Summer Stir-Fry

This is a very quick recipe that would be great for a weeknight dinner. It’s great with pasta, rice, or couscous. Adapted from The Pioneer Woman.

 

 

Get the recipe here.

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Roasted Tomatoes with Shrimp, Red Pepper, and Feta

This is a very easy dish to make and it was so good that I served the leftovers with grilled salmon that same week. I served it over couscous but it can easily be served over pasta. The recipe adapted from Fresh Fish by Jennifer Trainer Thompson.

Roasted Tomatoes with Shrimp, Red Pepper, and Feta

  • Servings: 6
  • Time: 25 minutes
  • Difficulty: easy
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Ingredients

  • 6 medium tomatoes, cut into 8ths
  • 3 tablespoon olive oil
  • 4 garlic cloves, minced
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1 pound medium shrimp, peeled and deveined
  • 1 cup feta cheese, crumbled
  • 1/2 cup jarred roasted red pepper, sliced
  • 2 tablespoons white wine
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon fresh lemon

 

Directions

  1. Preheat the oven to 450F and place the rack in the top third of the oven.
  2. Place the tomatoes in a large baking dish and toss them with the olive oil and garlic. Sprinkle with salt and pepper and roast them for 15 minutes.
  3. Remove the tomatoes from the oven and stir in the shrimp, feta, and red peppers, white wine, basil, and parsley and bake for another 8 to 10 minutes or till the shrimp is pink in color. Sprinkle with the lemon juice and serve.

 

Shrimp-Crusted Pork Loin with Chipotle Vinaigrette

This would be a great dish to serve to guests, it makes a nice presentation. The recipe is adapted from the Fresh Fish cookbook by Jennifer Trainer Thompson.

Shrimp-Crusted Pork Loin with Chipotle Vinaigrette

  • Servings: 4
  • Time: 15 to 20 minutes
  • Difficulty: easy
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Ingredients

For the Pork:

  • 4 (6-ounce) pork loin slices, 1/2 inch thick
  • salt and freshly ground pepper
  • 1 tablespoon of vegetable oil
  • 2 tablespoons of butter
  • 1 tablespoon of chopped garlic
  • 1 tablespoon of fresh cilantro leaves, or parsley chopped
  • 1/4 teaspoon red pepper flakes
  • 1 pound of shrimp (21-25 count), peeled, deveined and patted dry, chopped
  • 1/2 cup of panko breadcrumbs

 

For the Vinaigrette: 

  • 1/2 cup white wine vinegar
  • 2 egg yolks
  • 1 tablespoon of chipotle  peppers in adobo sauce
  • 1 tablespoon of shallot, chopped
  • 1 cup of lightly packed cilantro or parsley leaves, and 1 tablespoon for garnish
  • 1 cup olive oil

 

Directions

  1. Preheat oven to 350F.  Pat dry the pork slices and season with salt and pepper. (flour lightly if desired) Preheat a heavy skillet, coat the pan with oil and sear the pork on each side for 4 to 4 minutes. Transfer to a baking sheet.
  2. In the same pan over reduced heat, add the butter, garlic, 1 tablespoon of cilantro, and the pepper flakes. Saute until the garlic is translucent. Add the shrimp and cook until the shrimp turns pink but not fully cooked. Add the breadcrumbs and stir. Remove the pan from the heat and divide the shrimp mixture among the pork slices by placing a spoonful on top of each. Bake for 10 to 15 minutes or until the pork reads 165F.
  3. To make the vinaigrette: Put the vinegar, egg yolks, chipotle peppers, shallot, and cilantro in a food processor or blender and pulse several times to combine. Drizzle the oil and pulse a few more times.
  4. Drizzle the pork with the vinaigrette and sprinkle with cilantro leaves.

 

Grilled Salmon with Tomato-Basil Relish

This is part 2 of this week’s seafood series. The relish was surprisingly good that I made it again to accompany another dish. Salmon is a fish we have for dinner a few times a month, it is truly one of my favorites. This was adapted from Fresh Fish, by Jennifer Trainer Thompson.

Grilled Salmon with Tomato-Basil Relish

  • Servings: 4
  • Time: 8 to 12 minutes
  • Difficulty: easy
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Ingredients

Salmon

  • 2 pounds of Atlantic salmon with skin on
  • 2 teaspoons of sesame oil
  • 1/4 teaspoon of dried rosemary
  • salt and freshly ground pepper
  • lemon wedges

Relish

  • 2 ripe tomatoes, diced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon minced basil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon cumin
  • salt and freshly ground pepper

 

Directions

  1. Prepare a medium-high fire in a gas or charcoal grill. Brush both sides of the salmon with sesame oil, then sprinkle the flash side with the rosemary and salt and pepper. Squeeze the lemon over the fish and grill until a flakes with a fork, about 4 to  6 minutes on each side.
  2. Meanwhile combine and mix all the relish ingredients in a small bowl.
  3. Serve the fish with the relish on the side.

Traditional Fish Pie

I made this dish a couple of times because the first time the mashed potatoes didn’t brown on the top, and since you should never over cook fish I was afraid to leave it in the oven any longer. So the second time I made it I just put it under the broiler and it came out perfect. This recipe was adapted from The Newlywed’s Cookbook.

 

Traditional Fish Pie

  • Servings: 4
  • Time: 20 minutes
  • Difficulty: moderate
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Ingredients

  • 1/4 cup of flour
  • 2 cups of milk
  • 1 1/2 pounds of fresh haddock, skin removed
  • 2 3/4 sticks of unsalted butter
  • 1 tablespoon of dry mustard powder
  • 2 hard-boiled eggs, peeled and sliced or quartered
  • 2 pounds of baking potatoes, peeled and cut into even sized pieces
  • sea salt and freshly ground pepper

 

Directions

  1. Put the milk in a wide saucepan, heat to just to boiling point, add fish. Turn off the heat and poach until opaque carefully not overcooking.
  2. Meanwhile, melt 1 1/4 sticks of butter in another saucepan, stir in the mustard powder and flour. Remove from heat. Place the fish in a baking dish and place the eggs on top. Strain the poaching liquid from the fish into the saucepan with the butter.
  3. Return the pan to the heat whisking vigorously  to smooth any lumps and bring to a boil. Pour the thickened mixture over the fish and the eggs.
  4. Meanwhile cook th potatoes in salted water till tender, drain and place back into pan. Melt the rest of the butter. Reserve about 1/4  of cup and pour the butter in the potatoes and mash them up. Season with salt and pepper. Spoon the potatoes carefully over the fish. Dot with the remaining butter.  Transfer the pie into a 400F degree oven and cook for 20 minutes or till nicely browned. 

Grilled Shrimp and Scallops with Ginger and Butter

This recipe was very easy and makes a nice presentation for entertainment. With this heatwave I’ve been looking for outside grilling recipes. This is from The Joy of Grilling from Joe Famularo. It makes 6 servings.

Grilled Shrimp and Scallops with Ginger and Butter

  • Servings: 6
  • Difficulty: easy
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Ingredients

1 pound of shrimp, shelled

1 pound sea scallops

1 red pepper

1 yellow pepper

8 tablespoons melted butter

2 tablespoons vegetable oil

salt and freshly ground pepper

2 green onions, finely chopped

2 tablespoons white vinegar

2 teaspoons of ground ginger

2 tablespoons heavy cream

 

Directions

Rinse and dry the shrimp and scallops.  Stem and seed the peppers, and cut them into 1 1/4 inch squares. Cover shrimp, scallops and peppers with 2 tablespoons of the melted butter and oil.  Add salt and ground pepper. Toss and set aide.

In a saucepan, saute the onions in 1 tablespoon of butter for 2 minutes. Add vinegar and ginger and boil until the vinegar is reduced by half. Add cream and reduce by half. Add butter and remove from heat and keep warm.

Skewer the shrimp, scallops and pepper. Grill for several minutes per side until the shrimp are pink and scallops opaque. Serve with the sauce.

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Swordfish Shish Kebabs

This recipe was so easy and delicious that I made this twice for dinner in the past few weeks. Do follow the directions and cut out the red part of the fish, it’s a bit tougher than the rest. You may want to use plum tomatoes cut in half and possibly quartered into thick slices or they may fall off.  It can served along with any rice dish. Courtesy of Culina Mundi.

Swordfish Shish Kebabs

Ingredients

3 1/4 pound of swordfish

2 lemons

2 onions

2 large tomatoes

3 green peppers

10 fresh bay leaves

For the marinate:

1 onion

7 tablespoons of olive oil

5 bay leaves

1 tablespoon of tomato paste

2 cloves of garlic

1 tablespoon of lemon juice

1 teaspoon of salt

ground white pepper

Directions

Cut out all the red from the fish. Then cut the fish into cubes, about 1 1/2 inch.

Cut the lemons into wedges. Peel the onions and cut them into wedges. Cut the peppers and tomatoes into wedges and set aside.

For the marinate, grate the onion over a bowl, add the olive oil, bay leaves, tomato paste, crushed garlic and lemon juice. Add salt and pepper and whisk thoroughly.

Place the fish in the marinate. Allow to marinate for 30 minutes.

Alternate the pieces on a skewer. Grill for 3 minutes on each side.

Spice-Crusted Salmon with Orange-Honey Glaze

I’m always looking for new ways to cook salmon so when I came across this pamphlet for honey recipes I was inspired. The glaze was delicious but felt the fennel spice was too strong for my taste so I would either eliminate or the reduce the amount next time.

For the orange honey glaze:

3/4 cup orange juice

1/4 cup honey

2 tablespoons lemon juice

1 teaspoon of grated ginger

1 1/2 teaspoon cornstarch, mixed with 1 1/2 teaspoon of water

salt and pepper

For the salmon:

2 egg whites

2 tablespoons cumin seeds

2 tablespoon whole coriander

2 tablespoons fennel seeds

2 tablespoons vegetable oil

4 4oz wild Alaskan salmon or halibut filets with skin on

In a small saucepan whisk together orange juice, honey, lemon juice and ginger. Bring to a simmer over medium heat; whisk in the cornstarch mixture and simmer for 1 to 2 minutes whisking constantly, until the mixture  thickens. Season with salt and pepper and keep warm.

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In a shallow bowl, lightly whisk the egg whites until foamy.  In an electric spice grinder or blender, grind all the spices to a coarse powder and spread on a plate.

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Dip the flesh side of the filet in the egg whites and then the spice mixture. Cook in a saute pan heated with the oil over medium heat with skin side up. Careful not to burn the spices. Serve on a plate and drizzle with the glaze.

Camarones Enchilados

Cuban styled shrimp served over white rice. This is a meal my mother used to make for us. However, she didn’t use recipes so here’s one courtesy of Ana Quincoces Rodriquez, Cuban Chicks can Cook.

2 pounds medium peeled and de-veined shrimp

1/2 cup olive oil

1/2 cup dry cooking sherry

1 1/2  tomato sauce

1 medium green pepper finely diced

1 large Spanish onion finely diced

4 garlic cloves minced

1 bay leaf

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon paprika

1/2 teaspoon oregano

1/2 cup fish or vegetable stock

In a large heavy pot heat the oil over medium heat. Add the garlic, onions, and pepper and saute for 5 to 10 minutes. add the tomato sauce, wine, stock, bay leaf, salt and spices and bring to a boil.  Cover and reduce heat and simmer over low heat for about 30 to 40 minutes.

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Adjust the seasoning by adding salt if necessary and bring to a boil again. Add the shrimp while stirring frequently till it turns pink for about 5 to 10 minutes. Allow the shrimp to sit for a few minutes to allow the flavor to penetrate fully.

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Fish Quenelles in White Wine Sauce

I found this recipe on the internet but it stated that it came from Julia Child. It was slightly different so I incorporated  both. I would hold off on adding the cream until you see the consistency in the mousse and make sure the stock is really simmering before you place the scoop in.

Here’s what you need;

Pate a choux (see recipe)

white wine sauce (see recipe)

1 1/4 pounds of )2 1/2 cups packed) well chilled skinless and boneless halibut, monkfish.gray sole or winter flounder

1/2 teapoon of salt

1/4 teaspoon of white pepper

4 to 8 tablespoons chilled heavy whipping cream

2 tablespoons of chopped truffle or a large pinch of nutmeg

6 cups of homemade fish stock or store bought

3 tablespoons of grated Swiss cheese

1 tablespoons of butter cut into pea size pieces

For the Pate a Choux;

1 cup of water

1 teaspoon of salt 4 tablespoons of butter or 1/2 of stick

3/4 cup of flour

2 large eggs

2 egg whites ( 1/4 cup)

For the white wine sauce;

5 tablespoons of butter

7 tablespoons of flour

1 1/2 cups of boiling milk

1 1/2 cups of boiling fish stock ( I substituted the  1/2 cup with white wine)

1/8 or about a  teaspoon white pepper

3/4 to 1 cup of heavy whipping cream

1/4 teaspoon of lemon juice

Prepare the Pate a choux:

In a saucepan, bring water to a boil with the salt and butter. A soon as the butter melts remove the pan from heat and add all the flour at once a beat with a wooden spoon. Then beat over medium high heat several minutes until it forms a mass. Remove from the heat and one at a time beat in the eggs, then the egg whites.

Set the saucepan over a bowl of ice water to cool down. Leave it there while you prepare the fish. Make sure it well chilled before combining the two.

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Prepare the white wine sauce;

Cook the butter and flour together slowly about 2 minutes, not letting it turn color. Remove from heat and beat in the boiling milk, oiling stock and salt and pepper. Bring to a boil and cook for 1 minutes more. Sauce will be very thick. Reduce the heat and add very slowly add the cream. Adjust salt and pepper and add lemon to taste.

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Cut chilled fish into 1 inch pieces and place in a food processor along with the chilled pate a choux, salt pepper and 4 tablespoons of cream. Process for 30 seconds and  stop and scrape the sides with a spatula. If mixture is too stiff add more cream however it should hold its shape.

Using a 12 inch skillet with high sides pour in the stock. It should be at least 2 inches deep. Bring to a simmer, don’t boil or you’ll overcook the quenelles. You can test it by dropping a dollop in the stock and taste. Blend in the truffle or nutmeg.

Using a wet spoon dip it in the mixture to create a rounded mass. Using the back of another wet spoon to smooth out and then slip it under it to loosen it up and drop in the liquid.

Poach uncovered for 15 to 20 minutes. They are done when they double in size and turn over quickly.

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Remove with a slotted spoon onto a rack or towel. To assemble, pour 1/4 inch of the white wine sauce in a 13 by 9 baking dish. Arrange the drained quenelles on top, then spoon the rest of the white wine sauce over each one and sprinkle with the cheese and dot with the butter. About 15 minutes before serving place in the oven 350f for 10 minutes or heated through. Julia Child’s recipe called for the broiler so I did both in order to get the top a little golden.