Grilled Mahi Mahi With Sweet And Spicy Pineapple

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I had a request for a Mahi Mahi recipe and this one is a good one to start with. All the ingredients are fresh and it can be done in less than an hour. It can be a during the week dinner or company fare….the choice is yours.

  • 2 garlic cloves, finely chopped
  •  2/3 cup shallots, cut in half lengthwise and thinly sliced
  •  3 tbsp. olive oil
  •  1 fresh serrano chile, minced and including the seeds
  •  3/4 fresh pineapple, peeled, cored and cut into 1/2 inch cubes (about 4 cups)
  •  1 tbsp. fish sauce
  •  1 tsp. sugar
  •  pinch of salt
  •  1/3 cup fresh cilantro
  •  6 (1 1/2 inch thick) mahimahi fillets with skin

In a large skillet, cook the garlic and shallots in 2 tbsp. oil, stirring constantly for 4-5 minutes. Do not burn the garlic. Add the chile and pineapple and saute over a moderately high heat until the pineapple is softened (about 5 minutes). Add the fish sauce, sugar and salt and saute a further 30 seconds. Cool to room temperature and, if using immediately, add the cilantro. If not, make ahead and keep in the fridge adding the cilantro at the end, just before serving. No more than 4 hours ahead of dining.

If grilling outdoors, preheat grill on high, covered for 10 minutes, then reduce the heat to medium. Brush the fish all over with the remaining oil and grill, skin side down until the skin is crisp (4 minutes). Turn the fish over and cook a further 5 minutes.

Remove, plate and serve with the pineapple mixture spooned over the top.

Add a lemon flavoured rice (using fresh lemons) or a Limoncello risotto and a green salad. Yummy!

Oh, did I forget? A glass of perfectly chilled white wine would be a great addition.

Bonnie

This post was posted in Fish/Seafood

Salmon With Rice and Asparagus

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You just got home from work and you’re tired, cranky and you now have to figure out what to make for dinner that is fast, easy and, it goes without saying, tasty….go no further. Try this. It should take 30 minutes to make. What could be easier…oh., by the way, it takes one dish.

Am I good to you or what……damn I can do this!

  • 1/4 cup fresh lime juice
  • 2 tbsp. grated lime peel
  • 2 tbsp. liquid honey
  • 2 tbsp. flat leaf parsley, chopped
  • 4 tsp. soy sauce
  • 1 tbsp. olive oil
  • 2 large shallots, sliced
  • 1  1/2 cups basmati rice
  • 3  1/4 cups chicken broth
  • 4 x 5-6  oz. salmon fillets
  • 1 bunch fresh asparagus, trimmed

Preheat oven to 450 degrees. Whisk together the lime juice, zest, honey, 2 tbsp. of the parsley and soy sauce in a small bowl and set aside.

Heat the oil in a large, deep skillet with a lid (oven proof) and saute the shallots until golden and starting to soften (5 minutes). Stir in the rice and add the broth. Cover with the lid and place in the oven and bake for 10 minutes. The rice will be almost cooked and most of the broth should be absorbed. If dry, add more broth 1/4 cupful at a time.

Remove from the oven and lightly sprinkle salt over the rice. Season the salmon fillets and arrange over the rice, pressing lightly . With a spoon, try to tuck the asparagus into the rice to be anchored. Drizzle the dressing over the fillets. Cover and return to the oven. Bake for another 8-10 minutes until the salmon is just opague in the center and the asparagus is crisp-tender.

Drizzle the remaining dressing over the fish and sprinkle with some chopped parsley.

Serve with warm rolls and butter. Did I mention a glass of Pinot Gris would be a perfect addition? I thought so…

 

 

Bonnie

This post was posted in Fish/Seafood

Leftover Turkey Dinner “Poutine”

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What a concept. Same ingredients you served for Christmas except now you get the goodies with the french fries.

 

  • 1/4 cup unsalted butter
  • 6 tbsp. flour
  • 2 x 10 oz. undiluted beef consomme cans
  • enough homemade french fries to serve 4 (be generous)
  • 2 cups leftover turkey, diced and warmed up
  • 1 cup frozen peas, warmed  up * optional
  • 1 pkg (300 g) cheese curds
  • 2 cups cranberry sauce

In a saucepan, melt the butter and, with a wooden spoon, stir in the flour to make a roue.

Whisk in the consomme and increase the heat until it has boiled and become thickened. Reduce to low heat and cook for 5 minutes.

In 4 large bowls, divide the fries first, then add the turkey, peas and cranberry sauce. Over the top cover with cheese curds and now add the gravy.

Whoops! I did say to use large bowls. YUM!

Bonnie

This post was posted in Fish/Seafood

Grilled Tuna With Avocado, Ginger And Lime

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This is a nice change of pace…as long as you have either a barbecue or simply heat a grill pan on the stove top. Add a glass of Chardonnay and the pairing is unbelieveable.

 

Vinaigrette

  • 1 jalapeno, seeds removed and chopped fine
  • 2 tsp. grated fresh ginger
  • 1 garlic clove, grated
  • juice from 4 limes
  • 1/4 cup low sodium soy sauce
  • 1/4 tsp. sugar
  • 1/4 cup extra virgin olive oil
  • pinch of kosher salt and pepper

Whisk all the ingredients together until well combined.

  • 4 blocks of sushi-quality tuna
  • 4 ripe avocados, halved, peeled, pitted and sliced
  • 1/4 cup fresh cilantro
  • 3  1/2 cups greens of your choice

Preheat grill on high heat or heat grill pan on stove-top until hot. Season the tuna with some kosher salt and pepper. Lay the tuna on the hot grill and sear for 1 minute on each side until a slight crust. Drizzle the tuna with a couple of teaspoons of the vinaigrette. Transfer to 4 plates with the salad greens and avocado slices arranged in a circle and drizzle with the dressing, serving the rest on the side to be added as wanted.

As I said, add a glass of chilled Chardonnay and you have a feast fit for a king .

 

Bonnie

This post was posted in Fish/Seafood

Grilled Salmon Burger With Homemade Tartar Sauce

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I know it is November….most of the Country is under a blanket of snow (not us, yet!) and the barbecue goes all year round, so buck up and try this…today would be a good day….in fact, any day is a good day.

 

  • 1 wild salmon filet, skin and all pin bones removed, cut into 8 pieces
  • 2 tbsp. olive oil
  • pinch of salt and pepper
  • tartar sauce  (recipe follows)
  • butter lettuce
  • fresh hamburger buns, warmed

Rub the salmon with olive oil and salt and pepper. Grill on a medium temperature for about 4 minutes each side until cooked through. You can add any other condiment you personally prefer, but these are scrumptuous as is.

 

Tartar Sauce

  • 1 cup mayonnaise
  • 2 tbsp. relish
  • 2 tbsp. capers, coarsley chopped
  • 1 tbsp. creamy horseradish
  • 1 lemon, juiced

Combine the above ingredients, place in a sealable jar and refrigerate. This will keep for up to 10 days.

You could make this burger every day for 10 days….OR…make a lobster roll…or a Tilapia burger….yummmmmmm

 

Bonnie

This post was posted in Fish/Seafood

Scallop And Shrimp Stew

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The seasons are slowly changing and this might help you feel better….

 

  • 2 leeks, white and light green parts only, washed really well
  • 2 tbsp. olive oil
  • 2 cloves garlic, chopped
  • 1 tsp. finely chopped and seeded jalapeno pepper
  • 1 medium carrot, peeled and diced 1/4 inch pieces
  • generous pinch of ground cumin
  • pinch of ground cinnamon
  • 1 tsp. salt
  • 1  1/2 cups choppped tomatoes (ones in carton are best consistency)
  • 1 cup Chardonnay
  • 3/4 lbs. shrimp, shelled, deveined and tails left on
  • 3/4 lb. scallops, muscle removed
  • 3 tbsp. finely chopped Italian parsley

Slice leeks in half lengthwise and slice in 1/2 inch dice

In a stockpot, heat the oil over medium heat and add the leeks and garlic and saute, stirring constantly until translucent (about 5-6 minutes). Add the jalapeno pepper, carrots, seasonings and salt,  lowering heat to low and cook until the carrots are tender (3-4 minutes).

Now add the tomatoes, wine and 1 cup water and bring to a boil and once again,. lower the heat and cook 5 minutes longer.

Stir in the shrimp and scallops and cook until opaque (about 4-6 minutes). Please do not over cook or they become like rubber.

Remove from the heat, sprinkle the parsley on top and serve with rice or wide egg noodles and a salad. Oh yeah, don’t forget the Pinot Gris -perfectly chilled, of course. Enjoy!

 

Bonnie

This post was posted in Fish/Seafood

Gena and Don’s Seafood Paella

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A few years ago, our friend Gena was out for a visit and, after pouring her a glass or two of white wine, the two of them started to invent. This is basically what  transpired. Me? I set the table and watched and just listened to these two. Believe me, this was an education. More laughter than a comedy club.

 

  • 3 tbsp. Spanish olive oil
  • 1/2 – 3/4  lb. raw jumbo shrimp, peeled and deveined
  • 2 1/2 tsp. sweet Spanish smoked paprika
  • 2 tsp. salt
  • 1/2 tsp. sugar
  • 4 oz. Spanish chorizo, sliced into 1/4 inch half moons
  • 1 cup onion, diced
  • 1 can diced tomatoes with juice
  • 2 tbsp. minced garlic
  • pinch of saffron threads, crumbled
  • 2 cups Arborio rice
  • 3 cups of fish or chicken stock
  • 1 cup dry white wine
  • 1 pound manila clams, well washed and purged
  • 1/2 cup frozen peas
  • 1 lb. mussels, well scrubbed and debearded
  • 3 tbsp. chopped fresh parsley
  • 2 lobster tails, quartered

Preheat oven to 375 degrees.

Set a 14 inch paella pan over medium high heat and add 2 tablespoons olive oil. Season shrimp with 2 teaspoons paprika and pinch of salt. Once oil is hot, sear shrimp, about 1 minute per side. Remove from pan and set aside.  Add the remaining oil and chorizo to pan and sear, stirring occasionally, until the sausage is nicely browned (1 – 3 minutes).

Add onion, garlic and saffron to pan and saute, stirring often, until lightly carmelized – 6 – 7 minutes. Add rice and cook, stirring, 3 minutes. Season with the remaining salt and paprika. Add stock to the pan, bring to a boil and reduce heat to a simmer and cook, without stirring, until the rice is no longer soupy but some liquid still remains. Give the rice a stir to loosen and add the clams with their opening edges facing up. Reduce to low heat and simmer for about 5 minutes.

Add the peas, mussels (again, facing up) and shrimp to the pan and continue and stir if using  lobster tails.

Transfer pan to the oven and cook until the clams and muassels have opened and most of the liquid has been absorbed, and the rice is almost cooked through (10 minutes). Remove from the oven, cover and let stand for about 10 minutes before serving. Serve with the garnished parsley.

Oh yeah, be sure to have more wine in the cooler. Now, where did I put my glass?  Gena, did you take it?

 

Bonnie

This post was posted in Fish/Seafood

Remoulade Sauce

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Another word for Tartar Sauce. Trust me, if you make this you will NEVER again buy the stuff in the store.

 

  • 3/4 cup mayonnaise
  • 2  1/2 tsp. Dijon mustard
  • 1 tsp. pure freshly squeezed lemon juice
  • 1/4 tsp. tarragon
  • 1/4 tsp. dillweed
  • 1/2 tsp. dried parsley
  • 2 tbsp. green relish

Combine all the ingredients in a small bowl. Cover and refrigerate over night. If anything is left over, store in an airtight container.

Serve with your fish fillets of choice, making sure not to overcook.

This is a food-marriage  for sure.

Bonnie

This post was posted in Fish/Seafood

Butter Poached Lobster

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What could be better than lobster…..poached in butter? NOTHING.

 

  • 4 cooked lobsters 1  1/2 lbs. each
  • 1/2 cup unsalted buttter
  • 4 sprigs tarragon
  • sea salt to taste
  • grilled asparagus for 4

Remove the lobster from each shell.

Melt the butter in saute pan over medium heat. Add the tarragon and meat and toss to coat. Turn heat to low and warm the lobster, covered, turning pieces as needed for 3 minutes or until completely warmed through.

Spoon a little cauliflower puree on each plate, add some grilled asparagus and place the lobster meat on top. Sprinkle just a little sea salt over the top and add a spoonful of the tarragon butter over all.

Serve with a lovely chilled Chardonnay and life is so good.  Yum!

 

Cauliflower Puree

1 head of cauliflower, cut into florets

pot of boiling water

Cook the califlower until tender. Place in a blender and puree. Add a pat of butter and a pinch of salt. Turn machine on for a couple of seconds. Easy.

Bonnie

This post was posted in Fish/Seafood

Best Of The Very Best Seafood In WhiteWine

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These are three of ‘best of the best’ seafood (for me, that is) and are exquisite done up this way. Also, this will serve 12.

 

  • 4 x 8 oz. frozen lobster tails
  • 2 lbs. raw shrimp, shelled and cleaned
  • 2 pkg. frozen king crab, thawed and drained
  • 10 tbsp. butter
  • 2/3 cup flour
  • generous pinch of salt
  • 1/2 tsp. paprika (for colour)
  • pinch of white pepper
  • 3 – 3  1/2 cups of half and half cream
  • 1  1/4 – 1  1/2 cups white wine

In a large pot,  bring 2  1/2 quarts of water to the boil. Add the lobster tails and return to the boil. Reduce heat and simmer, covered for 8 minutes. With a slotted spoon lift out the tails and set aside until able to handle.

Return water to the boil and add the shrimp, return to the boil and reduce the heat and simmer for about 5 minutes (until tender) remove and drain.

Drain the crabmeat, remove any cartilage and leave the pieces as big as possible. Remove the meat from the lobster tails, and cut into bite size pieces.

In a Dutch oven, melt the butter and remove from the heat. Stir in the flour, salt, paprika and pepper, stirring until smooth. Gradually stir in about 3 cups of the half and half, mixing until completely smooth.

Bring to a boil stirring constantly then reduce the heat and simmer for about 5 minutes.

Add the wine, again stirring until well combined. Add the seafood, stirring gently to mix and cook over low heat until heated through. DO NOT BOIL.

If the sauce is too thick, add more half and half or wine OR both until the perfect consistency for you and your company.

Cook some fettucine, drain and place on 12 serving plates, add equal amounts of the seafood on each one. Add some garlic toast, chilled white wine, candles and oh my goodness….a perfect evening.

YUMMY…

Bonnie

This post was posted in Fish/Seafood

Grilled Lobster with Tomato/Lime Butter

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Nothing spells summer more than lobster….grilled…poached….anyway you can think of. This is easy, elegant and wonderful to present to company.

 

  • 4- 2 lb. lobsters, fresh as can be

Preheat the barbecue and while that is getting warmed up, make the tomato/lime butter and put a large pot of salted water on high to boil.

  • 1/2 cup butter
  • 1 tsp. tomato paste
  • 1 large lime, zested and juiced

In a saucepan, melt the butter. Remove from heat and add the remaining ingredients, stirring well to combine. Set aside.

Drop the lobsters in the boiling,  salted water. Return to the boil and cook for 2 minutes. Remove from the water and cut down the center of the back, lengthwise. Place shell side down on the grill and brush the lobster flesh with the tomato/lime butter.

Serve immediately with a crisp, chilled salad, glasses of chilled white wine, candles burning and great company around the table. Sounds pretty good to me.

Bonnie

This post was posted in Fish/Seafood

Catfish With Crisp Apple Coleslaw

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This fish is something new for me. It is great when served with homemade baked beans and/or homemade sweet potato fries. If you have a deep fryer, it is easy as can be.

 

  • 1 large lime
  • 1/3 cup mayo,  not salad dressing
  • 1 tbsp. honey
  • 3 stalks celery, peeled and thinly sliced
  • 1 red delicious apple, peel on and cored
  • 1 cup shredded cabbage
  • 1 -1  1/2 lb. catfish fillets
  • 1/3 cup yellow cornmeal
  • 1 tsp. chili powder
  • pinch of salt and pepper
  • 2 tbsp. oil for frying

Cut half of the lime into wedges and set aside.  Juice the remaining half into a large bowl. Combine the mayo and honey with the juice, using a whisk. Reserve 2 tbsp. of this. Stir in the apple, celery and cabbage, mixing well to combine. Cover and place in the refrigerator until ready to plate the catfish.

Sprinkle the fish with a pinch of salt and brush with the reserved lime-mayo mixture. In a small bowl, combine the cornmeal and chili powder. Coat the fish fillets and cook in 2 tbsp. hot oil 3-4 minutes each side until it becomes a nice golden colour.

Serve with the chilled slaw, lime wedges and beans and/or fries. All that is needed now is a nice cold beer.

Yummy good. I tell the truth, catfish is a wonderful fish to eat.

 

Bonnie

This post was posted in Fish/Seafood