SHRIMP WITH BLOOD ORANGE AND FENNEL SALAD (Yield: 4-6 Servings)
1½ pounds large shrimp, with shells
3 blood oranges (enough to make 3 cups orange sections)
1 teaspoon finely chopped fresh rosemary
1 scant tablespoon sliced garlic
1 tablespoon hot pepper sauce, such as Tabasco
4 tablespoons extra virgin olive oil
Freshly ground black pepper
1 fennel bulb, thinly sliced lengthwise (1½ cups)
1¼ cups thinly sliced celery
1½ cups leaves from celery hearts
2 tablespoons whole fresh Italian parsley leaves
2 tablespoons raspberry vinegar or other fruit vinegar
- Cut the shrimp in half lengthwise, keeping the shell and tail intact.
- Using a sharp knife, cut off both the top and bottom of the blood oranges. Remove the skin and the pith (the white part) from the outside of each orange. Carefully cut in between the segments to remove the flesh of the orange without any membranes. Work over a bowl to collect the juices. Place all of the segments in a strainer set over the bowl to collect the juices.
- In a large bowl combine the shrimp, rosemary, garlic, hot pepper sauce, 1 tablespoon of the olive oil, and salt and pepper to taste. Toss well, cover with plastic, and let stand for 1 hour on the counter or up to 24 hours in the refrigerator.
- Put the fennel, celery, celery leaves, and parsley in another large bowl. Cover with 4 cups of ice water, stir in 1 tablespoon salt, and refrigerate for at least 30 minutes but no longer than 24 hours. This will keep the fennel and celery crisp and prevent them from turning brown.
- To make the blood orange vinaigrette: Combine the collected blood orange juice, about 3 tablespoons, with the raspberry vinegar. Whisking constantly, slowly add 3 tablespoons of the remaining olive oil. Season with salt and pepper and set aside.
- Preheat the broiler or grill to its highest setting.
- When ready to assemble the salad, remove the fennel, celery, celery leaves, and parsley from the ice water and pat dry. Remove the shrimp from the marinade and grill, shell side down, until cooked through, 5 to 7 minutes. If broiling, place the shrimp shell upside down on a sizzle platter or baking sheet on a rack 5 inches from the heat. Move the pan every few minutes until the shrimp are ready, 5 to 10 minutes, depending how hot the broiler is.
- Toss the fennel mixture with the orange segments and the blood orange vinaigrette. Arrange the salad on individual plates, distribute the shrimp evenly on top, and serve.
~ Cookstr.com ~
This is a fantastically simple recipe from Delish. As your angel hair pasta cooks on the back burner, saute some garlic and shallots on the front burner. Add the peeled and deveined shrimp to the pan and cook until just done (just about 4 minutes). Toss with some fresh lemon juice and a bit of zest and, then add to the cooked pasta. I would recommend that you add a tablespoon of butter to the pasta once it has been drained. It will help keep the pasta from sticking together and, it helps keep the lemon from being too overpowering. Serve with chopped basil and lemon slices.
GARLICKY LEMON SHRIMP WITH ANGEL HAIR (Serves: 4)
- 12 oz. angel hair
- 3 tbsp. butter
- 3 cloves garlic, minced
- 1 shallot, minced
- 1 lb. large raw shrimp, peeled and deveined
- kosher salt
- Freshly ground black pepper
- 1/4 c. lemon juice
- Zest of 1 lemon
- Chopped fresh basil, for serving
- In a large pot of salted boiling water, cook angel hair until al dente, about 3 minutes. Drain.
- In a large skillet over medium heat, melt butter. Add garlic and shallot and cook until soft and fragrant, 3 minutes.
- Add shrimp and cook until pink, 2 minutes per side. Add lemon juice and zest and stir until combined, then add cooked angel hair to skillet and toss until fully combined.
- Garnish with parsley and serve.
~ Delish.com ~
We combine two superfoods here to create a super supper. This dish is the ultimate heart healthy meal. The avocado is loaded in healthy monounsaturated fat that helps lower cholesterol and the salmon is rich in omega-3 fatty acids that are great for the heart, joints and memory. I would change up the order in which I prepared the ingredients. I first put together the salsa so that it had time to chill properly. I followed that with the dry rub and allowed the salmon to rest for about 45 minutes before I put it on the grill. We found the rub to be a little heavy for the fish. I think that I would reduce the cumin and paprika by half next time. I recommend that you grill the salmon for about 7-8 minutes total (4 minutes skin side down then flip for another 3 minutes). A fantastic way to start out the grilling season.
GRILLED SALMON WITH AVOCADO SALSA (Serves: 4)
- 2 lbs salmon, cut into 4 pieces
- 1 tbs olive oil (I used light extra virgin olive oil)
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp paprika powder
- 1 tsp onion powder
- 1/2 tsp ancho chili powder
- 1 tsp black pepper
Ingredients for Avocado Salsa:
- 1 avocado, sliced
- 1/2 small red onion, sliced
- Juice from 2 limes
- 1-2 T. finely chopped cilantro (depending on how big of a cilantro lover you are)
- Salt to taste
- Mix the salt, chili powder, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix.
- Refrigerate for at least 30 minutes.
- Pre-heat the grill.
- Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well, chill until ready to use.
- Grill the salmon to desired doneness. (I grilled for about 5 minutes).
- Top with avocado salsa and enjoy!
~ TheCookieRookie.com ~
How can you go wrong with a recipe from the Barefoot Contessa herself? The answer is — You Can’t! This recipe is jam packed full of fresh flavors and ingredients. After the salmon is seasoned with salt and pepper, they are coated with a simple vinaigrette and allowed to sit for about fifteen minutes while you prepare the green herbs. A beautiful mixture of minced scallions, dill and parsley is then packed on to both sides of the fillets. Just add a little white wine to the bottom of the pan and place the fillets in the oven to roast. Watch your salmon carefully starting at the ten minute mark. My fillets took almost 16 minutes to cook properly. Remove the pan from the oven and cover with foil to allow the salmon to rest for ten minutes. This method of poaching salmon in the oven yields a beautiful, moist piece of fish without adding fat to the dish. Served here with Lemon-Dill Green Beans.
Bonus Recipe: I prepared more salmon than I needed and used the extra the next day in some awesome Salmon Sandwiches. I used the herbs that were cooked with the fish to create the following spread. Super tasty!!
- 1/2 cup herbs from the remaining fillets
1 cup good mayonnaise
Place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times.
ROASTED SALMON WITH GREEN HERBS (Serves 4)
- Preheat the oven to 425 degrees.
- Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes
- In a small bowl, stir together the scallions, dill and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
- Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges
~ from FoodNetwork.com/recipes/Ina-Garten ~
Red snapper is a firm-textured fish with moist, white flesh that is delicate and mild. Not only does it taste good, but it is good for you. It is a lean, low-fat choice that is rich in selenium, vitamin A, potassium and omega-3 fatty acids Since we are not too far from Florida it is fairly easy to pick up some wild caught snapper in our area. This recipe is fantastic — it combines snapper fillets with chopped tomatoes, black olives, slivered onion, and a little bit of white wine. The ingredients simmer on the stove-top until the fish is juicy and tender and full of goodness. I love that this one pan recipe is so easy to make. I cook most of my dishes with very little salt. One of my friends suggested that we add capers to incorporate another component and a bit of briny salt — brilliant! Try this soon — a delicious Greek style red snapper!
RED SNAPPER WITH TOMATOES, OLIVES AND ONIONS (Serves 4)
- 1⁄4 cup extra-virgin olive oil
- 1 medium yellow onion, peeled and slivered
- 4 8-oz. center-cut skinless red snapper filets
- 1⁄4 cup dry white wine
- 1 14-oz. can diced tomatoes
- 1⁄4 cup black olives, pitted and halved
- 1⁄2 bunch parsley, chopped
- Pinch red pepper flakes
- Heat oil in a large skillet over medium heat, add onions, and cook, stirring occasionally, until onions are fragrant and slightly soft, about 2 minutes. Add snapper, skinned side up, and cook until lightly golden, about 2 minutes. Turn fish and cook other side another 2 minutes.
- Add wine, tomatoes, olives, half the parsley, and red pepper flakes to the pan with the fish. Season to taste with salt and bring to a simmer over medium heat. Reduce heat to medium-low and simmer, partially covered, until fish is just cooked through, 10–15 minutes, spooning sauce over fish as it cooks. Uncover and simmer until sauce has thickened slightly, about 3 minutes. Adjust seasonings and sprinkle with remaining parsley.
~ from TheComfortOfCooking.com ~
Fresh caught North Carolina Flounder — beautiful white flesh with a mildly sweet flavor that is packed full of high-quality protein. This recipe is a perfect method to maintain all of the healthy qualities of the fish while adding some great flavor to it as well. Get two pans going on the stove at once — One to create the stuffing using onion, garlic, lemon zest, and a bit of salt and pepper. The other to put together a delicious cream based cheese sauce. I wish I had added some chopped parsley to the sauce to brighten both the flavors and appearance of the dish. I chose to use fresh spinach, so I chopped it up and added it to the onion along with the garlic to allow it to wilt properly. Once finished the flounder filets are stuffed and placed in a casserole dish on a bed of cooked rice. The cheese sauce is spooned over the fish and rice and baked for 25 minutes at 350 F. The fat in the cheese sauce creates a barrier around flounder, maintaining its moisture and producing a perfectly cooked final product. A delicious one dish meal — served here with a Summer House Salad.
BAKED STUFFED FLOUNDER (Serves 4-6)
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1/2 teaspoon kosher salt, plus extra for the sweat and for seasoning fillets
- 1 clove garlic, minced
- 1 (10-ounce package) frozen chopped spinach, thawed and squeezed dry
- 1 lemon, zested
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning fillets
- 2 tablespoons chopped fresh parsley leaves
- 1 cup heavy cream
- 1/4 cup white wine
- 10 ounces grated Cheddar
- 1 1/2 to 2 pounds flounder fillets
- 3 cups cooked rice
- Preheat the oven to 350 degrees F.
- In a medium saute pan over low heat, melt the butter; add the onion and a pinch of salt and sweat until translucent. Add the garlic and continue to cook for another minute. Add the spinach and lemon zest and cook until just heated through. Season with the salt and pepper, add the parsley, and stir to combine. Remove from the heat and keep warm.
- Place the heavy cream and wine into a saucepan over medium heat. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm.
- If the fillets are large, cut in half. Season each filet on both sides with salt and pepper. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture. Place the rice into a 2 1/2-quart casserole dish and spread evenly. Place each roll on top of the rice, seam side down. Pour over the cheese sauce and place in the oven for 25 minutes. Allow to cool for 5 minutes before serving.
Our local market had fresh caught tuna on sale and I just couldn’t resist. The secret to preparing tuna is about controlling heat. It is important to bring the tuna to room temperature before cooking. When you add cold tuna to a hot pan it steals some of the heat away from the pan and drops the temperature. The idea is to add your fish to a hot pan and sear it quickly and evenly. You don’t want the tuna to cook all the way through. Just sear it on each side for about a minute and a half and then on the sides for about 20 seconds each. You are rewarded with a tender, juicy tuna steak surrounded by a crispy sesame crust. Perfection! Served here over Pearl Barley with Spinach and Feta.
SESAME-CRUSTED TUNA STEAKS (Serves 4)
- 4 tuna steaks (1-inch thick, about 6 ounces each)
- 1/3 cup white sesame seeds
- 1/4 cup black sesame seeds
- 2 t. toasted sesame oil
- 2 T. soy sauce
- freshly ground black pepper
- vegetable oil
- Combine the white and black sesame seeds on a plate and spread in a thin layer.
- Whisk the sesame oil and soy sauce together in a small bowl. Using a spoon, drizzle a little of the mixture over each tuna steak and rub with the back of a spoon to cover the entire surface. Season with a little black pepper, then turn the steaks and repeat the process.
- Dredge the tuna steaks in sesame seeds (sides included), pressing gently to ensure they cover the fish evenly and completely.
- Film the bottom of a heavy pan with a small amount of vegetable oil, then heat over medium-high heat until shimmering.
- Working in batches to avoid overcrowding the pan, add 2 of the tuna steaks and sear just long enough for the white sesame seeds to develop a little golden color, 1 to 1-1/2 minutes per side. If desired, you can use tongs to gently support the steaks and sear the edges of the steaks all the way around as well, 15 to 20 seconds total should be enough time.
- Transfer the tuna to a cutting board and repeat the process with the remaining steaks.
- Cut the tuna steaks into thin slices and arrange over fresh greens. Serve with soy sauce and wasabi for dipping, steamed rice on the side and a garnish of sliced scallions.
~ from MyGourmetConnection.com ~