08-31-10
Halibut with Zucchini Salsa Verde
Makes 6 Servings
Ingredients:
10 ounces zucchini (about 2 medium), trimmed, chopped
1/2 cup chopped fresh cilantro plus leaves for garnish
1/3 cup chopped white onion
5 tablespoons fresh lime juice
2 1/2 tablespoons chopped seeded jalapeño chiles
1 1/4 teaspoons finely grated lime peel
2 1/4 teaspoons coarse kosher salt, divided
Nonstick vegetable oil spray
1 1/4 teaspoons freshly ground black pepper
1 1/4 teaspoons ground coriander
6 6-ounce skinless halibut fillets or cod fillets
Directions:
Combine zucchini, chopped cilantro, and next 4 ingredients in blender. Add 1 1/4 teaspoons coarse salt. Puree until salsa is smooth. DO AHEAD Can be made 2 hours ahead. Transfer to small bowl. Cover; chill.
Preheat broiler. Line broiler pan with foil; coat foil with nonstick spray. Combine 1 1/4 teaspoons pepper, coriander, and remaining 1 teaspoon coarse salt in small bowl; stir to blend. Pat fish dry. Sprinkle fish on all sides with seasoning mixture.
Arrange fish on prepared pan. Broil until just opaque in center, 3 to 4 minutes per side, depending on thickness.
Transfer fish to plates. Spoon some salsa over. Garnish with cilantro leaves. Serve with remaining salsa.
NUTRITION INFORMATION: Per serving: 361 calories; 25.5 g fat; 1 g fiber; 3 g carbohydrates; 27 g protein
08-31-10
Grilled Salmon with Quick Blueberry Pan Sauce
Makes 4 Servings
Ingredients:
1 tablespoon olive oil plus additional for brushing
3/4 cup sliced shallots
1 garlic clove, thinly sliced
1/4 teaspoon coarse kosher salt plus additional for seasoning
1/4 teaspoon chopped fresh thyme plus additional for seasoning
1/8 teaspoon ground allspice plus additional for seasoning
1 cup fresh blueberries
1/4 cup water
1 tablespoon balsamic vinegar
4 7-ounce salmon steaks or fillets with skin (each about 3/4 inch thick)
3 tablespoons thinly sliced fresh mint, divided
Directions:
Heat 1 tablespoon oil in large skillet over medium heat. Add shallots; sauté until softened, about 5 minutes. Add garlic, 1/4 teaspoon coarse salt, 1/4 teaspoon thyme, and 1/8 teaspoon allspice. Stir until fragrant, about 30 seconds. Add blueberries, 1/4 cup water, and vinegar. Stir to blend. Mash berries with potato masher or back of fork and cook until sauce thickens, stirring often, 3 to 4 minutes. Season with freshly ground black pepper. Remove from heat. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.
Brush grill rack with oil. Prepare barbecue (medium-high heat). Brush salmon on both sides with oil; sprinkle with coarse salt, thyme, allspice, and black pepper.
Grill salmon until just opaque in center, 4 to 5 minutes per side. Transfer to plates. Stir 2 tablespoons sliced mint into warm blueberry sauce. Spoon sauce over salmon and sprinkle with remaining 1 tablespoon mint. Serve immediately.
NUTRITION INFORMATION: Per serving: 400 calories; 18 g fat; 1 g fiber; 10 g carbohydrates; 46 g protein
08-12-10
Crab Dogs
Makes 8 Servings
Ingredients:
Directions:
- In a large bowl, combine the mayonnaise, lime juice, lime peel and cumin. Add the coleslaw mix, cilantro and crab. Toss to coat and season to taste with salt and pepper.
- Fill each hot dog bun with about 1/2 cup crab mixture and top with the chopped dill.
08-10-10
Lobster Corn Creme Brulee
Makes 6 Servings
Ingredients:
3 cobs fresh corn, kernels removed
2 cups heavy cream
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
3 eggs, plus 2 egg yolks
1/2 pound lobster meat, diced (tail and/or claw)
2 ounces finely grated Parmesan
Directions:
Preheat the oven to 325 degrees F.
In a medium saucepan over medium heat, combine the corn kernels, cream, salt and pepper. Bring to a boil, then reduce the heat and simmer for 3 to 5 minutes to bring flavors together.
Whisk the eggs together in a mixing bowl. Stir in a little of the hot corn mixture, to temper the eggs, then add the remaining corn mixture. Transfer the mixture to a blender and puree. Pass the mixture through a fine sieve, into a bowl, using a rubber spatula or small ladle to press out all the liquid. Discard the solids.
Put 6 (6-ounce) ceramic ramekins in a 2-inch-deep baking dish. Ladle in the corn mixture, dividing evenly. Pour hot tap water into the baking dish, filling the dish about half full. Bake for approximately 35 minutes. Test for slight jiggle then remove them from the oven and let cool for at least 10 minutes. Evenly top each ramekin with the lobster meat and sprinkle with the Parmesan. Blow torch the cheese or put them under a broiler to brown and crisp.
Make ahead: Once the custards are cooked, cool completely and refrigerate until ready to serve. When ready to serve, bring to room temperature and proceed topping the ramekins with lobster and cheese.
08-10-10
Ginger Glazed Mahi Mahi
As seen on the following webpage: http://allrecipes.com/Recipe/Ginger-Glazed-Mahi-Mahi/Detail.aspx?ms=1&prop25=42162436&prop26=DailyDish&prop27=2010-08-10&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 4 Servings
Ingredients:
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil
Directions:
1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
NUTRITION INFORMATION: Per serving: 259 calories; 7 g fat; 0 g fiber; 16 g carbohydrates; 32.4 g protein
08-04-10
Shrimp Francesca
As seen on the following webpage: http://allrecipes.com/Recipe/Shrimp-Francesca/Detail.aspx?ms=1&prop25=41728337&prop26=DailyDish&prop27=2010-08-04&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 4 Servings
Ingredients:
1 pound uncooked large shrimp, peeled and deveined
1 (8 ounce) can (8 to 10 count) artichoke hearts in water, drained
1/2 cup Italian seasoned bread crumbs
1 tablespoon chopped fresh parsley
1 lemon, juiced
1/2 cup butter
1 1/2 tablespoons minced garlic
1 tablespoon finely shredded imported Romano cheese
Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking dish.
Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs.
Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the bread crumbs. Sprinkle the top with Romano cheese.
Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.
NUTRITION INFORMATION: Per serving: 391 calories; 25 g fat; 2.5 g fiber; 16 g carbohydrates; 23.6 g protein
07-27-10
Swordfish Zucchini Kebabs
Makes 4 Servings
Ingredients:
Directions:
- Soak eight 10-inch wooden skewers in water for 30 minutes. Meanwhile, combine the swordfish and ginger beer in a medium bowl and refrigerate for 30 minutes.
- Preheat a grill to medium. Thread the fish, nectarine and zucchini onto the skewers. Brush with olive oil and season with salt and pepper. Grill, covered, turning once, until grill marks appear and the fish is cooked through, about 4 minutes.
07-27-10
Fish Tacos with Summer Salsa
Makes 4 Servings
Ingredients:
Directions:
- Preheat the oven to 225°. Place the fish in a medium bowl and drizzle with half of the lime juice. Cover and refrigerate for 15 minutes.
- Using your hands, squeeze the juice and flesh from the tomatillos, 1 at a time, into a medium bowl; discard the skins. Mash the tomatillos with a fork. Add the zucchini, the remaining lime juice, the cilantro and 2 teaspoons of the salt and toss.
- Spread the tortillas on 2 baking sheets and warm in the oven for about 10 minutes.
- In a small bowl, combine the chili powder, cayenne pepper and 1/2 teaspoon of the salt. Remove the fish from the lime juice, pat dry and cover with the spice rub. Heat the olive oil in a large nonstick skillet over medium heat and cook the fish, about 4 minutes on each side. Break the fish into bite-size pieces and season to taste with salt. Arrange the fish in the tortillas with some of the salsa and avocado slices.
07-13-10
Halibut with Zesty Peach Salsa
As seen on the following webpage: http://allrecipes.com/Recipe/Halibut-with-Zesty-Peach-Salsa/Detail.aspx?ms=1&prop25=40498413&prop26=RecipeNotes&prop27=2010-07-13&prop28=FoodTidbit&prop29=RecipeLink_2&me=1
Makes 4 Servings
Ingredients:
1/3 cup orange juice
2 tablespoons canola oil
2 tablespoons lime juice
1 tablespoon brown sugar
2 teaspoons grated lime peel
1 garlic clove, minced
1/2 teaspoon salt
4 (6 ounce) halibut steaks
SALSA:
2 cups chopped fresh or frozen peaches
1/4 cup chopped sweet red pepper
1/4 cup chopped red onion
1 jalapeno pepper, seeded and chopped*
2 tablespoons orange juice
1 tablespoon minced fresh cilantro
2 teaspoons lime juice
1/4 teaspoon salt
Directions:
1. In a bowl, combine the first seven ingredients; mix well. Remove 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the halibut. Seal bag and turn to coat; refrigerate for 2 hours. In a bowl, combine salsa ingredients; cover and refrigerate until serving.
2. If grilling the fish, coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from fish. Grill, uncovered, over medium heat or broil 4-6 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork, basting occasionally with reserved marinade. Serve with peach salsa.
NUTRITION INFORMATION: Per serving (1 halibut, 1/2 cup salsa): 269 calories; 6 g fat; 2 g fiber; 13 g carbohydrates; 36 g protein
07-13-10
Layered Shrimp Salad
Makes 4 to 6 Servings
Ingredients:
12 ounces cooked chilled shrimp, chopped
2 fresh jalapenos, seeded, ribbed and finely chopped divided
6 teaspoons lemon flavored olive oil, divided
Kosher salt and freshly cracked black pepper
4 medium vine-ripened tomatoes, seeded and diced
1 to 2 avocados, peeled, pitted, and diced
Chopped chives, for garnish
Directions:
Put the shrimp in a small bowl and add 1/2 of the jalapeno, 2 teaspoons lemon oil, and salt and pepper, to taste, and toss to combine. In a second bowl, mix the tomatoes with 2 teaspoons oil and salt and pepper, to taste. Put the diced avocado in a third bowl, add the remaining 2 teaspoons lemon oil, remaining 1/2 of the jalapeno, salt and pepper, to taste, and toss well.
To assemble, divide 3/4 of the shrimp among 4 short 6-ounce wide-rimmed glasses. Top the shrimp in each glass with 1/4 of the tomatoes, followed by 1/4 of the avocado. Finely chop the remaining shrimp to garnish each glass and sprinkle the chives evenly over each salad. Alternately, you can layer this salad in a large glass trifle bowl, to share. Serve immediately or chill and serve within 1 hour.
Notes:
Turn this into a dip by simply serving with chips!
Go light on black pepper in this dish because of the jalapeno.
Use 1 jalapeno if you are not lover of heat.
Great way to use leftover shrimp cocktail.
Try substituting shrimp with fresh crab or lime-cooked fresh white fish. AWESOME!