Category Archives: Fish

Tuna Ceviche

I struggled with the title for this recipe and finally decided to name it Ceviche because it is the interpretation of what this tuna really is. When a fish is denatured by a citrus juice, in this case lime juice it really is considered to be a ceviche which is very popular in Latin America. However the recipe that I got this from was titled Tuna Tartare. My resident “fish expert” wants it to be called Ceviche and he enjoyed it very much. This is the second time I made this recipe. The first was on New Years Eve and I made it with my friend, Susan. We made the amounts listed here, last night I made 1 box and cut the recipe by 2/3. You can play somewhat with ingredients, you might not want to use hot sauce or jalapeno and you can omit. I have to say I used both last night and would have liked it spicier. Next time I will add more hot sauce.

Also a little note after researching the topic of Tuna. The original recipe says to mix well so I did, but if you mix well with the fish in it you cause a lot of air to get into the fish and the fish will turn a browner color. It is just oxygenation of the fish and it is not harmful. So I recommend mixing the sauce well first and then add to the fish and stir gently and cover with plastic wrap and refrigerate for at least an hour to allow flavors to marinate. The change in color is not harmful as long as you are starting out with very fresh tuna . I used a box of sushi grade frozen tuna available in my Whole Foods Market. You can purchase from your local fish store as well. The frozen one was very easy to work with but comes in very small blocks. (see picture) and is rather pricey.

It takes about 1/2 hour to prep. and is worth the effort. This recipe will probably serve 6-8 and maybe a little more as an appetizer. I served alongside some delicious tortilla chips but any chips will do. The layering of all these flavors is spectacular. If you don’t want to use toasted sesame seeds you can omit.

*I would eat any left-overs within 24 hours.

Ingredients:

1 1/4 lb. sushi grade tuna (see photo of the tuna I used or ask your local fish merchant)

3/4 cup good olive oil

3 limes, zest grated

1/2 cup freshly squeezed lime juice ( use the limes you just zested) you may need more so have a few extra on hand. I used a juicer because it’s impossible to hand squeeze limes.

1 teaspoon wasabi powder

1 1/4 Tbsp. Soy Sauce

1 Tbsp. Hot Red Pepper Sauce–I used Cholula Hot Sauce

1 Tbsp. Kosher Salt

1/2 Tbsp. Freshly Ground Pepper

app. 6 minced scallions, white and green parts

1/2 -1 Minced Fresh Jalapeno Pepper, seeds removed–wear plastic gloves and leave a few seeds if you like spicier.

3 ripe Haas Avocados or any ones you can get

1 Tbsp. Toasted Sesame Seeds, optional if you don’t want the seeds.

Directions:

Follow directions on the box of sushi grade tuna for defrosting

if you’re not using fresh. Make sure fish is dry and cut the tuna into small dice pieces about 1/4″and place in a large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt and pepper, use a whisk and whisk well then pour over the tuna , add the scallions and jalapeno and mix gently and quickly so as not to oxygenate tuna too much. Cut the avocados in half, remove the pit and peel. Cut the avocado into small chunks to your liking. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, if you are using and season to taste. Allow the mixture to sit in the refrigerator for at least an hour for the flavors to meld together.

Serve with tortilla chips of your liking and Enjoy!

 

 

 

 

 

Salmon with a Mustard Glaze

IMG_7557 IMG_7571Here is another delicious Salmon recipe and so super easy. This is a light easy to make dinner perfect Spring Time Meal.  I made this for dinner last night and it was ready in no time and tasted truly delicious.It is light and easy, it doesn’t get much easier than this. The whole recipe took less than 1/2 hour to prep and cook! Depending on how thick your salmon is it could take no more than 10 minutes to fully cook right in the oven. Very few ingredients and a perfect dinner casual enough for just you and your family and can be bumped up to serve to guests. This is a winner.Last night I served with potatoes and a salad.  Almost any side dish will do alongside this. img_3593

Enjoy!

Ingredients:

3 Tablespoons Olive Oil

1 heaping Tablespoon Dijon Mustard

1 Tablespoon fresh lemon juice (app. 1 average size lemon)

Kosher Salt and Freshly Ground Black Pepper ( about 1/4 tsp. of each)

4 pieces Salmon fillets ( app. 6 oz. each) with skin on

*sprinkle a little fresh thyme if you’d like!!!

Directions:

Preheat the oven to 425 degrees. Spray a baking dish with cooking spray to facilitate removal of fish not to mention clean-up.

In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each kosher salt and freshly ground black pepper. I used a mini whisk and it came together beautifully.

Place Salmon, skin side down in a baking dish , and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 – 10 minutes depending on the thickness of your fillet. I added a sprinkle of some fresh thyme right before I cooked and it added some more delicious flavor, this is totally optional.

Voila! done and enjoy. I served this time with a delicious lentil side dish.

Lobsta Pasta

 

photo (5)photophoto (4)photophoto (2)photo (5)What could be better than 2 of my most favorite foods together ? Lobster and Pasta and no wrangling with a messy lobster, just yummy lobster meat and tomatoes with pasta. I just adore this combo and while it may be a tad rich there is no heavy sauce just delicious fresh ingredients.  I picked up the lobster meat at Grace’s Marketplace in Greenvale and I also use Roslyn Seafood Gourmet on Willis Avenue.  I call ahead because they don’t always have it on hand so you may have to order ahead of time.
I got this recipe from the NY Times Wednesday dining Section and made a few adjustments to my liking. It is perfect for the summer, winter, spring or fall. I actually think it’s a perfect way to serve Lobster and the lobster goes pretty far in a recipe like this.
* 4-6 servings, or increase ingredients and make it for more.

Ingredients:

1 lb. cooked lobster meat

1 lb. pasta such as bucatini, lasagnetti, rigatoncini, or long ziti, macaroni or any sturdy type pasta.

4 tablespoons olive oil

2 large shallots finely diced

4 garlic cloves, minced

1/4 – 1/2 teaspoon red pepper flakes (this was spicy so you may want to adjust to your liking)

app. 2 cups chopped cherry tomatoes or little grape tomatoes if you can find yellow tomatoes mix them in with the red tomatoes, I used a whole container , I sliced in 1/2 .

–I put 1/2 teaspoon of kosher salt and a few grinds of the pepper mill on tomatoes. I added a teeny bit more salt, you’ll have to taste for it –taste a piece of tomato and you’ll know if you need more salt and pepper.

app. 2 handfuls basil leaves, torn or roughly chopped–obviously this adds a bit of punch to the plate but not entirely necessary.

Directions:

Bring a pot of well salted water to a boil and cook pasta according to directions for al dente.

Pour olive oil in a wide skillet over medium-high heat. Add shallots and cook for a couple of minutes till shallots soften without browning. Add garlic and red pepper and cook down for another minute or so. Add tomatoes and season generously with salt and pepper, I like to break down the tomatoes a little, so I cooked for about 15 minutes.  Add lobster meat to skillet, stir to coat and heat through for another 5 minutes. Turn off heat until pasta is ready.

When pasta is al dente, drain, add to skillet, and season with salt and pepper. Toss well and transfer to a wide bowl or platter. Add basil, toss once more and serve immediately. Keep a little pasta water on hand if you need to moisten pasta.

This was amazingly delicious, and what the hey we’re worth it right?

Shrimp Scampi–Classic

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This photo was taken with a Spanish type rice. Any rice , pasta or all by itself — perfection on a plate!

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Finished Product

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Getting Ready to Cook

This is one of my all time favorite recipes and the easiest, quickest to prepare. Buy shrimp from a reputable fish store or Whole Foods type of market and have them clean and de-vein them. My husband Joel is an ex-seafood guy and he always cleans and de-veins the shrimp. It is a collaborative effort in our house.  Once the shrimp and prep is done this recipe takes all of 15 minutes to cook.

Ingredients are simple and you probably have most of the ingredients in your pantry. Directions are super simple and so easy to follow, you will look like a “super chef” and impress the pants off of everybody!

Ingredients:

2 Tablespoons unsalted butter

2 Tablespoons olive oil

4 minced garlic cloves

1/2 cup dry white wine–use whatever you have open as long as it’s not too fruity, if you don’t want to use wine use chicken broth or vegetable broth

1 teaspoon kosher salt

Freshly ground black pepper– about 10-12 turns on the pepper mill

1 1/2 lbs. large or extra large shrimp .shelled– we are big fans of Mexican White Shrimp and I used under 10’s which means there are approximately 10 to a pound.

1/2 cup ( app.) chopped fresh Italian parsley

Freshly squeezed juice of half a lemon

*pinch of crushed red pepper flakes

Cooked Pasta or Rice — I used brown rice this time around

Directions:

In a large skillet, melt butter along with olive oil. Add garlic and saute until fragrant , app. 2 mins.

Add wine or broth, salt, red pepper flakes, and black pepper and bring to a simmer.

Let wine reduce by half, app. 3 minutes.

Add shrimp and saute until the shrimp just turn pink, 2-4 mins. on each side depending on their size. Squeeze the lemon over the shrimp, I stirred the shrimp in the sauce one final time and served over brown rice and using a large spoon poured any excess sauce over the shrimp (as much or as little as you’d like) I then sprinkled with a little fresh chopped parsley and Voila!!!!

This shrimp would be delicious served over rice , pasta or all by itself.

Enjoy!

 

 

Shrimp Scampi–Classic

IMG_0556

IMG_0558

Finished Product

IMG_0554

Getting Ready to Cook

This is one of my all time favorite recipes and the easiest, quickest to prepare. Buy shrimp from a reputable fish store or Whole Foods type of market and have them clean and de-vein them. My husband Joel is an ex-seafood guy and he always cleans and de-veins the shrimp. It is a collaborative effort in our house.  Once the shrimp and prep is done this recipe takes all of 15 minutes to cook.

Ingredients are simple and you probably have most of the ingredients in your pantry. Directions are super simple and so easy to follow, you will look like a “super chef” and impress the pants off of everybody!

Ingredients:

2 Tablespoons unsalted butter

2 Tablespoons olive oil

4 minced garlic cloves

1/2 cup dry white wine–use whatever you have open as long as it’s not too fruity, if you don’t want to use wine use chicken broth or vegetable broth

1 teaspoon kosher salt

Freshly ground black pepper– about 10-12 turns on the pepper mill

1 1/2 lbs. large or extra large shrimp .shelled– we are big fans of Mexican White Shrimp and I used under 10’s which means there are approximately 10 to a pound.

1/2 cup ( app.) chopped fresh Italian parsley

Freshly squeezed juice of half a lemon

*pinch of crushed red pepper flakes

Cooked Pasta or Rice — I used brown rice this time around

Directions:

In a large skillet, melt butter along with olive oil. Add garlic and saute until fragrant , app. 2 mins.

Add wine or broth, salt, red pepper flakes, and black pepper and bring to a simmer.

Let wine reduce by half, app. 3 minutes.

Add shrimp and saute until the shrimp just turn pink, 2-4 mins. on each side depending on their size. Squeeze the lemon over the shrimp, I stirred the shrimp in the sauce one final time and served over brown rice with a sprinkling of parsly.

This shrimp would be delicious served over pasta as well.

Enjoy!

 

 

Salmon made Easy

IMG_0076First post of 2016 and we’re keeping it real simple for some good down home cooking. I made this Salmon for dinner the other night and served it with rice, and roasted string beans and roasted butternut squash. Simply delicious and really very easy. I am sure you have all these ingredients in the house except for fish.  I bought wild salmon and it was just for the two of us so 2 filets cut fresh about 1 lb. total for the two of us. If I had more we would have eaten it but it was really enough. Enjoy and keep cooking in ’16. (8 oz. filets with the skin on)

*this recipe for the sauce will serve 4 just increase the amount of fish you use.

Ingredients:

2 8 oz. filets of wild salmon ( or any kind you like)

1/2 cup mayonnaise ( I use light, never fat free)

1/4 cup Dijon mustard

1/4 cup Honey

Salt and Pepper

Directions:

Preheat oven to 375 degrees.

In a bowl with a small whisk or fork mix mayo, honey and Dijon till smooth. Pat dry the salmon filets with a paper towel and place on parchment paper or non-stick silicone sheet on a rimmed baking sheet skin side down.  Sprinkle lightly with some Kosher Salt and Freshly Ground Black Pepper. Take about 1/2 of the mayo mixture to a separate bowl and spread all over the top and sides of the fish. Discard any of this remaining mixture. You still have the other 1/2 for extra sauce if you desire that you haven’t contaminated with raw fish!!!! this is important.

I baked for 7 minutes and then turned oven to broil and did that for 7 minutes. Everyone has a different oven and of course depending on the thickness of the fish but check on fish by just touching it after the 7 minute bake, if it feels jiggly to the touch bake for another few minutes. All I can say is 7 bake and 7 broil worked out perfectly for me . ( check out picture) Fish should be opaque in the center and you can just easily check with a knife, but keep your eye on the fish so as not to overcook it.

 

Salmon with a Mustard Glaze

IMG_7557 IMG_7571Here is another delicious Salmon recipe and so super easy. I made this for dinner the other night and it was ready in no time and tasted truly delicious.It is light and easy, it doesn’t get much easier than this. The whole recipe took less than 1/2 hour to prep and cook! Depending on how thick your salmon is it could take no more than 10 minutes to fully cook right in the oven. Very few ingredients and a perfect dinner casual enough for just you and your family and can be bumped up to serve to guests. This is a winner.Last night I served with potatoes and a salad.  Almost any side dish will do alongside this. The other night made it with roasted red potatoes and burnt brussels.

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Ingredients:

3 Tablespoons Olive Oil

1 heaping Tablespoon Dijon Mustard

1 Tablespoon fresh lemon juice (app. 1 average size lemon)

Kosher Salt and Freshly Ground Black Pepper ( about 1/4 tsp. of each)

4 pieces Salmon fillets ( app. 6 oz. each) with skin on

*sprinkle a little fresh thyme if you’d like!!! and you can use a sprinkle of dried thyme as well.

Directions:

Preheat the oven to 425 degrees. Spray a baking dish with cooking spray to facilitate removal of fish not to mention clean-up.

In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each kosher salt and freshly ground black pepper. I used a mini whisk and it came together beautifully.

Place Salmon, skin side down in a baking dish , and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 – 10 minutes depending on the thickness of your fillet. I then turned on the broiler for a few minutes, check to see if fish is done before doing this. You don’t want it over-cooked. I cooked in oven for 6 minutes and then broiled for 4. It was done to perfection.

Voila! done and enjoy. I served this time with a delicious lentil side dish.

Halibut with Hoisin

photo 3 (42)photo 3 (49)This is one of the most simple and tasty fish dishes I have ever made. I usually would do a mix of honey and soy sauce with some mustard , but I had the Hoisin Sauce in the house and picked up some scallions , I always have soy sauce on hand . Doesn’t get much easier than this, no excuse not to eat a little more healthy without going to great lengths to do so. You can find Hoisin in almost every grocery store today. No excuses. Prep Time is super short, cook time and prep in under 45 minutes.

Inspiration once again to Jessica Seinfeld and her new book, “The Can’t Cookbook” . If you haven’t looked at this book you should. Even though I can cook I love her recipes and it has become a go-to in my house. Check it out.

Ingredients:

1/2 cup hoisin

1 Tablespoon low-sodium soy sauce

8 scallions

1 Tablespoon olive oil

4 pieces skinless, halibut fillets about 1 ” thick.  You do want the pieces to be around the same size so they cook evenly.

Directions:

Preheat the oven to 425 degrees.

In a small bowl combine the Hoisin and soy sauce, I whisk it together with a small whisk.

Cut off the roots from the scallions and peel off the outer membrane. Wash the scallions. Cut off about 2″ from the top of the dark green tops of scallions. Use the tip of your knife to cut the scallions down the middle lengthwise. I spray a nice size baking dish with Cooking Spray for easy clean-up and then Place scallions in a large baking dish. Drizzle with the olive oil and toss to coat evenly. Arrange the scallions in a single layer.

Wash and pat dry the halibut with paper towels. Place the halibut on top of the scallions. Spoon and spread the sauce evenly over the halibut pieces. Cover the dish with foil making it airtight.

Bake until the halibut flakes easily when pierced with the tip of a knife. app. 12- 15 minutes depending on your oven and size of fish pieces. I plated it with the scallions and a side of brown rice and I roasted up some butternut squash alongside.

Halibut and Roasted Tomatoes

photo 1 (21)photo 1 (20)photo 3 (9) photo 3 (10)photo 4 (8) photo 4 (9)Inspiration for this recipe came from Jessica Seinfeld’s new cookbook “The Can’t Cookbook”. I used Halibut because although I am married to a former fish guy he really prefers shellfish and is extremely fussy with what fish he will eat. He does like halibut so halibut it was. You can easily use Roasted Striped Bass which is what Jessica Seinfeld suggests. It was easy and delicious, and I would certainly serve this to company.

You don’t need a lot of ingredients and it really really was quite simple and elegant.

Ingredients:

2 pints grape tomatoes

8 sprigs of fresh thyme

4 cloves garlic

2 Tablespoons extra-virgin olive oil plus 1 tsp. extra-virgin olive oil

4 pieces halibut or striped bass ( 6 oz. each) and about 1 inch thick

1 tsp. kosher salt , divided ( 1/2 tsp. + 1/2 tsp. )

1/4 tsp. freshly ground black pepper divided ( 1/8 tsp.  + 1/8 tsp. )

Directions:

Preheat the oven to 425 degrees. Wash the tomatoes and place on a rimmed baking sheet pan which has been sprayed lightly with cooking spray. Smash and peel 4 garlic cloves and add to the pan along with 2 Tbsp. of Olive Oil, 1/2 tsp. kosher salt , 1/8 tsp. of freshly ground black pepper. Toss together with clean hands.

Rinse the fish and pat dry with paper towels. Place in the middle of the pan, pushing tomatoes aside. Pour the remaining 1 tsp. olive oil over the fish and rub to coat. Add the remaining 1/2 tsp. of salt over the tops of fish as well as 1/8 tsp. pepper.

Roast until the fish flakes easily when pierced with a knife and tomatoes are softened. 18-22 minutes. I roasted 2 fillets and it took exactly 20 minutes.

Beautiful and thanks Jessica.