Category: seafood

Shrimp in Crazy Water

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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.    

 

 

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Salmon with Lemon-Herb Marinade

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Another great recipe from the New York Times Cooking website! Keep in mind that soy sauce tends to burn, if you like your salmon more on the medium side instead of medium rare,  it may look like it’s done. Check the middle for doneness.

 

Salmon with Lemon-Herb Marinade

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1 3-pound salmon fillet
  • 1 clove garlic, minced
  • 2 tablespoons dark brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon grated lemon peel
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh rosemary leaves
  •  juice of 1/2 lemon
  • 2 tablespoons sesame oil
  • 1/4 cup extra-virgin olive oil
  • salt and freshly ground pepper to taste
  • 1 lemon, cut into 6 wedges
  • sprigs of rosemary for garnish

 

Directions

  1. Wipe salmon dry with paper towels. Combine remaining ingredients (except lemon wedges and rosemary sprigs) in a small bowl and mix well. Pour mixture over salmon, making sure it’s coated on all sides. Marinate for at least an hour before cooking.
  2. Preheat broiler or grill. Cook salmon, turning once, 5 to 6 minutes on each side for medium rare.
  3. Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.

 

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Fish Tacos

1 Comment

I had some left over tortillas so I decided to try this recipe from the New York Times cooking website.  Quick and easy!  I did use parsley instead of cilantro and next time I will opt out of the chipolte peppers, it made it a little too spicy for my taste, though very  very delicious.

 

 

Fish Tacos

  • Servings: 4 to 6
  • Difficulty: easy
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Ingredients

  • 2 medium tomatoes , seeded and finely chopped
  • 1 small red onion, peeled and finely chopped
  • 1 clove garlic, minced
  • 1/2 cup roughly chopped cilantro
  • 1 jalepeno, halved lengthwise, seeded and cut into half moons (optional)
  • 1/4 cup mayonnaise
  • 1/2 cup sour cream
  •  2 limes, 1 halved and 1 cut into wedges
  • kosher salt
  • freshly ground pepper
  • 1 tablespoon canned chipotle pepper, finely chopped (optional)
  • 1/2 cup flour
  • 1 1/2 teaspoons chili powder
  •  1/2 cup milk
  • 1/4 cup peanut oil, plus a splash more to grease pan
  • pat of butter
  • 1 pound flounder or any other white -fleshed fish, cut across the grain into strips about 1/2 inch wide by 3 inches long
  • 12 6-inch tortillas
  • 2 cups shredded green cabbage
  • a saucy hot sauce

 

Directions

  1. In a medium bowl, combine the tomatoes, onion, garlic, and cilantro and jalepeno.
  2.  In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halve lime, salt pepper and chipotle.
  3. In a medium bowl, mix together the flour, chili powder, and a 1/2 teaspoons of each salt and pepper. Pour the milk into another bowl and place the fish into it.
  4. Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dodge them lightly through the flour mixture, shaking to remove any excess. Add butter to the pan. Place some of the fish in the pan without overcrowding. Cook until golden brown for about 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a paper-towel-lined dish. Sprinkle with salt. Repeat with the remaining fish.
  5. Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a  time, until they are soft and hot. Wrap them in a dish towel to keep warm.
  6. Fill each tortilla with 3 pieces of fish, followed by the tomato salsa  and a pinch of cabbage. Drizzle with the cream sauce.

 

 

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Panzanella with Shrimp and Fennel

3 Comments

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.

 

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Fish Cakes with Tomato Sauce

5 Comments

Another dish that will be a staple in our home. I will definitely  make this over and over again.

The recipe called for the cod to be chopped finely, but I thought it was much easier to put it through a food processor. I also found that all three eggs were not needed, it was moist enough to form into cakes. Therefor you may want to add one at a time.

Adapted  from Fresh Fish by Jennifer Trainer Thompson.

 

Fish Cakes with Tomato Sauce

  • Servings: 4
  • Difficulty: moderate
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Ingredients

Tomato Sauce

  • 3 tablespoon olive oil
  • 2 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon curry powder
  • 1 medium yellow onion, diced small
  • 2 teaspoons minced garlic
  • 1 14-ounce can diced tomatoes
  • 1/2 cup white wine
  • 2 teaspoons sugar
  • salt and freshly ground pepper

Cod Cakes

  • 4 slices white bread
  • 1 1/2 pounds cod, halibut, sole or any other white fish, chopped fine
  • 3 eggs, lightly beaten
  • 1/2 cup yellow onion
  • 2 garlic cloves, minced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped cilantro
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 4 tablespoons olive oil
  • 1 tablespoon chopped fresh mint

 

Directions

  1. To prepare the cakes, toast the bread and chop with a mezzaluna into diced breadcrumbs. Combine with your hands the bread, fish, eggs, onion, garlic, parsley, cilantro, curry powder, and salt in a large bowl. Shape into cakes 3/4 inch thick and 5 inches in diameter. Should end up with 8 to 10 cakes. Refrigerate for 10 to 15 minutes.
  2. Meanwhile, prepare the sauce. In a large skillet with a lid, heat the oil over medium heat and add the curry powder, cumin and paprika. Stir briefly, and then add the onions. Cook til tender, about 6 minutes. Add the garlic and cook 1 minutes more. Then stir in the tomatoes, wine, sugar, and salt and pepper to taste. Simmer uncovered for about 10 minutes.
  3. Heat another 2 tablespoons of oil in a skillet over medium-high heat. Add half the cakes and sear on each side for about 3 minutes or until golden brown. Repeat with the next batch. Slide the cakes into the tomato sauce, and add enough water to partially cover the cakes. (no more than 1 cup) Cover and let simmer on low heat fr about 10 minutes. Turn off the heat and uncover. Let it sit for about 10 minutes before serving.

 

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Poached Salmon Salad

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A fantastic salad for the summer! It would also make a nice presentation on a buffet table.  Adapted from Lidia Bastiniach’s Celebrate Like an Italian cookbook.

 

Poached Salmon Salad

  • Servings: 6 as a main course, 8 as an appetizer
  • Difficulty: easy
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Ingredients

Salmon

  • Kosher salt
  • 1 cup dry white wine
  • 1 lemon, sliced
  • 1 handful sprigs fresh dill
  • 2 fresh bay leaves
  • 1/2 teaspoon back peppercorns
  • 2 pounds center-cut salmon fillets

 

Salad

  • 1 1/2 teaspoon kosher salt, plus more for cooking water
  • 2 bunches medium-thick asparagus, trimmed, and peeled (about 2 pounds)
  • 2 hard-boiled eggs, yolks and whites separated
  • 2 tablespoons Dijon mustard
  • 2 tablespoons white wine
  • juice of 1 lemon
  • 1/4 cup extra-virgin olive oil
  • 2 to 3 tablespoons grated fresh horseradish
  • 1 1/2 cup thinly sliced radishes
  • 2 tablespoons chopped fresh dill

 

Directions

  1. For the salmon, put 6 cups of water in a straight-sided skillet enough to hold the salmon in one layer. Season the water liberally with salt, and add wine, lemon slices, dill, bay leaves, and peppercorns. Bring to a simmer and cook for 10 minutes. Then slide the salmon into the simmering  water. Simmer gently for about another 10 minutes or until the salmon is cooked through. Remove from pan and set aside to cool.
  2.   For the salad, bring another large pot of salted water to a boil, and add the asparagus. Simmer till tender, abut 8 minutes. Drain, cool under cold water and pat dry. Spread the asparagus on a serving platter.
  3. In a food processor, combine the egg yolks, mustard, white wine, lemon juice, teaspoon of salt and the horseradish. Combine to thick paste and and drizzle in the olive with the machine is still on for a thick dressing.
  4. Drizzle a few tablespoons of the dressing over the asparagus. Flake the salmon in large chunks  into a large bowl. Chop the egg whites and add to the bowl along with the radishes and dill.  Season with the remaining salt. Drizzle with the rest of the dressing, toss well and serve over the asparagus.

 

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Salmon with Greens and Shitake Mushrooms

2 Comments

The perfect weeknight dinner! Quick, easy, healthy, and of course delicious. Adapted from Nigella Lawson’s cookbook, Nigella Bites.

 

 

Salmon with Greens and Shitake Mushrooms

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 2 skinned salmon fillets
  • 1 clove garlic, minced
  • 2 tablespoons peanut oil
  • generous 1/2 cup shitake mushrooms, stemmed and sliced
  • 1 1/3 cup bok choy, roughly chopped, separate stems
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • pepper to taste

 

Directions

  1.  Cook the salmon fillets over a griddle or non-stick pan over medium-high heat. Set aside onto warm plates.
  2.  Meanwhile, Fry the garlic in oil till warmth through, add the mushrooms with the bok choy stalks. stir for a minute, cover the pan and let it cook for 5 minutes.
  3. Uncover and add the bok choy leaves, soy sauce, and sesame oil. Cook for another few minutes or until the leaves have wilted.
  4. Pile on a plate and place the salmon on top. Add pepper to taste.

 

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