Monday, January 7, 2008

Seafood Recipes

Cod Tacos with Salsa
1 cup fresh orange, peeled and segmented
1/2 lb. avocados, peeled and pitted
1 oz. fresh lime juice
1/4 cup sliced green onions
1/4 cup chopped cilantro
Crushed red pepper flakes (to taste)
Salt (to taste)

6 Cod Fillets
4 tbs. olive oil
Lemon-pepper seasoning (to taste)
1 oz. fresh lime juice
Corn tortillas

Prepare salsa: cut oranges and avocados into 1/2 inch chunks. Combine with lime juice, onions and cilantro in bowl. Add pepper flakes and salt to taste. For each serving, sauté a cod fillet in 1/2 tablespoon oil; season with lemon-pepper. Sprinkle fillet with 2 teaspoons lime juice. Break cod into chunks.

Spoon cod and approximately 2/3 cup salsa onto a double layer of tortillas. Fold over to serve.

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Asian Grilled Salmon
Salmon Fillets
1 1/2 tbs. brown sugar
2 tsp. butter
2 tbs. Dijon mustard
1 tbs. olive oil
2 tsp. grated ginger
1 tbs. soy sauce

In small saucepan, melt butter and brown sugar. Whisk in Dijon mustard, olive oil, grated gin and soy sauce. Construct a "tray" for salmon fillets out of aluminum foil. Place fillets on aluminum foil, and pour sauce over salmon. Place on grill (medium heat) and cook for approximately 20 minutes.

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Tilapia with Brie & Tomato
Brie & Tomato Pasta
1/4 lb. tomatoes, seeded and chopped
1/4 lb. Brie cheese, cut in 1/2" cubes
1 cup fresh basil, chopped
1/4 cup onions, minced
1/4 cup olive oil
1/4 cup toasted pine nuts
1/4 tsp. salt
1/2 tsp. pepper

Grilled Tilapia
tilapia fillets
1/4 cup olive oil
1/4 cup basil, chopped
1/4 tsp. garlic, minced
1/4 tsp. salt
1/4 tsp. pepper

Mix in large bowl: tomatoes, cheese, basil, onions, oil, pine nuts, salt and pepper; cover and set aside.
Cook pasta according to product directions; drain well. Toss hot pasta with tomato/cheese mixture. Mix oil, basil, garlic, salt and pepper until well blended.

Brush oil on fillets and grill or broil until cooked. Serve 1 cup pasta with tilapia.

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Italian Tuna Steaks with Fennel
2 tablespoons olive oil
2 garlic cloves, minced or put through a press
4 small to medium-sized fennel bulbs, thinly sliced salt and freshly ground pepper
tuna steaks (4 to 6 ounces each), about I inch thick
1 to 2 tablespoons finely chopped fresh parsley
lemon wedges for serving
Serves 4

Heat the olive oil over low heat in a wide lidded skillet and add the garlic. Cook for a few minutes, until the garlic is transparent and the oil fragrant. Add the fennel and salt and pepper to taste, cover, and sweat over low heat for 10 to 15 minutes, stirring occasionally, until tender. Set aside.

Lightly salt and pepper the tuna steaks and cook in a nonstick pan over medium-high heat for 30 to 45 seconds on each side. Place the steaks on top of the fennel in the other pan. Cover the pan and place over medium heat. Let sweat for about 1 minute, then turn the steaks and cook 1 minute on the other side. Check for doneness by pressing the steaks with your finger. They should be slightly pink in the middle and supple and soft to the touch. Be careful not to overcook or the tuna will be as dry as cotton.

Sprinkle on the parsley and serve with lemon wedges on the side. Leftovers will keep a day in the refrigerator. nl 4/10

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Roast Grouper with Sautéed Mushrooms & Garlic Broth
4, 7 oz. filets of
Black Grouper
1 qt. fish fume
2 tbs. of shallots, chopped
8 oz. mushroom stems
2 bunches of sage
2 bunches flat leaf parsley
8 oz. white wine
2 heads garlic, roasted
4 oz. butter

Serves 4

Sweat shallots, leaks, and mushroom stems in a little butter, add roasted garlic, sage, and parsley.

Sweat further, add white wine. Reduce by 1/2. Strain and place in blender. Add about 4 oz. of butter. Salt and pepper to taste.

Blend and strain. Finish with chopped sage and parsley, place mushroom sauté (oyster shitake and button mushrooms) in center of bowl. Place fish on top.

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