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Entries in Seafood (23)

Friday

Feb122010

Salmon & Cranberry Salad

A delicious, healthy salmon meal for two, by Robin Daumit.

Salmon & Cranberry Salad. Photo: R. DaumitThis dish is like a recipe for healthy skin. Berries and salmon are just what the doctor ordered when it comes to beauty. Plus, it’s easy on the waistline, quick to prepare, and tasty as well. It’s not everyday you come across a recipe that meets all your needs, but if relationships were like food, this would be marriage material. And if that happens, we want to hear about it.

Salmon and Cranberry Salad Recipe
Serves 2

Ingredients:

Cooked Salmon, enough for 2 salads
1 head of butter bib lettuce, washed, leaves separated
2 stalks of spring onion, washed and chopped
2 stalks celery, washed and chopped
1/2 cucumber, peeled seeded chopped
1/4 cup salted sunflower seeds
1/4 cup dried cranberries
salt and pepper to taste

Directions:

Divide lettuce leaves on bottom of individual serving plate. Nestle ingredients in lettuce, placing the salmon on top. Drizzle dressing over all and serve.

Dressing

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 lime, juiced
2 teaspoons honey
1 teaspoon Dijon mustard

Mix ingredients well and drizzle on top of salad

Trevy Thomas |

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Friday

Feb122010

Sea Bass Dinner for Two

An easy, healthy, romantic dinner for two, by Robin Daumit.

Sea Bass. Photo: R. DaumitJust in time for Valentine’s Day, this fish recipe is light enough to keep everyone awake after dinner. Romantic holidays are definitely not the time for a big heavy meal. Do I really need to tell you that? You can always be a glutton tomorrow night. You’ll thank me (and Robin) later. Happy romantic thoughts.

Sea Bass Dinner Recipe
Ingredients:

1 fillet of Sea Bass for 2
1/4 lb Sun dried tomatoes
1/4 cup fresh Italian parsley, chopped
2 cloves garlic, pressed
2 tablespoons white wine
1 tablespoon key lime oil (or olive oil with a squeeze of lime)
salt and pepper to taste

Directions:

Wash fish and place in an oiled baking pan.
Assemble the next 6 ingredients, toss in a bowl and arrange on top of the fish.
Bake in a 350 oven covered for about 15 minutes, then uncover for another 5 minutes. Fish is always better a little undercooked rather than overcooked.

Serve with a medley of miniature vegetables such as:
Baby zucchini
Tiny yellow squash
Fingerling potatoes
Lightly sauté in a pan of olive oil, garlic, salt and pepper until tender but not overcooked.

Add crusty whole-grain bread and a nice glass of crisp light white wine.

Trevy Thomas |

Grilled Marlin with Freekeh

Grilled seafood from Dave Utrata. This dish pairs a meaty, marinated
fish with a unique grain thatâ€™s well worth finding. Freekeh (pronounced free-kuh) is roasted
green wheat, easy to cook and adds a nice dimension.

Iâ€™m lucky to live in a college town and
have access to an ethnic grocery. So Iâ€™m
not sure just how readily you may be able to find freekeh, roasted green
wheat. But itâ€™s worthwhile to find and
simple to cook. Add enough water to keep it moist; treat it like long
cooking rice. The marlin? I just couldnâ€™t pass up a couple of nice, big
steaks of the stuff last time I wanted to show my son the cool things we could
cook up. I marinated and grilled them.

Grilled Marlin with Freekeh

Ingredients:

Â½ lb. marlin steaks per person

3 Tblsp teriyaki sauce

1 Tblsp Worcester sauce

1 tsp. hot Chinese-style
mustard

Â½ tsp. lime juice

Directions:

Marinate the marlin steaks for
at least 3 hours; I marinated mine for 6.

Get your grill HOT. The steaks are wonderful if they are
just seared on both sides for a total of 4-6 minutes.

Cook the freekeh according to
directions on the package. As I
noted above, it works like long cooking rice. I used a 4:1 water to grain ration and
cooked for about 45 minutes. Drain
excess water before serving.

When the grilled marlin is
ready, simply serve with enough freekeh on the side.

I
served the marlin with pineapple wedges and added fresh chopped cilantro
to the freekeh. The freekeh has a
wonderful smoky flavor that was perfectly complimented by the cilantro, while the
sweet juiciness of the pineapple nicely accented the marinade used on the
marlin. Sorry for the blurriness of the
photo; I was too eager to eat to take great pictures!

Dave Utrata |

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Wednesday

Feb182009

Mussels with Shallots, White Wine and Cream

Mussels An easy recipe for those of you lucky enough to find mussels, by Helen Poore.

We were in Virginia Beach last week and had the best mussels I've had in a long time. Of course, no one could tell me the recipe, so I came home and made it myself, with only my taste buds as a guide. What I love so much about this version is the delicate flavor of the mussels is not lost by the overpowering of garlic. Shallots are now my best friend! I think this would work with clams too.

Mussels with Shallots, White Wine and Cream

4 pounds of mussels scrubbed and debeard

3 tablespoons butter

1 garlic clove, minced

2 or 3 shallots, finely chopped

1 cup of dry white wine

1/4 cup of heavy cream

sprinkle of red pepper, more if you like a bite

fresh parsley, about a handful, chopped

In a pan large enough to hold all the mussels (don't fill to top though), sautÃ© garlic and shallots until soft, do not brown. Add white wine and mussels, cover and steam until all the mussels open (don't over cook, they are meant to be poached). Discard any mussels that didn't open. Remove the remaining mussels and set aside. To the wine sauce, add the parsley, red pepper and cream. Simmer for a few minutes and pour over the mussels. Serve with lots of crusty French bread for dipping.

Helen Kenney |

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Wednesday

Feb042009

Mediterranean Fish

Recipe by guest author, Heather Forsyth.

Okay, so I got another package of that plain frozen cod from my coop yesterday, and I didn't want to make chowder because I just made mushroom soup. So this is what I scrounged up mostly from whatever was in my cupboard, plus a super sale on red peppers (3 for $2) at the grocery store. It was pretty tasty -- between the two of us and two dogs, there was narry a crumb left. I named it Mediterranean Fish just because it seemed to have those kinds of flavors.

Mediterranean Fish

2 red bell peppers, halved, cored and deseeded
3 T. olive oil (divided use)
1 med. onion, quarter, then thinly slice each quarter crosswise
2 garlic cloves, minced or pressed through garlic press
1 T. vinegar
1T. tomato paste
1 T. dried thyme (divided use)
1 c. vegetable stock
2 celery sticks, sliced thinly (hold onto your celery leaves if you have them)
1 lb. frozen cod steaks
1/2 c. coarse bread crumbs
10-12 black olives, quartered
1 T. capers

Preheat oven to 400. Place the peppers on an oiled pan, cut side down and roast for about 10-12 minutes until skins start to look brown and wrinkly. Meanwhile, heat 1 T. of the olive oil in a large frying pan or casserole (I used my 10" cast iron skillet), and saute the onion for about 5 minutes. Add the garlic, vinegar, tomato paste and about half of the thyme, stir around for a minute, then add broth. Put the heat on low and return to those peppers. Take the peppers out, but leave the oven on. Remove the icky skins, and roughly chop the peppers. Add to the pan along with the celery and the cod. Bring it just to a sturdy simmer, cover (you can just use foil if you don't have a ovenproof lid) and put the pan in the oven for about 30 minutes. While the fish is baking, combine the remaining 2 T. olive oil, remaining thyme, salt and pepper, olives, capers and bread crumbs in a small bowl. After 30 minutes, sprinkle the breadcrumb mixture over the fish, turn your oven to broil and let it brown, about 5 minutes. Pull it from the oven and if you have any celery leaves, sprinkle them on top. Should serve 4, depends on if there are dogs at your house.

Heather Forsyth |