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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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This is a quick, tasty fish which can warm up any winter
evening. Serve a light white wine with this dinner and small,
new potatoes and who could ask for more?
Preheat the oven to 190C° /375° F. For the seasoning, mix all of the seasoning ingredients (salt, garlic cloves, allspice, black pepper, bay leaves, Thai chilli sauce, soy sauce together in a bowl. For the fish, chop the onion, peppers and garlic. Saute the vegetables until they are just soft, but not browned. Arrange the vegetables in the base of an ovenproof dish. Place the fish on top of the peppers and sprinkle with the seasoning. Drizzle with sunflower oil and cook for 15-20 minutes or until the fish is cooked all the way through. Serve at once. Be careful not to overcook the fish or it will be dry.
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(Serves 4)
Seasoning
For the allspice seasoning
1-1/2 tsp salt
3-4 garlic cloves, finely minced
1 Tbsp allspice
1 Tbsp coarsely ground black pepper
5 dried bay leaves
2 Tbsp sweet Thai chilli sauce
2 Tbsp soy sauce
Fish
1 large onion, finely chopped
2 red peppers (capsicum) finely chopped
2 green peppers (capsicum), chopped
2 small zuchinis
4 garlic cloves, sliced
4 large fillets of snapper, cod or other white
fish
Sunflower or olive oil
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Salmon is a terrific source of beneficial omega-3 fatty acids. The distinct flavor of salmon is well complemented by fresh dill and tart lemon juice. Make an extra portion to be used for Salmon Salad the next day.
Marinade
Preheat the oven to 400° F (200°
C).
Mix the marinade ingredients in a blender.
Place the salmon fillets, skin side up, in a glass baking dish,
cover with the marinade, and refrigerate for at least 1 hour.
Bake for 5 minutes, turn the fillets over, and bake for 5 more
minutes, skin side down. Test for doneness by seeing that the fish
flakes easily and is opaque throughout. Save 2 to 3 tablespoons of
the cooked sauce to add to tomorrow’s salad dressing.
Fill a deep skillet with 1-½ inches of water, bring to a boil and
drop the asparagus in. Simmer for 5 minutes, drain, drizzle
avocado oil on top. Add salt and pepper to taste.
Ron Rosedale, M.D. and Carol Colman
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(Serves 2)
Marinade
¾ Cup extra virgin olive oil
1/3 Cup fresh chopped dill
¼ Cup fresh lemon juice
Pinch of cayenne
¼ tsp salt
Pinch of black pepper
2, 6-oz salmon fillets (one is for lunch the next day)
¾ pound asparagus (¼ pound is for lunch the next day)
1 Tbsp avocado oil
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(Serves 4)
1 lb large shrimp, peeled and deveined Scampi Butter |
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(Serves 4)
7 oz (210 g) spaghetti 5 oz (150 g) small peas 3 oz (90 g) spring onions 1-2 carrots Small bunch (ca. 8 oz / 240 g) fresh asparagus 16 large prawns, peeled 1 Tbsp olive oil 1-2 large cloves garlic Sauce |
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Cut the fish in small pieces and place them in the middle of a piece of baking paper. Top with the vegetables including the cubed, cooked potatoes. Sprinkle with lemon juice, 1 teaspoon olive oil , season with salt and pepper and top with a little fresh or dried dill. Close the baking paper securely over the fish and vegetables and twist the ends together. Place on a baking tray or oven-proof casserole dish and bake in the oven at 400° F (200° C) for 15 minutes or until the fish is just flaky. Set aside for 5-10 minutes before serving.
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(Serves 1)
1 tsp olive oil
½ onion, chopped
1 tsp olive oil
2 oz (60 g) ca. ½ cup chopped tomatoes (tinned)
½ bell pepper (capsicum)
5 oz (150 g) cod fillet
2-3 boiled potatoes, cubed
1 tsp lemon juice
Little dill
Salt and ground black pepper
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Salmon is one of the most delicious fish, but
has to be cooked until it is just ready. Be sure to check the salmon
after the 20 minutes to see if it is ready.
Place a little oil in an oven-proof casserole dish and place the side of salmon in the dish. Mix the olive oil, fresh parsley, and crushed garlic and spread over the salmon. Season with freshly ground black pepper and top with the lemon slices. Bake the salmon at 400° F (200° C) for about 20 minutes. Remove and check if the salmon is cooked by inserting the tip of a knife in the thickest part to see if the salmon is opaque. Be careful not to overcook or the fish will lose its moisture and flavor. Let the salmon rest for 15-20 minutes before serving. Sprinkle with a little coarse sea salt before serving. Serve by slicing through the salmon, but not the skin, and lifting the salmon from the skin. Accompaniment: Good with small boiled potatoes with a little butter and parsley or fresh pasta mixed with a little olive oil, parsley, salt and freshly ground pepper.
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(Serves 4)
1 whole side of salmon (ca. 1 kg)
2 Tbsp light olive oil
1 clove garlic, crushed
1 bunch freshly chopped parsley
8 slices of lemon
Coarse salt and freshly ground black pepper
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Peel the prawns and set aside. Remove most of the seeds from the chili pepper and mince very fine. In a wok, heat a little vegetable oil and add the curry paste and stir for a few seconds. Add the coconut milk. Add the prawns, the cumin, the stick of lemon grass, lime and minced chili pepper. Let shrimp cook for 3-4 minutes or until the shrimp change to an opaque color. Add the brown or palm sugar and fish sauce. Stir through, top with a spoon full peanuts and fresh coriander leaves.. Serve with boiled or steamed rice and chutney in a separate dish.
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(Serves 2)
16 oz (250 g) large prawns
2 tsp (more if you like a strong curry) Thai red curry paste
½ - 1 cup coconut milk
1 stick lemon grass
2 tsp freshly chopped coriander (or ½ tsp ground coriander)
½ tsp ground cumin
2-3 slices lime
1-2 small chili peppers (remove seeds)
1-2 tsp brown sugar (palm sugar if you can get it)
1-2 tsp Thai fish sauce
Accompaniment: Boiled or steamed rice and chutney. |
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Melt butter in large pot. Add onion, bell pepper, celery, garlic, salt and cayenne and cook, stirring often, about 12-15 minutes. Add shrimp, raise heat to medium-high, and cook shrimp until they turn pink, 3-5 minutes. Add 1 1/2 cups stock. Stir arrowroot into remaining stock and add to pot gradually. Boil and reduce to a simmer, cooking about 18-20 minutes. Add crab meat and cook 3-5 minutes. Garnish with scallions and cilantro. |
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Serves 8.
1/4
pound (125 g) butter |
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Remove skin from filets. Combine bread crumbs, parsley, a little salt and freshly ground pepper. Beat the egg and milk in a flat bowl. Coat the fish
Cauliflower Purè
Wash and cut the cauliflower into smaller pieces. In a large saucepan gently cook the onion and cauliflower until tender. (If you prefer you may steam the cauliflower and sauté the onion in a little butter or olive oil until just tender but not brown.) Puree the onion and cauliflower and place in a medium-sized saucepan. Add the light sour cream or "crème fraiche", salt and pepper and mix until a smooth puré. Serve one or two tablespoons topped with a little freshly chopped rosemary or parsley next to the fish filet. |
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(Serves 4)
Cauliflower Purè |
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Thoroughly wash the raw mussels in running cold water. Open them. Keep half of the shell with the mussels and throw the other half away. In a small skillet, gently sauté the onion. Remove the onions. Chop the bacon and gently cook in the saucepan until the bacon is cooked and beginning to turn crispy. Add the sautéed onions to the bacon and mix. Place 1-2 tsp of this mixture on top of each mussels and grill until bacon is lightly browned - 3-5 minutes. Sprinkle with a little freshly chopped parsley or rosemary and serve immediately. |
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(Serves 4) |
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Thoroughly wash the raw oysters in running cold water.
Open them. Keep half of the shell with the oyster and throw the other half
away. Remove the oyster from the shell and place a little of the mornay sauce on the shell. Return the oyster and cover with a little more sauce. Sprinkle with grated cheddar cheese and grill until lightly browned. Serve at once.
In a saucepan, heat the milk, pay leaf, onion and peppercorns until it just comes to the boiling point. Remove the saucepan from the burner, cover and let rest for about 10 minutes. Melt the butter in a small heavy saucepan, remove from the burner and add the flour, stirring until it makes a smooth paste. Return the saucepan to the burner and gently cook for 1-2 minutes. Remove the saucepan from the burner. Strain the milk and add to the flour mixture stirring vigorously to make a smooth sauce. Return the saucepan to the burner and cook over medium heat until it just starts to boil. Add the grated cheese, French mustard and cream and stir until well blended and the cheese has melted. |
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(Serves 4) |
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Wash and
divide cauliflower into small pieces. Steam or boil in salted water
for 5 minutes or until just tender but still crisp. |
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(Serves 4) |
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In a large
skillet place 1 Tbsp oil and heat. Saute the fennel, squash, garlic
and oinion. Season with salt, pepper and lime juice. Set
aside and keep warm. Just before serving, add the tomatoes and
olives. |
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(Serves 4)
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Cook the pasta as shown on package. Pour out the water but keep a little. Add the parsley pesto and mix well. Mix garlic shrimp and tomatoes in strips and add to pasta. Add salt and pepper according to taste. Serve immediately with salad and bread. (Can also be eaten cold.)
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(serves 4)
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1 C (2 dl) rice
Sauce: Harald Halverson, U.A.E. |
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(serves 4)
1 sliced green pepper, chopped
Sauce: |
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Fish:
Roll each cod fillet together and secure with a
toothpick. Boil the sliced potatoes for 8-10 minutes in lightly salted water until they are
tender. Arrange the potatoes in a dish. Mix the horse radish and melted butter together and spread over the
potatoes. Add salt and pepper and place the fish on top of the potatoes. Cover the dish with foil and bake at 175ºC
(350°F) for about 20 minutes.
Bring vegetable bouillon to a boil, remove from stove and add whipping cream. Add vegetables and cook over low heat for 5 minutes. The vegetables should still have a bit of a crunch. Mix parsley, dill, salt and pepper and add to vegetables.
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(2 servings)
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Chop the onion, cut the pepper into small cubes and finely mince the garlic. Heat a spoonful of oil in a large saucepan; add the onion, garlic, and red pepper and sauté for a couple of minutes. Add rice and cook until lightly brown. Add water, turmeric and salt. Simmer covered for about 15 min. over low heat. Add peas and cook for another couple of minutes. In a large wok heat 2 Tbsp oil and gently cook the prawns until they change color. Add chili, a few black olives, parsley and lemon. Add the rice mixture and heat through. Serve with French bread and a tossed salad. Accompaniments
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(4 servings)
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