Classics · Fish Course

New England Baked Scallops

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A classic New England dish that an turn any weeknight dinner to date night !

Ingredients

24oz of Bay scallops

1 cup crushed Ritz (or similar) crackers

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic salt

1/2 cup (1 stick) salted butter, melted

1 tablespoon freshly squeezed lemon juice

Garnish: Lemon slice, chopped fresh chives or parsley

 

Instructions

Preheat the oven to 325º, and set a rack to the second-to-top position.

Wash the scallops and pat dry.

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Arrange scallops in a 8- by 8-inch baking dish. In a small bowl, stir together the breadcrumbs, garlic salt, and pepper. Sprinkle the scallops evenly with the breadcrumb mixture. Pour the butter over all, then sprinkle evenly with the lemon juice. Cover the dish with foil and bake for 20 minutes, then remove foil and bake an additional 10 minutes.

Turn the heat up to “broil” and, with the oven door ajar, brown the top for an additional 2 or 3 minutes (keep a constant eye on the dish to avoid burning). Serve hot!

 

Asian · Dinner · Fish Course

Coconut Curry Shrimp

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My husband thinks he does not like Thai food.  In my opinion if you like Indian food, you will like most Thai food.  This recipe made it to our dinner bowls because I wanted to cook something in the neighborhood of “Thai” food and also something quick.  I saw Ree Drummond make this recipe on TV once.  I did not “follow” here recipe, I just recalled what she did and made this dish.  So here goes !

Ingredients:

1 lb of shrimp.  I usually get the EZ-peel shrimp and remove the tails myself.  I get whatever is on sale, however, the larger shrimps taste better in this recipe.

1 package of frozen peppers and onions.  If you don’t have this, I would take 1 yellow, red and green bell pepper and 1 onion, slice them length wise and use it.

1.5 tbsp of curry powder

1 can of coconut milk (not cream)

1/2 tbsp of olive oil

1/2 tbsp of ginger paste

1/2 tbsp of minced garlic

1 tsp of red pepper flakes

salt to taste

Method:

Heat oil in a skillet on medium-high, and saute ginger, garlic, salt,peppers and onions

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Once they are soft add the red pepper flakes and curry powder and saute for till the raw smell of the curry powder it gone, about 10 mins

Add the coconut milk and the reduce the heat to simmer.

Simmer for 15 to 20 minutes till the sauce thickens. Check and adjust seasoning, keep in mind that the shrimp will absorb some of the flavor so if the sauce is on the saltier or spicier side, its ok

 

Add the shrimp and cook till it turn pink. DO NOT over cook the shrimp !

Immediately remove from heat ans serve over warm Jasmine or Basmati rice.

If you have Thai Basil, you could fold some in the end

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Fish Course · Quick Dinner

Oven-Poached Swai with Lemon Caper Sauce

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INGREDIENTS

  • 2 Swai Fillets
  •  Salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 quarter onion sliced
  • ½ cup chicken stock

FOR THE SAUCE

  • 1 tsp of minced garlic
  • Frozen artichokes, thawed (however much you like)
  • 1 tablespoons capers (optional)
  •  fresh lemon juice and zest from 1 lemon
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped parsley (optional)

PREPARATION

  1. Preheat the oven to 400 degrees. Oil one baking dishes large enough to accommodate the fish fillets in one layer. Lay the fish in the dish and season with salt and pepper.

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  1. Heat the olive oil over medium heat in a small or medium skillet and add the garlic and onion. Cook, stirring, until tender and translucent, about 3 minutes. Add the stock to the pan, bring to a boil, and add the thawed artichokes. Add lemon zest and juice and remove from heat. Pour over the fish.
  1. Cover the baking dish with foil and place in the oven. Bake 8 to 10 minutes, or 5 minutes for each 1/2 inch of thickness, until the fish is opaque and pulls apart easily with a fork.

 

  1. Remove from oven, garnish with capers and parsley, serve.

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Note: if using dried parsley add it to the pan while the fish bakes.  I also like to use some red pepper flakes.

Bengali · Fish Course

Shrimp Curry with Mushrooms and Potatoes

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This is a family recipe.  It is not traditional, but it is surely a family favorite.  This shrimp curry is warm and spicy and pairs perfectly with rice.  I like to have it with quinoa. I hope you try it for you next seafoood night–it is bound to be an interesting change.

Ingredients:

1lb of raw shrimp (medium sized)

1 medium onions

1tbsp of ginger paste

1tbsp of minced garlic

2tbsp of olive oil

1 bay leaf

1 tbsp of whole cumin seed

2 medium tomatoes chopped

1 large russet potatoes, small dice

1/2 cup water

1 package of sliced baby bella mushrooms

1/2tbsp of tumeric

1/2 tbsp of cumin

Chilli powder and salt to taste

Fresh cilantro for garnish

Method:

Blend onion, ginger and garlic with a splash of water.

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Heat 2tbsp of olive oil in a pot.  When the oil starts to shimmer, add the bay leaf and cumin seeds.

Add the onion-ginger-garlic paste and stir and cook for a good 10-15 mins.  You want to make sure the raw taste and smell is cooked out.

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Once the onion paste starts to stick to the bottom of the pan, add the tomatoes.  This juice of the tomatoes helps to deglaze the pan.  Saute for another 5 mins.

Add the potatoes, spices and 1/2 cup of water and allow to simmer till the potatoes are almost cook through.

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Add the mushrooms and cook till the potatoes are completely soft.

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Add the shrimp.  Make sure that most of the curry is cooked, the sauce is seasoned and the potatoes are soft, because once you add the shrimp, it will only cook for a few more minutes till the shrimp are cooked through.  Do not over cook, since the shrimp will get rubbery.

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Garnish with cilantro and serve  hot with quinoa or rice.

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Brunch · Fish Course · Lunch

Salmon Cakes Revisited

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A whole side of salmon was on sale and with school back in full swing, I needed a healthy portable lunch.  I love seafood in cake form.  I have posted tuna and salmon cakes before.  Here is another rendition of it!

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To start, you will need a whole bunch of tarragon, chives and parsley chopped up.  When I say a bunch, I mean the entire bunch that comes in the package at the store ! Add the zest of two lemons to it.  This a fresh herb mixture and I only used half of it in the cakes and saved the rest for meatballs and salad dressings.

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Next, roast the side of salmon, low and slow.  300F for about 40mins.  I simply seasoned the fish with salt and pepper.  I used two sides of salmons, because I wanted to make extra cakes for freezing.

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Flake the fish and add to a bowl.

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Add half the herb mixture or less depending on how much you like fresh herbs.  Then add two eggs, 1/4 cup of panko bread crumbs and 3Tbsp of plain greek yogurt.

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Mix thoroughly and form into cakes.

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At this point, you could freeze them on a cookie sheet till firm and store in a ziptop bag for upto a month.  Simply thaw in the fridge prior to frying.

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However, before you freeze them, I encourage frying up one piece and tasting this delicious creation.  Happy school lunching !

Asian · Fish Course · Quick Dinner

Sweet Sticky Swai !

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I love cooking fish.  It is quick and easy and healthy.  Of late, I have become a huge fan of Swai.  The fillets tend to be a little larger than tilapia, with the same mild flavor.  Here is an Asian twist on your regular old fish fillet.

Ingredients:

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2Tbsp of cornstarch

3 Tbsp of honey and soy sauce

Zest of half an orange

1Tbsp of sambal

1tsp of ground ginger

1tsp of white pepper

Sesame seeds for garnish

Method:

Sprinkle (through a sifter for better coverage) cornstarch over the fish, make sure you get both sides.

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Mix the rest of the ingredients in a bowl, thoroughly.

Arrange the fillets in a skillet, snugly.  You want it to be cozy with the sauce.

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Pour the sauce over the fillets

Bake at 375 for 15-20mins, till the fillets are flakey and cooked through.

Sprinkle with sesame seeds and serve hot with veggies of your choice.

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Fish Course · gluten-free · Italian · Quick Dinner

Basil-Scallion Shrimp with Spaghetti Squash


I recently discovered spaghetti squash and I have fallen in love with it.  While it definitely does NOT taste like pasta, it certainly feels like you are indulging in it.  You can twirl long strands of golden squash in sauce and eat it out of a bowl and feel full–not a bad deal ! Then, shrimp was on sale and I had to finish up the basil and scallions in the fridge, and so this dish came to being.  May I just say, that sometimes, throwing things in together really work ! I hope you will try this dish.

Ingredients:

1, medium sized spaghetti squash

1lb of medium, peeled, de-veined  raw shrimp

7-8 scallions

1 bunch of basil

1/2 tbsp of minced garlic

1 can of diced tomatoes (mine had garlic, basil and oregano added)

1/2 cup stock (chicken or vegetable)

2 tsp of red pepper flakes

2 tbsp olive oil

salt and pepper to taste


Method:

Heat oven to 400F

Cut squash in half, length-wise.  Remove seeds and drizzle 1 Tbsp of olive oil.  Add salt and roast the squash cut side down on a baking sheet for 40-50 mins till the squash is fork tender and you can run your fork through the flesh to produce “spaghetti”.

  
 Chop the scallions and set aside the green parts.


Heat 1Tbsp of oil in a skillet, add the garlic and white part of the scallions and saute till pale.

Next add the tomato, broth and the red pepper flakes.

  
 Simmer for 5mins and then add the shrimp.

Shrimp cooks very quickly, so keep an eye on it and the minute they are pink, remove them from the pan. Keep cooking the sauce till desired consistency.  

   Add the shrimp back into the pan, once the sauce is thick and take off heat.
Chop the basil and mix with the green part of the scallions.


Add the herb mixture once the dish in off the heat and stir to combine.  The idea is to keep the greens, looking green and rather raw–tastes really fresh and wonderful !

Spoon shrimp and sauce over spaghetti squash and enjoy !