With it being Lent this week, I thought it might be a great time to post some of my favorite seafood recipes. I have a little of everything; fish tacos (a recipe I developed after visiting San Diego)and to "lighten" the recipe up you could roast or grill the fish rather than using batter and deep frying. Looking forward to a fish taco "throwdown" at Diamond Fresh Seafood once the weather warms up. If you are friends with me on facebook you can catch my WGN link where I made the potato encrusted seabass and also shrimp ceviche. I love the salmon in parchment, sealing in the veggies make the salmon so moist and flavorful. Don't forget to visit Diamond Fresh Seafood for all your seafood needs, mention my blog and get 10% off fresh seafood. Check out my upcoming cooking classes, I have a couple free programs coming up this spring. Enjoy the recipes and happy cooking!
Carol
Salmon en Papillote
8 Tbls. butter
4 skinless salmon fillet, 6 to 8 ounces; about 1 inch thick
Salt and freshly ground pepper
1 tsp. minced garlic
1 1/2 cup diced fresh tomato
1 small zucchini; julienne
1 Tbls. Italian flat-leaf parsley
white wine (2 Tbls. per package)
A sheet of parchment paper, about 16 inches in length
Mix together tomato, zucchini, garlic and parsley, season with salt and pepper. Next take the sheet of parchment paper and fold in half, cut out a heart shape, open up and place the salmon fillet in the center top with tomato mixture, 2 Tbls. white wine and then top with two pats of butter. Fold the parchment over, crimp ends tightly to seal the package. Place the package on a sheet pan and bake at 350 degrees for about 15 minutes. Serve the package on the dinner plate and make a slit with a sharp knife to open. Serves 4.
Lemon Parmesan Tilapia with Toasted Asparagus Barley
4 pieces of tilapia
1 cup panko (Japanese bread crumbs)
½ cup flour
½ cup grated parmesan cheese
3 eggs
1 lemon
Mix together panko and parmesan cheese. Season flour with salt and pepper. Mix together eggs. Use the standard breading procedure; dredge fish in flour, egg and then panko mixture. Sauté in a non stick skillet with about 2 Tbls. olive oil or grapeseed oil. Place on sheet pan and finish in 400 degree oven for about 5-7 minutes to finish cooking, time will depend on thickness of the fish. Just before serving squeeze lemon over chicken.
Toasted barley with asparagus:
3/4 cup barley
one bunch of asparagus or sliced sautéed mushrooms
olive oil
1 cup chicken stock
Toast barley in a medium size pot with about 2 Tbls. olive oil, stirring frequently for about 7 minutes, add stock and simmer about 15 minutes. Barley should still have some firmness to it, toss with diced asparagus.
Wash and dry asparagus and break off woody part of the stem. Brush lightly with olive oil and season with salt and pepper. Either roast in 400 degree oven for 18-20 minutes or you can grill turning occasionally until all sides are charred (not burned). Cut into about 2 inch pieces.
Fish Tacos
1 lb. Firm white fish (such as halibut or cod), cubed
11/2 cup beer
1 cup flour
oil for frying
12-16 corn tortillas
1 ½ shredded purple cabbage
1 cup salsa
Tarter Sauce:
¾ cup mayo
1 Tbls. lemon juice
1 tsp. Minced garlic
¼ cup cilantro
Mixed together.
Dip fish into batter and drain on paper towel. Sauté corn tortillas in oil, drain on paper towel.
To assemble: Place fish in corn tortilla top with tarter sauce, salsa and cabbage, squeeze of fresh lime and fold over. Make 12-16 tacos.
Sautéed Sea Bass with White Beans, Mushrooms and Orzo
¾ cup white beans
½ cup orzo
4 large tomatoes, sliced thick
2 Portobello mushrooms
Olive oil for sautéing
2 Tbls. fresh rosemary; chopped
6 cloves of garlic
5 Tbls. Olive oil
1 Tbls. Balsamic vinegar
4 6-oz. Sea bass fillets
Place white beans in large pot and cover with water (chicken stock); cook until tender about 45 minutes. Drain and set aside. Cook orzo until soft, about 10 minutes. Mix together and set aside.
Heat 4 Tbls. olive oil in sauté pan over medium high heat, season fish with salt and pepper, sauté about 2 minutes per side (until golden) and finish in 400 degree oven. (rule of thumb for fish 7-10 minutes per inch)
Sauté portabello mushrooms and tomatoes in olive oil until cooked add garlic and rosemary. Season with salt and pepper, Add beans and orzo; add olive oil and balsamic vinegar to coat mixture. Cook until hot.
To Serve: Divide bean mixture up onto 4 plates, top with fish.
Potato Encrusted Sea Bass
served on a bed of Angel Hair Pasta with a Saffron Sauce
2 large Idaho Potatoes, peeled
4 (4-6 ounce) Sea bass filets
salt and pepper
4 Tbls. Dijon mustard
1-3 Tbls. olive oil
1/3 lb. cooked angel hair pasta, tossed with olive oil, set aside
Grate potatoes using the large holes of the grater.
Rinse fish and pat dry with a paper towel, season with salt and pepper. Generously spread one side of fish with mustard. Cover the mustard with grated potatoes to coat. Press down to ensure that the potatoes are on firmly and season again with salt and pepper.
Using a non stick fry pan, heat oil, when hot place fish gently in the pan, potato side down. Sauté until golden, gently flip and finish cooking in the oven.
Saffron Sauce:
2 tsp. garlic
3 Tbls. shallots
½ cup white wine
pinch of saffron
1 cup chicken stock
6 Tbls. heavy cream
6 Tbls. butter
Heat 1 Tbls. olive oil in sauce pan sweat shallots and then garlic add white wine and saffron reduce au sec. Add chicken stock and cream let simmer 10 minutes as it will thicken up finish sauce with butter (monte au beurre). Set fish on top of pasta, ladle sauce around plate and garnish plate with chopped chives.
8 Tbls. butter
4 skinless salmon fillet, 6 to 8 ounces; about 1 inch thick
Salt and freshly ground pepper
1 tsp. minced garlic
1 1/2 cup diced fresh tomato
1 small zucchini; julienne
1 Tbls. Italian flat-leaf parsley
white wine (2 Tbls. per package)
A sheet of parchment paper, about 16 inches in length
Mix together tomato, zucchini, garlic and parsley, season with salt and pepper. Next take the sheet of parchment paper and fold in half, cut out a heart shape, open up and place the salmon fillet in the center top with tomato mixture, 2 Tbls. white wine and then top with two pats of butter. Fold the parchment over, crimp ends tightly to seal the package. Place the package on a sheet pan and bake at 350 degrees for about 15 minutes. Serve the package on the dinner plate and make a slit with a sharp knife to open. Serves 4.
Lemon Parmesan Tilapia with Toasted Asparagus Barley
4 pieces of tilapia
1 cup panko (Japanese bread crumbs)
½ cup flour
½ cup grated parmesan cheese
3 eggs
1 lemon
Mix together panko and parmesan cheese. Season flour with salt and pepper. Mix together eggs. Use the standard breading procedure; dredge fish in flour, egg and then panko mixture. Sauté in a non stick skillet with about 2 Tbls. olive oil or grapeseed oil. Place on sheet pan and finish in 400 degree oven for about 5-7 minutes to finish cooking, time will depend on thickness of the fish. Just before serving squeeze lemon over chicken.
Toasted barley with asparagus:
3/4 cup barley
one bunch of asparagus or sliced sautéed mushrooms
olive oil
1 cup chicken stock
Toast barley in a medium size pot with about 2 Tbls. olive oil, stirring frequently for about 7 minutes, add stock and simmer about 15 minutes. Barley should still have some firmness to it, toss with diced asparagus.
Wash and dry asparagus and break off woody part of the stem. Brush lightly with olive oil and season with salt and pepper. Either roast in 400 degree oven for 18-20 minutes or you can grill turning occasionally until all sides are charred (not burned). Cut into about 2 inch pieces.
Fish Tacos
1 lb. Firm white fish (such as halibut or cod), cubed
11/2 cup beer
1 cup flour
oil for frying
12-16 corn tortillas
1 ½ shredded purple cabbage
1 cup salsa
Tarter Sauce:
¾ cup mayo
1 Tbls. lemon juice
1 tsp. Minced garlic
¼ cup cilantro
Mixed together.
Dip fish into batter and drain on paper towel. Sauté corn tortillas in oil, drain on paper towel.
To assemble: Place fish in corn tortilla top with tarter sauce, salsa and cabbage, squeeze of fresh lime and fold over. Make 12-16 tacos.
Sautéed Sea Bass with White Beans, Mushrooms and Orzo
¾ cup white beans
½ cup orzo
4 large tomatoes, sliced thick
2 Portobello mushrooms
Olive oil for sautéing
2 Tbls. fresh rosemary; chopped
6 cloves of garlic
5 Tbls. Olive oil
1 Tbls. Balsamic vinegar
4 6-oz. Sea bass fillets
Place white beans in large pot and cover with water (chicken stock); cook until tender about 45 minutes. Drain and set aside. Cook orzo until soft, about 10 minutes. Mix together and set aside.
Heat 4 Tbls. olive oil in sauté pan over medium high heat, season fish with salt and pepper, sauté about 2 minutes per side (until golden) and finish in 400 degree oven. (rule of thumb for fish 7-10 minutes per inch)
Sauté portabello mushrooms and tomatoes in olive oil until cooked add garlic and rosemary. Season with salt and pepper, Add beans and orzo; add olive oil and balsamic vinegar to coat mixture. Cook until hot.
To Serve: Divide bean mixture up onto 4 plates, top with fish.
Potato Encrusted Sea Bass
served on a bed of Angel Hair Pasta with a Saffron Sauce
2 large Idaho Potatoes, peeled
4 (4-6 ounce) Sea bass filets
salt and pepper
4 Tbls. Dijon mustard
1-3 Tbls. olive oil
1/3 lb. cooked angel hair pasta, tossed with olive oil, set aside
Grate potatoes using the large holes of the grater.
Rinse fish and pat dry with a paper towel, season with salt and pepper. Generously spread one side of fish with mustard. Cover the mustard with grated potatoes to coat. Press down to ensure that the potatoes are on firmly and season again with salt and pepper.
Using a non stick fry pan, heat oil, when hot place fish gently in the pan, potato side down. Sauté until golden, gently flip and finish cooking in the oven.
Saffron Sauce:
2 tsp. garlic
3 Tbls. shallots
½ cup white wine
pinch of saffron
1 cup chicken stock
6 Tbls. heavy cream
6 Tbls. butter
Heat 1 Tbls. olive oil in sauce pan sweat shallots and then garlic add white wine and saffron reduce au sec. Add chicken stock and cream let simmer 10 minutes as it will thicken up finish sauce with butter (monte au beurre). Set fish on top of pasta, ladle sauce around plate and garnish plate with chopped chives.
Mediterranean Chicken Orzo
½ cup each; diced yellow squash and zucchini
1 can of artichokes; drained and quartered
1/3 cup roasted red pepper; squeezed dry and chopped
2 Tbls. kalamata olives
1 Tbls. fresh rosemary; chopped
1 Tbls. garlic
1 whole boneless chicken breast, poached and diced
8 oz. orzo
olive oil
1 Tbls. balsamic vinegar
parmesan cheese
salt and pepper
Cook pasta according to directions, toss with oil and set aside.
In a large pot, add about 4 Tbls. olive oil, add yellow squash and zucchini and sauté until cooked through, then add chicken, artichokes, olives, roasted red pepper, and garlic and rosemary. Next add pasta, balsamic vinegar and more olive oil as necessary. Taste for seasoning. Sprinkle parm on top once plated. Serves 4-6.
Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water.
Chicken Wrap with Peanut Sauce
*Peanut sauce
1 Tbls. red chili paste
2 Tbls. olive oil
1 cup of cucumber diced
2 tsp. sesame oil
1 cup of mayonnaise
1 small bunch of lettuce cut in julienne strips
½ cup carrots, shredded or cut in fine julienne strips
1-¼ lb. boneless, skinless chicken breasts, cut into 1-inch cubes
2 cups cooked jasmine rice, warm
¼ cup chopped fresh cilantro
four 10 or 11 inch flour tortillas
flavored tortilla suggestion: red chili pepper
Heat the olive oil in a large skillet, add the chicken season with salt and pepper, then add the chili paste. Cook about 5 minutes, until chicken is cooked through. Set aside.
Mix mayonnaise with the sesame oil and cucumber. Set aside.
Mix rice with cilantro.
Heat tortilla in the microwave for about 20-25 seconds.
To assemble: Take the warm tortilla and spread the filling in a 2 by 5 inch rectangle on the bottom half of the tortilla. Start by laying down the rice, then chicken, top with peanut sauce, lettuce, sesame mayonnaise and then carrots. Fold the right and left edges of the tortilla over the filling, toward the center. Fold the bottom edge of the tortilla toward the center and gently roll until the tortilla is completely wrapped around the filling. The wrap should hold about 1-¼ cups of filling. Be careful not to overfill! Serves four.
Peanut Sauce:
1-cup peanut butter
¼ cup soy sauce
¼ cup sesame oil
3 Tbls. rice vinegar
1 clove of garlic
1 tsp. powdered ginger
½ tsp. chili powder
½ tsp cumin powder
2 tsp. tomato paste
½ tsp. dried red pepper flakes
squeeze of lime
3 tbls. coconut milk
¼ - ½ cup of water
In a food processor blend all ingredients, until smooth. Taste to adjust seasonings.
Makes 2 ½ cups.
Stir-fried Rice with Chicken
Canola oil
2 chicken breasts finely chopped
½ cup carrot
½ cup diced red pepper
1 cup sliced mushrooms
3 green onions chopped
1 tsp. minced garlic
3 cups cooked rice
¼ cup baby peas
1 small can of water chestnuts; drained
1/2 cup of bean sprouts
2 Tbls. soy sauce (or to taste)
1 egg; beaten
Heat about 3 tbls. oil in a wok, add carrot and red pepper, stir fry about 2 minutes or until just about soft, add mushrooms and then garlic. Push vegetables to the side and pour in the egg. Add chicken, rice, peas, soy sauce, water chestnuts, sprouts and green onions. Taste to adjust soy sauce or more oil.
Boneless Breast of Chicken Stuffed with Fontina Cheese, Prosciutto and Spinach served with Porcini Mushroom Sauce
4 Tbls. olive oil
4 boneless breasts of chicken
4 slices prosciutto
4 slices fontina cheese
4 oz. cooked spinach
2 oz. roasted red peppers, sliced
On a cutting board lay the chicken flat, cover with plastic wrap and pound lightly. Salt and pepper the chicken and then lay the prosciutto, the fontina the spinach and the peppers. Roll the chicken to make sure the stuffing does not come out. Tie with twine or wood toothpicks if you prefer.
Heat olive oil in a skillet. Dredge the chicken in flour and sear the chicken in the pan, finish cooking the chicken in 400 degree oven for about 15 minutes or until done. Set aside.
Porcini Mushroom Sauce
1 large shallot, minced
2 Tbls. olive oil
3 oz. dried porcini mushrooms, soak in warm water
2 oz. dry red wine
½ cup whipping cream
1 tsp. unsalted butter
Strain the mushrooms through a cheesecloth, reserving the liquid. Pour off all but 1 Tbls. of fat from the pan, add olive oil and sauté shallots, about one minute, next add the mushrooms and cook and additional minute. Deglaze with wine and let reduce down.
Add 5 Tbls. of the reserved mushroom liquid and cream. Cook and let reduce by about half. Add butter and swirl in the sauce slowly. Salt and pepper to taste.
To Assemble the Dish:
Take the chicken and place on a cutting board and remove twine. Pour some of the sauce on the plate. Slice the chicken on the bias and lay on the sauce; drizzle more sauce on the top.
Serves 4.
½ cup each; diced yellow squash and zucchini
1 can of artichokes; drained and quartered
1/3 cup roasted red pepper; squeezed dry and chopped
2 Tbls. kalamata olives
1 Tbls. fresh rosemary; chopped
1 Tbls. garlic
1 whole boneless chicken breast, poached and diced
8 oz. orzo
olive oil
1 Tbls. balsamic vinegar
parmesan cheese
salt and pepper
Cook pasta according to directions, toss with oil and set aside.
In a large pot, add about 4 Tbls. olive oil, add yellow squash and zucchini and sauté until cooked through, then add chicken, artichokes, olives, roasted red pepper, and garlic and rosemary. Next add pasta, balsamic vinegar and more olive oil as necessary. Taste for seasoning. Sprinkle parm on top once plated. Serves 4-6.
Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water.
Chicken Wrap with Peanut Sauce
*Peanut sauce
1 Tbls. red chili paste
2 Tbls. olive oil
1 cup of cucumber diced
2 tsp. sesame oil
1 cup of mayonnaise
1 small bunch of lettuce cut in julienne strips
½ cup carrots, shredded or cut in fine julienne strips
1-¼ lb. boneless, skinless chicken breasts, cut into 1-inch cubes
2 cups cooked jasmine rice, warm
¼ cup chopped fresh cilantro
four 10 or 11 inch flour tortillas
flavored tortilla suggestion: red chili pepper
Heat the olive oil in a large skillet, add the chicken season with salt and pepper, then add the chili paste. Cook about 5 minutes, until chicken is cooked through. Set aside.
Mix mayonnaise with the sesame oil and cucumber. Set aside.
Mix rice with cilantro.
Heat tortilla in the microwave for about 20-25 seconds.
To assemble: Take the warm tortilla and spread the filling in a 2 by 5 inch rectangle on the bottom half of the tortilla. Start by laying down the rice, then chicken, top with peanut sauce, lettuce, sesame mayonnaise and then carrots. Fold the right and left edges of the tortilla over the filling, toward the center. Fold the bottom edge of the tortilla toward the center and gently roll until the tortilla is completely wrapped around the filling. The wrap should hold about 1-¼ cups of filling. Be careful not to overfill! Serves four.
Peanut Sauce:
1-cup peanut butter
¼ cup soy sauce
¼ cup sesame oil
3 Tbls. rice vinegar
1 clove of garlic
1 tsp. powdered ginger
½ tsp. chili powder
½ tsp cumin powder
2 tsp. tomato paste
½ tsp. dried red pepper flakes
squeeze of lime
3 tbls. coconut milk
¼ - ½ cup of water
In a food processor blend all ingredients, until smooth. Taste to adjust seasonings.
Makes 2 ½ cups.
Stir-fried Rice with Chicken
Canola oil
2 chicken breasts finely chopped
½ cup carrot
½ cup diced red pepper
1 cup sliced mushrooms
3 green onions chopped
1 tsp. minced garlic
3 cups cooked rice
¼ cup baby peas
1 small can of water chestnuts; drained
1/2 cup of bean sprouts
2 Tbls. soy sauce (or to taste)
1 egg; beaten
Heat about 3 tbls. oil in a wok, add carrot and red pepper, stir fry about 2 minutes or until just about soft, add mushrooms and then garlic. Push vegetables to the side and pour in the egg. Add chicken, rice, peas, soy sauce, water chestnuts, sprouts and green onions. Taste to adjust soy sauce or more oil.
Boneless Breast of Chicken Stuffed with Fontina Cheese, Prosciutto and Spinach served with Porcini Mushroom Sauce
4 Tbls. olive oil
4 boneless breasts of chicken
4 slices prosciutto
4 slices fontina cheese
4 oz. cooked spinach
2 oz. roasted red peppers, sliced
On a cutting board lay the chicken flat, cover with plastic wrap and pound lightly. Salt and pepper the chicken and then lay the prosciutto, the fontina the spinach and the peppers. Roll the chicken to make sure the stuffing does not come out. Tie with twine or wood toothpicks if you prefer.
Heat olive oil in a skillet. Dredge the chicken in flour and sear the chicken in the pan, finish cooking the chicken in 400 degree oven for about 15 minutes or until done. Set aside.
Porcini Mushroom Sauce
1 large shallot, minced
2 Tbls. olive oil
3 oz. dried porcini mushrooms, soak in warm water
2 oz. dry red wine
½ cup whipping cream
1 tsp. unsalted butter
Strain the mushrooms through a cheesecloth, reserving the liquid. Pour off all but 1 Tbls. of fat from the pan, add olive oil and sauté shallots, about one minute, next add the mushrooms and cook and additional minute. Deglaze with wine and let reduce down.
Add 5 Tbls. of the reserved mushroom liquid and cream. Cook and let reduce by about half. Add butter and swirl in the sauce slowly. Salt and pepper to taste.
To Assemble the Dish:
Take the chicken and place on a cutting board and remove twine. Pour some of the sauce on the plate. Slice the chicken on the bias and lay on the sauce; drizzle more sauce on the top.
Serves 4.
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