‘Fish and Seafood’
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Oven 350 F
Serves 4-5
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1/2 lb fresh white fish such as sea bass or halibut
1/2 lb fresh salmon
1 medium onion
1-1/2 cups fresh breadcrumbs
3 eggs
1/4 cup milk
4 Tbsp fresh dill
1/2 tsp salt
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Remove the skin from the fish with a sharp filet knife. Chop the fish into ½ inch bits.
Chop the onion into ¼ inch dice.
To make breadcrumbs, use white bakery French loaf and process in a food processor or chopper.
Snip the dill finely with kitchen shears.
Mix all ingredients in a medium mixing bowl.
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3 Tbsp Olive oil
Lemon wedges
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Drizzle the olive oil in the bottom of a small baking dish or bread loaf pan, 6×9 or 9×9. Spoon the salmon mixture into the center of the dish, and press into a firm loaf in the center of the pan. Bake uncovered at 350 F for 45 minutes.
Serve with lemon.
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We love the mix of two fishes, but use whatever is available.
Posted in Fish and Seafood, Main Dishes | No Comments »
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Yields 4 Cakes
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2 large Alaskan King Crab legs (1-1.2 lbs)
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Cover the crab legs with warm water to thaw. Cut the shells lengthwise with kitchen shears; remove the meat, check for cartilage. Chop into 1” chunks.
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Fresh white bakery bread yielding 1 ½ cups fresh breadcrumbs
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Place the bread in a food processor or mini chopper and spin until fine.
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1/4 cup celery & leaves, fine chop
1 tsp dry mustard
1/2 tsp garlic powder
1/8 tsp cayenne pepper
1 egg
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Mix gently with the crab and breadcrumbs.
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Chicken broth
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Add 2 T of broth and mix well. Add 1-2 T more broth if needed to form the patty. Form into patties on wax paper. Cut the paper into individual squares between the patties.
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Olive oil
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Heat the oil in a skillet to medium temp. Pick up the patty on the wax paper, turn over into the pan and pull off the paper. Cook 5 minutes or so just to a golden crust. Gently turn with a spatula and cook the other side.
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1/2 lime
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Serve with lime wedges and Avocado Verde Sauce. The sauce is delicious on rice as well!
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Avocado Verde Sauce
1 ripe avocado
1/2 tsp garlic powder
1/2 lime
1/2 cup Las Palmas Mild Green Chile Enchilada Sauce
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Cut the avocado in half and squeeze out the fruit. Mash the avocado and mix in the rest. If you make this ahead, lay plastic wrap on the surface of the sauce to seal out the air and refrigerate.
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Posted in Fish and Seafood, Main Dishes | No Comments »
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Serves 6
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10 lbs fresh mussels
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Purchase the mussels the same day as cooking and keep refrigerated. Allow an hour to clean the mussels as it takes a while to scrub. Ask your guests to help! Place the mussels in a basin of cold water. Scrub with a brush and remove the ‘beard’ of brown strings by gently pulling back and forth.
If the mussel is open, tap it with your finger to see if it closes. If it stays open, discard the mussel. Discard any mussels with broken shells. Drain the water and return to the refrigerator until you are ready for the steamer.
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Select two large pots (about 10 quart size) to steam this large quantity of mussels. You may a number of smaller pots if needed.
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3 T olive oil
1 lg sweet onion
1 red pepper
1 yellow pepper
2 cloves garlic
1 cup celery leaves
1 (14oz) can diced tomatoes
1 tsp Provence Herbs
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Chop the onion and peppers into thin strips 1/4” x 2”. Dice the garlic very fine. Rough chop the celery leaves. Place everything in the steamer pot and sauté until the peppers are tender.
Divide the vegetables between the steamer pots.
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2 cups white wine
Crusty French Bread
Optional:
Thin spaghetti
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Place the mussels directly on top of the sautéed vegetables. Pour the wine on top. Bring to a steaming boil. Steam for about 5 minutes until the mussels open.
Remove from the steamer, ladle the broth over the shells and serve immediately. Discard any mussels that have not opened.
You will want French bread to sop up the broth. I enjoy plain spaghetti to finish up the veggie stew.
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While living in Brussels, we found that mussels are the National dish of Belgium, best served with crispy potato fries “Frites”. They have many different wine-based preps and our favorite is the Provencale style.
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Serves 4
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1 lb frozen raw shrimp
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Thaw the shrimp in a bowl with cold water for 10-15 minutes. Peel if necessary. Chop into small bites. Dry well with paper towels.
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2 T olive oil
½ sweet yellow onion
2 cloves garlic
Sprinkle cayenne pepper
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Slice the onion into long ribbons. Chop the garlic fine. Sauté with oil on medium heat in a cast iron skillet or heavy frying pan until tender. Season with cayenne pepper to taste. Add the dry shrimp and quickly stir fry for about one minute just until the shrimp turn opaque.
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½ lime
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Remove from the heat and add the lime juice. Stir and serve.
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This quick and easy shrimp dish is so versatile as an appetizer, side dish or main event. Shown above along side Red Peppers with Farro.
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Serves 8
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1 lb raw frozen shrimp
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Thaw in cool water. Peel if necessary. Dice to ½” pieces. Pat dry on paper towels and set aside.
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½ large yellow onion
2 cloves garlic
2 T olive oil
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Chop the onion to ¼” dice. Peel and dice the garlic very fine. Place in a cast iron skillet or wok with the oil. Sauté over medium heat 5 minutes.
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2 tsp dried oregano
2 tsp Frank’s Red Hot Sauce
¼ tsp black pepper
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Add to the onions, rubbing the oregano with your fingers. Stir together and turn off the heat. Remove most of the onions to a medium size bowl.
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1 T olive oil
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Reheat the pan over medium heat. Add oil. Add the chopped shrimp and stir fry for 1 minute or less until the shrimp just turns opaque. Transfer immediately to the bowl with the onions.
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½ 4-oz can sliced jalapenos, drained
1 4-oz can chopped green chiles with juice
1 14-oz can diced mangos, drained
2 avocados
2 limes, squeezed
1 tsp salt
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Dice the jalapenos very fine. Chop the avocado into ½ inch dice. Add all to the shrimp and mix well.
Add additional Red Hot Sauce or jalapenos to taste.
Serve at room temperature with tortilla chips.
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This quick and easy ceviche is based on the Baja Style, but made with ingredients from the pantry.
Posted in Appetizers, Fish and Seafood, Mexican Style | No Comments »
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Serves 8
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1 lb raw frozen shrimp
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Thaw in cool water. Peel if necessary. Dice to ½” pieces. Pat dry on paper towels and set aside.
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1 large fresh mango
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Peel the thin mango skin with a sharp paring knife. The center of the fruit has an oblong shaped pith. Cut into the fruit lengthwise down to the pith all around at ½ inch intervals. Turn the mango and cut around crosswise at ½ inch intervals. Shave off the pieces into a bowl. When you get down to the pith, squeeze all of the juice out with your hands. Discard the pith.
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2 cucumbers
1 avocado
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Chop the cucumbers and avocado into ½” dice.
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½ small red onion
2 red Serrano chiles
2 green Anaheim chiles
Fresh cilantro
¼ cup V8 juice
2 tsp dry oregano
½ tsp red pepper flakes
½ tsp salt
¼ tsp pepper
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Chop the onion and chiles very fine. Remove and discard the chile seeds.
Chop about 12 leaves of cilantro.
Combine everything in a large serving bowl.
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4 cups water
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
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Bring all to a rolling boil in a medium pot. Add the chopped shrimp and par boil for one minute or so, just until the shrimp floats. Drain and add immediately to the serving bowl.
Mix well. Serve with tortilla chips.
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This ceviche is based on my recollection of the fabulous ceviche we enjoyed at Marquis Los Cabos in Mexico. They did not give me the recipe, but they did describe how the shrimp was par-boiled.
Posted in Appetizers, Fish and Seafood, Mexican Style | No Comments »
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Yields ~ 1 cup
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1 (7 oz) carton fat free plain Greek style yogurt
¼ cup finely minced onion
¼ cup finely minced dill pickle
1 T dill pickle juice, lime or lemon juice
¼ tsp garlic powder
¼ tsp salt
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Mix all ingredients. Tightly cover and store in the refrigerator up to one week.
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I prefer Fage 0% yogurt. This light tartar sauce is perfect with fish burgers and fish sandwiches.
Posted in Fish and Seafood, Sauces | No Comments »
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Serves 4-6
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4-6 extra large fresh Anaheim or Poblano green chilies
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Char the chilies over a gas flame until black all over. Place in a paper bag, roll up tightly and let stand for 15 minutes to “sweat” the skin loose. Hold the peppers under cold water, and rub off the charred skin. Slit lengthwise on one side, leaving the stem intact, remove seeds, and drain on paper towel. Set aside.
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2 (6 oz) cans lump crabmeat (Bumblebee Fancy Lump)
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Drain and pick through the crab with a fork, removing any cartilage. Set aside.
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Olive oil
¼ cup onion
¼ cup celery
2 cloves garlic, minced
1/8 tsp cayenne pepper
½ tsp salt
1/8 tsp black pepper
1 tsp cayenne pepper sauce (Frank’s Red Hot)
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Cover the bottom of a sauté pan with olive oil and heat to medium-high. Add all ingredients and cook until onions are softened.
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1 cup of dry stuffing breadcrumbs (Pepperidge Farms Herb Stuffing)
1/4 cup chicken broth
1 cup shredded Monterey Jack cheese
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Thoroughly crush the breadcrumbs and add to the onion mixture. Add half of the chicken broth, and add the rest if needed to form a moist stuffing. Add the crabmeat and cheese. Stir gently.
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½ cup shredded Monterey Jack cheese
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Cover the bottom of a small baking dish with olive oil. Roll the prepared green chilies in the oil. Fill the peppers with the crab stuffing. Now it looks like a stuffed canoe! Sprinkle with Jack Cheese. Bake uncovered in a hot oven (400F) for 20-30 minutes until slightly brown and bubbly.
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You may substitute canned whole chilies. Look for Hatch green chilies. These are already peeled, so skip the first step. Drain well and reserve the juice to use in place of the chicken broth.
Posted in Appetizers, Fish and Seafood, Mexican Style | No Comments »
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Preheat Grill
Serves 4
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1 lb frozen white fish (any kind such as mahi-mahi or halibut)
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Place the wrapped fish in the sink and cover with cool water for 15 minutes to partially thaw. Grind the half-frozen fish with a meat grinder.
Form the patties on a sheet of wax paper and carefully turn over onto a greased grill pan.
Grill the burgers over indirect heat with the grill cover closed.
Indirect Grilling Method: Turn one burner off and leave the other burners on high. Place the grill pan over the burner which is turned off. Cook with the grill cover closed.
Grill for 10-15 minutes until the fish turns opaque white. Carefully flip the burgers with a spatula and continue to grill for 10 minutes.
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Salt & pepper
Hamburger rolls
Dill pickles
Yogurt Tartar sauce
Cayenne pepper (optional)
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Salt and pepper the burgers. Serve with tartar sauce or your favorite hamburger garnishes.
If you want to spice it up, sprinkle on a little cayenne pepper!
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We fell in love with fish burgers with the first bite at the Malliouhana beach bistro in Anguilla. I asked the chef for the recipe and he said it was just fish. I did not believe him at all, so I tried several versions with adding egg and other things, but none of them compared to “just fish”!
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Serves 4-6
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1 (8 oz) package cream cheese
8 oz sharp cheddar cheese, coarsely shredded
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Combine in a glass bowl or large measuring cup. Microwave on high for one minute. Stir and microwave another minute. Stir until smooth.
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¼ tsp Worcestershire sauce
½ tsp garlic powder
¼ – ½ tsp cayenne pepper
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Add spices and mix well. Start with ¼ tsp cayenne and add more if you like it spicy.
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2 (5 ounce) cans lump crabmeat
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Drain, rinse, and squeeze out water. Press lightly with your fingers to check for and remove any cartilage. Fold into the cheese dip.
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French Bread
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Warm the bread in the oven at 400 F for 5 minutes. Cut into 1 “ slices. Remove and discard the soft bread and cut the crust into 2” strips. Serve the crust to dip the crab.
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