Skillet-Roasted Salmon with Avocado, Pomegranate, and Bulgar

So healthy! I substituted the bulgar with Quinoa and instead of drizzling olive oil over it I drizzled pomegranate molasses.

 

 

Get recipe here.

 

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Tropical Fish Fillets

Delicious and so easy! Refreshing for summer dinners. Adapted from Cuba, the cookbook.

 

Tropical Fish Fillets

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Ingredients

  • 4 fish fillets (swordfish, red snapper or any fresh water fish)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons lime juice
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped scallions
  • 1 tablespoon butter
  • 3 tablespoons vegetable oil
  • about 12 ounces of sliced pineapple, diced
  • about 12 ounces of diced papaya
  • 8 orange supremes
  • 3 tablespoons orange juice
  • 2 tablespoons dry white wine
  • 1 teaspoon sugar
  • all-purpose flour for dredging

 

Directions

  1. In a dish, combine the fish, salt , pepper, lime juice, parsley, and scallions. Cover and let marinate in the refrigerator for 1 hour.
  2. In a medium frying pan, melt the butter and 1/2 tablespoon of oil over medium heat.  Add the pineapple, papaya, orange supremes, orange juice, wine, and sugar. Cook for 2 minutes and set aside.
  3. Dredge the fish in flour. Ina medium pan heat the remains oil over medium-high heat. Cook the fish till browned, about 4 minutes on each side. Serve with the fruit sauce.

 

 

Panzanella with Shrimp and Fennel

Great summer salad! Adapted from Lidia Bastianich’s Celebrate Like an Italian.

 

Panzanella with Shrimp and Fennel

  • Servings: 4 to 6
  • Difficulty: easy
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Ingredients

  • 1 1-2 day old bread cut into cubes, (about 6 cups)
  • 3 beefsteak tomatoes
  • 1 small fennel bulb, trimmed and slice thinly
  • 1 bunch scallion, white and green parts chopped
  • 1/2 English cucumber, sliced into half-moons
  • 1/4 cup red wine vinegar
  • 1 1/2 teaspoon kosher salt
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1 pound medium shrimp, peeled ad deveined

 

Directions

  1. Preheat oven to 350 degrees. Spread the bread cubes on a baking sheet, and toast until crisp but not browned. About 7 minutes. Let cool.
  2. In a large bowl, combine the tomatoes, fennel, scallions, and cucumber. Sprinkle the vinegar and 1 teaspoon of salt. Toss well.  Add the bread cubes, toss to soak in the vinegar. Drizzle with the 1/2 cup of olive oil. Set aside.
  3. Add the remaining 2 tablespoons of oil to large skillet over high heat. Add the shrimp and season with salt. Cook until the shrimp is cooked through for about 3 minutes. Let cool for 5 minutes.
  4. Add the shrimp to the salad and toss well.

 

Salmon Marinated in Whiskey and Soy

Salmon Marinated in Whiskey and Soy

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 8 skin-on salmon fillets {about 6 ounces each}
  • 5 garlic, cloves, minced
  • a 2-inch piece of fresh ginger, peeled and minced
  • 1 cup soy sauce
  • 1 cup rye whiskey
  • 1 cup brown sugar
  • 1/2 cup maple syrup
  • freshly ground pepper

 

Directions

  1. Lay the fillets skin down and pour over the marinate. Refrigerate overnight.
  2. The next morning flip the fillets over and return them to the fridge until you’re ready to grill them.

 

 

Cuban Salmon and Shrimp

I have made this several times already.  So easy and so delicious!  Adapted from Cuba, The Cookbook by Madelaine Vazquez Galvez and Imogene Tondre, a great read on the  culinary history of Cuba with amazing recipes.

 

Cuban Salmon and Shrimp

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 pound salmon cut into 4 pieces
  • salt
  • 1/4 teaspoon ground black pepper
  • 4 cloves garlic, finely chopped
  • juice of 2 limes
  • 1/4 cup dry white wine
  • 2 tablespoons olive oil
  • 24 large shrimp, peeled and deveined
  • 2 tablespoons butter

 

Directions

  1. In a large bowl, combine the salmon,  1/2 teaspoon salt, pepper, garlic, lime juice, wine, and olive oil and let marinate in the refrigerator for 1 hour. Reserving the marinade, drain the salmon.
  2. Bring a large pot of lightly salted water to a boil. Add the shrimp and cook till pink, for about 3 to 5 minutes. Drain and set aside.
  3. In a large frying pan, melt the butter over medium heat. Add the salmon and cook, sprinkling the marinade, for about 8 minutes on each side. Add the shrimp to heat through, for about 2 minutes before serving.
  4. Serve over rice.

 

 

Fish Chowder from Fundy, New Brunswick, Canada

Found this great little cookbook while visiting New Brunswick, Canada this month. We got the chance to have lunch in the quaint coastal town of Fundy, known for the fish chowder.  I believe this may be the recipe. It is absolutely delicious! The directions does state to put all the ingredients together at the same time however, I cooked the onions and vegetables  first before putting in the fish.

Adapted from Flavors of New Brunswick from Karen Powell.

 

Fundy Fish Chowder

  • Servings: 4 to 6
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Ingredients

  • 2 pounds while fish, cubed
  • 1/2 pounds salmon, cubed
  • 1 cup baby clams, canned with juice
  • 1 cup baby shrimp, canned or fresh
  • 1/2 cup dry white wine
  • 4 cups chicken stock
  • 2 cups evaporated milk
  • 2 cups potatoes, peeled and cubed
  • 1/2 cup red pepper,  minced
  • 1/2 cup mushrooms, minced
  • 1 cup celery, minced
  • 1/2 cup onion, minced
  • 1/2 cup carrots, peeled and diced
  • 1/8 cup bacon, cooked and crumbled
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried dill

 

Directions

Place all ingredients in a deep pot. Simmer over low heat for about an hour, stirring often.

 

 

Shrimp in Crazy Water

In Italian this dish is pronounced gamberoni all’acqua pazza. Originated from Naples, from the days the fishermen would bring home their catch.  Traditionally  made by poaching fish, this one is made with shrimp. Adapted from Fresh Fish by Jenifer Trainer Thompson.

 

Shrimp in Crazy Water

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 1 medium onion thinly sliced
  • 4 garlic cloves thinly sliced
  • 1/2 fennel bulb thinly sliced
  • 1 15-ounce can of diced tomatoes
  • 1 cup dry white wine
  • 1/2 cup sea water or 1/2 cup water with 1/2 teaspoon salt
  • 1/2 chopped parsley
  • 10 Kalamata olives, pitted and chopped
  • 1 teaspoon cayenne pepper
  • 1 pound of large shrimp, peeled and deveined
  • freshly ground pepper

 

Directions

  1. Heat the oil in a large pot over medium heat. Add the onion, garlic, and fennel. Sauté until golden, about 8 minutes.
  2. Add the tomatoes and their juice, wine, seawater, and bring to a boil, then reduce the heat to low and cook for 10 minutes. Add parsley, olives, cayenne, and shrimp, cover and cook until the shrimp is pink, about 5 minutes. Season with freshly ground pepper to taste.