Category: Seafood

Mahi Mahi Fish Tacos

8/25/2019

0 Comments

Author: Kathy Schowe

Mahi Mahi Fish Tacos

ingredients:

3- 6 ounce mahi mahi filets
3 tablespoons mayonnaise
1 tablespoon salsa
2 teaspoons ground cumin
1 teaspoon chili powder
1 lime zested and juiced
1 tablespoon vegetable oil
1 cup shredded cabbage and lettuce
6 corn tortillas fried or small flour
½ cup shredded cheddar cheese
1 sliced avocado
chopped cilantro for garnish

instructions:

How to cook Mahi Mahi Fish Tacos

Wrap the tortillas in foil and warm in a 250° oven.
Make sauce by blending mayonnaise, salsa, lime zest, and juice. Refrigerate until tacos are ready.
Dust the fish lightly with cumin, chili powder, salt & pepper.
Heat vegetable oil and add fish to sauté. Turn once. Cook for 10 minutes until barely cooked through.
Slice fish on cutting board and assemble tacos.
Spread sauce on warm tortilla, add fish and cheese, and top with shredded cabbage, avocado, cilantro, and a squeeze of lime juice.

NOTES:

Quick and easy fish tacos packed with flavor and seared to perfection!

Created using The Recipes Generator

0 Comments

Miso Glazed Salmon

8/25/2019

0 Comments

Author: Kathy Schowe

Miso Glazed Salmon

ingredients:

4-6 ounce salmon filets
1 cup white miso
¾ cup sugar
½ cup sake

Wild Rice

1 cup wild rice
2 cups chicken broth
2 tablespoons butter
pinch of salt

instructions:

How to cook Miso Glazed Salmon

Whisk the miso, sugar and sake together. Place salmon filets in a zip-lock bag with the marinade. Refrigerate for 1-4 hours.
2. Remove filets from marinade and place on a broiler pan sprayed with non-stick cooking spray.
3. Spoon some marinade over each filet and broil until bubbly and brown, usually 5-7 minutes. Do not overcook!
4. Serve immediately over the wild rice.

Wild Rice

Bring rice and broth to boil, cover and simmer for 50 minutes. Fluff with fork, let rest for a few minutes and then serve with salmon.

NOTES:

Quick and easy, tasty dinner! The miso glaze brings out the sweetness in the salmon.

Created using The Recipes Generator

0 Comments

Soft Shell Crab Sliders

8/25/2019

0 Comments

Author: Kathy Schowe

Soft Shell Crab Sliders

ingredients:

4 soft shell crab sliders
1 cup cornstarch
1 teaspoon garlic powder
1 teaspoon chili powder
salt & pepper
4 cups vegetable or peanut oil
4 slider buns
Bibb lettuce
1 tomato sliced

Honey-Lime Sriracha Sauce

3 tablespoons mayonnaise
1 teaspoon sriracha
1 teaspoon honey
1 lime zested and juiced
pinch of salt

instructions:

How to cook Soft Shell Crab Sliders

Honey-Lime Sriracha Sauce

Clean and rinse soft shell crabs and drain on paper towels
In a shallow pan or pie plate blend the corn starch, garlic powder, salt, pepper, and chili powder.
Make the Honey-Sriracha-Lime sauce by blending the ingredients in a small bowl and refrigerate until ready to serve.
Heat oil in a deep pot or deep fryer to 360°.
Dredge each crab in the corn starch mixture and set on a tray.
. Deep fry two crabs at a time for about 3-4 minutes until crispy. Drain on paper towels and sprinkle with pinch of salt.
Toast the slider buns in a hot skillet with a tablespoon of butter.
Assemble the sliders by slathering the buns with sauce and layer the crab, sliced tomato, and bibb lettuce. Provide additional sauce for dipping.

NOTES:

Crunchy, sweet, soft shell crabs fried to perfection and served up slider style with a kicked up sauce!

Created using The Recipes Generator

0 Comments

Garlicky Shrimp with Fettucini

8/25/2019

0 Comments

Author: Kathy Schowe

Garliky Shrimp with Fettucini

ingredients:

16-20 large shrimp shelled and deveined
½ onion chopped
2 garlic cloves crushed
2 tablespoons olive oil
½ cup white wine
2 tablespoons butter
1 lemon zested and juiced
2 tablespoons chopped Italian parsley
9 ounces fresh fettuccini noodles
1 pinch red pepper flakes
1 pinch oregano

instructions:

How to cook Garliky Shrimp with Fettucini

Fill a stock pot with water and salt generously. Heat over medium to boiling in preparation for adding the pasta.
Heat the olive oil in a sauté pan and add the shrimp. Cook until they just turn pink then remove from pan and set aside.
Add the chopped onions to the pan and a bit more olive oil if needed. Add in the crushed garlic and a pinch of red pepper flakes, salt & pepper, and oregano and cook over medium heat for a few minutes.
Deglaze pan with white wine and juice from lemon. Simmer until reduced by half. Return the shrimp back into the pan and salt & pepper to taste. Keep warm while you cook the pasta.
Drop the fresh pasta into the boiling water and cooked to desired tenderness. Just a few minutes for fresh pasta. Drain and add to pan of shrimp.
Stir in butter until melted and creamy and garnish with chopped parsley. Divide into 4 pasta bowls and serve.

NOTES:

Easy and quick dinner with just the right buttery garlic sauce to balance the sweet shrimp!

Created using The Recipes Generator

0 Comments

Langostino Risotto

8/25/2019

0 Comments

Author: Kathy Schowe

Langostino Risotto

ingredients:

½ cup aborio rice
2 tablespoons olive oil
1 cup white wine
3-4 cups chicken stock
3 cups cremini mushrooms cleaned and slice
½ yellow onion chopped
4 cloves garlic crushed
3 tablespoons butter
½ cup parmesan or Romano grated
3 cups cooked langoustinos mini lobster tails
salt & pepper
1 lemon juiced and zested
1 tablespoon Italian parsley chopped

instructions:

How to cook Langostino Risotto

Begin with a large pan coated generously with olive oil. Add the crushed garlic and toast. Remove it from pan before it browns.
Add the mushrooms to the pan and saute' until they release their liquid and season with some salt. Remove from the pan and set aside their liquid in a bowl.
Return the pan to the stove and coat with oil again. Add the onions and season them with salt & pepper. Cook the onions until they are soft and translucent.
Add the rice and toast it while stirring for several minutes. Add some white wine to cover the rice and stir until it is completely absorbed. Add some chicken stock to cover the rice and stir again until it is absorbed. Repeat this two more times until the rice is cooked to "al dente".
While the rice is cooking add the langostinos to a pan with a tablespoon of butter. Sprinkle with sea salt and once they are warmed through- give them a squeeze of fresh lemon.
Stir the mushrooms, their liquid, and the langostinos into the rice.
Add 2 tablespoons of butter and cheese to the rice. Serve immediately with Italian parsley and a sprinkle of lemon zest on top.

NOTES:

Risotto isn't difficult, but it does take patience. Once you make it, you'll realize it's worth the effort!

Created using The Recipes Generator

0 Comments

Salmon Cakes

8/25/2019

0 Comments

Author: Kathy Schowe

ingredients:

½ cup finely diced onion
½ cup finely chopped celery
1 tablespoon butter
salt & pepper
12 ounces cooked flaked salmon - skins removed
2 tablespoons mayonaisse
1 tablespoon sweet chili sauce
1 teaspoon Worcestershire sauce
1 lemon zested and juiced
1 tablespoon chopped Italian parsley
1 teaspoon grainy mustard
½ teaspoon sriracha
1 egg beaten

Panko Crust

2 tablespoons butter
1 cup panic bread crumbs
1 clove garlic crushed

instructions:

How to cook

Sauté the onion and celery in 1 tablespoon of butter and season with salt & pepper. Cook over medium heat for 5 minutes until they begin to soften. Set aside to cool.
Combine the mayonnaise, sweet chili sauce, worchestershire, grainy mustard, sriracha, beaten egg, lemon zest, and juice, parsley, salt & pepper in a medium bowl and stir.
Add in the flaked salmon to the bowl, followed by the onion/celery mixture. Stir gently to combine all of the ingredients.
Add 2 tablespoons butter to a medium hot pan and then add panko bread crumbs and crushed garlic. Toast the bread crumbs for a few minutes until they become light golden brown.
Form salmon mixture into balls and then flatten into patties. Dip each one in the panko mixture and pat onto the salmon cake.
Place on a baking sheet covered with parchment paper and bake for 30 minutes at 350°.
Serve with a sweet honey mustard sauce or remoulade and a crunchy salad.

NOTES:

These crunchy, tasty salmon cakes are a great way to utilize left over salmon filets!

Created using The Recipes Generator

0 Comments

Capellin with Lemon, Shrimp and Avocado

8/25/2019

0 Comments

Author: Kathy Schowe

Capellini with Lemon, Shrimp, and Avocado

ingredients:

16 ounces raw jumbo shrimp shelled and deveined
12 ounces dry capellini or fresh pasta
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic crushed
1 lemon zested and juiced
1 green onion chopped
1 ripe avocado
1 tablespoon chopped Italian parsley
1 pinch red pepper flakes
salt & pepper

instructions:

How to cook Capellini with Lemon, Shrimp, and Avocado

Cook the pasta according to package instructions, drain and set aside.
Melt butter and olive oil. Saute' onions, red pepper flakes, for one minute and season with salt & pepper.
Add in the shrimp and garlic and cook quickly for 3-4 minutes until they are pink and just cooked through.
Stir in the lemon zest, juice, and Italian parsley. Add in the cooked pasta and combine with shrimp. Toss to mix together.
Chop avocado and season with salt & pepper.
Serve in pasta bowls, garnishing with more Italian parsley and avocado.

NOTES:

By using fresh pasta you can elevate this dish! It pairs nicely with a chilled Pinot Grigio or Sauvignon Blanc!

Created using The Recipes Generator

0 Comments

Honey-Lime-Sriracha Salmon

8/25/2019

0 Comments

Author: Kathy Schowe

Honey-Lime-Sriracha Salmon

ingredients:

24 ounces fresh salmon
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon fresh lime juice

Honey-Lime-Sriracha Sauce

3 tablespoons mayonnaise
1 teaspoon sriracha
1 teaspoon honey
1 lime juiced and zested
1 pinch of salt & pepper

instructions:

How to cook Honey-Lime-Sriracha Salmon

Preheat broiler.
Cut the salmon into 4-6oz. filets.
Place in a baking dish or on a sheet pan with foil.
Season salmon with salt and pepper, both sides.
In a separate bowl mix together the mayonnaise, sriracha, honey, zest and juice of 1 lime and salt & pepper for the Honey-Sriracha-Lime sauce.
Brush the salmon with a thin layer of the sauce and place under the broiler. Broil for 2 minutes and remove before the top layer browns.
Brush another thicker layer of the sauce on top and place back under broiler for another 1-2 minutes. Watch it and let it toast, but not burn.
Remove from oven and squeeze lime on top and serve with remaining sauce on the side and a crunchy green salad.

NOTES:

Honey-Lime-Sriracha sauce makes this salmon unforgettable!

Created using The Recipes Generator

0 Comments

Baby K's Shrimp Stuffed Peppers

8/25/2019

2 Comments

Author: Kathy Schowe

Baby K's Shrimp Stuffed Peppers

ingredients:

12 yellow peppers
24 medium shrimp
¾ cups Mexican shredded cheese or cheddar
1 tablespoon butter
1 tablespoons olive oil
vegetable oil for frying
limes and cilantro for garnish
½ cups mayonnaise
soy sauce

instructions:

How to cook Baby K's Shrimp Stuffed Peppers

Clean the peppers by cutting a small triangle in peppers, wide near the stem, and clean out the seeds and white ribs.
Heat a post or deep fryer to the smoking point... when you drop in the pepper it should bubble and pop. Put in a 2 at a time and fry for just a few seconds until they are slightly blistered. Don't leave them in for long, so they don't get soggy or soft. Drain on paper towels..
Heat the broiler and clean the shrimp, removing their shells and tails. Saute in butter and olive oil. Season with salt and pepper and cook until they just turn pink. Don't over cook. Squeeze lime over shrimp and let cool. Roughly chop them into chunks when they are cool.
Mix the chopped shrimp and the cheese in a bowl and then stuff the mixture into the peppers. Fill them full!
Arrange the stuffed shrimp on baking pan. Broil until they start to brown and bubble on the top..
Serve on a platter garnished with lime wedges and sprinkled with chopped cilantro. Provide soy sauce to drizzle on peppers and mayonnaise to dollop on top!
*** This recipe was inspired by the Gueritos served at El Mexicali Cafe in Indio. ***

NOTES:

These peppers are popular and will become a favorite at your house too! The garnish of mayo and soy sauce make them pop!

Created using The Recipes Generator

2 Comments

Mahi Mahi Fish Tacos

ingredients:

instructions:

How to cook Mahi Mahi Fish Tacos

NOTES:

Miso Glazed Salmon

ingredients:

instructions:

How to cook Miso Glazed Salmon

NOTES:

Soft Shell Crab Sliders

ingredients:

instructions:

How to cook Soft Shell Crab Sliders

NOTES:

Garliky Shrimp with Fettucini

ingredients:

instructions:

How to cook Garliky Shrimp with Fettucini

NOTES:

Langostino Risotto

ingredients:

instructions:

How to cook Langostino Risotto

NOTES:

ingredients:

instructions:

How to cook

NOTES:

Capellini with Lemon, Shrimp, and Avocado

ingredients:

instructions:

How to cook Capellini with Lemon, Shrimp, and Avocado

NOTES:

Honey-Lime-Sriracha Salmon

ingredients:

instructions:

How to cook Honey-Lime-Sriracha Salmon

NOTES:

Baby K's Shrimp Stuffed Peppers

ingredients:

instructions:

How to cook Baby K's Shrimp Stuffed Peppers

NOTES:

Archives

Categories