TasteForCooking » Seafood

Pan-fried Salmon & Halibut with Apple from Holland America

Sue Lobo — Mon, 29 Aug 2011 00:45:07 +0000

Pan-fried Salmon & Halibut with Apple

(from A Taste of Elegance Cookbook, Rudi Sodamin)
Serves 4

Ingredients
8 tablespoons (1 stick) butter 2 cups flour, for coating 1 tablespoon garlic powder Salt and freshly ground pepper 2 large eggs, beaten 2 cups fine dried breadcrumbs or Japanese-style “panko” breadcrumbs 4 (3-oz) salmon fillets 4 (3-oz) halibut fillets	1 Granny Smith apple, peeled, cored, cut into fine matchstick-size pieces and immediately tossed with the juice of ½ lemon Juice of ½ lemon, plus wedges (for garnish) 4 sprigs fresh tarragon (for garnish) 8 sprigs fried parsley garnish (optional, recipe follows) 8 large sprigs parsley 2 cups vegetable oil, for deep-frying

Preparation

Clarify butter: In a 1-quart saucepan over low heat, bring butter to a slow boil until melted and milk solids separate from fat, 10 to 15 minutes. When bubbling almost stops, remove from heat and let stand. Skim foam from top with a spoon. Slowly pour clear yellow liquid through a small strainer into a measuring cup; discard the rest. Reserve clarified butter.

Combine flour and garlic powder on a plate and season with salt and pepper. Whisk eggs in a shallow bowl. Spread breadcrumbs on separate plate.

Divide clarified butter between two skillets and place one skillet over medium-high heat.

Lightly coat salmon fillets in flour, shake off excess. Dip into beaten eggs and coat with breadcrumbs. Place salmon in hot skillet when butter is almost smoking; cook till golden brown, 3-4 minutes per side.

Repeat with halibut in second skillet.

To serve, place one salmon fillet and one halibut fillet on each plate. Spoon some apples between them, garnish with lemon wedges, tarragon sprigs and parsley.

Garnish

Gently rinse and thoroughly dry parsley leaves.

In a 10-inch frying pan or cast-iron skillet, heat oil over medium-high heat until a deep-frying thermometer registers 350° F (do not allow oil to smoke). Line a baking sheet with two sheets of paper towels. When oil is hot, add 4 parsley sprigs and fry 2-3 seconds until brilliant green and crisp. Remove with slotted spoon and transfer to baking sheet. Repeat with remaining sprigs. Use quickly.

Pan-fried Salmon & Halibut with Apple from Holland America is a post from: TasteForCooking

Recipe of the Day: Tuna Taki Crisps

Sue Lobo — Fri, 26 Aug 2011 19:42:49 +0000

PF Changs shared this recipe for their new Happy Hour appetizer, Tuna Taki Crisps. The Orange Soy Sauce and Spicy Lime Mayo should taste great with any seafood.

12 oz. ahi tuna block
4 oz. English cucumber, peeled and diced
1 Tbsp. scallions (green part only), sliced thin
¾ tsp. toasted sesame seeds
10 wonton skins
2 c. vegetable oil
1 tsp. olive oil
1¼ Tbsp. orange soy sauce (see recipe)
Spicy lime mayo (see recipe)
Cilantro leaves, no stems

Directions:

Take tuna and cut off a little less than have, so you have about a 5-oz. piece left. Rub smaller piece with olive oil and season with salt and pepper.
Heat a nonstick pan over medium heat and place the seasoned tuna in the pan, searing for 1 minute. Turn over and let sear for another minute. Using tongs, sear on the thin edges of the tuna for 1 minute each. All sides with the exception of the ends should not be seared. Place in refrigerator to cool.
Take remaining tuna block and chop into ¼x¼-inch pieces.
Mix diced tuna, cucumber, scallions, toasted sesame seeds and orange soy sauce gently in a clean metal bowl. Place in refrigerator.
Heat vegetable oil in medium saucepan over low heat.
Cut square wonton skins in half making two triangles.
Deep fry triangles for about 45 seconds to 1 minute until crispy and light brown. Place on paper towel to drain oil. Reserve for assembly.

To Assemble:

Take cooled, seared tuna and slice very thin into ½-oz. slices. Place sliced seared tuna slice on crispy wonton triangle. Place 1 Tbsp. of marinated tuna mixture in the center of the crisp on top of sliced tuna.
Using a small spoon, place a small dollop of spicy lime mayo sauce on top of marinated tuna, garnish with a cilantro leave. Serve within 15 minutes of assembly so wontons stay crisp.

Ingredients:

¼ c. soy sauce
1 tsp. fresh ginger, minced
¼ tsp. sesame oil
½ tsp. orange zest
1 tsp. lime juice, fresh squeezed
1 tsp. rice vinegar

Place all ingredients in a small mixing bowl and mix well.

Note: When zesting orange, do not zest too far into orange. Too much white flesh will result in a bitter taste.

Ingredients

1 c. mayonnaise
2¼ tsp. Sriracha hot sauce
¼ tsp. soy sauce
½ tsp. lime juice, fresh squeezed
¾ tsp. rice vinegar

Place all ingredients in a small mixing bowl and mix well.

Recipe of the Day: Tuna Taki Crisps is a post from: TasteForCooking

Recipe for Shrimp Noodle Bowl

TinaB — Sat, 20 Aug 2011 04:27:36 +0000

Another edition of foodie loves friday with our friend Renee! She was originally going to make her weekly chicken dish, but remembered she had some shrimp in the freezer. At first, her thought was, “I’ll just make the standard shrimp dish I usually make. Noodles, shrimp, garlic, onion, butter and olive oil”. But then, out of the blue, she remembered, “Well, I have broccoli and red pepper that needs to be used. I’ll add that! Well, once she started cooking, more foodie juices started flowing. Then she remembered there was a zucchini in the fridge, some leftover steamed kale and some fresh parsley. Less than 30 minutes to make. So easy and so scrumptious. The perfect summertime meal. Food Friday from our friend Renee Yemma!

Recipe for Shrimp Noodle Bowl

Ingredients
1 bag of frozen shrimp (thawed)
1/2 box of pasta of choice (I used quinoa pasta)
2 heads of fresh broccoli, cut into small pieces
1 red pepper, chopped
1 zucchini, chopped
1 to 2 bunches of steamed kale (but you can use raw instead)
1/2 onion, chopped
3 to 5 garlic cloves, minced
1/4 cup of lemon juice, freshly squeezed
3/4 cup of olive oil
1/2 handful of fresh parsley, chopped
1/2 stick of pasture butter
1/2 tablespoon paprika
1 teaspoon sea salt
dash of pepper

Directions
1. Cook pasta.
2. Heat pan to medium heat. Add in olive oil and a touch of salt.
2. Saute onion and red pepper for 3 to 5 minutes. While waiting, juice lemon and then set aside.
3. Add in shrimp. Let cook for a few minutes. They don’t take long. If over cook, they can become tough and chewy.
4. After shrimp have been in for 3 to 4 minutes, add in zucchini, lemon juice and butter. Let cook for another 3 minutes.
5. Add in broccoli, kale, parsley, paprika, salt and pepper. Cook now until shrimp is done.
6. Once shrimp is done, add in cooked pasta and then mix. If you need a little more olive oil and butter, go ahead and add.
7. Place in your favorite serving bowl.
8. Turn off all distractions, sit down by yourself or with your family and/or friends, take a few deep breaths, say how much gratitude you have for your food, your family, your life and dig in, slowly and savor the deliciousness!

Variations: Replace shrimp with chicken, pork, beef, tofu or just have it vegetarian style. Add some freshly grated parmesean on top. Add your favorite hot sauce to give it a little punch. Mix up the veggies to your liking. For more recipes visit foodie loves friday.

Recipe for Shrimp Noodle Bowl is a post from: TasteForCooking

Shrimp and Grits Recipe

Sue Lobo — Thu, 21 Apr 2011 19:17:05 +0000

I was not a fan of grits until my road trip to Charleston and Savannah a few years ago. It was practically in every restaurant you visit in the region, and it’s not just for breakfast anymore. There are lots of variations of shrimp and grits recipes. This one was great. You could also take your leftovers after making our enchilado de camarones recipe and use them on the grits as well.

For the Grits…

4-5 cups shrimp or chicken stock
1 cup yellow stone ground grits
1 cup grated white cheddar cheese
¼ cup heavy cream
Freshly ground black pepper
2 tsp Salt
3 green onions, thinly sliced, for garnish

Tips: Try not to use quick cooking grits as it is not the same!

Directions for grits:

1. Bring 4 cups of the water and 2 teaspoons of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to medium and continue cooking until the grits are soft and have lost their gritty texture, whisking every few minutes for a total of 15-20 minutes. If the mixture becomes too thick, add remaining water and continue cooking until absorbed. Add the cheese and heavy cream and whisk until smooth; season with salt and pepper.

Shrimp

½ pound thick cut bacon
2 tablespoons pure olive oil
20 large shrimp, shelled and deveined
3 cloves garlic, finely chopped
Salt and freshly ground black pepper

1. Place bacon in a medium pan over medium heat and cook until golden brown and crisp and the fat has rendered. Remove bacon with a slotted spoon to a plate lined with paper towels. Cut into pieces.
2. Remove all but 2 tablespoons of the bacon fat from the pan and place back on the heat. Add the olive oil and increase the heat to high, season the shrimp with salt and pepper, add the shrimp and the garlic to the pan and sauté until golden brown on both sides and just cooked through, 1-2 minutes per side. Remove shrimp to a plate. Reserve the garlic oil to drizzle over the finished dish.

Divide the grits among 4 bowls and top each with 3 shrimp. Drizzle the top with some of the bacon/garlic oil that the shrimp were sautéed in and sprinkle with some of the bacon & green onions.

Shrimp and Grits Recipe is a post from: TasteForCooking

Featured Recipe: Chef Nobu Matsuhisa’s Black Cod with Miso

Sue Lobo — Mon, 14 Mar 2011 16:08:01 +0000

Food & Wine At Sea Featured Recipe

Chef Nobu Matsuhisa’s Black Cod with Miso

Marinate this dish overnight. The sauce also works well with beef and salmon.

Ingredients:

1/2 cup sake
3/4 cup mirin
2 cups white miso paste
1 1/4 cups granulated sugar
4 black cod fillets, about 8 ounces each

Recipe Instructions:

1. Bring sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate alcohol.
2. Reduce heat to low and add miso paste, mixing with a wooden spoon. When miso has dissolved completely, increase heat to high and add sugar, stirring constantly to ensure bottom of pan does not burn. Remove from heat once sugar is fully dissolved. Cool to room temperature. Set aside ½ cup of sauce for plating the next day, and use the rest as marinade.
3. Pat fish thoroughly dry with paper towels. Cover with saikyo-miso sauce and place in a glass dish or bowl and cover tightly with plastic wrap. Refrigerate overnight.
4. Preheat broiler to high.
5. Lightly wipe off and excess miso clinging to fillets, but do not rinse it off fish. Discard marinade. Place fish in a broiler pan, and broil until surface if fish turns brown, about 2 minutes.
6. Reduce temperature to 400°F.
7. Move fish to center of oven and bake 10 to 15 minutes.
8. Transfer fillets to individual plates. Add a few drops of reserved sauce to each plate.

Featured Recipe: Chef Nobu Matsuhisa’s Black Cod with Miso is a post from: TasteForCooking

Shrimp with Popcorn Recipe – great appetizer

TinaB — Fri, 14 Jan 2011 18:01:57 +0000

This was on the today show this morning – a new twist on Shrimp and Popcorn – yeap you read it correctly – I did not say popcorn shrimp but Shrimp with Popcorn. I can’t wait to try this recipe – time to have another tapas party ! Excerpt from their site “Planning a party? Treat your guests to some delicious dishes from Todd English. Here, the famous chef and restaurateur shares his recipe for sizzling shrimp popcorn.”

Sizzling shrimp popcorn

Ingredients

1/4 cup unpopped popcorn kernels
1 tablespoon unsalted sweet butter
Smoked paprika to taste
Salt and pepper to taste
1 1/2 cups rock shrimp (or small baby shrimp)
1/4 pound whole unsalted sweet butter
2 tablespoons chopped garlic
20 sprigs Italian parsley, picked and roughly chopped
10 sprigs mint, picked and roughly chopped
1 cup sharp Cheddar cheese
2 jalapenos, sliced thinly

Preparation

In a 3-quart stock pot, melt butter over medium heat. Add popcorn kernels and heat until all popped. Transfer from pot into large mixing bowl and toss in smoked paprika, salt, and pepper.

In a saute pan, melt butter over medium heat. Add chopped garlic and lightly toast, constantly stirring. Add shrimp and saute for 30 seconds, constantly stirring — be careful not to overcook shrimp. Finish with salt and pepper.

Pour the contents of the pan with the shrimp over the popcorn and add jalapenos, parsley, and mint. Toss until the popcorn is well coated. Place in a large serving bowl and garnish with shaved Cheddar cheese.

Serving Size

Yield: 12 servings – recipe by Todd English featured on the Todayshow.com

Visit msnbc.com for breaking news, world news, and news about the economy

Shrimp with Popcorn Recipe – great appetizer is a post from: TasteForCooking

Pan-Grilled Snapper with Chimichurri Recipe – Even the Kids liked it !

TinaB — Wed, 12 Jan 2011 01:44:04 +0000

We all know that we should eat more fish but not one of us does it – right ? We don’t even come close to eating fish once a week but it was one of my New Year’s resolutions to incorporate more fish and vegetarian meals into our diet so here goes nothing. So we far we are into week two of the new year and I have to say the best thing I did was sign up for the myrecipes.com database of newsletter recipes. Something that came through that week one of the suggested meals was a Pan Grilled Halibut with Chimichurri. I changed it up a bit because I could not find any halibut at any of our local stores so I made my own version – Pan Grilled Snapper with Chimichurri. It was very easy to put together and definitely something we eat again – even the kids ate it !
But if you can’t get around to eating the fish but still need to start a diet for the new year Nutrisystem Coupons and Medifast Coupons this is a great place to find discounts.

Yield: 4 servings (serving size: 1 fillet and about 2 teaspoons sauce)

Ingredients

1 1/2 tablespoons chopped fresh cilantro
1 1/2 tablespoon chopped fresh basil
1 1/2 tablespoon finely chopped shallots
2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
Cayenne Pepper on top once it is cooked for a little extra kick
Cooking spray
4 (6-ounce) Snapper fillets

Preparation

1. Combine the first 5 ingredients in a medium bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle remaining 1/4 teaspoon salt and 1/8 teaspoon pepper over fish. Add fish to pan; cook 5 minutes on each side or until desired degree of doneness. Serve with sauce.

As a side I made a Risotto with Asparagus and Mushrooms – it was great with it.

Pan-Grilled Snapper with Chimichurri Recipe – Even the Kids liked it ! is a post from: TasteForCooking

Easy Scalloped Potatoes and Shrimp

Sue Lobo — Tue, 28 Dec 2010 21:48:36 +0000

Easy way to “dress up” scalloped potatoes. Great as a main dish.

Ingredients:

1 box scalloped potatoes
2 1/4 cups of water
1/3 cup milk
1 pound peeled and deveined cooked shrimp
3 cups fresh baby spinach, coarsley chopped
4 ounces of shredded Colby-Monterey Jack cheese

Combine the potatoes as usual with sauce, water and milk. Bring to a boil Reduce heat and cover. Simmer for 8 to 10 minutes until potatoes are tender. Add shrimp and spinach. Cook and stir for 3 to 5 minutes. Stir in cheese until melted.

You can also add the shrimp and spinach to potatoes au gratin.

Easy Scalloped Potatoes and Shrimp is a post from: TasteForCooking

Recipe for Grilled shrimp with cilantro, lime and peanuts

TinaB — Wed, 06 Oct 2010 14:31:24 +0000

I was on the todayshow.com website and came across this article titled “Editor’s choice: 15 recipes to satisfy cravings” and one of the recipes that caught my eye was the Grilled shrimp with cilantro, lime and peanuts.

It was part of this “Martha’s simply scrumptious shrimp dishes“… the domestic guru shares three flavorful, fresh and healthy recipes. There are also a few other shrimp recipes on there that sounds delicious. In the August issue of Martha Stewart Living, Martha Stewart shares her tips and recipes for three flavorful, fresh and healthy dishes that are perfect for a summer get-together.

I am going to try making this one this weekend. Has anyone else tried this recipe yet ?

Grilled shrimp with cilantro, lime and peanuts

Ingredients

2 limes
2 teaspoons fish sauce
1/2 teaspoon sugar
1 pound (about 15) jumbo shrimp, shells on
2 teaspoons safflower oil
Coarse salt and freshly ground pepper
1 1/2 cups coarsely chopped fresh cilantro
1/2 cup salted peanuts, coarsely chopped
2 scallions, finely chopped

Preparation

1. Zest limes into a bowl. Squeeze in juice from 1 lime, and whisk in fish sauce and sugar.

2. Preheat grill to high. Brush shrimp with oil on both sides, and lightly season with salt and pepper. Grill until pink and firm to the touch, 2 to 3 minutes per side.

3. Toss shrimp with fish-sauce mixture, cilantro, peanuts and scallions. Juice remaining lime over shrimp.

Serving Size

Serves 4 Recipe is from the todayshow.com recipe section

Here are some of our favorite Shrimp recipes that we have featured before

Gwyneth Paltrow’s Mexican Dinner Family Style- Shrimp Tacos

Shrimp and Cilantro Marinade Recipe – great appetizer

Enchilado de Camarones Recipe

Recipe for Grilled shrimp with cilantro, lime and peanuts is a post from: TasteForCooking

Salmon Caviar Canapés Recipe from NS Merill

TinaB — Thu, 26 Aug 2010 18:44:09 +0000

Our good friends at NS Merill and Company have shared one of their favorite recipes for a cocktail party – Salmon Caviar Canapés!

Recipe for Salmon Caviar Canapés

12 ounces cream cheese, room temperature
2 tablespoons snipped fresh chives
1 tablespoon prepared horseradish
Salt and pepper to taste
1 loaf thinly sliced white bread
6 ounces red salmon caviar
Fresh parsley sprigs

1. Beat the cream cheese with an electric mixer until light and fluffy. Beat in the chives, horseradish and salt and pepper to taste until blended. Refrigerate until firm.

2. Preheat oven to 325 degrees F

3. Cut sixty triangle shapes from the bread slices. Place in a single layer on baking sheets and bake until lightly toasted. Turn and toast the second side.

4. Spread each toast triangle with a thin layer of the cream cheese. Place ½ teaspoon of the salmon caviar on the top center of each triangle. Garnish with a parsley sprig.

yields – 60 hors d’ oeuvres

NS Merill offers the best selection of party dishes- and for this occasion the suggest the Artisanal Tableware by Caskata from N. S. Merill & Company. The plates they use for cocktail parties are canapé plates with sea patterns by Caskata. To see the products they carry visit http://www.nsmerill.com

Salmon Caviar Canapés Recipe from NS Merill is a post from: TasteForCooking