Category: Fish & Seafood

March 21, 2012

Easy Seafood & Basil Alfredo

by notachef — Categories: Pasta, Shrimp — Leave a comment

8 oz. Linguine, uncooked
1 tablespoon butter or margarine
1 lb. medium fresh shrimp, peeled and deveined
1/2 teaspoon garlic salt
1 cup milk
1 pkg. (3 oz.) cream cheese, cubed
1/2 teaspoon dried basil leaves
1/2 cup grated Parmesan cheese

Cook pasta according to package directions; drain.

Meanwhile, in large skillet over medium heat, melt butter.

Sprinkle shrimp with garlic salt; cook until shrimp turn pink, about 2 minutes. Add milk and heat just to boiling; stir in cream cheese and basil. Reduce heat, stirring constantly until cream cheese is completely melted. Remove from heat; stir in Parmesan cheese.

Toss hot pasta and sauce; serve immediately.

5 servings (1 cup each).

March 20, 2012

Halibut Paella

by notachef — Categories: Halibut, Spanish — Leave a comment

1 small onion, finely chopped
1 small green bell pepper, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 can (14-1/2 oz.) no salt added stewed tomatoes
2 teaspoons vinegar
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1 bay leaf
1 cup uncooked long grain rice
3/4 pound fresh or thawed halibut fillets, cut into 1-inch squares
3 tablespoons Kikkoman Less Sodium Soy Sauce
1/2 teaspoon hot pepper sauce
1 cup frozen peas, thawed

Sauté onion, bell pepper and garlic in hot oil in large skillet over medium heat 5 minutes.

Mix in tomatoes, vinegar, turmeric, pepper, bay leaf and 1-1/2 cups water; bring to boil. Stir in rice. Reduce heat; cover and simmer 20 minutes.

Meanwhile, marinate halibut in mixture of less sodium soy sauce and pepper sauce 15 minutes.

Sprinkle halibut mixture and peas evenly over rice. Cover and cook 10 minutes longer, or until fish flakes easily with fork.

Remove from heat; discard bay leaf. Gently combine fish and peas with rice; cover and let stand 1 minute before serving.

Yield: 4 servings

March 20, 2012

Flounder Parmesan

by notachef — Categories: Flounder — Leave a comment

2 lb. flounder fillets
1 cup sour cream
4 tablespoons grated Parmesan cheese
1 tablespoon minced onion
1 tablespoon lemon juice
1/2 teaspoon garlic
red cayenne pepper
Paprika
Dried parsley flakes

If fish is frozen, thaw completely. Cut into serving pieces. Place in a single layer in a non-stick baking dish.

Combine all remaining ingredients except paprika, and spread over fish. Bake in a preheated, 375° oven for 10 to 15 minutes, until fish flakes easily.

Sprinkle liberally with paprika and serve.

March 18, 2012

Barbecue Shrimp

by notachef — Categories: Shrimp — Leave a comment

5 lbs. shrimp, lg. headless
3 sticks butter, cubed
8 oz. white wine
3 oz. olive oil
6 oz. Kikkoman teriyaki marinade
3 oz. Pickapeppa sauce
2 tablespoons rosemary
2 tablespoons coarse black pepper
6 tablespoons garlic (Polander’s)
1 tablespoon oregano
3 tablespoons parsley
2 tablespoons Seafood Magic
Juice of 2 lemons

Mix ingredients in jar and shake well. Omit butter. Place shrimp in large baking pan. Pour mixture over shrimp and top with the cubed butter. Broil on high close to flame. Keep turning so all shrimp browns evenly 15 to 20 minutes.

Serve in a bowl with warm French bread.

March 18, 2012

Butterflied Lobster with Curry Butter

by notachef — Categories: BBQ & Grilling, Lobster — Leave a comment

5 (1 1/2-pound) lobsters, par-steamed and butterflied
Olive oil
Salt and freshly ground pepper
Curry Butter, recipe follows

Heat grill to high. Brush the cut side of the lobster with oil and season with salt and pepper. Grill, cut-side down until golden brown, and just cooked through. Flip for 45 seconds to just heat through.

Remove from the grill and slather with curry butter.

Curry Butter:
2 tablespoons olive oil
1/2 small Spanish onion, finely chopped
3 cloves garlic, finely chopped
3 tablespoons Madras curry powder
1 cup white wine
3 sticks unsalted butter, slightly softenend
Salt

Heat oil in a small saucepan on the grates of the grill or on the side burners. Add onions and garlic, curry powder and wine and cook until reduced, about 30 minutes. Strain. Place the butter in a bowl, add the curry mixture and mix until well combined, season with salt.

March 18, 2012

Five-Spice Shrimp and Noodles with Plum Sauce

by notachef — Categories: Chinese, Pasta, Shrimp — Leave a comment

1/2 cup Chinese plum sauce
1/4 cup water, or as needed
8 ounces thin Chinese wheat-flour noodles
1 tablespoon canola oil
4 ribs bok choy, cut diagonally into 1/4-inch thick slices and greens shredded
1/2 cup minced red bell pepper
2 scallions, chopped
2 cloves garlic, minced
8 ounces medium shrimp (about 20), shelled and deveined
1 teaspoon Chinese five-spice powder
Toasted pine nuts for garnish

Bring a saucepan of water to a boil over high heat.

Stir together the plum sauce and water in a small bowl. (Add water, as needed, to bring the sauce to a maple-syrup consistency.) Set aside.

When the water comes to a boil, add the noodles. When the water returns to a boil, stir once to separate the noodles. Reduce the heat to medium-high and cook until tender, about 3 minutes; drain well. Return the noodles to the pan and toss with about half of the sauce. Cover to keep warm.

Heat the oil in a large nonstick skillet over medium-high heat. Add the bok choy (with greens), bell pepper, scallions, and garlic; cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Add the shrimp and five-spice powder; cook, stirring constantly, for about 2 to 3 minutes, or until the shrimp are cooked through.

To serve, arrange the noodles in bowls and top with the shrimp-vegetable mixture. Drizzle with the remaining sauce.

Makes 4 servings

March 6, 2012

Wild Smoked Alaska Salmon Bruschetta with Rocket, Tomato & Red Onion

by notachef — Categories: BBQ & Grilling, Bruschetta, Salmon — Leave a comment

12 slices smoked wild Alaska salmon
4 tablespoons olive oil
1 garlic clove, crushed
12 slices rustic-style bread
Rocket or salad leaves
2 tomatoes, deseeded and chopped
1/2 red onion, very finely sliced
1 tablespoon balsamic vinegar
Pinch of caster sugar

Preheat a char-grill pan or the grill.

Sprinkle 3 tablespoons of the olive oil over the bread and spread each piece with a little crushed garlic. Char-grill or grill the slices of bread until lightly browned on one side only

Arrange a few rocket or salad leaves and the slices of smoked salmon onto the toasted side of each piece of bread

Mix together the tomatoes and red onion with the remaining olive oil. Add the balsamic vinegar and caster sugar. Stir well, then spoon some onto each bruschetta. Serve

Serves: 4 – 6

March 5, 2012

Catch-of-the-Day and Steamed Vegetables

by notachef — Categories: Trout — Leave a comment

Carrots, thinly sliced
White leeks, sliced into strips
Cucumber, sliced
Peeled celery, thinly sliced
2 pints water
1/2 cup sliced onion
4 black peppercorns, cracked
2 tablespoons lemon juice
8 ounce trout, boned

Steam vegetables together until crisp-tender.

In a high-sided pan or skillet, bring water, onion, peppercorns and lemon juice to a rolling boil. Turn off heat. Add trout, skin side down. Cook until meat is white, opaque, firm, and flaky. Remove fish from water to a heated plate. Place vegetable on top. Sprinkle with parsley to taste. For more servings, steam additional vegetables, use one trout per person, and double the poaching liquid, as needed.

Serves: 1

March 5, 2012

Tuna Sandwich Spread

by notachef — Categories: Sandwiches, Burgers & Wraps, Tuna — Leave a comment

1 can (approximately 7 ounces) tuna, drained
3 tablespoons teaspoons mayonnaise
2 tablespoons finely chopped celery
dash of Worcestershire sauce
2 teaspoons chili sauce
1 tablespoon fresh lemon juice
1 small cucumber, optional
sliced bread or toast

Mix tuna with mayonnaise, celery, Worcestershire sauce, chili sauce, lemon juice, adding a little more mayonnaise if not moist enough.

Peel and thinly slice cucumber. Spread tuna mixture on toast or bread slice, top with thinly sliced cucumber and top with another slice of bread or toast.

Makes about 1 1/4 cups.

February 29, 2012

Jambalaya

by notachef — Categories: Crock-Pot, Fish & Seafood, World Cuisines — Leave a comment

1 medium onion, chopped
2 stalks celery, cut into 1/4 inch slices
14.5 oz can no salt added diced tomatoes
2 cups low sodium chicken broth
1 pound boneless skinless chicken thighs, cut into 1 inch pieces
1/2 pound light kielbasa, cut into 1/2 inch slices
1/4 teaspoon cayenne pepper
1 small green pepper, seeded and chopped
1/2 pound large shrimp, peeled and deveined
2 cups frozen cut okra
1/2 teaspoon Cajun seasoning
3 tablespoons cornstarch
1/4 teaspoon salt
Dash hot pepper sauce
Hot cooked white rice

In a slow cooker, stir first 7 ingredients together. Cover and cook on high 3 hours or low 5 hours. Stir in the green pepper and next 3 ingredients and cook for 1 hour or until shrimp is cooked through.

Remove 1/4 cup of liquid from the slow cooker and place in a bowl. Stir cornstarch into liquid. Stir back into bowl and cook an additional 15 min. or until thickened. Stir in salt and hot sauce. Serve with rice.

Makes 8 Servings

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