Wed May 30, 2012 10:07 am
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Cost Per Serving:
|Onion, Yellow Diced
|| 1/2 Cup
|Bell Pepper, Red
|Corn Starch (in 1 tbsp water)
|Coconut Meat, Dried, Sweetened, Shredded
|Sugar, White Granulated
|Coriander Seed, Ground
|| 1/2 Cup
I had such a craving for fish and curry, and started looking for some interesting ideas online. I found several recipes for chicken curry that looked so delicious, so i decided to use shrimp instead - although i think the shrimp could easily be replaced with pieces of white fish or salmon. This recipe is a mix of the various recipes i was looking at and turned out nicely. The sauce is spicy but not too hot and the dish has hints of sweetness complimenting the flavorful curry. The coconut lingers in the background as well providing a nice smooth base for the shrimp.
Canola or peanut oil Herbs & Spices (to be varied according to taste):
1 small onion, chopped
1 red pepper, diced
4 cloves of garlic, finely diced
1 tbsp fresh grated ginger
1 small green squash, diced
1 can of coconut milk
Shrimp, raw and cleaned (about 12-14 oz or about 2 cups)
1 tsb of cornstarch stirred in 1 tsb of water
2 tbsps of shredded coconut
1 tsp salt
1 tbsp sugar
2 tbsp curry powder
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp dried basil
1 tsp dried red pepper flakes
1/2 cup fresh cilantro, chopped
Sautee onion, pepper and squash in oil for a few minutes on medium heat. Add garlic and ginger as well as salt, curry, cumin, coriander, basil and red pepper flakes and cook for a few more minutes. Add coconut milk and sugar and let cook for a little while longer. Taste the sauce and adjust spices according to taste. Pour in the cornstarch mixed with water if the sauce is too thin and let simmer until thickened, put in the shredded coconut. Finally put the raw shrimp in the sauce and cook for another 3-4 minutes. Garnish with cilantro and serve with rice.
Sun Dec 05, 2010 6:46 am
||Comments: 1 Views: 1104|
To make this creamy seafood salad with shrimp and crab and smoked salmon (also called Skagen röra in Sweden), is very easy and quick. If you haven't had this type of salad yet, then you're in for a treat, because it's really delicious and versatile. It's perfect to serve on top of a some bread, however why not try to serve it on top of a baked potato, as it's traditionally served in Sweden.
This salad is rich, creamy and features great flavor. It's particularly great to make if you have leftover shrimp and smoked salmon from the day before and you need to use it up. However it is tasty enough to plan to do all on its own. You can experiment with the ingredients: traditionally, Skagen salad only contains crabsticks and shrimp, however if you have smoked salmon on hand, then that adds really nice flavor as well.
2 cups of deveined, peeled and cooked shrimp. Method:
1 cup cooked crab (real or crabsticks)
a couple of slices of smoked salmon
3/4 cup of sour cream
1/4 cup of mayonnaise
1/2 peeled, chopped red onion
1/2 cup of chopped fresh dill
If the shrimp are large, chop them into smaller bite-size pieces. Chop the crab sticks and the salmon. Mix all ingredients, squeeze the lemon and season to taste. Preferably let sit in the fridge for an hour or longer before serving.
Wed Oct 27, 2010 12:54 pm
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Turning ordinary white Tilapia fish into something extraordinary is simple and quick to do with this easy method. Here we add the flavors of pistachio, orange and parsley to the white fish and roast the combination in the oven. This is a great way of cooking fish: there is no mess, it's perfect if cooking for a lot of people as all the fish will be done at the same time (as opposed to when you panfry fish and might have to do batches).
The combination of pistachio, orange and parsley is a very good one: it adds an interesting flavor to the fish and some nice crunch for texture.
- 8 Tilapia filets, or other white fish
- olive oil
- ½ cup of pistachio nuts, out of their shell
- the zest and juice of 1 orange
- 2 tablespoons of fresh parsley (or basil or mint, or a combination)
- Salt and Pepper
Heat the oven to 350 degrees. Dry the filets with a papertowel. Chop the pistachios finely / alternatively grind them with a mortle and pestle. Mix the nuts with orange zest and chopped parsley, and place the combination on a small plate.
Brush the filets with olive oil, then turn them in the pistachio mixture, and try to attach as much as possible to the filets.
Place the filets on a sheet pan, and distribute any remaining nut mixture on top of the fish. Add some salt and pepper to the fish.
Bake in the oven for 10 – 13 minutes, or until the fish shows an internal temperature of 140 degrees F, alternatively flakes easily with a fork. Now pour over the fresh orange juice on top of the cooked fish.
Serve immediately with a nice salad and perhaps a cold sour cream sauce.
Fri Aug 20, 2010 11:40 am
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Inspired by Alton Brown's version, this preparation is very simple.
- 2-3 Tablespoons Peanut Oil
- 2-3 Tablespoons Sesame Seeds
Lightly coat tuna steak in peanut oil and roll in sesame seeds. On a very hot clean grill sear the tuna for about 1 minute or less on each side.
Slice very thin.
Can be served warm or cold.
- 3 Tablespoons Soy Sauce
- 1 Tablespoon Horseradish
- 1 Tablespoon Honey
- 1 clove of garlic
- half a lime
- tabasco sauce
- chopped cilantro
Thu May 27, 2010 12:02 pm
||Comments: 0 Views: 224|
Scallops with Butter, Lemon & Avocado
If you're looking for a very simple, yet delicious and elegant appetizer to make, then you simply can't go wrong with sauteed scallops with butter, lemon and avocado. It's very quick to make, and as long as you can get a hold of good quality scallops, you're all set.
Larger scallops are really to be preferred here as opposed to smaller ones. Of course small scallops would do fine, however you won't get as much of a difference in texture as the larger ones provide.
First of all, you want to make sure that the scallops are thawed well, if they happen to be frozen at first. After this, you want to pat them down well with a paper towel and dry them completely. This is one of the more common mistakes that people make: not drying the scallops properly before searing. If they are not very dry, then a nice crust can't be formed, therefore make sure to do this step properly.
Salt and pepper both sides of the scallops. Don't skimp!
Heat up a large pan (a 12 inch pan is great if you're making scallops for 4 people) on high heat. Add a generous amount of butter and let it sizzle. Then carefully put down each scallop in the pan and let cook for about two minutes on each side on high heat.
When the scallops are cooked, then add a generous amount of lemon juice in the pan.
Immediately plate the scallops, pour over some of the lemon, butter sauce and serve with freshly cut up avocado on the side as well as extra lemon.
It would also be nice to serve some crisp arugula on the side or other fresh greens.
Sat May 08, 2010 10:22 am
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Sometimes the same old shrimp cocktail can get a bit boring. However that's an easy problem to fix, especially with this refreshing and delicious recipe which is quick to make and can be varied endlessly. You can choose whatever tropical fruits that look good (such as mango, papaya, kiwi, passion fruit etc...), or you could use canned pineapple for example if nothing strikes your fancy. This is an ideal dish to make for appetizer – plus it can be prepared a couple of hours in advance, just hold off on the avocado until serving time, as it turns brown quite easily.
- 1 ring of cooked shrimp (remove any tails left on)
- 1 orange, sliced finely
- 2 kiwis, peeled and sliced
- ¼ red onion, sliced finely
- 2 avocados, cut up
- 1 teaspoon ginger, grated
- 1 garlic clove, minced
- juice of 2 limes
- 1 small chili, minced
- cilantro or parsley, chopped finely
Juice the limes and mix with garlic, ginger and chili. In a big bowl, combine all the ingredients (shrimp, fruit, avocados, onion, herbs and juice mix). Mix well and serve in small bowls.
Thu May 06, 2010 10:22 am
||Comments: 0 Views: 140|
These budget salmon cakes are great to make if you're in the mood for fish however you don't want to pay the price for fresh salmon. By using canned salmon you get good flavor, for a lower cost, and besides, these cans are easy to keep on hand. These salmon cakes are really versatile: if you have some leftover cooked vegetables for instance, then you could chop those up and add them, or if you have any nice herbs on hand, then by all means, add those as well. Sometimes it's easier to make several smaller salmon cakes than a few large ones, as it can be tricky to flip the large cakes.
Creamed cauliflower is a great dish to serve alongside these cakes. It's easy to make and a great way to enjoy additional vegetables.
- 1-2 cans of salmon
- 1 egg
- a spoonful or two of mayonnaise
- some scallions / celery finely minced
- salt and pepper
- 1 lemon
- panko breadcrumbs
- butter & oil
- 1 head of cauliflower
- some cream (heavy or half and half)
Wash and cut the cauliflower up. Place in a pot, add some cream, salt and pepper and bring to a simmer. Let simmer with the lid on.
Add the salmon to a bowl (If there are bones or skin in the canned salmon, make sure to carefully remove it). Zest the lemon and add the zest along with 1 egg, mayonnaise, minced vegetables and salt and pepper. Form to small cakes and roll in a plate with panko breadcrumbs. Heat up a non stick pan with butter and oil and sautee the salmon cakes until they are browned on each side. If you're making many, then keep the cooked salmon cakes warm in a 200 degree oven, covered with some foil.
When the cauliflower is soft, either mash with a fork, or mix with a blender. Taste with salt and pepper.
Serve the salmon cakes with the mashed cauliflower and a green salad as well as extra lemon on the side.
Wed May 05, 2010 12:56 pm
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If you're looking for something easy, fresh and delicious to make, then this would be the perfect dish. To coat white fish filets with chopped up hazelnuts and cook them in the oven is great – the hazelnut flavors goes nicely with the fish and provides some crunch, and by simply roasting them in the oven, there is little mess and little work to do. To serve this with whole roasted red onions is also nice if you want something a bit different that doesn't feel to heavy. Of course you could always add additional vegetables to roast such as carrots, fennel and potatoes. This whole dish also is nice to serve with a cold sour cream sauce flavored with lemon and herbs, or why not a classic remoulade sauce.
Hazelnut Encrusted Tilapia Fish Whole Roasted Red Onions
About 4 servings
- 4-8 (depends on the size) tilapia filets (or any other white fish that looks good)
- ½ cup hazelnuts
- 3 lemons
- 2-4 red onions (+ possible other vegetables)
- 1 tablespoon honey
- 2-4 tablespoons butter
- salt & pepper
Put the oven on 400 degrees. Cut the red onions in half (and any other possible vegetables such as carrots, fennel, turnips, potatoes etc that you might want to add), remove the peel and place them in an oven safe dish with the cut side facing up. (if they are bit wobbly, you could always cut a piece of the other end to make them more sturdy). Juice one of the lemons, and mix the juice with the honey. Spoon this over all the onions. Cut up some butter in fine cubes and place a pat of butter on top of each onion. Bake in the oven for about 40-50 minutes or until they are soft.
Meanwhile, chop the hazelnuts pretty finely and spread them out on a plate. Pat each fish filet dry. Melt about one tablespoon of butter and brush a filet with some butter, and then immediately turn it in the chopped hazelnuts. Place on a sheet pan and repeat with all the filets. Slice two lemons up and place one or two slices on each filet. Sprinkle salt and pepper on each filet.
When the onions have about 10 minutes left in the oven, put in the fish. After 10 minutes, check if the fish is done, if not cook a couple of minutes more, depending on the thickness of the fish.
Serve with extra lemon and ideally some cold remoulade sauce or sour cream sauce.
Sun Mar 28, 2010 4:47 pm
||Comments: 2 Views: 4503|
|Most people have their preference on how they like their tuna salad. While some people simply add some mayo and call it a day, we like to dress our tuna salad with celery, apple and red onion. |
Sour cream adds some nice acidity and we like to use a ratio of 50:50 between mayonnaise and sour cream. A little lemon juice as well as balsamic vinegar, also goes very well with tuna, as well as a variety of spices: herbs, onion powder, cayenne etc... One spice in particular: lemon pepper works wonderfully in tuna salad and is quite an underrated spice in general.
Either serve this on a sandwich, or on a bed of greens. A nice tuna salad is the perfect way to get your dose of good fats, and it's delicious as well...
Cost Per Serving:
|Tuna, Albacore. in water (1 can)
|Celery, Chopped (1/2 stalk)
|| 1/2 Cup
|Apples, Granny Smith (1/4 cup, diced)
|Onion, Red Diced (1/4 onion)
|| 1/4 Cup
|Lemon juice, fresh
|| 1/4 Teaspoon
|| 1/2 Teaspoon
|Oregano Leaves, Dried
|| 1/4 Teaspoon
|| 1/4 Teaspoon
|| 1/8 Teaspoon
|| 1/8 Teaspoon
- 1 can of white tuna in water
- ½ celery stalk, finely diced
- ¼ apple, finely diced
- ¼ red onion, finely diced
- 1 tablespoon sour cream
- 1 tablespoon mayonnaise
- 1 teaspoon lemon juice
- ¼ teaspoon balsamic vinegar
Spices (according to taste:)
- ½ teaspoon Salt
- ¼ teaspoon Oregano
- ¼ teaspoon Lemon pepper
- 1/8 teaspoon Onion powder
- 1/8 teaspoon cayenne
Mix all the ingredients together in a bowl. Adjust spices to taste and mix well. Either serve right away or store in air-tight container in the fridge.
Sat Jan 30, 2010 11:35 am
||Comments: 0 Views: 398|
Mustard Sauce with Oven Roasted White Fish
This mustard sauce really makes the dish. The fish is perfectly cooked and the sauce melts in the oven all over the fish creating a very nice sauce to have on the fish as well as any sides you may have. This is a great use of creme fraiche in a sauce for fish. Creme fraiche can be expensive but it holds up better than sour cream in a dish like this.
- 4 white fish fillets
- kosher salt & pepper
- 8 oz creme fraiche
- 3 tablespoons dijon mustard
- 1 tablespoon whole-grain mustard
- 2 tablespoons minced shallots
- 2 teaspoons drained capers
- Preheat oven to 425° F
- Dry the fish thoroughly on a half sheet pan, then salt and pepper well.
- Add the other ingredients to a bowl and mix together well.
- Cover the fish in all the sauce then place in the oven.
- Bake for 10-15 minutes.