Tag: Seafood

Posted on

Fish with vegetables and Moroccan seasoning

  • 1 lb. fish filets, cut into serving-size pieces (mahi mahi, cod, or other mild white fish)
  • 1 Tbs. Moroccan Fish Tagine Seasoning (from Oaktown Spice Market)
  • 2Tbs. olive oil, plus more for sautéing
  • 1 Tbs. lemon juice
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 red bell pepper, cut into strips
  • 1 large carrot, cut into strips
  • 1 14 oz. can diced tomatoes, drained
  • 1 15oz. can garbanzos, rinsed and drained
  • 1/4 c. chopped parsley
  • 2 chicken bouillon cubes (or 2 tsp. Better Than Bouillon)
  • 1/2 c. olives, roughly chopped
  • 1/2 c. raisins
  • Salt to taste
  • Quinoa or couscous for serving

In small bowl, combine Moroccan seasoning, olive oil, and lemon juice into a paste. Rub about half of it all over the fish pieces, reserving remaining spice paste. Set fish aside to marinate. (Can be done a couple hours ahead and refrigerated.)

In large skillet over medium-high heat, heat 1 Tbs. olive oil. Add onion and garlic, stirring to sauté, about 5 minutes. Add pepper, carrot, tomatoes, and remaining spice paste. Cook about 5 minutes. Stir in garbanzos, parsley, bouillon cubes, olives, and raisins. Cook another few minutes.

Nestle fish filets on top of the vegetables. Add water to just cover the vegetables. Turn heat to low, cover, and cook until fish flakes easily, checking every 5 minutes or so. It took about 20 minutes for cod fillets to cook. I removed the cod when it was done and then continued to cook the veggies for a few more minutes to reduce the sauce. Salt to taste.

Serve on quinoa (or couscous, which is traditional). Top the quinoa with veggie mixture, then place a fish filet on top.

Posted on

Shrimp Scampi

This is really, really good – well worth following the slightly fussy ATK instructions. Follow the link to watch the video – watching it while cooking makes preparation very easy to follow. From America’s Test Kitchen: https://www.americastestkitchen.com/recipes/8641-shrimp-scampi. Serves 4. (Note: I used 1 pound of shrimp for the two of us and we ate it all.)

INGREDIENTS

  • 3 tablespoons salt
  • 2 tablespoons sugar
  • 1½ pounds shell-on jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed, shells reserved; be sure to buy shrimp with nothing else added
  • 2 tablespoons extra-virgin olive oil
  • 1 cup dry white wine
  • 4 sprigs fresh thyme
  • 3 tablespoons lemon juice, plus lemon wedges for serving
  • 1 teaspoon cornstarch
  • 8 garlic cloves, sliced thin
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon pepper
  • 4 tablespoons unsalted butter, cut into 1/2-inch pieces
  • 1 tablespoon chopped fresh parsley

INSTRUCTIONS

Extra-large shrimp (21 to 25 per pound) can be substituted for jumbo shrimp. If you use them, reduce the cooking time in step 3 by 1 to 2 minutes. We prefer untreated shrimp, but if your shrimp are treated with sodium or preservatives like sodium tripolyphosphate, skip the brining in step 1 and add 1/4 teaspoon of salt to the sauce in step 4. Serve with crusty bread.

  1. Dissolve salt and sugar in 1 quart cold water in large container. Submerge shrimp in brine, cover, and refrigerate for 15 minutes. Remove shrimp from brine and pat dry with paper towels.
  2. Heat 1 tablespoon oil in 12-inch skillet over high heat until shimmering. Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 2 to 4 minutes. Remove skillet from heat and carefully add wine and thyme sprigs. When bubbling subsides, return skillet to medium heat and simmer gently, stirring occasionally, for 5 minutes. Strain mixture through colander set over large bowl. Discard shells and reserve liquid (you should have about 2/3 cup). Wipe out skillet with paper towels.
  3. Combine lemon juice and cornstarch in small bowl.
  4. Heat remaining 1 tablespoon oil, garlic, pepper flakes, and pepper in now-empty skillet over medium-low heat, stirring occasionally, until garlic is fragrant and just beginning to brown at edges, 3 to 5 minutes. Add reserved wine mixture, increase heat to high, and bring to simmer. Reduce heat to medium, add shrimp, cover, and cook, stirring occasionally, until shrimp are just opaque, 5 to 7 minutes. Remove skillet from heat and, using slotted spoon, transfer shrimp to bowl.
  5. Return skillet to medium heat, add lemon juice–cornstarch mixture, and cook until slightly thickened, 1 minute. Remove from heat and whisk in butter and parsley until combined. Return shrimp and any accumulated juices to skillet and toss to combine. Serve, passing lemon wedges separately.

The Right Shrimp

Many manufacturers add salt or sodium tripolyphosphate to shrimp to prevent darkening or water loss, but we found that these treatments made the shellfish watery and bland; the latter also produced a chemical taste. When buying frozen shrimp, look for a brand with “shrimp” as the only ingredient listed on the bag. Some supermarkets, such as Whole Foods, sell only untreated shrimp.

 

Posted on

Mediterranean Tuna Salad

Based on the Mediterranean tuna salad from L’Appetito’s Deli in the ALA HQ building in Chicago. Ingredients are approximate. Best made a day ahead to allow flavor to develop.

  • 2 cans Genovo tuna in olive oil, drained a bit
  • 1/4 c. finely chopped red onion
  • 3 Tbs. capers, rinsed and drained
  • 1 jar marinated artichoke hearts, drained and coarsely chopped
  • 12 Kalamata olives, pitted and halved
  • 10-12 sun-dried tomato halves, chopped (use the ones from Nature’s Best – soft and chewy, like dried apricots, with no oil)
  • 2 Tbs. fresh parsley, finely chopped
  • Fresh-squeezed lemon juice, to taste
  • Olive oil, to taste
  • Salt and pepper, to taste

 

Posted on

One-Pot Lemon Garlic Shrimp Pasta

Option: Reduce amount of butter, add some pasta water and dry white wine.

Servings: 4

  • 8 oz linguine
  • 2 Tbsp. olive oil
  • 5 Tbsp. unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/2 tsp crushed red pepper
  • 1¼ lbs large shrimp
  • Salt and pepper to taste
  • 8 oz. baby spinach (LD: use two salad boxes of spinach)
  • 2 Tbsp. parsley, chopped
  • 1 Tbsp. lemon juice
  • ¼ cup Parmesan, or more as desired
  1. In a large pot, boil salted water and add pasta. Cook, stirring frequently, until al dente (about 2 minutes from done).
  2. Drain and set aside pasta, reserving about 1/2 c. pasta water
  3. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
  4. Toss in shrimp, salt and pepper to taste, stir to coat with oil, and immediately add 1/2 the spinach. Stir until distributed and beginning to wilt, then add 1/2 the pasta.
  5. Repeat with remaining spinach and pasta. Stir in  3 TBS butter, Parmesan, and parsley. Mix gently, stirring frequently, until butter is melted and pasta and shrimp are cooked. Add pasta water and/or white wine,  if needed. Mixture should be saucy, but not soupy.
  6. When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
  7. Serve with plenty of Parmesan.

Adapted from Tasty on BuzzFeed (https://www.buzzfeed.com/robertbroadfoot/this-one-pot-lemon-garlic-shrimp-pasta-will-make-your-dreams?utm_term=.pn5rX24LY#.vgv46pnQR)

Posted on

Yucatan Shrimp

This is really easy and very tasty. Adapted from Greg Nelson at Doc Ford’s Sanibel Rum Bar and Grille, Sanibel Island, Fla. Printed in NY Times, May 10, 2010.

Advance prep for making on the boat: In the morning, 1) thaw shrimp under running water, about 6 minutes, then lay out in a single layer on a paper-towel-covered plate, cover and refrigerate; 2) chop garlic and jalapeno, cover and refrigerate.

  • 3 tablespoons unsalted butter
  • 1 large clove garlic, minced
  • 1 small jalapeño, seeded and chopped (optional)
  • 1 pound peeled, tail-on large shrimp
  • Juice of one or two large limes
  • 1 tablespoon Sriracha chili sauce
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons chopped cilantro

In a large skillet set over medium-low heat, melt 2 tablespoons of butter. Add the garlic and jalapeño, if using; cook, stirring for 2 minutes. Increase the heat to medium-high, add shrimp and saute for a minute or two, turning once. If your skillet is small, cook shrimp in batches – don’t crowd!

Add remaining tablespoon of butter, lime juice, chili sauce, salt and pepper. Stir gently until butter melts, then turn off the heat and allow to rest a minute or two. Sprinkle with cilantro and toss again. Serves 4, messily.