There are times, like yesterday, when not knowing what to do, we could actually come up with a real winner. A bit ago we bought two lobster tails (on sale) for a special occasion. We also had a couple of croissants in the freezer. When the plaintive cry comes up “what’s for lunch”, we came up with this one.
- 2 lobster tails (should actually be 3 to make a really good sandwich)
- 2 croissants
- 1 stick celery
- mayo
- 1 mango
- pinch of paprika
- 1 tbsp. freshly squeezed lime juice
Cook the tails in salted water for 10 minutes and immediately cool down with cold water to prevent further cooking. Crack shells, remove the meat and coarsely chop. Set aside.
In a bowl, slice crosshatch pattern in each half of the mango and remove small cubes to bowl. Peel and thinly slice celery. Add lots of mayo (not salad dressing), a pinch of paprika and the lobster meat. Stir to mix well.
In a frypan, melt a tablespoon (or more) of butter, place the croissants in for about 1 minute, turn over and again, cook for a minute. (This is for the outside of croissants, not open face).
Open up the bun and fill with the lobster mixture. Pour a glass of wine or beer, take a bite and roll your eyes to heaven and say, thank you!.
These, my friends, are delightful.
* we also thought that halved seedless grapes would be just as awesome.
Sesame Crusted Cod
What a nice way to serve cod fish fillets. The sesame seeds make it special.
- 1 lb. cod fillets, 3/4 inch thick
- 2 tbsp. sesame seeds
- 3 tbsp. butter
- 1 lb. fresh young green beans, trimmed
- 1 orange, halved and sliced
- 2 cloves garlic, thinly sliced
Preheat broiler. Rinse cod and pat dry. Cut into 4 portions, place on a rack in broiler pan. Sprinkle with salt and lemon pepper.
Stir the seeds into the butter and set aside 1 tbsp. butter for the beans.
Brush the cod with the butter mixture. Broil 6 inches from the heat for 4 minutes. turn the pieces over. Brush with the remaining butter mixture and broil for about 5-6 minutes longer until it flakes easily.
In a skillet with the reserved butter, add the beans and orange slices . Cover and cook for 3 minutes. Uncover, add the garlic and cook for 6 minutes longer, tossing the beans occasionally. When tender, serve with the cod. SDimply add a salad and you have a quick and easy dinner.
Enjoy!
Lime Flavoured Trout Burgers
- 1 lime
- 1 1/4 lb. trout fillet, cut into 1 inch cubes
- 1 egg
- 2 tbsp. fresh cut up oregano
- 1/2 slice white sandwich bread
- 1/2 cup plain greek yogurt
- 1/2 cup chopped seedless cucumber
- 8 focaccia slices, thickly cut, toasted
Finely shred the peel from the lime and juice the lime to get 1 tsp. Set aside.
In a food processor combine the trout, egg, oregano, bread, half the lime peel, pinch each of salt and pepper. Pulse 5-7 times until the mixture holds together. Scrape down the sides as necessary. Cover, and chill for half an hour.
In a small bowl, combine the yogurt, cucumber, remaining lime peel, small pinch of salt and pepper, and chill.
Shape the trout mixture into 4 patties. Preheat the barbecue, but cook these indirectly, grilling for about 5 minutes, turn over and cook a further 3-5 minutes.
Serve these on the toasted focaccia bread, add lettuce and top with the yogurt mixture. Hey, isn’t summer a wonderful thing? You betcha!
Trout With Maple Mustard Sauce
This will serve 4 happy mouths. Add a crisp salad, rice or noodles and, naturally, a glass of the chilled grape and you have a feast that even Caesar would have appreciated.
- 4 x 4 oz. Trout fillets
- 1/4 cup butter, melted
- 1/4 cup pure maple syrup
- 3 tsp. Dijon mustard
- 1 tsp. Teriyaki sauce
Place the trout in an 8 x 8 baking dish. Mix all the ingredients together and pour over the trout.
In a preheated oven of 425 degrees, bake for about 12-14 minutes until it flakes with a fork. Add any extra sauce over the top of the fillets and enjoy.
This is a wonderful summer dish and not one to be overlooked.
Roasted Trout With Sweet Pea Risotto
This is a wonderful trout and risotto recipe. Serve with great flourish for company and be sure to pair it with a perfectly chilled Pinot Gris. Absolutely divine.
- 6 x 4 oz. pieces of trout, skin and bones removed. Fresh is preferred
- 2 cups fresh sweet peas (not frozen)
- 1/2 cup diced onion
- 1/4 cup olive oil
- 3 cups arborio rice
- 1/4 cup Pinot Gris
- 8 cup hot vegetable stock
- 1/2 cup butter
- 1/2 cup mascarpne cheese
- 6 mint leaves, chopped
- juice from large lime
- pea shoots for garnish
Preat oven to 350 degrees. Season the trout with a pinch of salt and pepper.
Over medium heat, sweat the onions until transluscent. Add the rice and toast, stirring for 60 seconds. Add the wine. Stir constantly. To make risotto takes EXACTLY 22 minutes.
Add 2/3 of the stock and bring to a simmer. Turn down the heat and keep at a low simmer while cooking the rice. Once the rice has absorbed most of the liquid, add more (about a cup) and keep warm. Once it has become tender but still firm, fold in the butter and the mascarpone. Finally add the peas and adjust the seasoning with the lime, pinch of salt and pepper.
Divide between 6 bowls and and serve with the trout.
Trout
Sear the trout in a pan with olive oil (just enough to coat the pan). Pat dry with a towel and place skin side up in the pan. Place in oven and cook for 3-5 minutes depending on the thickness of the fish. Place on top of the risotto. Splash with lime juice and garnish with pea shoots.
Now, walk back into the kitchen and say, to yourself, “you show off you.”
Thai Seafood Lasagna
Living on the edge here….It is not hot-hot and a delightful take on Italian lasagna.
- 2 tbsp. butter
- 1/2 – 1 tbsp. red curry (depends on your taste)
- 1 cup coconut milk
- 3/4 cup whipping cream (36% if you can find it)
- 4 kaffir lime leaves, center rib removed, torn up
- 3 tsp fish sauce
- 1 tbsp. sugar
- 8 oz. shrimp, cleaned, shelled
- 8 oz. scallops, muscle removed
- 8 oz. crab meat, free of any cartilege
- basil and coriander leaves, to taste
- 3 zucchini, cut in thin strips and blanched
- 2 rice lasagna noodles, cooked al dente
- 4 cups mozzarella cheese, shredded
In a sauce pan melt the butter, add the curry paste and cook for 60 seconds. Add the milk, cream and leaves. Bring to a boil and simmer for 5 minutes. Stir to blend well. Season with the fish sauce and discard the lime leves.
Add the seafood and bring to the boil for 2 minutes, stirring gently. Remove from heat and add herbs. Stir together and let cool down.
Using a 13 x 9 inch baking dish, place a layer of noodles, half the seafood mixture and half the zucchini and one third of the cheese. Repeat the layering, ending with a layer of noodles and top with remaining cheese. Cover with tin foil and bake in the oven for 35-40 minutes until it bubbles and the cheese is melted.
Serve with a crisp salad and a lovely chilled Pinot Gris.
Jamaican Trout
Trout will stand up to the flavours of jerk seasoning. So will a good salmon and it is fast and easy to make, should unexpected company appear at the door. This will serve 4.
- 1 tbsp.coconut oil
- 1 tbsp. lime juice
- 1 jalapeno pepper, seeded and minced
- 1 garlic clove, minced
- 1 tsp. dried thyme
- 1 tsp. ground allspice
- 1/4 tsp. each of ginger, black pepper and sugar
- pinch of cinnamon and nutmeg
- 4 x 6 oz. trout fillets
In a bowl stir all the spices up to the trout fillets in a bowl with the oil. Brush on the flesh side of the trout.
Arrange, skin side down on a parchment lined cookie sheet and broil about 8 inches from the heat, until it flakes easily (about 8-10 minutes).
Serve with brown rice, a crisp salad, glass of Pinot Gris and, of course, an oxygen mask if this becomes too hot. Test first….and, yes, I am kidding
Potato Tart With Smoked Trout
This is way too cool…You will definitely have a hit on your hands with this one. Summer evening patio get-together….okay, make it a light lunch by adding a salad. This is to die for.
- 6 tbsp. butter
- 2 medium russet potatoes
- 3 tbsp. cream cheese
- 3 tbsp. sour cream (not light)
- 6 oz. smoked trout, slices
- lemon/lime wedges
Melt the butter in a sauepan over low heat. Remove from the heat and let the solids sink to the bottom. Now cool down. Skim off the foam. Carefully pour off the clarified butter, discarding the solids.
Preheat oven to 400 degrees. Slice the potatoes a little less than 1/8 inch thick and lay on a paper towel. Heat the oven proof skillet, add 2 tbsp. clarified butter and swirl to coat the bottom. Arrange some of the potatoes in a concentric circle. Season with cracked pepper and repeat the potatoes to form 2 more layers. Now pour 3 tbsp. of the clarified butter down the sides of the skillet, allowing it to seep under the potatoes.
This is where the fun begins. Brush the underside of a medium heavy skillet with clarified butter and set over the potatoes (to make a cover). Reduce the heat to medium and cook until crisp and golden in colour (ab out 6 minute).
Flip the potatoes using 2 metal spatulas. Cover with the skillet. Cook a further 4 minutes. Remove the top skillet and bake in the oven for about 8 minutes to crisp the underside. Transfer to a rack to cool for 10 minutes.
Beat the sour cream and cream cheese until smooth and fluffy and spread over the potatoes. Top with the smoked trout slices and cut into wedges. Serve with lime or lemon wedges.
You will find that next time, simply double the recipe as there won’t be any leftovers.
Remember to repeat the mantra “damn I can do this” and know you did a super job.
Yum!
Grilled Trout With Minted Cucumbers
There are so many ways to enjoy the summer months (soon coming) and this is one to keep at the ready. If you like to upgrade what you want to eat, then let’s begin….you will love it.
For a party of 4, this is all you will need. If you are having more for dinner, simply adjust the amounts accordingly.
- 4 English cucumbers, thinly sliced (newspaper reading thin)
- 2 red Thai chilies, thinly sliced
- 2 fistfuls fresh mint
- 2 cups rice-wine vinegar
- 4 tsp. sugar
- 1/4 cup extra virgin olive oil
- 4 x 6 oz. trout fillets (center cut)
- 4 tbsp. sesame seeds (black)
Combine the cucumber, chilies and mint in a mixing bowl. Pour in the vinegar, sugar, pinch of lemon sea salt and freshly ground pepper. Toss together well. Note:* What will happen is the cucumber slices will soften a little and the flavour will intensify.
Preheat the grill outdoors (c’mon, it’s nice out) and coat the trout with the oil and then lay in the sesame seeds. Grill the trout on one side for 3 minutes and carefully turn and grill the other side for another 4 minutes or until just cooked through. Any more and it will be dry and over-done.
Pile some of the cucumber mixture on four plates and set a fillet on top. Serve with a chilled glass of Chardonnay or wine of your choice and enjoy…the evening…company….food.
Yummy, yummy, yummmmmy!
Bell Pepper and Shrimp Casserole
In an hour, you can have this awesome casserole on the dinner table. Add a crisp salad, glass of ….you know….and life is good again.
Preheat oven to 425 degrees.
- 2 tbsp. butter
- 1 1/2 yellow or bell pepper, seeded and sliced
- 1 1/2 green bell pepper, seeded and sliced
- 1 small white onion, sliced
- 2 tbsp. flour
- 1 cup vegetable stock
- 1/2 cup whipping cream
- 12 oz. medium shrimp, deveined and shelled
- pinch of salt and pepper
In a large frypan, heat the butter and add the peppers, onion and saute for 5 minutes. Add the flour and cook, stirring vigorously for 30 seconds. Continue stirring, add the stock and cook for 2-3 minutes until thickened. Remove from heat and add the cream and shrimp. Season with salt and pepper and pour into a large baking dish that you have sprayed with Pam. Set aside.
Dough Made With Cheddar
- 1 1/2 cups flour
- 1/2 cup corn flour (NOT corn meal)
- 1 tbsp. baking powder
- 1/4 cup chilled butter, diced
- 2 eggs
- 1/2 cup whole milk
- 1 1/2 cups shredded Cheddar cheese
In a large bowl combine the two flours, baking powder and mix well. Cut in the butter until it resembles a coarse meal. In a small bowl, whisk together the eggs and milk and add to the flour. Mix gently with a fork. Add the cheese and mix until the dough comes together.
Roll out on a lightly floured surface and shape to fit the baking dish. Place the baking dish in the middle of the oven and bake for about 35-40 minutes. The filling should be bubbling and the crust a beautiful golden colour.
What did I tell you? You bet….it is a yummy dinner.
Mahi Mahi Steaks With Ginger Teriyaki
When this is served with lime flavoured rice, and a vegetable of your choosing, it is a delicious meal…for family or company alike.
- 3/4 cup thick teriyaki sauce
- 2 tbsp. dark brown sugar, packed
- 1 tsp. grated ginger, peeled
- 4 steaks, about 1 inch in thickness
- 2 fresh limes, cut in wedges (8 in total)
Combine the teriyaki sauce, sugar and ginger together. Remove 1/4 cup and place the remainder in a large sealable food bag. Press out the air and make sure the fillets are totally covered. Let marinate for 30-45 minutes, turning the bag over after 15 minutes.
Grill the steaks for about 5 minutes each side. It should flake easily. Brush throughout the grilling with the reserved sauce.
Plate and add 2 lime wedges on each plate. Add the rice and vegetable and you have another winner.
Yummy!
Ahi Tuna Tacos
What a great way to have Ahi Tuna and tacos at the same time. It makes for great weekend fare and is fun to do. Use of the chipotle pepper sauce and sour cream gives a zippy layer.
- 1 lb. seared Ahi tuna
- 1 tbsp. olive oil
- 2 tsp. 5 spice powder
- 1 tsp. steak seasoning
- 1/2 tsp. black pepper
- 1 lime
- 3 cups shredded cabbage (red would be nice here)
- 1/2 cup sour cream
- 1 tsp. chipotle pepper adobo sauce
- 12 x 6 inch tortillas (corn)
- cilantro
- lime wedges
Grate the lime peel and then juice the lime. Add to the shredded cabbage and pinch of salt.
In a small bowl, mix together the sour cream and chipotle sauce and set aside.
Wrap the tortillas in tin foil and place in a warming oven or on the grill for about 5 minutes, turning over just once. Do not burn.
Coat the ahi tuna with the 5 spice, steak seasoning, salt and pepper and sear just 2 minutes of each side. Cut into 1 inch cubes.
Spread the sour cream mixture over all the tortillas and fill the tortillas with the slaw, add the ahi tuna and lime wedges on the side.
This should make your mouth water just reading this. Now go and make it.