Quickie of the Day: Cajun Seafood Pasta Recipe

February 23, 2007 | Posted by Allison as Pasta Please, Quick Meal Ideas, Seafood Recipe at 8:56 am | Comments »

Good Friday morning to you, readers. So happy you dropped by for today’s quick recipe of the day. This fine morn we have a Cajun Seafood Pasta recipe on the menu. This is a perfect quickie comfort food recipe for all you seafood lovers out there. As you can tell, I have seafood pasta on the brain this week!

Enjoy!

Ingredients:

2 cups heavy whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon ground white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 pound shrimp, peeled and deveined
1/2 pound scallops
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1 pound dry fettuccine pasta

What’s Next:

Cook pasta in a large pot of boiling salted water until al dente.

Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.

Drain pasta. Serve sauce over noodles & you’re done!

Eat well & Laugh often!

Chinese Steamed Red Snapper Fish Recipe

November 28, 2006 | Posted by Allison as Seafood Recipe at 12:30 pm | Comments »

Now, don’t get frightened & trust me. OK? In China, they prefer to eat their fish whole & all together; head, tail, skin & all. In the US, we do not commonly go this route, so if you’re feeling adventurous come along with me.

This Chinese Steamed Red Snapper Fish recipe will make great use of that steam oven I know you just went out & bought. I’ll tell you what, for those who prefer your fish more anonymous than this, go ahead & buy yourself a naked red snapper, I won’t tell anyone. Anyhoo, this red snapper recipe makes a very flavorful, juicy fish that’s perfect to eat alone or drop into some soup. Enjoy!

Ingredients:

1 medium sized red snapper
1/2 teaspoon salt
2 tablespoons soy sauce
1/2 teaspoon rice wine vinegar
1 tablespoon salad oil
3 or 4 slices ginger
2 stalks spring onion
Few sprigs coriander leaves

What’s Next:

Rinse and drain fish. Score the skin widthways at 2 cm intervals on both sides.

Place the fish on a large plate. Sprinkle with salt inside and out, and let rest for 10 minutes

Cut the spring onions into 2 or 3 sections. Then slice them lengthways into thin strips (purely decorative – the green parts will curl).

Place the fish in a steamer. Lay the ginger slices.

Steam the fish on a medium heat for about 10 minutes.

Mix soy sauce and vinegar.

Place the fish on a serving plate.

Pour sauce over fish.

Toss out any water from the wok. Add the oil to wok, bring to a boil. Pour sizzling oil over fish. Garnish with chopped coriander and serve.

Eat well & Laugh often!

Sake-Steamed Sea Bass with Ginger & Green Onion Recipe

November 27, 2006 | Posted by Allison as Seafood Recipe at 12:45 pm | (1) Comment »

You’ll have to go to Japan to jump into the sake spa swimming pool, but I can offer a sumptuous treat with less travel. This Sake-Steamed Sea Bass with Ginger & Green Onion recipe will knock your socks right off! Besides being completely & totally delicious, you can rest assured that this seafood recipe is as healthy as it is tasty. Enjoy & take it easy after that Thanksgiving rush!

Ingredients:

1 cup uncooked medium-grain rice
3/4 cup sake
3/4 cup bottled clam juice
1 tablespoon minced peeled ginger
1 garlic clove, flattened
4 5-ounce sea bass fillets
2 large green onions, chopped
4 teaspoons soy sauce
1 teaspoon oriental sesame oil
3 tablespoons chopped fresh cilantro
2 teaspoons sesame seeds, toasted

What’s Next:

Cook rice according to package directions.

Meanwhile, combine sake and next 3 ingredients in large skillet deep enough to hold steamer rack. Bring liquid to boil. Reduce heat; simmer 5 minutes. Arrange fish on rack; sprinkle with salt and pepper. Place rack in skillet.

Top fish with onions; drizzle with soy sauce and sesame oil. Cover skillet; steam fish until opaque in center, about 5 minutes. Remove steamer rack. Mix cilantro into juices in skillet. Spoon rice onto plates. Top with fish, juices from skillet, and sesame seeds.

Eat well & Laugh often!

Jamie Oliver Fish Pie Recipe

September 7, 2006 | Posted by Allison as Seafood Recipe at 1:00 pm | (7) Comments »

Let’s give celebrity chef Jamie Oliver some daps & praise his efforts against childhood obesity. Take a look at this handsome Fish Pie recipe & just drool over the yummy possibilities. Enjoy.

Ingredients:

6 large potatoes, peeled and diced into 1-inch squares
2 eggs
2 large handfuls fresh spinach, trimmed and washed
1 onion, finely chopped
1 carrot, halved and finely chopped
Extra-virgin olive oil
1 cup heavy cream
2 good handfuls grated Cheddar or Parmesan
1 lemon, juiced
1 heaping teaspoon English mustard
1 large handful flat-leaf parsley, finely chopped
1 pound haddock or fresh cod fillet, skin removed, pin-boned and sliced into strips
Salt and freshly ground black pepper
Nutmeg, optional

What’s Next:

Go ahead & preheat your oven to 450 F or 230 C.

Put the potatoes into salted boiling water and bring back to a boil for 2 minutes. Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked.

At the same time, steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze any excess moisture away. Then drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Set aside.

In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the heavy cream, and bring just to a boil. Remove from the heat and add the cheese, lemon juice, mustard, and parsley.

Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce. The cooked potatoes should be drained and mashed, add a bit of olive oil, salt, pepper, and a touch of nutmeg, if you like.

Spread on top of the fish. Don’t bother piping it to make it look pretty, it’s a homely hearty thing. Place in the oven for about 25 to 30 minutes until the potatoes are golden. Serve with some nice peas or greens, not forgetting the baked beans and tomato ketchup. Tacky but tasty, and that’s what I like.

Eat well & Laugh often!

Grilled Corn & Fish Chowder Recipe

August 10, 2006 | Posted by Allison as Seafood Recipe at 1:00 pm | Comments »

Fish Corn Chowder Reci.png Now that we know the best way to clean all of our fresh fish, let’s eat ‘em up right. This Grilled Corn & Fish Chowder recipe is sure to win over every heart & every palate. Enjoy!

Ingredients:

2 cobs Fresh corn
3/4 pound Striper fillets, skin removed
1/4 pound White fish (halibut, hake or scallops)
2 cups Chicken, fish or shrimp stock
2 cups Water
4 ounces Smoked bacon or Pancetta, rind removed and cut into small diced (yummmm)
2 tablespoons Unsalted butter or olive oil
1 medium white onion, diced
1.5 pounds Idaho potatoes, skin-on & diced
2 teaspoons Paprika
1/4 teaspoon Cayenne Pepper
1 cup Heavy cream
2 tablespoons chopped fresh herbs (chives, parsley, rosemary or thyme)
S & P, to taste

What’s Next:

Go ahead & set your grill to medium-high. Shuck corn, oil and grill until kernels are slightly blackened, but still plump. Cut the corn off the cobs and reserve. Place cobs in a small pot and cover with stock and water. Bring pot to a boil and then reduce heat to low and let the corn flavor steep into the stock mixture, approximately one hour. Remove cobs before adding stock to the chowder.

To grill the fish, generously coat in oil and season well with salt and pepper, and place on grill at high heat. Using a spatula, flip the fillet after approximately two minutes. Remove fish once both sides are grilled but still rare. Cool. Once cooled, shred the fish in a bowl and reserve.

In a large, heavy-bottom pot, render the bacon until it is crisp and brown. Using a slotted spoon, remove the bacon from pan. Add the butter or oil and onion. Cook on medium-high heat, stirring occasionally, until the onion is soft but not brown. Add potatoes and cook for approximately two minutes. Sprinkle with paprika and cayenne and stir until fully coated. Pour in stock mixture so the potatoes are covered by approximately one inch. Bring to a boil, reduce heat to medium, cover pan and cook the potatoes until you are able to pierce through with a knife, approximately four minutes – do not overcook (can be made a day ahead).

Place pot of chowder over medium-high heat and add bacon, fish and corn. Heat until boiling, add heavy cream, remove from heat, and add herbs and season with salt and pepper.

To serve, use a slotted spoon to remove the corn, fish, bacon and potatoes and place in the center of soup bowl and ladle broth over.

Eat well & Fish often!

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