Category Archives: Fish

Shrimp Scampi–Classic

Posted on May 26, 2016 | 1 comment
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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!

Perfection on a plate.

Here’s to a Happy Healthy New Year from my kitchen to yours.

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!

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Shrimp Scampi–Classic

Posted on March 11, 2016 | Leave a comment

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!

 

 

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Salmon made Easy

Posted on January 5, 2016 | 2 comments

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.

 

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Salmon with a Mustard Glaze

Posted on May 29, 2015 | Leave a comment

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. You don’t have to do the broiler you can just cook the salmon in the oven for about 10 minutes. You might want to check on it depending on the thickness of your filet.

Sometimes I just put lemon slices on the salmon before I cook it– gives it a more lemony flavor and looks very pretty and I happen to have a lot of lemons in the house.

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

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Halibut with Hoisin

Posted on March 21, 2014 | Leave a comment

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.

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Halibut and Roasted Tomatoes

Posted on January 3, 2014 | Leave a comment

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.

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