Category Archives: Salmon & Fish

Foodie Friday: Salmon with Fruit Salsa

Ingredients

  • 1 pound salmon steaks
  • 1 lemon, juiced
  • 1 tablespoon chopped fresh rosemary
  • salt and pepper to taste
  • 1 lemon, sliced
  • 1/3 cup water
  • 1/4 cup diced fresh pineapple
  • 1/4 cup minced onion
  • 3 cloves garlic, minced
  • 2 fresh jalapeno peppers, diced
  • 1 tomato, diced
  • 1/2 cup pineapple juice
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced yellow bell pepper

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice. Season with rosemary, salt, and pepper. Top with lemon slices. Pour water into the dish.
  3. Bake for 30 to 40 minutes in the preheated oven, or until easily flaked with a fork.
  4. In a medium bowl, mix pineapple, onion, garlic, jalapeno, tomato, pineapple juice, red bell pepper, and yellow bell pepper. Cover, and refrigerate while fish is baking. Top fish with salsa to serve.

Nutritional Information

Amount Per Serving  Calories: 216 | Total Fat: 7g | Cholesterol: 50mg

What to Drink?

Wine Chardonnay
Cocktail Cranberry Martini
Chilled Non-Alcoholic Best Lemonade Ever

 

 

 

 

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Foodie Friday: Red Pepper-Salmon Pasta

Ingredients

  • 4 (4 ounce) fillets salmon
  • 2 tablespoons lemon juice
  • 1/2 cup roasted red bell peppers
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon cornstarch
  • 2 teaspoons minced jalapeno peppers
  • 1 clove garlic, minced
  • 1/4 cup chopped fresh cilantro
  • 1 cup chicken broth
  • 1 (8 ounce) package angel hair pasta

Directions

  1. In an 8 inch baking dish, arrange filets in a single layer. Sprinkle with lemon juice. Tightly cover dish with foil. Bake at 450 degrees F (230 degrees C). Cook until fish is opaque, but still moist looking in thickest part, 12 to 14 minutes.
  2. Meanwhile, in a blender, smoothly puree red peppers, parmesan, cornstarch, chili, and garlic. Add cilantro and chicken broth; whirl to blend.
  3. Pour pepper mixture into a 10 inch frying pan. Stir over high heat until boiling. Reduce heat to keep warm.
  4. Cook pasta in 3 quarts boiling water until tender to bite, about 7 minutes. Drain, and return to pan.
  5. Stir juices from the baked salmon into red pepper sauce. Mix 1 1/2 cups sauce with pasta. Spoon pasta onto plates. Top with fish, and drizzle with remaining sauce. Serve.

Nutritional Information

Amount Per Serving  Calories: 424 | Total Fat: 15.9g | Cholesterol: 72mg

What to Drink?

Wine Chardonnay
Cocktail Filthy Martini
Chilled Non-Alcoholic Cherry Limeade I

Foodie Friday: Halibut with Zesty Peach Salsa

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.

Foodie Friday: Mango Salsa Salmon

Mango Salsa Salmon

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Ingredients

  • 4 (6 ounce) salmon steaks
  • 3 tablespoons olive oil
  • 1 large red onion, diced
  • 2 cloves garlic, peeled and minced
  • 2 tomatoes, diced
  • 1 sprig fresh cilantro, chopped
  • 2 mangos – peeled, seeded, and diced

Directions

  1. Preheat the oven broiler. Line a broiler pan with foil.
  2. Broil salmon steaks on the prepared pan 12 minutes, or until easily flaked with a fork.
  3. Heat olive oil in a medium saucepan over medium heat, and saute onion until tender. Stir in garlic, tomatoes, and cilantro. Cook until heated through, 1 to 2 minutes, and remove from heat. Mix in the mangos. Serve over the salmon steaks.

What to Drink?

Wine Chardonnay
Cocktail The Vodka Collins
Chilled Non-Alcoholic Best Lemonade Ever

Nutritional Information

Amount Per Serving  Calories: 493 | Total Fat: 28.8g | Cholesterol: 99mg

More Recipes at AllRecipes.com

Foodie Friday: Coconut Tilapia with Apricot Dipping Sauce

Coconut Tilapia with Apricot Dipping Sauce

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Ingredients

  • 1 cup flaked coconut, finely chopped
  • 2 tablespoons flour
  • 1 tablespoon Creole seasoning
  • 4 (4 ounce) fillets tilapia
  • 1/2 cup cornstarch
  • 1 (4 ounce) carton egg substitute
  • 1/2 cup canola oil
  •  
  • Apricot Dipping Sauce
  • 1/2 cup apricot jam
  • 2 teaspoons brown mustard
  • 1 teaspoon prepared horseradish

Directions

  1. Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the tilapia with the cornstarch, and shake off the excess. Pour the egg substitute into a separate bowl, and dip the fillets in the egg. Press fillets in the coconut mixture coating all sides.
  2. Heat canola oil in a frying pan to a temperature of about 350 degrees F (175 degrees C). Fry fillets one or two at a time on both sides until golden brown. Remove to drain on a paper towel. Prepare the apricot dipping sauce by stirring together the jam, mustard, and horseradish in a small bowl. Serve the tilapia accompanied by the dipping sauce.

FOOTNOTE

The nutrition information reflects the entire amount of the breading, egg, and oil. The actual values will be less.

 

Nutritional Information

Amount Per Serving  Calories: 367 | Total Fat: 17.8g | Cholesterol: 49mg

What to Drink?

Wine Sauvignon Blanc
Cocktail Salty Dog
Beer Beer
Chilled Non-Alcoholic Special Lemonade

More Recipes at AllRecipes.com

Foodie Friday: Grilled Mahi Mahi with Roasted Pepper Sauce and Cilantro Pesto

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Grilled Mahi Mahi with Roasted Pepper Sauce and Cilantro Pesto

Ingredients

  • 1/2 cup white wine
  • 1 shallot, minced
  • 2 tablespoons shredded Parmesan cheese
  • 2 cloves garlic
  • 1/3 cup chopped walnuts
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup packed fresh cilantro leaves
  • 1/8 teaspoon ground black pepper
  • 1 (12 ounce) jar roasted red bell peppers, drained
  • 4 (6 ounce) mahi mahi fillets
  • salt and ground black pepper to taste
  • 1 tablespoon butter
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon salt

Directions

  1. Preheat an outdoor grill for medium-high heat.
  2. Place the wine and shallot in a saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and reduce the liquid down by about half, about 4 minutes. Remove from heat and set aside.
  3. Place the Parmesan cheese, garlic, and walnuts into a food processor; process until finely chopped. Add the olive oil, cilantro, and 1/8 teaspoon black pepper; process until smooth. Remove the cilantro pesto from the food processor and set aside.
  4. Place the red peppers into the food processor, pour in the wine reduction, and process until smooth. Pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce for 4 minutes. Meanwhile, season both sides of the mahi mahi fillets with salt and pepper.
  5. Cook the mahi mahi on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side.
  6. Whisk the butter, 1/8 teaspoon black pepper, and 1/4 teaspoon salt into the red pepper sauce until smooth. Spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.

 

Nutritional Information

Amount Per Serving  Calories: 341 | Total Fat: 15.2g | Cholesterol: 134mg

 

What to Drink?

Wine Barbera
Cocktail PB Breeze
Beer Beer

 

More Recipes at AllRecipes.com

Foodie Friday: Post Cinco de Mayo Grilled Fish Tacos w Chipolte-Lime Dressing

Foodie Friday: Post Cinco de Mayo Grilled Fish Tacos w Chipolte-Lime Dressing

 

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Grilled Fish Tacos with Chipotle-Lime Dressing

Ingredients

  • Marinade
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons fresh lime juice
  • 2 teaspoons lime zest
  • 1 1/2 teaspoons honey
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon seafood seasoning, such as Old Bay™
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon hot pepper sauce, or to taste
  • 1 pound tilapia fillets, cut into chunks
  • Dressing
  • 1 (8 ounce) container light sour cream
  • 1/2 cup adobo sauce from chipotle peppers
  • 2 tablespoons fresh lime juice
  • 2 teaspoons lime zest
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon seafood seasoning, such as Old Bay™
  • salt and pepper to taste
  • Toppings
  • 1 (10 ounce) package tortillas
  • 3 ripe tomatoes, seeded and diced
  • 1 bunch cilantro, chopped
  • 1 small head cabbage, cored and shredded
  • 2 limes, cut in wedges

Directions

  1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
  2. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
  3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
  4. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
  5. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Footnotes

  • Cook’s Tip
  • The marinated fish in this recipe can also be cooked in the oven. Preheat oven to 350 degrees F (175 degrees C). Bake fish in preheated oven until it easily flakes with a fork, 9 to 11 minutes. Assemble tacos according to directions. Mahi-mahi can be substituted for the tilapia.

 

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Strawberry Sauza®-Rita

Ingredients

  • 1 (12 ounce) can frozen limeade concentrate
  • 12 ounces champagne
  • 8 ounces Sauza® Blanco Tequila
  • 4 ounces DeKuyper® Strawberry Liqueur
  • 12 ounces water

Directions

  1. Pour limeade into pitcher with ice. Fill limeade can with champagne and pour into pitcher. Then fill limeade can with 2/3 Sauza Blanco Tequila and 1/3 DeKuyper Strawberry and pour in. Lastly, add a can of water, stir and serve over ice. Makes 9 delicious drinks, perfect for any ladies night in.
  2. Looking for a lighter option? Swap soda water for the champagne and 2 cups of sliced strawberries for the Strawberry Liqueur.

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Foodie Friday: Salmon with Pecan Honey Glaze

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Ingredients

  • 1 cup pecan halves or pieces
  • 1 cup honey
  • 3/4 cup butter
  • 1/4 cup vegetable oil
  • 4 (4 ounce) fillets salmon
  • salt and pepper to taste

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spread pecans in a single layer on a baking sheet. Bake 8 to 10 minutes, or until slightly browned. Stir 2 or 3 times to toast uniformly.
  2. In a small saucepan over medium-high heat, combine honey with half of the butter. Stir in the toasted pecans, and cook for 8 to 10 minutes to infuse the flavors. Remove from heat, and keep warm.
  3. Melt remaining butter with oil in a large skillet over high heat. Season fish with salt and pepper. Arrange fillets in skillet, and cook until firm to the touch, about 4 to 5 minutes per side. Salmon is done when it flakes easily with a fork. Transfer to serving plate, and spoon glaze over top.

Footnotes

Nutritional Information

Amount Per Serving  Calories: 1069 | Total Fat: 80.3g | Cholesterol: 146mg

What to Drink?

Wine Pinot Noir
Cocktail Filthy Martini
Chilled Non-Alcoholic Cherry Limeade I

More Recipes at AllRecipes.com

Foodie Friday: Sesame Seared Tuna

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Sesame Seared Tuna

Ingredients

  • 1/4 cup soy sauce
  • 1 tablespoon mirin (Japanese sweet wine)
  • 1 tablespoon honey
  • 2 tablespoons sesame oil
  • 1 tablespoon rice wine vinegar
  • 4 (6 ounce) tuna steaks
  • 1/2 cup sesame seeds
  • wasabi paste
  • 1 tablespoon olive oil

Directions

  1. In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
  2. Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
  3. Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

 

Nutritional Information

Amount Per Serving  Calories: 422 | Total Fat: 20.7g | Cholesterol: 77mg

What to Drink?

Wine Riesling
Cocktail Sao Paulo Lime and Vodka
Beer Beer
Chilled Non-Alcoholic Cherry Limeade I

 

More Recipes at AllRecipes.com

 

 

 

Weekend recipes are now Foodie Fridays: This week Cajun & Creole Feast

Weekend recipes are now Foodie Fridays: This week Cajun & Creole Feast!

 

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Cajun and Creole Cooking

Cajun Cuisine

Cajun cuisine is a robust mix of French and Southern food. The recipes use simple ingredients and often include a dark roux thickener of flour and pork fat. Cajun dishes include dirty rice, catfish, gumbo (a stew thickened with okra pods) and jambalaya (a rice dish cooked with shrimp, oysters, chicken, or ham and seasoned with herbs and spices).

Most recipes rely on sautéing onions, celery, and green bell peppers (otherwise known as the “holy trinity”) and adding a lot of spices and filé powder, which is made of ground sassafras leaves and used as a thickener.


Creole Cuisine

Caribbean, African, French, and Spanish immigrants created Creole cuisine. Creole recipes frequently include butter, cream, and tomatoes. Just like Cajun food, Creole cooking uses sautéed onions, celery, and green peppers and filé powder for thickening. Famous Creole recipes include oysters Rockefeller, bananas Foster, and shrimp rémoulade.

Click the link below to see the how to make a Hurrican video

New Orleans Hurricane

 

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Ingredients

  • 1/2 cup ice
  • 2 fluid ounces light rum
  • 2 fluid ounces passion fruit flavored syrup
  • 1 cup lemon-lime flavored carbonated beverage
  • 1 ounce lime juice
  • 1 fluid ounce 151 proof rum

 

Directions

  1. In a shaker, combine ice, light rum, passion fruit syrup, lemon-lime flavored carbonated beverage and lime juice. Shake well and pour mixture into a Hurricane or other large specialty glass. Float the 151 proof rum on top of the drink.

More Recipes at AllRecipes.com

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