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- The Net's Online Gourmet Magazine Control-d to book mark page |
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Seafood Recipes
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Wash the limes and using a peeler or zester, cut strips of lime peel and then mince the peel. Wash and slice the fennel julienne, mix with the lime juice from half a lime and let it marinate for 30 minutes. In a medium skillet, dry roast the lime peel, but do not let it turn color, then mix it with the olive oil.
Wash the tomatoes, cut into quarters, remove the seeds and chop the tomatoes until they are quite fine. Mince the Spanish onion and mix with the tomatoes, and marinated fennel. Season with salt and pepper. Squeeze the two limes and mix the lime juice with the onion and tomato mixture. Season with salt and pepper.
Steam* the cod fillets for about 10 minutes or until they turn opaque. Place the filets in a dish and cover them with the tomato and Spanish onion mixture. Let the fish marinate for at least 6 hours in the refrigerator before serving.
Serve by placing the marinated vegetables on a small plate and top with a nice piece of cod. If the cod filets are large, cut them into equal pieces before serving them.
Accompaniment: Toast or small rolls.
* You may also poach the cod filets in a medium-sized pot by placing them in a little water, a fish bouillon, and carrot, half an onion, a bay leaf. Poach the fish covered and simmer gently until the fish is cooked (it will turn opaque).
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(Serves 8 ) 15-16 oz (450 g) fresh cod filets 2 limes Juice of ½ a lime 3 oz (100 g) fennel ¾ cup (6 fl oz / 1-¼ dl / 190 ml) olive oil 7 oz (ca. 200 g) fresh tomatoes 3 oz (100 g) Spanish onion (red onion) Salt and pepper to taste Dash or two of sugar |
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If you make your own garlic bread, take a small French bread, cut it in half lengthwise and brush it with 1 tsp olive oil mixed with 1 large clove of crushed garlic and coarse salt. Grill in the oven until bread is golden brown.
Wash the mussels in running water 2-3 times. Throw out any mussels which are not closed. (If a mussel is open, tap it gently on the counter, if it closes, it is alright; if it does not close, throw it out.)
Wash vegetables, trim the carrot and zucchini and cut them julienne. Sauté the Crushed garlic and chopped onion in a little olive oil in a large, heavy pot; Add the vegetables, tomatoes, fish stock and lemon juice. Bring the vegetables to a boil, add the mussels and cook covered for about 10-15 minutes or until the mussels have opened. (Throw out any mussels which have not opened.) Sprinkle fresh chopped parsley over the mussels and serve in the large pot. Place a large soup bowl and side plate before each guest and let them serve themselves.
Provide a bowl in which to place the discarded shells. Provide each guest with a bib - these can be home made and have a funny design.
Serve with freshly baked/fried fries or garlic bread.
Note: It is quite alright to eat the vegetables, but be careful of the juice or stock as some people react to this because of the iodine content. |
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(Serves 2)
1-¼ lb fresh mussels 1 medium-sized onion, chopped 2 large clove of garlic 2 carrots 2 small zucchinis or 1 large (ca. 16 oz / 500 g) 1 tsp olive oil 2 Cups chopped tomatoes (can be tinned) 1 Cup fish stock
(can be 1 bouillon cube dissolved in water) Fresh chopped parsley
Accompaniment: Garlic bread (or French fried potatoes - Belgian custom) |
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Peel onion and cut into thin slices. Wash bell peppers, remove seeds, cut in half and cut into thin slices. In a medium-sized saucepan, heat the margarine and gently cook the onion and bell pepper slices. Wash and chop the tomatoes; Add to the onion and bell peppers. Gently cook for 5-10 minutes or until some of the liquid has evaporated. Season with salt and pepper. Cut the potatoes into slices. Sprinkle a little salt on the plaice. In a medium-sized oven-proof casserole dish, place half of the potatoes in the bottom of the dish, then half of the onion mixture, next the plaice, the rest of the onion mixture and last the rest of the sliced potatoes. Mix the crème fraiche and paprika and pour over the potatoes and bake in the Oven at 425° F (225° C) for 25-30 minutes.
To check if the fish is cooked, insert a sharp knife to see if the fish is flaky. Do not overcook. |
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(Serves 4-6)
2 medium-sized onions 1-2 bell peppers (capsicums) 2 Tbsp margarine 13 oz (ca. 400 g) fresh tomatoes or A small tin of chopped tomatoes 1 tsp salt 1 tsp paprika ¾ kg (750 g or 1-½ pounds) boiled, peeled potatoes 1-¼ lbs (600 g) plaice fillets 1 tsp salt 1 cup crème fraiche (or light sour cream) ½ cup (4 fl oz / 1 dl /125 ml) water ½ tsp paprika Accompaniment: Rye bread or Italian bread |
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Rinse and dry the fish. Coarsely cop the tomatoes and place in a medium-sized saucepan. Peel and chop The onions; wash, trim and slice the zucchini julienne. Add the onion, zucchini, Garlic, bay leaf, thyme, salt and pepper to the tomatoes. Simmer for about 20 Minutes uncovered.
Lightly butter a medium-sized heavy skillet and place the cod in it; top with the tomato-zucchini mixture. Cover the skillet and cook over medium heat for about 8 minutes, remove lid and continue to cook for 2 minutes more or until the fish is flaky when you test it with a sharp knife. |
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(Serves 4)
4 slices cod (steaks or fillets) (ca. 1-¼ kg or 2-½ lbs) 1 tsp salt 13 oz (ca. 400 g) tomatoes or 1 small tin chopped tomatoes 8 oz (ca. 250 g) shallots 2 zucchinis (ca. 10 oz / 300 g) 2 large cloves crushed garlic 1 bay leaf 1 Tbsp fresh or ½ tsp dried thyme ½ tsp salt Freshly ground black pepper Accompaniment: Small boiled potatoes or Italian bread Rinse and dry the fish.
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Chop the salmon (can be placed in a food processor) and mix with ¼ tsp salt, flour and egg. Add the grated apple and finely chopped chives. In a heavy skillet, heat the butter and vegetable oil, scoop up a tablespoon of the salmon mixture and place in the heated skillet. Fry gently for 4-5 minutes, turn and fry the other side or until the salmon is cooked through.
The salmon “frikadeller” Should be crunchy on the outside and soft but firm on the inside.Prepare the vegetables and cook them until tender. Let them cool. Cut the cooked potatoes into slices and add to the cooked vegetables. Mix the white wine vinegar, mustard, oil, salt and pepper and pour over the potatoes and vegetables. Serve with the salmon frikadeller. |
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8-½-9 oz (250 g) fresh minced (ground) salmon 1 Tbsp all purpose flour 1 medium egg 1 small apple, grated A little bunch of chives ½ oz (15 g) butter ½ Tbsp vegetable oil 14 oz (ca. 400 g) cooked potatoes 14 oz (ca. 400 g) vegetables e.g. green beans, peas, carrots 1 Tbsp white wine vinegar 1 tsp Dijon mustard 2-3 Tbsp oil Salt and pepper
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Cook the pasta according to the directions on the package. Heat the cream and milk in a medium-sized saucepan. Crumble the Cheese and add to the heated milk - do not boil.
When the cheese has melted add the grated nutmeg and ground pepper to taste. Add the Fresh or thawed shrimp. Pour the sauce over the cooked pasta, sprinkle With a little chopped fresh parsley and serve. |
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(Serves 4)
13-14 oz (400 g) pasts, e.g. shell pasta ¾ Cup (6 fl oz / 1-½ dl / 190 ml) light cream ¼ Cup (2 fl oz / ½ dl / 65 ml) milk 3 oz (ca. 100 g) gorgonzola cheese Freshly grated nutmeg Freshly ground black pepper 7 oz (210 g) fresh or frozen shrimp, thawed Accompaniment: Green salad |
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Mix the tandoori paste and a little olive oil into a thick paste and brush the tuna fillet. Place in the refrigerator for 30-60 minutes. Blanche the tomatoes (immerse in boiling water for 1 minute, then rinse in cold water) and remove the skin. Mix the salt, honey and olive oil and brush or spoon over the tomatoes. Place in an oven-proof casserole dish and bake in the oven for about 1 hour at 250° F (100° C). Brush oil on the egg plant (aubergine), sprinkle with salt, wrap in foil and bake in the oven with the tomatoes or on the barbecue until done. When the egg plant is done, mince it; sauté the chopped egg plant in a small saucepan together with the crushed clove of garlic and fresh lemon juice. Season with salt and pepper. Keep warm.
On a very hot grill, barbecue the tuna for about 3-4 minutes on each side. The tuna may turn a little black from the marinade. Wrap the tuna in foil and keep warm.
Place a small amount of the egg plant mixture in a small circle on the Plate, cut the tuna into thin slices about ¼ inch (½ cm) slices and place Over the egg plant mixture, top the tuna with one baked tomato and A few pieces of rucola salad and freshly chopped coriander. Accompaniment: Small boiled potatoes or buttered rice.
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(Serves 4)
This is an unusual way to prepare fish, but it is very tasty and looks very “gourmet”. When grilling fresh tuna, it will be a bit rare, so make sure that the tuna you have bought has been frozen. If you serve the tuna too well done, it will be dry and tasteless.
13-16 oz (ca. 400- 500 g) fresh tuna fillet 2 oz (50-60 g) tandoori paste A little olive oil 4 medium-sized tomatoes 1 small egg plant (aubergine) 1 large clove of garlic Ca. 1 Tbsp honey 1 fresh lemon 1 small package rucola (lettuce) 1 small bunch fresh coriander
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Mix the soy sauce, orange juice, corn oil, tomato sauce, spring onion, crushed garlic, lemon juice, grated ginger and mustard. Set aside 1/8 cup (¼ dl) of the marinade. Brush the rest of the Marinade over the four salmon steaks and place in a single layer in a casserole dish. Let the salmon steaks marinate in the refrigerator for about 1 hour. Pour off the marinade.
On a medium hot grill, barbecue the salmon steaks for 5 minutes on each side brushing the steaks with the rest of the marinade. Check to see if the steaks are done by inserting a knife into the thickest part of the steak to see if the fish is an opaque color and flaky. Be careful not to overcook the fish or it will be dry and lose its flavor.
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(Serves 4)
1/3 cup (¾ dl) soy sauce ¼ cup (½ dl) fresh orange juice 2 Tbsp corn oil 2 Tbsp tomato sauce 1 Tbsp spring onion 1 large clove garlic 1 tsp fresh lemon juice ½ tsp freshly grated ginger ½ tsp mustard 4 salmon steaks (about 6 oz 180 g) each |
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Remove bones, if any, from the fillets, and cut these into small pieces. Clean and peel the onion, chop it, and put it through the blender once together with the fish. Mix the fish, onion, flour, egg, dill, salt and pepper together. Stir in the milk a little at a time. Cover the mixture, and allow to stand for an hour in a cold place.
Put the butter in the pan, and wait until it turns golden. The fish balls (scooped from the mixture with a large spoon) are then fried at a low heat for about 8 min. on each side (16 min. in all).
Accompaniments: Potatoes and salad with tomato dressing
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Serves 4 ½ kg cod fillets |
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If frozen, thaw the jumbo prawns, peel and remove back veins..
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(Serves 4) |
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Mix all spices together. Place seasoning in an air-tight jar and use as needed.
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