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Baked Orange Roughy

11 Jun

This is a light, simple fish entree that pairs well with roasted vegetables (broccoli, asparagus, brussels sprouts – something green to brighten up the plate). Serve with rice pilaf or a dinner salad.

Serves two, generously.

– Two fillets of orange roughy (about one pound total)
– Two tsp olive oil
– Two tbsp salted butter
– Two tbsp garlic, finely minced
– Salt
– Lemon pepper, or regular pepper

Preheat oven to 375 degrees. Rinse fish fillets and pat dry with paper towels.

Line a baking sheet with foil and spray with non-stick cooking spray. Lightly brush both sides of each fish fillet with olive oil and arrange on baking sheet.

Spread one tbsp of garlic on each fillet, then dot each with one tbsp butter. Lightly sprinkle with salt and pepper to taste.

Place in pre-heated oven and bake for 20 minutes, or until fish is no longer opaque and flakes easily with a fork.


Stove-top Tuna and Noodles

9 Feb

Calvin prefers this method over the traditional type of tuna casserole. It sure is a lot faster to prepare. I usually make sure I have the ingredients on hand for whenever I’m stumped for a meal or don’t feel like preparing anything more elaborate. Also, Calvin hates peas so I leave them out of the pot and just add them to my serving. It’s easy to microwave a handful of peas in a bowl and dump the tuna noodles on top.

1 16 oz. package wide egg noodles
2 cans tuna, drained
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
1 tbsp. Worcestershire
1 tbsp. ranch dressing
salt and pepper
12 oz. frozen peas (optional), cooked according to package directions and drained

Prepare egg noodles in a large pot according to package directions. Drain. While noodles are draining, return pot to stove and add soups, Worcestershire, ranch, salt and pepper. Stir to combine thoroughly. Drain tuna completely and add to mixture, stirring to combine and break up the tuna. Add noodles and peas (optional), stir to combine, and heat through before serving.

This recipe also works well when substituting the canned tuna for canned or cooked chicken.

Garlic Lime Salmon

25 Jan

– 2 lbs. salmon, cut into serving sized pieces (4)
– 4 cloves garlic, minced
– 4 tbsp. butter or margarine, softened
– 2 limes, cut in half
– salt and pepper to taste

Preheat oven to 400 degrees.

  1. This is a recipe that Dawn gave me.
  2. Make a tinfoil “boat” for each piece of salmon, raised on the edges so the juices don’t run over.
  3. Place each piece of salmon, skin side down, into a boat. Place boats on a cookie sheet.
  4. Sprinkle the juice of half a lime onto each piece of salmon.
  5. Mix together minced garlic and softened (not melted!) butter, spread evenly over salmon pieces.
  6. Sprinkle each piece with salt and pepper to taste.
  7. Cook in oven at 400 degrees for 45 minutes.
  8. When the salmon is done, the skin should adhere to the tin foil, making it easy to peel the salmon away and place it on a serving plate. I usually put the edge of a metal spatula in between the salmon and skin and ease them apart that way.
  9. Top each piece of salmon with Black Bean and Corn Relish (optional – again, Calvin just covers his in ranch dressing).

Black Bean and Corn Relish

– 1 sm. can corn niblets
– 1 sm. can black beans, rinsed and drained
– 2-3 tbsp. fresh cilantro
– 2 ripe tomatoes, chopped
– 2 limes, cut in half
– 1/2 onion, chopped
– Fat free Italian dressing

Mix all ingredients in a large bowl, squeezing the juice of the two limes into the mixture, and using enough dressing to give it a “relish” texture. Chill. Leftover relish is excellent on top of pasta or when mixed with a can of tuna fish for a good and healthy lunch.

Shrimp Scampi

25 Jan

– 1 lb raw shrimp, peeled and deveined
– 3/4 cup white wine
– 1/4 cup light olive oil
– 1/2 cup unsalted butter
– 2 tablespoons margarine
– 3 tablespoons minced garlic
– 1/4 teaspoon paprika
– 1/2 tablespoon parsley flakes
– grated parmesan cheese, to top

  1. Heat wine, olive oil, butter, margarine, and garlic in a large skillet on medium heat until it just starts to simmer.
  2. Add paprika and parsley flakes, stir, immediately add shrimp.
  3. Cook for about 4 or 5 minutes or until shrimp turns pink. Don’t overcook!
  4. Spoon shrimp onto plate with the cooking sauce and top liberally with parmesan cheese. Can also be served over pasta.

Fish Chowder

25 Jan

1/2 lb bacon
1 medium onion, chopped
2 cloves garlic, minced
3 tablespoons flour
3 cups water
3 cups of peeled, diced raw potatoes
2 cups of cooked trout, de-boned and cut into one inch pieces
4 cups milk
3 tablespoons butter or margerine
salt and pepper

Fry the bacon in a large soup pot (I actually hold the slices of raw bacon together and cut them up before frying, so I don’t have to crumble it later) until very brown and crumbly. Remove the bacon and drain the majority of the fat, but not all of it, from the pot. Sautee the onion and garlic in the bacon drippings until the onion is transparent. Mix the flour into the onion and garlic, stir until well coated. Pour the water into the pot with the onion mixture, and add the potatoes. Simmer the potatoes until tender. Crumble the bacon (if you haven’t already), return the bacon to the pot, and add the trout, milk, margerine, salt and pepper. Heat until very hot, but not boiling (boiling milk is bad), stirring occasionally.

Eat for the next three days. It’s actually better eating after the first day.

Boiled Lobster

25 Jan

– Live, snapping, wriggling lobsters (1-2 pounders)
– Salted water
– Drawn butter, seasoned with garlic powder and basil
Your average run of the mill lobster.  This one's name is Frank.
Get out a big pot. I’m talking huge, the biggest you’ve got. Bigger than that, even. Fill it 3/4 full of cold, salted water. Bring to a rolling boil. Drop the live lobster into the boiling water (sometimes they “scream”, sometimes they don’t – this is *not* a task for the squeamish). Return water to a rolling boil. Boil lobsters for fifteen minutes. They will turn bright red. Wouldn’t you, if you were boiled alive? Serve with drawn butter.

For those of you who don’t know (and I can’t remember a time that I *didn’t* know how, being from Maine), here’s how you dig into a lobster (or you can go to Cape Porpoise Lobster’s website and look at their instructions under “Nutritional Info” – complete with diagram!):

  • Start with the two big claws. Grab them at the base of the claw, where they attach to the body. Remove with a twisting/pulling motion. Using those little pick thingies you use to remove the nutmeat out of a nut (heh – that sounded nasty, huh?), remove the meat from the claw and the joints. A nutcracker may be required for harder shelled lobster to remove the meat from the main part of the claw. Rest assured, this is the *best* part of the lobster.
  • Next is the tail. Grab the tail at the base where it attaches to the body. Using a back and forth/pulling motion, remove it from the body. (Ignore the ookey green gunk in the body at this time.) At the end of the tail, observe the flat shaped flippers (usually three or four) attached. Remove these, revealing a slot at the end of the shell perfect for fitting the end of a fork into. Fit the end of a fork into it, stabbing into the tail meat. Push the meat up through the tail shell out the large opening which was where the tail was attached to the body. Remove the center vein from the top of the tail meat – this can be accomplished by grabbing the straggly pieces of meat which probably have some of that ookey green gunk on it and pulling.
  • See the set of (usually) six little legs on the underside of the body? They’ve got eeny-weeny pieces of meat in ’em. Snap off the ends of the legs and suck the meat out. Usually more work than I prefer to bother with, myself.
  • There’s rib meat on the underside of the body shell, if you break the back open and remove the “guts” of the lobster. Again, usually more work than I bother with.
  • Now we get to the Tomalley. The ookey green stuff. This is the lobster’s liver. There’s other stuff in there, too, that’s pink, and white, and gooey, and gross. All this stuff is considered a delicacy by some crazy people. All I know is, my grandmother’s cat sure as hell used to love it. Blech.

The members of our family prefer to remove all the meat from the lobster, putting it to soak in the butter as we go along, and then eat it all at once. Oh, yes, buttery messy slobbery goodness.

Seafood Enchiladas

25 Jan

I found this recipe on Recipezaar, and I haven’t tried it yet. I’d like to, but I believe this is just the kind of recipe that Marie and Calvin would not go for. And I’m not about to make a dozen enchiladas for myself. As you can tell by the list of ingredients, it’s fantastically bad for you. Replace the cheese, butter, and sour cream with reduced-fat versions if you prefer not to clog your arteries. The half-and-half is pretty much necessary for the sauce, I’m afraid.

2 medium white onions, coarsely chopped
1 (7 oz) can diced green chilies
1 1/2 tablespoons butter
1 lb crabmeat
1 lb baby shrimp
1 cup walnut halves, toasted
1 (12 oz) can medium pitted ripe olives, drained and halved
1 lb monterey jack cheese, shredded
1 lb cheddar cheese, shredded
12 corn or flour tortillas**
2 cups half-and-half
1 cup sour cream
1/2 cup butter, melted
1 1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon garlic powder

To toast walnuts, place in a shallow baking pan. Bake at 350*F (175*C) for 15 to 20 minutes or until walnuts are lightly browned, stirring occasionally. Cool.

In large skillet, saute onions in butter until they become transparent. Remove from heat and add chilies, crab, shrimp, walnuts, and olives. Combine cheeses, reserving 1 1/2 cups of the cheese mixture for top of casserole. Stir remaining cheese into seafood mixture.

Microwave tortillas until slightly softened, 10-20 seconds. Fill each tortilla with seafood filling, roll up and place seam side down in a lightly greased 13 x 9 x 2-inch baking dish.

In medium saucepan, combine the half and half, sour cream, butter, oregano, salt and garlic powder, stirring constantly over medium heat until lukewarm and well blended. Remove from heat and pour sauce over enchiladas. Sprinkle enchiladas with reserved cheese.

Bake at 350*F (175*C) for 30 minutes or until bubbly. Allow to set 5 minutes before serving.

**For a gluten-free recipe, choose corn tortillas.