Oh how I love this fish!!! It has an amazing light flavor and just tastes like a day at the beach. This is also one of the easiest recipes ever--I came up with when I was making a different recipe and discovered I was out of macademia nuts. I paired this with some sauteed baby spinach.
1 tbsp. olive oil
1 lb mahi-mahi
salt and pepper
small can of pineapple chunks
2 tbsp. tamari
Season fish with salt and pepper. In a large baggie, pour juice from pineapple (reserve chunks) and tamari in bag. Add fish and shake; let marinate in the fridge for an hour or so.
In a large saute pan, heat olive oil on medium high heat. When the olive oil starts to smoke, add the fish (discard juices and bag). Saute 4-5 minutes per side. When you are on the second side, add the pineapple chunks and allow them to briefly cook.
(If you are comfortable ans seeking some more spice, try some garlic and minced ginger in the marinade!)
Serve and enjoy!
Showing posts with label seafood. Show all posts
Showing posts with label seafood. Show all posts
Sunday, March 2, 2008
Sea Scallops with Mushroom Risotto
This one truly takes work but if you have the aid of a kitchen helper (older grade schooler) who knows kitchen safety and has helped stirring for you, it can be a fun family activity.
I got this recipe from an old Tyler Florence ‘How to Boil Water’ episode--it’s from the Valentine episode because it really is a romantic meal. My kids are fans of risotto and this is a nice change of pace in our house. I love serving it with baby bok coy.
2 tbsp olive oil
1 lb sea scallops (muscles removed)
Salt and pepper
2 garlic cloves, minced
1 lb portabella mushrooms, stemmed and sliced
Handful fresh thyme sprigs (stems removed)
Handful chopped Italian parsley
2 bay leaves
2 cups Arborio rice
1/2 cup dry white wine,
8 cups chicken stock
2 tablespoons butter
1/2 cup grated Parmigiano-Reggiano
Fresh flat-leaf parsley (garnish)
In a large sauce pan, heat chicken stock until simmering. Keep on low heat and set to back burner.
Season scallops with salt and pepper. Over medium-high heat, add one tbsp oil to a large deep saute pan. When the oil starts to smoke, add scallops and brown well on both sides, about 2 minutes (do NOT over cook) . Remove and cover with a plate to keep warm while you make the risotto.
Reduce the heat to medium. Add remaining olive oil. Add garlic and cook until soft--this will be quick--be sure garlic does not brown. Add in the mushrooms and herbs and cook until the mushrooms reduce their size and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir until well coated; the rice with become clear. Season again. Stir in the wine and cook until it is reduced by half.
***This is the point where you enlist help in your older child (7-10 years old and understands the stove).
Slowly pour in 1 cup of the warm chicken stock stock and stir with a wooden spoon until the rice has absorbed all of the liquid; then add another cup--repeat this process, stirring constantly until you have added all the stock but one cup. This will take a little while.
If the risotto does not look creamy after all the stock is added, warm up a bit more stock--you want the risotto slightly firm but creamy.
Fold in the scallops with the last cup of stock to warm them up. Continue to stir. When the risotto is cooked, gently add the butter and cheese, and a bit more olive oil. Serve hot. Garnish with parsley.
Serve with the baby bok choy!
I got this recipe from an old Tyler Florence ‘How to Boil Water’ episode--it’s from the Valentine episode because it really is a romantic meal. My kids are fans of risotto and this is a nice change of pace in our house. I love serving it with baby bok coy.
2 tbsp olive oil
1 lb sea scallops (muscles removed)
Salt and pepper
2 garlic cloves, minced
1 lb portabella mushrooms, stemmed and sliced
Handful fresh thyme sprigs (stems removed)
Handful chopped Italian parsley
2 bay leaves
2 cups Arborio rice
1/2 cup dry white wine,
8 cups chicken stock
2 tablespoons butter
1/2 cup grated Parmigiano-Reggiano
Fresh flat-leaf parsley (garnish)
In a large sauce pan, heat chicken stock until simmering. Keep on low heat and set to back burner.
Season scallops with salt and pepper. Over medium-high heat, add one tbsp oil to a large deep saute pan. When the oil starts to smoke, add scallops and brown well on both sides, about 2 minutes (do NOT over cook) . Remove and cover with a plate to keep warm while you make the risotto.
Reduce the heat to medium. Add remaining olive oil. Add garlic and cook until soft--this will be quick--be sure garlic does not brown. Add in the mushrooms and herbs and cook until the mushrooms reduce their size and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir until well coated; the rice with become clear. Season again. Stir in the wine and cook until it is reduced by half.
***This is the point where you enlist help in your older child (7-10 years old and understands the stove).
Slowly pour in 1 cup of the warm chicken stock stock and stir with a wooden spoon until the rice has absorbed all of the liquid; then add another cup--repeat this process, stirring constantly until you have added all the stock but one cup. This will take a little while.
If the risotto does not look creamy after all the stock is added, warm up a bit more stock--you want the risotto slightly firm but creamy.
Fold in the scallops with the last cup of stock to warm them up. Continue to stir. When the risotto is cooked, gently add the butter and cheese, and a bit more olive oil. Serve hot. Garnish with parsley.
Serve with the baby bok choy!
Tuesday, January 8, 2008
Steelhead Trout
Yep--back to fish! This time I am opting for something more in season. Wild Alaskan Salmon is only in season from May to June and the frozen King salmon is looking really pasty--I gave some the smell test this morning at our fish counter and I smelled not the ocean which I should smell or even fish which you never want to smell BUT nothing. It had been frozen for so long, flavor was disappearing. He commented we may want to wait or go for Atlantic salmon. I prefer to limit farmed or Atlantic salmon because those fish have higher mercury levels and I am feeding little ones. Soooo he suggested the steelhead trout which just came off the truck 1/2 an hour before fresh! The color was lovely, the smell crisp and salty so I brought it home. I found some great recipes and decided to go for this one, mix match of different stuff. (Jamie Oliver was once again the true inspiration :) from 'Cook with Jamie'--did I mention I love that book????)
Baked Steelhead Trout
4 6 oz. filets
olive oil
Zest of one lemon and its juice
bunch of parsley, diced
salt and pepper
fresh baby spinach
Turn on broiler. Place trout on aluminum foil, skin side down. Rub fish with olive oil and salt and pepper. Add lemon, juice and parsley on top. Broil fish at second rack away from heat for 5 minutes or less; careful not to burn parsley.
Turn heat down to 325 and place fish on bottom rack. Heat for approxiamtely 10 minutes or until cooked through.
While cooking, place baby spinach on plates (squeeze a bit of lemon juice over leaves).
Serve fish (be sure to remove skin!) on top of spinach; the spinach will wilt slightly.
Baked Steelhead Trout
4 6 oz. filets
olive oil
Zest of one lemon and its juice
bunch of parsley, diced
salt and pepper
fresh baby spinach
Turn on broiler. Place trout on aluminum foil, skin side down. Rub fish with olive oil and salt and pepper. Add lemon, juice and parsley on top. Broil fish at second rack away from heat for 5 minutes or less; careful not to burn parsley.
Turn heat down to 325 and place fish on bottom rack. Heat for approxiamtely 10 minutes or until cooked through.
While cooking, place baby spinach on plates (squeeze a bit of lemon juice over leaves).
Serve fish (be sure to remove skin!) on top of spinach; the spinach will wilt slightly.
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