Seafood

This category contains 25 posts

Grilled Cod with Red Wine and Soy Sauce over warmed arugula

For the greens try going for assorted baby lettuces. I always have fresh arugula in the fridge and that worked really well. Arugula gave the dish a nice peppery finish. The recipe below makes 4 servings. 1 1/2 cups dry red wine, such as a Cabernet or Merlot 1 large shallot, chopped 1 stick cold … Continue reading

Smoked Salmon Bites with Mustard Butter

I made this for parents’ snack which apparently was a welcome treat to the all-too-common crackers and carrot sticks. Makes roughly 10 to 12 servings. 1 stick unsalted butter, room temperature 1 tablespoon Dijon mustard 1 tablespoon whole grain Dijon mustard, plus more for garnish 1/2 teaspoon finely grated lemon zest 1 tablespoons chopped fresh … Continue reading

Potato and Wild Salmon Cakes

Potato and Wild Salmon Cakes with Dill Aioli Sauce 2 pounds potatoes, washed, peeled and sliced in halves. I used medium-sized Russet potatoes. You can also try red-skinned potatoes. Sea salt and pepper Grapeseed oil for frying 1 pound wild salmon fillet, thawed if frozen 1/2 sweet onion, finely chopped 3 garlic cloves, minced 1 … Continue reading

Lemon Pepper Shrimp Pasta with Arugula Pesto

I used 8 ounces (227 g) of linguine which serves 4. Shrimp Lemon Pepper Marinade 2 pounds shrimp, thawed, deveined, tails can be left on juice of 1 lime 1 teaspoon salt 1 teaspoon dried oregano or 2 teaspoon fresh oregano (you can substitute with parsley) 2 tablespoon olive oil 1/2 teaspoon black pepper In … Continue reading

Mussels with fennel and wine

Quick, easy, super delicious! Serves 3 to 4. 3 tablespoons unsalted butter 1 large fennel bulb, coarsely chopped 1/2 teaspoon sea salt 1/4 teaspoon pepper 2 shallots, finely chopped 1 cup chicken broth 1 cup dry white wine (dry means not a sweet wine) 1/2 pound raw shrimp, deveined, tails can stay on (thaw shrimp … Continue reading

Potato Parmesan Crusted Tilapia with Browned Butter Wine Sauce

Potato Parmesan Crusted Tilapia with Browned Butter Wine Sauce Preheat oven to 450°. Have 4 tilapia fillets, thawed, dried with a paper towel and seasoned with sea salt. (Optional) Fried onion pieces, for serving Potato Crust: 1 pound gold potatoes, peeled and quartered 1/4 cup grated Parmesan cheese 3 teaspoon garlic powder 1/2 teaspoon dried … Continue reading

Sopa de Mariscos (Bouillabaisse)

It’s more a Sopa de Mariscos than a Bouillabaisse but it’s similar and very delicious. Serves 6 1 pound gold potatoes, quartered or cut into bite sized pieces 1/4 cup olive oil, divided 1 sweet onion, finely chopped 1 carrot, peeled and grated 4 to 5 cloves garlic, minced 1 large (or 2 small) fennel … Continue reading

Sake Shrimp Scampi

No white wine, but I had a bottle of chilled sake in the fridge. Need I say? This dish was scrumptious! Serves 2 or 3. 4 teaspoons olive oil 1 1/2 pounds medium or large shrimp, thawed, peeled and deveined (tails can be left on) 5 large garlic cloves, minced 1/2 cup chicken broth 1/2 … Continue reading

Avocado Chili Crab Burger

This should be named SLOPPY Avocado Chili Crab Burger. Once you start eating this amazing burger it will get sloppy. But it is yummy! Yields 6 burger patties. Ingredients: Avocado Chili-Lime Crab Mixture 1 shallot, finely chopped 2 clove garlic, minced 1 pound claw crab meat 1/2 teaspoon ground ginger 1/4 teaspoon paprika 1/4 teaspoon … Continue reading

Seafood Paella

Serves 6 1 tablespoon olive oil 1 red bell pepper, chopped 1 onion, thinly sliced 3 to 4 garlic cloves, minced 1 1/2 cups uncooked rice 2 14.5 ounce cans chicken broth 1 pound medium shrimp, thawed, peeled, deveined and tails removed 1/2 pound scallops, thawed 2 tilapia fillets, cut into smaller chunks 1/4 teaspoon … Continue reading

Crispy Mahi-Mahi Fish Tacos with Chili Lime Aioli Sauce

THE most delicious fish tacos you’ll ever eat at home. Serves 4. 1 pound Mahi Mahi fish fillets (about 3 fillets), thawed and cut into chunks 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon cayenne pepper 1 teaspoon dried oregano 1 cup Panko breadcrumbs 1 tablespoon grapeseed oil or other cooking oil 12 corn tortillas … Continue reading

Herb Pistachio Crusted Tilapia with Chili Lime Aioli Sauce

This pistachio-crusted tilapia fish was really good. But topped with the Chili Lime Aioli Sauce this dish will be a hit at your dinner table. 4 tablespoon breadcrumbs 4 heaping tablespoons pistachio, finely crushed or ground 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon garlic powder (1 clover garlic = 1 teaspoon dried … Continue reading

Lime Herb Crusted Salmon

Serves 2. 1/2 cup breadcrumbs zest of half a lime 1/2 teaspoon dried oregano 1/2 teaspoon Italian seasoning 1 tablespoon dollop of mayonnaise (about 1/8 cup) 1 teaspoon whole grain Dijon mustard juice of half a lime 2 salmon filets, thawed 1/4 teaspoon sea salt and 1/4 teaspoon pepper 1 tablespoon cooking oil such as … Continue reading

Garlic Shrimp Feta Cheese Quesadilla with Pineapple Salsa

On my way to Trader Joe’s I was grappling with the daily matter of What to Cook for Dinner. I remembered I had some frozen langostino tails, shredded Mexican cheese and feta I always keep for my salads. So I bought flour tortillas for $1.79 and a pound of frozen wild blue shrimp. After pouring … Continue reading

Baked Rosemary Garlic Tilapia

Tilapia is a non-fishy white fish which bakes into a soft texture when cooked. It’s quite yummy. Wine to sip: A chilled Chardonnay or Reisling. 1 pound tilapia (about 3 fillets), thawed. Remove excess water and moisture from fish by patting it with a paper towel. 2 tablespoons red wine vinegar 2 tablespoons olive oil … Continue reading

Fish Soup with Leeks Saffron White Wine and Cream

It only takes a pinch of saffron to add a brilliant yellow tint and subtle flavor to a pot of soup. For best results, use saffron threads, not powder. 1 to 1-1/2 pounds of white fish such as cod, or halibut, thawed and cut into bite sized chunks 3 tablespoons unsalted butter 2 leeks, white … Continue reading

Mahi Mahi Fish Cakes

This pairs nicely with a chilled Chardonnay. I’ve been enjoying the 2010 Raymond Hill Chardonnay 1.5 Liters only $5.99 at Trader Joe’s. 1 to 1-1/4 pounds of white fish, such as Mahi Mahi or cod, fresh or frozen grapeseed oil or other cooking oil 1 sweet onion, chopped 1/4 teaspoon sea salt 1/4 teaspoon cracked … Continue reading

Cilantro Lime Avocado Shrimp Salad

Absolutely delicioso! Serves 4 | Wine to sip: 2008 Clos La Chance Chardonnay Santa Cruz Mountains 2 tablespoons grapeseed oil or other cooking oil 1 red bell pepper, sliced chopped, seeds and ribs removed 1 cup tomatillo roasted yellow chili salsa, preferably organic or your favorite red salsa 24 uncooked wild blue shrimp, thawed, peeled … Continue reading

Tarragon Wine Cream Sauce over Spicy Baked Cod

The tarragon wine sauce was inspired by a French sauce called Béarnaise. This aromatic cream sauce is wonderful over fish, chicken or vegetables. Serves 3 | Wine to sip: 2008 Clos LaChance Santa Cruz Mountains Chardonnay Tarragon Wine Reduction 1/2 cup dry white wine, such as a Chardonnay 1/4 cup white balsamic (white wine vinegar) … Continue reading

Fish Casserole with White Wine Cream Sauce

This dish was delicious. (I wish it photographed better). Serves 6 | Wine to sip: 2010 Sutter Home Chardonnay 8 medium golden potatoes, peeled 3 tablespoons mayonnaise 3 tablespoons butter 1 teaspoon ground cumin sea salt and cracked peppercorns 1 medium shallot, chopped 1 garlic clove, minced 1 yellow squash, sliced 1 pint heavy whipping … Continue reading

Skillet-Fried Wild Alaskan Cod w/ Dijon Mustard Sauce, Capers and Grapes

Serves up to 4 | Wine to sip while cooking: 2010 Charles Shaw Sauvignon Blanc 4 medium to large pieces of skinless wild cod or other white fish such as halibut. If frozen, thaw out first, then pat excess water with a napkin. 2 tablespoons whole-grain Dijon Mustard 2 tablespoons capers 2 tablespoons extra virgin … Continue reading

Asian Fried Rice with Peppered Shrimp

Serves 4 | Wine to pair or sip while cooking: 2010 Fetzer Mendocino Chardonnay – medium body, with flavors of apple, pear and tropical fruit 1/2 cup English peas 4 tablespoons grapeseed oil 1 small sweet onion or 3/4 medium sweet onion, chopped 1 heaping teaspoon ground ginger 4 cups cooked (steamed) white rice (1-1/2 … Continue reading

Wild Sockeye Salmon w/ Organic Micro Greens, Slivered Almonds, Organic Raisins in a Teriyaki Cream Sauce

Serves 2 | Wine to Pair or Sip while Cooking: 2009 Stargroves Paso Robles Chardonnay – Aromas of lemon, melon and smoky oak lead to flavors of fresh peach and ripe green apple 1 pound boneless Wild Sockeye Salmon (2 fillets, fresh or frozen) 1-1/2 cups heavy whipping cream 3 tablespoons teriyaki or soyaki sauce … Continue reading

Ready-Made Ravioli with Prawns, Langostino Tails, English Peas in a Light Cream Sauce

Serves 4-5 | Wine to sip while cooking: 2009 Charles Shaw Sauvignon Blanc 20 large prawns (recipe uses Red Argentinian Prawns) 1/4 pound Langostino Tails (can be thawed or frozen) 1 cup English Peas 20 ready-made ravioli squares with your favorite filling (recipe uses lobster-filled raviolis) sea salt and peppercorns 1 tablespoon grapeseed oil or … Continue reading

Roasted Wild Red Shrimp with Honey Dijon Vinaigrette and Brussels Sprouts

Serves 4 | Wine to sip while cooking: 2009 Charles Shaw Merlot Vinaigrette 1/2 cup red wine vinegar 3 tablespoons whole grain Dijon mustard 3 tablespoons honey 1/2 cup extra virgin olive oil In a small mixing bowl, mix the red wine vinegar, Dijon mustard, and olive oil. Optional: Pour the vinaigrette mixture into a … Continue reading

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