves garlic, pressed
1/2 tsp salt
1/2 tsp All-Purpose Dill Mix
Whisk all ingredients together in small bowl; set aside.
Vegetables and Tilapia
2 large zucchini
1 medium carrot, peeled
1 small red bell pepper
4 tilapia fillets (salmon may be substituted)
1/2 tsp salt
1/2 tsp All-Purpose Dill Mix
1/4 tsp coarsely ground black pepper
Olive oil
Heat grill (or broiler) to med-high heat.
Cut zucchini and carrot into julienne strips. (Pampered Chef makes a Julienne Peeler which can be used.)
Slice red pepper into thin strips.
Place vegetables into large microwave-safe bowl with a lid and set aside.
Season tilapia with salt, dill mix and black pepper; lightly spritz with olive oil. Grill tilapia, covered, 3 minutes or until grill marks appear. Carefully turn tilapia over; grill 3-4 minutes, or until tilapia flakes easily with a fork.
Meanwhile, microwave vegetables (may be steamed, if you prefer), covered, on high for 3-4 minutes or until crisp-tender. Microwave vinaigrette on high 1 to 2 minutes, or until mixture comes to a boil. Divide vegetables evenly among serving plates. Top with tilapia, and drizzle with warm vinaigrette.
4 servings
Mix together:
11/2 tbsp dried parsley flakes
11/2 tbsp dried minced onion
1/4 tsp dried dill weed
1/2 tsp seasoned salt
OR, to keep it simple, substitute 1/4 tsp dill weed for each of the 1/2 tsp dill mix requirements in this recipe.
Vinaigrette
1/4 cup dry white wine, such as Sauvignon Blanc
2 tbls fresh lemon juice
2 tbls olive oil
2 cloves garlic, pressed
1/2 tsp salt
1/2 tsp All-Purpose Dill Mix
Whisk all ingredients together in small bowl; set aside.
Vegetables and Tilapia
2 large zucchini
1 medium carrot, peeled
1 small red bell pepper
4 tilapia fillets (salmon may be substituted)
1/2 tsp salt
1/2 tsp All-Purpose Dill Mix
1/4 tsp coarsely ground black pepper
Olive oil
Heat grill (or broiler) to med-high heat.
Cut zucchini and carrot into julienne strips. (Pampered Chef makes a Julienne Peeler which can be used.)
Slice red pepper into thin strips.
Place vegetables into large microwave-safe bowl with a lid and set aside.
Season tilapia with salt, dill mix and black pepper; lightly spritz with olive oil. Grill tilapia, covered, 3 minutes or until grill marks appear. Carefully turn tilapia over; grill 3-4 minutes, or until tilapia flakes easily with a fork.
Meanwhile, microwave vegetables (may be steamed, if you prefer), covered, on high for 3-4 minutes or until crisp-tender. Microwave vinaigrette on high 1 to 2 minutes, or until mixture comes to a boil. Divide vegetables evenly among serving plates. Top with tilapia, and drizzle with warm vinaigrette.
4 servings
Sunday, October 18, 2009
SAVANNAH-STYLE CRAB SOUP
I found this recipe in the KC Star years back, but it is from Cooking Light magazine originally. It is really good--very distinctive. Browning the flour gives a great nutty flavor to the soup. The nutritional info is based on 1-cup servings, but I always serve it as a main dish with some really good, hearty bread & a salad.
1/2 cup flour
1 tbls butter
2 cups chopped carrots
1 cup chopped celery
1 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 clove garlic, minced
1 tbls Old Bay seasoning
1/4 tsp black pepper
1/4 tsp salt
1/4 tsp dried thyme
1 bay leaf
4 cups clam juice or chicken broth
1 1/2 cups whole milk
1/2 cup half and half
1 lb crab meat (canned is fine)
1/3 cup dry sherry
Place flour in heavy skillet. Cook over medium heat 15 minutes, or until browned, stirring frequently with whisk. Remove from heat & set aside. (If flour starts to brown too quickly, remove from heat & stir flour until it cools. ) Melt butter in Dutch oven or stockpot. Over medium-high heat, add carrots, celery, onion, peppers, & garlic. Saute 5-10 minutes, or until veggies are tender. Add all seasonings. Cook & stir 1 minute. Sprinkle browned flour over veggies, and cook 1 minute longer, stirring well. Stir in clam juice (or chicken broth), and bring mixture to a boil. Reduce heat & simmer 10 minutes or until slightly thickened, stirring frequently. Stir in milk & half and half; cook 4 minutes. Stir in crab meat & sherry; cook 5 minutes, or until soup is thoroughly heated. Discard bay leaf.
Enjoy!
Approximately 9 servings
Per 1 cup serving:
151 cals
5 g fat
46 mg cholesterol
13.3 g carbs
13 g protein
835 mg sodium
1.8 g fiber
1/2 cup flour
1 tbls butter
2 cups chopped carrots
1 cup chopped celery
1 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 clove garlic, minced
1 tbls Old Bay seasoning
1/4 tsp black pepper
1/4 tsp salt
1/4 tsp dried thyme
1 bay leaf
4 cups clam juice or chicken broth
1 1/2 cups whole milk
1/2 cup half and half
1 lb crab meat (canned is fine)
1/3 cup dry sherry
Place flour in heavy skillet. Cook over medium heat 15 minutes, or until browned, stirring frequently with whisk. Remove from heat & set aside. (If flour starts to brown too quickly, remove from heat & stir flour until it cools. ) Melt butter in Dutch oven or stockpot. Over medium-high heat, add carrots, celery, onion, peppers, & garlic. Saute 5-10 minutes, or until veggies are tender. Add all seasonings. Cook & stir 1 minute. Sprinkle browned flour over veggies, and cook 1 minute longer, stirring well. Stir in clam juice (or chicken broth), and bring mixture to a boil. Reduce heat & simmer 10 minutes or until slightly thickened, stirring frequently. Stir in milk & half and half; cook 4 minutes. Stir in crab meat & sherry; cook 5 minutes, or until soup is thoroughly heated. Discard bay leaf.
Enjoy!
Approximately 9 servings
Per 1 cup serving:
151 cals
5 g fat
46 mg cholesterol
13.3 g carbs
13 g protein
835 mg sodium
1.8 g fiber
Monday, September 14, 2009
GRILLED SHRIMP TWO WAYS
Here's a great use for your grill while it's still beautiful outside, but you can broil the shrimp indoors if you prefer. Change up the spices to your taste. If you like spicy (my favorite!), turn up the heat with the Cajun-seasoned shrimp. But try the Herb-seasoned variety, too. Both are scrumptious! I usually make some of each.
If you can find raw shrimp that is already peeled, I highly recommend using that. The peeling of the shrimp is the only time-consuming process of this recipe. I have found it in the frozen food section at Target.
Notes:
*If you use wooden skewers instead of metal ones, soak them in water for 30 minutes before
grilling to prevent burning.
*You can find the dried green pepper & celery in the Tone's brand of spices.
*You can mix the ingredients w/the shrimp & skewer the shrimp ahead of time if desired.
Keep refrigerated until ready to grill.
Ingredients
1 to 11/2 lbs. raw peeled shrimp
Cajun-Seasoned Shrimp
1 tbls. olive oil
2 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. coarse-ground black pepper
1/4 tsp. cayenne pepper (more or less to regulate heat)
1 tsp. dried green pepper
1 tsp. dried celery (not celery salt or seed)
1/4 tsp. lemon pepper (preferably salt-free)
1/4 tsp. garlic salt
Herb-Seasoned Shrimp
1 tbls. olive oil
1 tsp. dried basil
1 tsp. dried chives
1/2 tsp. garlic powder
1/2 tsp. marjarom
1/4 tsp. lemon pepper (preferably salt-free)
1/4 tsp. Lawry's seasoned salt
Process:
Preheat grill to medium-high. Pour olive oil in large bowl. Add all remaining ingredients, except shrimp. Stir well. Mixture will resemble a paste. If shrimp is wet, blot dry with paper towels. Add shrimp to bowl & toss well. Thread shrimp onto skewers. Spray grill well with cooking spray, & lay skewers on grill rack. Cover & grill shrimp until opaque & lightly browned, approximately 3-6 minutes (depending on size of shrimp). Turn shrimp once during cooking. (Use pot holder to grasp skewers!) Serve immediately.
If you can find raw shrimp that is already peeled, I highly recommend using that. The peeling of the shrimp is the only time-consuming process of this recipe. I have found it in the frozen food section at Target.
Notes:
*If you use wooden skewers instead of metal ones, soak them in water for 30 minutes before
grilling to prevent burning.
*You can find the dried green pepper & celery in the Tone's brand of spices.
*You can mix the ingredients w/the shrimp & skewer the shrimp ahead of time if desired.
Keep refrigerated until ready to grill.
Ingredients
1 to 11/2 lbs. raw peeled shrimp
Cajun-Seasoned Shrimp
1 tbls. olive oil
2 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. coarse-ground black pepper
1/4 tsp. cayenne pepper (more or less to regulate heat)
1 tsp. dried green pepper
1 tsp. dried celery (not celery salt or seed)
1/4 tsp. lemon pepper (preferably salt-free)
1/4 tsp. garlic salt
Herb-Seasoned Shrimp
1 tbls. olive oil
1 tsp. dried basil
1 tsp. dried chives
1/2 tsp. garlic powder
1/2 tsp. marjarom
1/4 tsp. lemon pepper (preferably salt-free)
1/4 tsp. Lawry's seasoned salt
Process:
Preheat grill to medium-high. Pour olive oil in large bowl. Add all remaining ingredients, except shrimp. Stir well. Mixture will resemble a paste. If shrimp is wet, blot dry with paper towels. Add shrimp to bowl & toss well. Thread shrimp onto skewers. Spray grill well with cooking spray, & lay skewers on grill rack. Cover & grill shrimp until opaque & lightly browned, approximately 3-6 minutes (depending on size of shrimp). Turn shrimp once during cooking. (Use pot holder to grasp skewers!) Serve immediately.
1 tsp. fresh lemon peel (or 1/4 tsp. dried)
1 tsp. dried parsley
1/2 tsp. onion powder
Thursday, September 10, 2009
LEMON PEPPER WALLEYE
This dish goes great with the Lemon Pepper Green Beans (recipe below), and it's equally simple--uses the same spices, too! Don't let the ease of preparation fool you--it's delicious & a great "company" dish. By the way, you can use any type of fish, but Walleye is one of my favorites.
4 Walleye fillets, preferably wild caught
1 tbls olive oil
Lemon Pepper (preferably Tone's Low Sodium)
Garlic Salt
Rinse Walleye fillets & pat very dry with paper towels. You do not have to remove skins; they will slip off easily after cooking. Heat olive oil in large skillet over medium-high heat. When hot, add Walleye fillets, skin side down. Sprinkle liberally w/lemon pepper & garlic salt (not as much garlic salt). Immediately turn fillets (gently, so as not to break them apart) & sprinkle spices on other side. Cook for 1 minute, until golden on top, and turn fillets again. Finish cooking on this side until done. Fish should be opaque & flake easily w/fork. (If fillets are skinless, alternate cooking 1 side to the other.)
4 Walleye fillets, preferably wild caught
1 tbls olive oil
Lemon Pepper (preferably Tone's Low Sodium)
Garlic Salt
Rinse Walleye fillets & pat very dry with paper towels. You do not have to remove skins; they will slip off easily after cooking. Heat olive oil in large skillet over medium-high heat. When hot, add Walleye fillets, skin side down. Sprinkle liberally w/lemon pepper & garlic salt (not as much garlic salt). Immediately turn fillets (gently, so as not to break them apart) & sprinkle spices on other side. Cook for 1 minute, until golden on top, and turn fillets again. Finish cooking on this side until done. Fish should be opaque & flake easily w/fork. (If fillets are skinless, alternate cooking 1 side to the other.)
Wednesday, June 10, 2009
AMAZING SALMON
Marinade:
3/4 soy sauce
1 Tbls. fresh grated ginger
4 garlic cloves, minced
1/8 tsp. red pepper flakes
juice of 2 lemons
1 1/2 tsp. cumin
1 tsp. coriander
1/4 c. brown sugar
1/2 tsp. toasted sesame oil
Wash and place salmon and marinade in zip lock bag for 1 hour. Grill or sear salmon in olive oil over high heat on stovetop.
Submitted by Mary Ellen Knop
3/4 soy sauce
1 Tbls. fresh grated ginger
4 garlic cloves, minced
1/8 tsp. red pepper flakes
juice of 2 lemons
1 1/2 tsp. cumin
1 tsp. coriander
1/4 c. brown sugar
1/2 tsp. toasted sesame oil
Wash and place salmon and marinade in zip lock bag for 1 hour. Grill or sear salmon in olive oil over high heat on stovetop.
Submitted by Mary Ellen Knop
Tuesday, March 24, 2009
GRILLED SALMON
This is a very simple yet elegant dish. You can whip it up in less than a 1/2 hour. Feel free to broil or saute the salmon instead of grilling.
4 salmon steaks (preferably wild caught--not farm raised),
approximately 4 oz. each
Olive oil or cooking spray
Salt & pepper, to taste
4 Tbls. sour cream & chive dip (I use Anderson Erickson brand), plus extra to serve at table.
Preheat grill to medium heat. Lightly coat a double thickness of aluminum foil with olive oil or cooking spray. Place salmon steaks on foil, skin side down. Lightly coat tops of salmon with a bit of olive oil or cooking spray, and season with salt & pepper. Place foil/salmon on grill, & lower lid. Grill for approximately 4 minutes, then carefully turn salmon over. (Often the skin will remain on the foil; that is fine.) Lower lid & grill another 2-3 minutes. Carefully turn salmon again, and grill another 1-2 minutes or till almost done. When salmon has begun to brown a bit & is cooked through but not quite flaky, spread a dollup of the chive dip over each steak. Cover lid, & cook 1 additional minute. Total grilling time is usually 8-10 minutes.
Serve immediately with extra dip, if desired.
* Note: You can make your own dip by chopping chives or green onion tips & mixing with lite or non-fat sour cream. If desired, add dill, lemon juice, and/or garlic salt. Make early in day, & refrigerate for at least 3 hours to allow flavors to blend.
4 salmon steaks (preferably wild caught--not farm raised),
approximately 4 oz. each
Olive oil or cooking spray
Salt & pepper, to taste
4 Tbls. sour cream & chive dip (I use Anderson Erickson brand), plus extra to serve at table.
Preheat grill to medium heat. Lightly coat a double thickness of aluminum foil with olive oil or cooking spray. Place salmon steaks on foil, skin side down. Lightly coat tops of salmon with a bit of olive oil or cooking spray, and season with salt & pepper. Place foil/salmon on grill, & lower lid. Grill for approximately 4 minutes, then carefully turn salmon over. (Often the skin will remain on the foil; that is fine.) Lower lid & grill another 2-3 minutes. Carefully turn salmon again, and grill another 1-2 minutes or till almost done. When salmon has begun to brown a bit & is cooked through but not quite flaky, spread a dollup of the chive dip over each steak. Cover lid, & cook 1 additional minute. Total grilling time is usually 8-10 minutes.
Serve immediately with extra dip, if desired.
* Note: You can make your own dip by chopping chives or green onion tips & mixing with lite or non-fat sour cream. If desired, add dill, lemon juice, and/or garlic salt. Make early in day, & refrigerate for at least 3 hours to allow flavors to blend.
Subscribe to:
Posts (Atom)