Archive for the ‘Seafood’ Category

Sometimes ingredient combinations in recipes make me go hmmm and it’s most likely because I am not a trained chef with a trained palate. This recipe was one of those. I could not wrap my head around a balsamic/clam juice/caper sauce combo. And so I planned on this recipe but kept putting it off until finally my fresh basil went bad and I knew it was time to get cooking before my asparagus went south too.

I am thrilled to report this recipe turned out fabulous. The aroma that filled the house while it baked in the oven made our mouths water. I used cod for this recipe…the original calls for haddock. Use a fresh fish with some substance (not sole) so it stands up the cooking.

Adapted from Rachael Ray

Baked Fish with Asparagus

Olive Oil
1 tsp fennel seeds
3 garlic cloves, minced
1 shallot, diced
2 lbs fresh white fish (cod, halibut, tilapia, haddock)
salt & pepper to taste
2 tbsp capers
1 14 oz can diced tomatoes
2 tbsp balsamic vinegar
1/2 cup fresh basil (shredded) or 2 tsp dried basil
1/2 cup clam juice

1 lb asparagus

Preheat oven to 400F.

Heat a large oven proof pan over medium heat. Add a splash (1 tbsp) of oil to the pan. Add fennel seeds, shallots and garlic cooking for about 2 minutes.

Meanwhile rinse the fish and pat dy. Season with salt and pepper and set aside.

In a large measuring cup or small bowl mix the capers, tomatoes, 1 tbsp oil, balsamic vinegar, basil and clam juice. Add mixture to pan and let cook for 3-5 minutes.

Then add your fish into the pan. Spoon sauce over fish and transfer pan into preheated oven. Bake fo 15 minutes or until fish is cooked through.

While fish is cooking steam your asparagus (approximately 8-10 minutes for tender crisp). When done put into a serving dish or on a plate and season with about 1 tbsp oil, some salt and pepper.

When fish is done serve it with basmati rice (soaked up sauce nicely) and the steamed asparagus. So darn good I can’t wait to make it again!!

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Halibut Saltimbocca

This recipe is absolutely fabulous. It can be made with any white fish but halibut is especially tasty. The first time we made this our fillets were smaller and a piece of proscuitto covered the whole piece of fish so we had to modify our cooking time a little. We loved it so much we are making it regularly and trying different fish to see what flavour profiles we like best.

Halibut Saltimbocca

4 – halibut Fillets
8 – fresh Sage leaves
4 – slices proscuitto
Salt & Pepper
Olive Oil

Season each side of the halibut with salt & pepper. Lay down a piece of proscuitto and place a sage leaf in the middle. Place a piece of halibut on top of sage leaf and add a second sage leaf on top of halibut (so there is one on the bottom and one of the top of the halibut). Wrap each side of proscuitto over halibut.

In frypan, heat olive oil and butter together over med-high heat. And the fish and sear the outside turning heat down to medium as you go. Turn after about 3-5 minutes and cook an additional 3-5 minutes (pending the thickness of your fish).

The crispy/saltiness of the proscuitto flavours the dish nicely. Have fun with this one!

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We tried this the other night and it was a very interesting flavour combination. Even Rob didn’t mind the taste! (he’s come a long way since steak & potatoes!)

Shrimp Brochettes in a Black Bean Sauce

6-8 Shrimp Skewers (3/4lb)

1 cup orange juice
1 1/2 tsp fresh garlic
1 1/2 tsp fresh ginger
1/3 cup black bean sauce
1 1/2 tbsp brown sugar
2 tsp dried coriander and/or fresh cilantro

Preheat oven to 450F. Lay shrimp skewers in a shallow pan.

Pour orange juice over skewers. Spread garlic & ginger over each skewer of shrimp. Drizzle or use a brush to apply black bean sauce over each skewer. Sprinkle with brown sugar, coriander and cilantro. Let stand for 10 minutes.

Place shrimp pan in the oven and cook for approx. 10 minutes.

Serve with rice and any green veggie or salad. Yum-o!

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Husband picked this one out and made it last night for dinner. While I love salmon and have been eating it all my life…I don’t ever believe I’ve had it with raspberries! This was very tasty and a good choice by our favourite Sunday night dinner chef!  And H…well she enjoyed it when it was covered in dip!!

Salmon with Raspberry Glaze

4 x 6oz salmon filet (we used wild coho)
2 tbsp oil
salt & pepper

Raspberry Glaze

1.5 cups – frozen raspberries
1 tsp – chopped fresh ginger
1/4 tsp – paprika (can also used smoked)
1/2 lemon – juiced
1 tsp – sugar
salt & pepper

Place frozen raspberries into pan and turn heat on low allowing raspberries to defrost. Add lemon juice, paprika, ginger, sugar, salt and pepper stirring to combine. Simmer over medium-high heat for 5 minutes. Take off heat and set aside. Side note: the original recipe calls for you to remove the raspberry pulp so you are left with just the juice. We didn’t do this extra step and it made no real difference over all.

Preheat your BBQ and oil grill. Season salmon with oil, salt & pepper, placing on hot grill. Baste continously with raspberry glaze approx. 10 minutes per inch of salmon or to your preferred doneness. Serve & Enjoy!

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We have soft spot for New Orleans since we spent our honeymoon there, (pre-hurricane Katrina). It’s an incredible place to visit…full of history, great blues/jazz and delicious food!  One of many hi-lights for me was going to dinner at NOLA’s (Emeril’s Restaurant).  It was just fabulous!

While this recipe is adapted from Atco Blue Flame Kitchen, it was also inspired by our visit to New Orleans.  We definitely left our heart there when we left and hope one day we get to go back!

Shrimp New Orleans

1lb – frozen raw shrimp, thawed
1/4 cup – olive oil
4 tsp – Worcestershire sauce
1-2 tbsp – fresh lemon juice
2 tsp – chili powder
2 tsp – freshly ground pepper
1/2 tsp – salt
4 cloves – garlic, finely chopped

Bamboo skewers

Soak skewers in water for at least 30 minutes. Peel & devein shrimp if not already done and leaving tails intact. Pat dry with paper towelling.

Combine remaining ingredients (oil through garlic) in a zip lock bag. Add shrimp to bag, seal and squeeze to coat shrimp with marinade. Let stand 30 minutes. Remove shrimp from marinade and discard marinade. Thread onto skewers. Grill shrimp over medium heat on natural gas BBQ until shrimp are pink & opaque (3 minutes per side). Makes approx. 4 servings.

This dish is a little on the spicy side. To tone it down cut back on the chili powder and pepper. Yummo!

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