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

Monday, August 31, 2015

Seared Flounder and Summer Panzanella with Toasted Sesame Seeds


Seared Flounder & Summer Panzanella


My secret weapon is "Seared Flounder & Summer Panzanella with toasted sesame seeds, Corn, Shishito Peppers and Thai Basil". This traditional Tuscan salad combines corn, plum tomatoes and an heirloom cucumber, as well as two specialty ingredients: shishito peppers and Thai basil. Shishitos are sweet and generally mild, but about one in every ten is hot (so be careful)! Thai basil is a cooling, anise-like variety of the herb that perfectly completes the salad. Served alongside seared garlic flounder fillets is delicious.


Ingredients

Serves: 4
About 560 calories
20-30 min.

4 Flounder Fillets
2 ears of fresh corn
1 large baguette
4 plum tomatoes
3 cloves garlic
2 seedless cucumbers
2 oz. Shishito peppers
1 ½ bunch Thai basil
3 oz. Castelvetrano Olives
3 ½ Tablespoons Red Wine Vinegar
2 shallots
2 Tablespoons toasted sesame seeds
Sea Salt
Fresh Black Pepper

Olive Oil


Directions

Pre heat your oven to 400 degrees F.

Rinse and dry the fresh vegetables.

Cut the baguette in half lengthwise.

Peel the garlic and set aside.

Remove and discard the husks and silks of the corn.

Cut the corn kernels off the cob; discard the cob.

Large dice the tomatoes.

Cut off and discard the ends of the cucumber; dice.

Remove and discard the shishito pepper stems; halve the shishitos on an angle.

Pick the basil leaves off the stems; discard the stems.

Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.

Peel and thinly slice the shallot; place in a bowl with the red wine vinegar.

Make Garlic Croutons:

Place the baguette halves on a sheet pan, cut sides up; drizzle with olive oil and season with salt and pepper.

Toast in the oven 8 to 10 minutes, or until golden brown and crispy.

Remove from the oven.

When cool enough to handle, rub the cut sides of the toasted baguette halves with the garlic clove; set garlic cloves aside.

Transfer to a clean, dry work surface.

Large dice the baguette halves.

Cook Corn:

While the baguette halves toast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.

Add the corn; season with salt and pepper.

Cook, stirring occasionally, 2 to 4 minutes, or until softened.

Transfer to a large bowl.

Cook Shishto Peppers:

In the pan used to cook the corn, heat 2 teaspoons of olive oil on medium-high until hot.

Add the shishito peppers; season with salt and pepper.

Cook, stirring occasionally, 1 to 2 minutes, or until browned on all sides.

Transfer to the bowl of cooked corn.

Cook the Flounder:

Pat the flounder dry with paper towels; season with salt and pepper on both sides.

Mash garlic cloves, finely chop.

In the pan used to cook the shishito peppers, and garlic, heat 2 teaspoons of olive oil on medium-high until hot.

Add the seasoned flounder, skin sides down first.

Cook 3 to 5 minutes per side, or until lightly browned and cooked to your desired degree of doneness.

Make the Panzanella:

Add the garlic croutons, tomatoes, cucumber, olives and basil to the bowl of cooked corn and shishito peppers; season with salt and pepper.

Add the shallot-vinegar mixture and a drizzle of olive oil.

Toss to thoroughly combine and season with salt and pepper to taste.

Divide the cooked flounder and panzanella between 4 plates, sprinkle toasted sesame seeds on top and serve.



Thursday, November 6, 2014

Easy Seafood Recipes

Garlic Shrimp with Buttered and Herbs Fettuccine

Garlic Shrimp

You'll be asking yourself, "Why dear lord have I never done this before?!?!?! Garlic Shrimp with Buttered and Herbs Fettuccine is absolutely delicious!! Creamy and full of flavor this is why it's a great option for an Italian inspired meal. 


Ingredients

2 pounds cooked shrimp, peeled and deveined
1 cup olive oil
1 teaspoon celery salt
1 teaspoon paprika
1 teaspoon dried or fresh basil
1 teaspoon dried or fresh oregano
1 teaspoon minced garlic

Pasta

1 pound Fettuccine pasta, cooked 
3 Tablespoons butter
1 teaspoon dried or fresh basil
1/2 teaspoon minced garlic



Directions 

In a small mixing bowl, combine oil, celery salt, paprika, basil, oregano and garlic mix well.
Layer shrimp on the bottom of an ungreased 13x9 baking dish.
Pour mixture over shrimp. 
Broil 4 to 5 inches from heat source on low-heat four 5 to 10 minutes or until shrimp are bright pink and hot. 
Remove from heat.

Pasta
In a small skillet melt butter add basil and garlic cook for 2-3 minutes.
Remove from heat.
Drain pasta (do not rinse) and pour into a large bowl.
Pour butter mixture over the pasta, add shrimp and mix well.
Plate pasta and top with fresh parsley.
Serve with slices of  warm Italian garlic bread .



Wednesday, November 5, 2014

Delicious Lemon Pepper Cod


"Delicious Lemon Pepper Cod" with stir-fry vegetables is absolutely the best crock pot meal!! It is full of flavor, this is why it's a great option for an crock pot inspired meal. 


Ingredients

2 pound frozen cod, thawed or fresh cod
1 Tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
1 large yellow onion, sliced
1 teaspoon dried or freshly minced rosemary
1/2 teaspoon dried or freshly minced parsley
1/2 cups diced tomatoes
3 Tablespoons grated Parmesan cheese

Pasta or White Rice

1 pound fettuccine pasta or white rice, cooked 
3 Tablespoons butter
1 teaspoon dried or fresh basil
1/2 teaspoon minced garlic

Directions 

Line bottom of the crock pot with the sliced yellow onion.
In a bowl combine lemon juice, black pepper, sea salt, rosemary and parsley, mix well then rub on both sides of the cod.
Layer cod on top of the sliced onion.
Season with salt, lemon-pepper and rosemary.
Pour tomatoes over everything.
Cook on low heat for 2 to 3 hours or until fish flakes and vegetables are tender.
Pasta 
In a small skillet melt butter add basil and garlic cook for 2-3 minutes.
Remove from heat.
Drain pasta or rice (do not rinse pasta) and pour into a large bowl.
Pour butter mixture over the pasta and mix well.
Plating
Plate pasta or rice in center of the plate and top with cod.

Spoon sauce over cod.

Sprinkle with grated Parmesan cheese and top with fresh parsley.


Serve with slices of toasted Parmesan encrusted Italian garlic bread .




Monday, November 3, 2014

Best Pan-fried Salmon Patties


The "Best Pan-fried Salmon Patties" is a prefect blended of herbs that form a tasty and versatile little pan-fried patties. An excellent recipe for canned or fresh salmon patties.


Ingredients

1 (15 ounce) can of salmon, drain and save juice 
2 Tablespoons juice reserved
1 egg
teaspoon French's Yellow Mustard
1/2 teaspoon powder garlic
1 teaspoon Old Bay powder
1/3  cup yellow onion, minced
1/2  cup flour 1½  teaspoon baking powder
1 Tablespoons extra virgin olive oil
1/2 teaspoon Sea salt 
1/4 teaspoon freshly ground black pepper
1/2 cup crushed Ritz Crackers

Directions

In a medium mixing bowl, combine salmon, egg and onion until mixed thoroughly.
Then stir in flour.
In a small mixing bowl, combine baking powder, mustard, reserved juice, garlic powder, olive oil, salt and pepper; mix well and stir into salmon mixture. 
Now, stir in crushed crackers and form small patties.
In a large skillet, fry patties cooking oil for 3 to 5 minutes per side or until golden brown. 
Serve with our British Chunky Chips and Craisins-Walnut Slaw .


Saturday, November 1, 2014

Cajun Baked Fish


Cajun Baked Fish, spicy and simple, with no extras and it is PERFECT!


Ingredients
2 pounds fish, your choice
1/2 white cooking wine
1 (8 oz.) can diced tomatoes; drained
4 Tablespoons extra virgin olive oil
2 Tablespoons fresh basil; chopped
Our Cajun Seasoning

Directions
Pat dry the fish with a paper towel.
Rub both sides with oil and sprinkle with Cajun Seasoning.
Put fish in greased 2-quart casserole dish.
Sprinkle on top diced tomatoes.
Pour in white cooking wine.
Cover. 
Bake at 350 degrees F for 30 minutes, or just until fish flakes easily.

Sprinkle with fresh chopped basil.
Remove and serve.


Tuesday, October 28, 2014

Seafood Recipes


BBQ & Grilling Seafood Recipes





Egg Sauce for Fish


This Egg Sauce for Fish recipe is simple and delicious with lots of fish and seafood.


Ingredients

2 chopped hard boiled eggs
1 Tablespoon chopped parsley
1 teaspoon lemon juice or vinegar

Directions

After removing the white sauce from the heat;

Mix all the ingredients together well and chill for 1 to 2 hours.


Serve



Baked Crab & Artichoke Dip


Nothing says, “this party rocks” Baked Crab & Artichoke Dip, and when you’re talking about a hot crab and artichoke dip, people have been known to put an extra choice word or two before “rocks.”


Ingredients: 


2 (8 ounce) packages cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup finely diced red bell pepper
1/3 cup chopped green onions
3 cloves garlic, minced
2 tsp fresh chopped tarragon leaves
zest and juice from 1 lemon
1 tsp Worcestershire sauce
Sea salt and pepper to taste
1/2 teaspoon cayenne
1 1/2 pounds lump crab meat, drained
1 (14-oz) can artichoke bottoms
6 oz white Cheddar cheese, divided
1 large round or oval loaf sourdough bread

Directions

Preheat oven to 375 degrees F (190 degrees C). 

Line a baking dish with aluminum foil.
Combine ingredients in a large bowl; season with sea salt and black pepper.
Cut the top 1/3 off the loaf of sourdough bread and discard. 

Remove the bread filling and discard, leaving just the crust. 
Place in the prepared baking dish.

Transfer artichoke mixture to the prepared bread bowl; top with 2 tablespoons Cheddar cheese and cayenne pepper.

Bake in the preheated oven until dip is warmed and top is golden brown, about 30 minutes.





White Cranberry-n-Pear Brine



The "Balsamic Pear Vinegar" mingles wonderfully with the white cranberry juice, herbs and honey. It’s a great refreshing change of pace for the holiday turkey. Can be used for chicken, pork, seafood and fish.


Ingredients

1/2 gallon of cold water
1 cup sea salt
4 cups Balsamic Pear Vinegar
2 (64 oz.) Ocean Spray White Cranberry Juice
2 sprigs fresh sage or 1 tablespoon dried
2 sprigs fresh thyme or 1 tablespoon dried
4 cloves garlic, minced or 1 1/2 tablespoons dried
1 teaspoon black pepper
1 cup honey

Directions

In a large pot combine juices, sea salt, garlic, pepper, herbs and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.


Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.


Poultry Brines


Poultry brine's are used for any domestic, free range or organic fowls, such as turkeys, chickens, geese, or ducks that are raised for meat or eggs. Brine's are used to add moisture and flavor to the meat and leads to a the poultry being more flavorful and tender meal. These brine recipes great, simple, moist, and will turn any poultry into a delicious meal the whole family will love it! These brine's can also be used for pork, fish and seafood.







Jamaican Jerk Brine


This "Jamaican Jerk Brine" recipe makes a wonderfully delicious flavored, moist, and spicy turkey. It doesn't get any better than serving a delicious tropical cuisine to the friendly atmosphere of a holiday dinner with family and friends. Can also be used for pork, fish and seafood.


Ingredients

1/2 gallon of cold water
2 cup sea salt
4 cloves garlic, minced or 1 1/2 tablespoons dried
2 sprigs fresh parsley, minced or 1 1/2 tablespoons dried
2 sprigs fresh thyme, minced or 1 1/2 tablespoons dried
2 (32 oz.) Pacific Organic Bone Broth Turkey
1 small red onion, minced
1 1/2 tablespoons allspice
1/2 tablespoons cinnamon
1 1/2 tablespoons black pepper
1 1/2 tablespoons paprika
1/2 tablespoons dried cumin
1/2 tablespoons ground nutmeg
1 1/2 tablespoons paprika

1 tablespoons red pepper flakes

Directions

In a large pot combine broth, sea salt, herbs and spices over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.


Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.






Apple-n-Spice Brine


"Apple-n-Spice Brine" gives a hint of sweetness from the apple cider and the combination of herbs and spices results in a juicy, delicious, and very flavorful poultry. Can also be used for pork, fish and seafood.


Ingredients

1/2 gallon of cold water
2 cups sea salt
3 cups orange juice
1 gallon Johnny Appleseed Apple Cider
10 whole cloves
1 tablespoon ground nutmeg
1/2 cup light brown sugar

Directions

In a large pot combine apple cider, orange juice, sea salt, spices, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.


Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.