Seafood

Bastille Day Pain Française

July 13, 2013

French BreadBastille Day Pain Française

Tuna sandwiches à la française!  The best way to make this very large sandwich is to make it a day in advance.  This allows the delicious juices to soak into the French bread.  Make sure to use olive oil packed tuna instead of tuna packed in water.

INGREDIENTS

1 Large Loaf of French Bread (Round or Long)

2 Garlic Cloves Cut in Half

1/4 Cup Olive Oil

3 Tablespoons Red Wine Vinegar

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

3 Medium Sliced Ripe Tomatoes

1/2 Cup Fresh Basil

1 Tablespoon Fresh Mint

6 Ounces Canned Tuna Packed in Olive Oil

1/3 Cup Pitted & Chopped Kalamata Olives

2 Chopped Green Onions

1 Tablespoon Capers

1 Large Hard Boiled Egg Sliced

Cut your bread in half horizontally.  Take out some of the soft center from each half to make about a one inch shell.  Rub the inside of the bread halves with the garlic.  In a small sized measuring cup mix together the olive oil, vinegar, kosher salt and pepper.  Drizzle 1/4 of the olive oil mixture onto both halves of the garlic rubbed bread.  On the bottom half of the bread place 1/3 of the tomato slices.  Drizzle about half of the remaining oil mixture onto the tomato slices.  Next top with half of the basil and all of the mint.  Set aside.  Drain the tuna.  In a small size bowl flake the tuna.  Add the olives, green onions and capers.  Spoon the tuna mixture over the tomato and herbs.  Place the egg slices on top.  Put the remaining tomato slices and basil on top of the egg slices.  Drizzle with the remaining olive oil mixture.  Place the top half of the bread on top all of this deliciousness.  Wrap this large sandwich tightly with either foil or plastic wrap. Put in the fridge for at least 5 hours or overnight.  Remove from the fridge when ready to serve and cut into 4 separate sandwiches.  Makes 4 main dish servings.

Pain Francais

Independence Day Lobster Club Sandwich

July 2, 2013

LobsterIndependence Day Lobster Club Sandwich

Here is an Independence Day Sandwich that will knock your socks off!  Don’t waste time with those lousy mayo laden lobster rolls.  Kick it up a notch and enjoy the freedom to eat well.

INGREDIENTS

1 Live Lobster (1 1/2 Pounds)

1/4 Cup Mayonnaise

2 Teaspoons Chopped Fresh Tarragon

1 Tablespoon Fresh Lemon Juice

1/4 Teaspoon Freshly Ground Pepper

6 Slices Toasted Brioche Bread

1/2 Sliced Avocado

4 Slices Cooked Bacon

4 Slices Tomato

2 Washed & Dried Lettuce Leaves

If you don’t want to cook a live lobster then go ahead and use cooked lobster that you can get from your fish monger.  Otherwise cook the lobster and remove the meat.  Chop the lobster meat and put into a small size bowl.  In a separate small size bowl combine the mayonnaise, tarragon, lemon juice and pepper.  Stir 2 tablespoons of the mayonnaise mixture into the chopped lobster meat and spread the remaining mayo mixture on one side of each of the toasted brioche slices.  Arrange the avocado slices on 2 of the bread slices.  Top with the bacon and tomato.  Place the lettuce on 2 of the bare bread slices and put the lobster on top of the lettuce.  Stack on top of the avocado layer.  Put on the remaining brioche slices as toppers.  Makes 2 sandwiches.

Lobster 2

 

Skillet Roasted Salmon

May 17, 2013

Skillet Roasted SalmonSkillet Roasted Salmon

This salmon dish is so simple and so delicious.  Try and purchase your salmon from the thickest part of the belly as it works best with well-marbled salmon.

INGREDIENTS

1 Pound Asparagus

2 Pounds Salmon Fillets

1 Teaspoon Kosher Salt

3 Tablespoons Olive Oil

Salad Greens For Garnish

Lemon Wedges For Garnish

Preheat your oven to 500º F.  Rinse the salmon and pat dry with paper towels.  Salt the salmon with the kosher salt.  Place a large oven-proof skillet over a high heat.  Add the olive oil and place the salmon into the skillet.  Cook for 30 seconds on each side.  Remove the skillet from the heat and put into the oven.  Cook 5 to 6 minutes for medium-rare.  7 to 9 minutes for medium.  Make sure not to flip the salmon while in the oven.  In the meantime snap the asparagus, wash and then steam (make sure not to overcook the asparagus).  Remove the skillet from the oven and transfer the salmon onto a serving platter on top of the steamed asparagus spears. Garnish with salad greens and lemon wedges.  Serves 4

Shrimp Tacos

May 4, 2013

Shrimp TacosShrimp Tacos

Healthy and delicious Shrimp Tacos are just in time for Cinco de Mayo!  You can either sauté the shrimp or grill them on your grill.  Either way you’re sure to have a delicious feast.

INGREDIENTS

Vegetables:

1/2 Sliced Red Onion

1/2 Sliced Into Thin Strips Orange Bell Pepper

1/2 Sliced Into Thin Strips Yellow Bell Pepper

1/2 Sliced Into Thin Strips Red Bell Pepper

1 Teaspoon Dried Mexican Oregano

1 Teaspoon Apple Cider Vinegar

1/2 Juiced Lime

1 Tablespoon Olive Oil

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

Shrimp:

1 Pound Raw Shrimp That Has Been Deveined & The Tails Removed (Fresh Not Frozen)

1 Tablespoon Olive Oil

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

1/2 Teaspoon Chipotle Seasoning

Corn Tortillas

In a large size bowl combine all of the vegetable ingredients and set aside.  In a separate large size bowl combine the shrimp, kosher salt, pepper and chipotle seasoning.  Heat a heavy cast iron skillet or sauté pan over a high heat until hot.  Add the olive oil to the pan.  Add the shrimp and sauté for 2 to 3 minutes until the shrimp turns a bright pink.  Stir constantly.  When the shrimp are done remove from the heat.  Spoon the vegetable mixture into a corn tortilla and top with the shrimp.  Garnish with sour cream and cilantro is you like.  Serve guacamole, salsa, grilled chiles and limes if you like.  Makes about 6 tacos.

 

**Chipotle Seasoning is a powdered seasoning that blends chipotle chile powder, salt and spices.  It is such a versatile seasoning that goes with many dishes.

Blackened Swordfish

May 2, 2013

Blackened SwordfishBlackened Swordfish

Swordfish is one of my favorite types of fish to eat. I typically eat swordfish once or twice a month.  Sometimes I like to change it up and eat it blackened.  It’s easy to prepare this way and absolutely delicious.

INGREDIENTS

1 Teaspoon Onion Powder

1 Teaspoon Garlic Salt

2 Teaspoons Paprika

1 Teaspoon Ground Cumin

1 Teaspoon Mustard Powder

1 Teaspoon Cayenne Powder

2 Teaspoons Dried Thyme

2 Teaspoons Dried Oregano

1/2 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

4 Swordfish Steaks (About 1 1/2 Pounds)

6 Tablespoons Melted Butter

In A small size bowl, combine all of the spices, herbs and seasonings.  Brush both sides of the steaks with some of the melted butter.  Coat both sides of the steaks with the seasoning mixture, rubbing it in well.  Heat a large heavy skillet for 5 minutes until a drop of water sprinkled on the surface sizzles. Drizzle 2 teaspoons of the remaining butter over the steaks.  Add the steaks to the skillet, butter side down and cook for 2 to 3 minutes until the underside is blackened.  Drizzle the remaining melted butter over the steaks and then turn the steaks over.  Cook for 2 to 3 minutes more until the second side is blackened and the fish flakes easily when tested with a fork.  Remove from the heat and transfer the swordfish steaks to warmed plates or a serving platter.  May be served over caramelized onions and topped with salad garnish.  Serves 4

Tuna & Bow Tie Pasta Salad

April 10, 2013

Tuna & Bow Tie Pasta SaladTuna & Bow Tie Pasta Salad

Here is a quick and light pasta salad that everyone will love.  If you want to lower the calories then use a low-fat mayonnaise.

INGREDIENTS

8 Ounces Regular or Whole Wheat Bow Tie Pasta

6 Tablespoons Mayonnaise

3 Tablespoons Red Wine Vinegar

3 Tablespoons Chopped Fresh Basil or 1 1/2 Teaspoons Dried Basil

2 Chopped Garlic Cloves

2 Sliced Cipollini Onions

1/4 Teaspoon Freshly Ground Pepper

12 Ounces Canned Tuna (Drained & Flaked)

1 Cup Thawed Frozen Peas

2 Cups Halved Cherry Tomatoes

1/3 Cup Chopped Red Onion

In a large size pot, filled with salted water, cook the bow tie pasta, over a high heat, to al dente.  Remove from the heat and drain, but DO NOT rinse.  Rinsing pasta is a big No No.  Let the pasta cool for 5 minutes.  In a large size bowl combine the mayonnaise, vinegar, basil, garlic and pepper.  Mix well.  Add the drained tuna, cipollini onions, thawed peas, halved cherry tomatoes, chopped red onion and the drained pasta.  Mix very well and chill for 1 hour.  Transfer to a serving bowl and serve either as a main course or as a side dish.  Serves 4

Victoria’s Slow Roasted Salmon With Herb Oil

March 25, 2013

SalmonVictoria's Slow Roasted Salmon With Herb Oil

If you don’t want to make traditional gefilte fish then salmon is an excellent substitute and also delicious served at room temperature. I always try to purchase wild salmon at my local fishmonger.  During the week I buy my fish at Pescatore Seafood (Grand Central Market) in New York and Superior Seafood in Westport, CT when I am at my Connecticut house on the weekends.  This is truly an effortless dish that can be made for Passover or any day of the year for that matter.

INGREDIENTS

Herb Oil:

1 Cup Fresh Snipped Cut Chives

1/4 Cup Snipped Fresh Dill

1/2 Cup Grapeseed Oil Plus 2 Tablespoons

1 Teaspoon Kosher Salt

1 Teaspoon Jarred White Horseradish

Salmon:

1 Large Sliced Onion

2 Pounds Fresh Salmon Fillet

1/4 Cup Olive Oil Plus 3 Tablespoons

2 Teaspoons Smoked Paprika

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1/2 Cup Fresh Dill Leaves

Preheat your oven to 250º F.  To make the herb oil combine the chives, dill, kosher salt and oil in a food processor or blender.  Process on high until roughly pureed.  Add two more tablespoons of the oil and process until nice and smooth.  Transfer into a medium size bowl and then stir in the horseradish.  Set aside.

Cut the salmon crosswise into 8 equal pieces.  Bring the salmon to room temperature.  Leave the skin on and remove any bones with a tweezer.  Grease a large, but shallow roasting pan with 3 tablespoons olive oil. Coat both sides of the salmon with 1/4 cup olive oil.  Coat well.  In a small size bowl combine the paprika, kosher salt and pepper.  Massage the spices into the fish.  Place the sliced onion pieces on the bottom of the roasting pan.  Place the salmon, skin side down, in the pan and scatter the fresh dill leaves on top.  Place the salmon into the oven and cook, uncovered, for 30 minutes.  Depending on how done you like your salmon you can adjust cooking time to be shorter or longer.    Remove from the oven and remove the salmon skin.  Throw away the onion slices and dill.  Place the salmon pieces onto a serving platter and drizzle with some of the herb oil.  Place the leftover herb oil on the table for guests to add more if they like.  Serves 4

 

 

Asparagus & Shrimp Stir Fry

March 18, 2013

Asparagus & Shrimp Stir Fry

Spring time is nearly here which is a great time to find sweet, juicy, local asparagus.  Asparagus & Shrimp Stir Fry make the perfect weeknight dinner. 

INGREDIENTS

1 1/2 Pounds Asparagus

2 Tablespoons Fish Sauce

1 Tablespoon Soy Sauce

1 Tablespoon Oyster Sauce

6 Tablespoons Vegetable Oil Divided

2 Tablespoons Minced Garlic

1/2 Pound Peeled & Deveined Large Shrimp

2 Large Sliced Shallots

1 Tablespoon Rice Wine

1/4 Teaspoon Freshly Ground Pepper

Wash the asparagus and then snap off the end of each asparagus stalk.  I don’t like to cut them and feel that snapping is much better because the stalks will naturally bend just above the tough part.  Next, cut the asparagus into 2 inch pieces on the bias.  Set aside.  In a small size bowl mixt together the fish sauce, soy sauce, oyster sauce and 1 tablespoon vegetable oil.  Set aside.  In a wok or large skillet add 3 tablespoons vegetable oil over a medium high heat.  Add the minced garlic and cook for 15 seconds.  Stir constantly.  Add the shrimp and cook for 45 seconds.  Stir in 1 tablespoon of the cooking sauce and cook for another 2 minutes.  You will want the shrimp to be almost opaque all the way through.  Remove from the heat and place into a medium size bowl and set aside.  Wipe the wok or skillet clean with a paper towel and place back on the stove.  Turn the heat to high and pour in the rest of the vegetable oil and add the shallots.  Cook and stir constantly for 30 seconds.  Add the asparagus and pour in the rest of the cooking sauce.  Cook the asparagus in the sauce for 4 minutes.  Add the shrimp back to the pan and cook for 2 more minutes.  Remove from the heat and stir in the rice wine and pepper.  Transfer to a serving platter and serve with steamed jasmine rice.  Serves 4

Mexican Shrimp Sauté

March 4, 2013

Mexican Shrimp Sauté

This Mexican seafood dish is so easy to make and is low calorie as well. 

INGREDIENTS

2 Teaspoons Olive Oil

2 Cups Cooked Shrimp

8 Halved Cherry Tomatoes

1/2 Cup Pimientos (Cut Into Strips)

1 Tablespoon Parsley Flakes

1/2 Teaspoon Onion Salt

1/8 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

1/4 Teaspoon Garlic Powder

1 Tablespoon Lemon Juice

1 Large Ripe Avocado (Cut Into Thick Strips)

Heat the olive oil, over a medium heat, in a large sauté pan.  Add the shrimp and cook for a few minutes until fully heated.  Add the tomatoes and pimientos.  Sprinkle in all of the spices.  Add the lemon juice.  Give a good stir.  Add the sliced avocado last and cover with a lid.  Remove from the heat and let stand for 5 minutes.  Remove the lid and give one last stir.  Transfer to a serving platter and serve immediately.  Serves 4

Lemon Poached Cod

February 16, 2013

Lemon Poached Cod

After living in the Pacific Northwest for so many years I really grew to love cod.  It is such a nice white fish that is versatile and great if you are watching your red meat and fat intake.

INGREDIENTS

1 1/2 Pounds Thick Cod Fillets

1 Tablespoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

3 Tablespoons Olive Oil

3 Lemons

6 Minced Garlic Cloves

4 Sprigs Fresh Oregano

Cut the cod fillets into 6 four ounce portions.  One hour before cooking season both sides of each cod filet with the kosher salt and pepper.  Refrigerate until you are ready to cook. Preheat your oven to 225º F.  Slice the lemons and mince the garlic.  Put the filets into an ovenproof skillet.  Be careful not to crowd the pan.  Pour the olive oil over the fillets.  Now remove the fillets and set aside for a minute. Add the sliced lemons, minced garlic and oregano to the skillet.  Turn the heat up to medium and cook for 1 minute.  Remove from the heat and place the filets in the skillet over the lemons, garlic and oregano.  Cover and bake for 30 minutes.  Remove from the oven and let cool for 5 minutes before serving.  Transfer to a serving platter.  Garnish with more oregano and lemon slices if you want.  Serves 6

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