Pompano is a
very tasty fish that can be cooked in a variety of fish recipes.
The light flavor of the pompano enables it to be cooked in a variety of healthy
food recipes, and it may be enjoyed by a lot of people since the flavor
does not come out too strong.
Pompano is a
very nutritious fish with a rather buttery or creamy texture that make it
appealing to a lot of people. In storing it, it is best to store pompano frozen
or at least kept in a cold place to maintain freshness. In choosing fish,
choose one with a shiny surface, deep pink to red gills, firm flesh, a shiny
belly, with no foul odor. The steaks or fillets should also be firm with no
funny odor emitting from them. In cooking food, it’s also important to choose
meat that’s fresh and well-handled to ensure the quality and safety level of the
food being eaten.
Grilling it
is quite easy at it entails preparing the fish (cleaning of all entrails and
washing), mixing with seasoning and spices, and then slapping it on to the
griller.
It usually
does not take much time to cook the fish. Make sure that the fish is cooked
well, meaning the meat flakes easily with a fork. Overcooked fish tend to be
rubbery, dull, and dried out so refer to the recipe on how to cook it, what
temperature as well as cooking time.
Flounder belong to a group of flatfish bottom dwelling
species of fish inhabiting coastal lagoons and estuaries from the Northern
Atlantic to the Pacific Ocean. It remains to be a popular, valuable fish and also in the danger
of overfishing. With medium and large varieties available whole or cut into
fillets and prepared in various fish recipes
by broiling, steaming, sautéing or steaming.
Flounder is a great fish to eat, not only because of the
nutritious properties of it, but also due to the vast number of healthy
food recipes to prepare it.
In the video below, Robb Roach shows you a recipe that is extremely
easy but produces a dinner fit for a king. This recipe is his secret to a great
meal after a hard day fishing. He also shares some secrets for making perfect
Sweet Potatoes and Corn on the cob. If you try this recipe, it'll become a fast
favorite for the cook AND the family!
Most people wonder how
to cook salmon when they should worry more about how to choose the right
one. There are a lot of easy fish recipes
to be found on the web. When cooking salmon, look for the signature
salmon-pinkish orange color of the fish, whether it is cut into steaks or
fillets. It should be firm that springs back when pressed lightly.
Its several varieties can be prepared in a wide variety of healthy
food recipes from raw sushi, sashimi and ceviche to more elaborate
preparations combining it with different ingredients, herbs and spices. This
fish can be transformed easily into appetizers, soups, salads and main courses
with an Asian, American, Mediterranean and European flavor depending on the
other ingredients, herbs and spices used. Check the video below for an easy way
to cook baked salmon.
But if you want a recipe similar to above but with a bit
more challenge, then consider trying this salmon recipe below.
Baklava Salmon
(Salmon With Honey, Butter, Walnuts, and Mustard)
Ingredients
1/4 cup butter
3 tablespoons whole grain mustard (or your favorite) or 3 tablespoons Dijon
mustard (or your favorite)
1 1/2 tablespoons honey
1/4 cup dry breadcrumbs
1/4 cup walnuts or 1/4 cup pecans, finely chopped
4 teaspoons fresh parsley, chopped
4 (4 ounce) salmon fillets
fresh ground pepper
kosher salt
1/4 limes (optional) or 1 lemon (optional)
Directions:
1. Preheat oven to 400°; Line shallow roasting pan with non-stick aluminum
foil, or spray with non-stick pan spray.
2. In small bowl, blend butter, mustard, and honey, set aside; in another bowl,
mix together bread crumbs, nuts, and parsley.
3. Place salmon fillets on prepared pan, sprinkle with salt and pepper, and
brush with honey-mustard mixture; sprinkle tops with crumb/nut mixture; if any
remains, press into sides of salmon.
4. Bake salmon 12-15 minutes in preheated oven, or until it flakes easily with
a fork, serve with lime or lemon wedge.
recipe: Baklava Salmon (Salmon With
Honey, Butter, Walnuts, and Mustard)by TigerJo from food.com
Surimi is a fish-based food product (the origin of this word is actually Japanese). When cooked, it is dense and rubbery. This “meat” is actually made from any white fish base, usually pollock or hake, although there are some made from land animals as well. One of the most popular fish recipes to make in using surimi is kani sushi or sashimi, where the sticks are sliced in attractive ways and served with wasabi and soy sauce (or with nori and sushi rice, in the case of sushi).
It may also be added to dips and appetizer recipes. For light and very healthy meals, Surimi can be easily flaked and may be combined with salad, ramen, or flaked into sandwiches or in a way shown in the video below. The recipe is called Currikane and definitely a must try for Surimi lovers.
Currikanes:
160 grams fresh tuna
80 grams crab or surimi
3 ounces spicy mayonnaise
30 grams avocado
100 mL orange sauce
1. Cut the fillet in thin slices
2. Cut the avocado into thin pieces; these go on top of the fish.
3. Mix the surimi with the spicy mayonnaise, and place small portions of it on top of the avocado.
4. Roll the surimi and avocado inside the fish, trying to make it look like a taco.
5. Place the roll on top of a base of orange sauce.
Salmon can be prepared in a wide variety of fish recipes. Hot or cold, raw or cooked,
create your favorite healthy
food recipes by combining it with your favorite herbs and spices.
The easiest method to make salmon is broiling which keeps
the fish tender and preserves the buttery flavor it has. And if you’re asking
yourself how
to cook salmon by broiling, there won’t be just one answer. As there are
lots of ways to broil salmon, i recommend that you try this broiled lemon
pepper salmon recipe first.
You may choose to follow the video above or the directions
below. Enjoy!
Sea Bream is available fresh and sometimes prepared and
filleted. The best fish to use in fish recipes
is always supposed to be fresh, so best buy fish first thing in the morning to
make sure you get the freshest and best choices. For the healthy food lovers out there, this fish
is typically high in calories. A serving contains around 203 calories in 150 g
of bream. It has no carbohydrates and contains relatively lower omega-3 fatty
acids as compared with the other fish.
This fish is easy to prepare, with various healthy
food recipes to choose from. With fish easy to handle like bream, cooking
may not always have to be a chore to do. Just like this recipe down below.
Sea bream with those sunshine flavours: black and green
olives, capers, tomatoes, basil, coriander and thyme. This recipe is so simple
– it will take about 15 minutes from start to finish.
Ingredients
2 sea bream, approx 600g each, gutted
1 Knorr Fish Stock Cube
5tbsps olive oil
A squeeze of lemon juice
A few sprigs of fresh thyme (or
rosemary or bay leaf)
A few sprigs fresh basil and coriander
For the vinaigrette:
4tbsps olive oil
Juice of ½ lemon
A handful of cherry tomatoes
A couple of capers
Around 3 green and 3 black olives (I
prefer olives with the stone and I cut 3–4 olive petals around the stone)
Method
Heat your
oven to 200°C, Gas Mark 6.
Descale the
fish with a knife (or a potato peeler). Even if the fishmonger has already done
this, check it again with a knife. Check the fish has been gutted properly and
wash under cold water.
Make a paste
using the Knorr Fish Stock Cube, the olive oil and the lemon juice.
Season the
fish by rubbing the paste inside the fish and then outside – always go from
head to tail, so that you don’t spike yourself.
Put some
thyme into the cavity of each fish, or rosemary or a bay leaf if you prefer.
Being an oily fish, sardines provide a great source of natural source of marine omega-3 fatty acids without the high price of other fish like salmon. And due to its low position in the food chain, they are very low in contaminants, such as mercury. Nutrition-wise, these small fish should not be overlooked. This fish are rich in vitamins and minerals.
Due to its small size, it spoils rather quickly and after catching, the fish are submerged in brine as they are transported to land where most are canned in several ways. Most healthy food recipes that make use of sardines are cooked this way. Canned sardines can simply be eaten from the can; heated through; or sauteed with garlic and onions. It can be mashed and incorporated in a variety of fish recipes and even salads. Below is a good example of this wonderful combination.
Watch how he lost 80 pounds with these satiating meals.
Lemon-Herb Sardine Salad
Ingredients
2 Tbsp extra-virgin olive oil
1 tsp grated lemon zest
Juice of 1 lemon
1 tsp Dijon mustard
1 Tbsp rinsed capers
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh tarragon
2 finely diced stalks celery
Two 4.4-oz cans olive-oil-packed (drained) sardines
Coarse salt and freshly ground black pepper
Lettuce, for serving
Directions
Combine oil, lemon zest and juice, mustard, capers, parsley, tarragon, and celery in a bowl.
Gently fold in sardines and season with salt and pepper. Serve on lettuce.
Cook's Note Refrigerate salad in an airtight container up to 3 days. Recipe Source: Lemon-Herb Sardine Salad at wholeliving.com
This bright red fish seen in supermarkets has flesh that is
sweet, white, and firm, making it the excellent choice for a lot of fish recipes.
For those starting out with cooking, it is better to purchase fillets already
as this cut the cooking time in half. There are a lot of ways to cook snapper.
They may be cooked in baked
fish recipes, grilled, roasted, or fried.
All you need is fish, oil, a pan, some heat, and that’s it.
The seasonings vary, and there are a lot of healthy
food recipes for that.
Ingredients
2 lbs Red Snapper
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 onion diced fine
1/2 teaspoon pepper sauce
1/4 teaspoon curry powder
1 teaspoon Caribbean Green Seasoning
2 cloves garlic crushed
1/2 cup flour
veg oil for frying
Preparation
Scale, gut and wash the fish, then pat dry and get ready to
marinate. But before you do so, (depending on how large your fish are.. 2 cuts
may be necessary) give it a shallow cut across the belly so the marinade will
do it’s thing.
Pour everything except the flour and oil on the fish and
massage it into the fish (belly cavity and cut/s). Cover and allow it to
marinate in the fridge for at least 1 hr.
Put about 2-3 cups of vegetable oil to heat on a med flame
and get the seasoned fish ready for frying. Set up a sort of station, with a
plate with the flour, the pan with the heated oil and a plate lined with paper
towels to drain off the excess oil after frying. WARNING! Be sure to open the
windows in the your kitchen and turn on the exhaust fan if you have one. The
scent of fried fish will linger.
Dust the fish in the flour, don’t worry about shaking off
the marinade as it will be delightful when cooked with the fish. Make sure to
cover both sides of the fish, then gently place them into the hot oil. The idea
is to cook the fish on each side for about 4-6 minutes (depending on the
thickness of the fish you use and how crisp you like your fried fish). After
which it’s just a matter of placing on the paper towels, then serve warm. If
you’re reheating these, I would recommend doing so in an oven and not a
microwave.
IMPORTANT! If you’re using whole fish, do remember
there will be bones (choking hazard). This recipe will also work great with
fish fillets (bones removed) so that would be a good option if you plan serving
this to kids. You may ask why bother with anything but fillets.. if you’ve ever
had a fried whole fish, you’ll know how tasty it can be.
Recipe source: Fried Seasoned Red Snapper at caribbeanpot.com
Mackerel refers to a number of species of pelagic fish that inhabit the both temperate and tropical waters along the coast or offshore in the ocean. Due to its lifestyle in the ocean fast swimming in the middle or near the ocean surface, the flesh is remarkably high in fat content as opposed to bottom dwelling demersal fish like flounder and grouper.
This fish is flavorful and firm flesh is high in omega-3 oils and cooks well in various fish recipes. It can be fried, poached or grilled and cooked in baked fish recipes. Choosing the best mackerel is an important key to preparing great mackerel dishes. As with all fish, a bright eye and shiny skin is an indication of its freshness. A mackerel should be firm to the touch and a really fresh one won’t droop if held horizontally by the head. Mackerel can be cooked whole, but make sure it's cleaned thoroughly and scaled by your fishmonger. To avoid bones, cook as fillets by removing two pieces from either side of the spine using a sharp, pointed filleting knife. Read the instructions below to prepare your mackerel.
Preparation Instructions
Make small incision behind the fin Take small knife, insert knife and push it straight down the fillet, to separate the flesh from the backbone Use the same technique to fillet, make small incision behind the head Just trim off the fins, and any belly left on there It has ten bones, we use a v-cut technique, make small incisions right down to the skin on either side of the bones, and cut right under the bone, then pull it out Source: bbcgoodfood.com
Kingfish is a very good addition
in starting a very nutritious diet. If you are craving a meaty fish steak but
are tired of eating tuna or salmon, kingfish is a good alternative. There are
many ways to enjoy this fish and maximize the flavors to get the potential
health benefits. Whether grilled, smoked, baked, or fried, there are a lot of fish recipes
to choose from, depending on personal preference or the mood for the day.
Kingfish may be incorporated into pasta and baked
fish recipes, a very fast and foolproof complete meal that’s easy to do.
How To Steak and Filet a Kingfish - Fishing How-To's
Like other large, slightly oily
fish, kingfish can be grilled, broiled or poached with satisfying results. To
grill kingfish, follow the steps below.
How to grill Kingfish
Step 1
Preheat the grill to medium-high,
or 400 degrees Fahrenheit. Brush olive oil on the grill grates to prevent the
kingfish from sticking.
Step 2
Brush the kingfish with the rest
of the olive oil and season the steaks with salt and pepper to taste.
Step 3
Place the kingfish steaks on the
grill and cook them for eight minutes on each side, or until the kingfish is
cooked all the way through.
Step 4
Take the kingfish fillets off the
grill and allow them to rest five minutes before you serve them. The resting
time allows the kingfish fillets to reabsorb some of the hot juices, which will
make the kingfish fillets more juicy as well as prevent them from falling apart
when you serve them.
Tilapia is widely raised with different aquaculture
techniques in many countries with China, Brazil, Honduras, Columbia, Costa Rica
and Ecuador are among major producers serving domestic consumption as well as
the large export market. It is versatile and has high nutrition content–high in
protein and low in fat and sodium. That’s why it is very popular as a in many
places in the world. In countries where it thrives in vast numbers, sometimes
even viewed as a pest, it is often overlooked as a common fish but it is prized
in cold countries and is even served in fancy restaurants simply grilled,
poached or steamed in healthy
food recipes and added into salads and soups.
Below are a set of instructions to help you cook tilapia
better, or probably even other fish recipes.
Preparation Instructions
Tilapia is a very versatile fish. We have brine these
tilapia fillets. The brine is made of quart of cold water, 2 tablespoons of
salt, and 1 tablespoon of sugar. Let the tilapia brine in the solution for
about 7 minutes. This injects the fish with seasoning as well as giving you
some forgiveness in the cooking process. Lightly cover it with regular flour.
Then coat the pan with a little bit of cooking oil. Please be very careful.
Always lay it away from you. These will cook very quickly and many home cooks
will use too much heat here. Cook these for about 2 minutes on the first side,
turning them over, and then turning the pan off. Allow this side to cook this
way.
Mahi-mahi may at first sound something exotic but it is actually a very tasty and popular fish served in many dishes and in a variety of ways. This is popular not only as food fish, but also as a sport and recreation fish. This fish has a very mild flavor and is preferred by many who do not like strong “fish” tastes or for those starting out with the healthy habit of consuming fish.
Mahi-mahi may be cooked in a variety of fish recipes and this is a fish that is easy to handle, especially when already purchased in fillets. All you have to do is thaw, cut, and then you’re ready to cook healthy meals. The mahi-mahi fish is a fish that is easy to get along with. With a lot of recipes to choose from, a lot of recipes can be made in order to start a healthy lifestyle by eating fish or just looking for a new dish to try.
It can be pasta today or probably salad next week or probably cooked with your baked fish recipes. The choice is yours. Luckily, your choice is not very limited. In fact, there are several recipes that you can follow and the best thing is that you can do them in just 15 minutes. From Todd Mohr’s “Mahi Mahi Recipes You Can Do in 15 Minutes”, and here’s one of his recipes. Kauai 15 Minute Mahi Mahi
Serves 2
8-10 ounces fresh Mahi Mahi
As much butter as you'd like to cook in, perhaps
2 Tbsp Rum
2 Portobello mushroom caps
1 package of Mushroom flavor
Udon Noodles
A few squirts of soy sauce
Once I remove the skin and cut the fish into smaller pieces so it will cook more quickly, it's a matter of placing the mahi mahi in heated butter and watch the item turn from fleshy to cooked-white. This is called coagulation of proteins and a great indicator of when to turn the item over, and when it's finished. What's left in the pan is called "fond", the rendered fats and material from the fish. It's an excellent place to start building levels of flavor, and the Portobello mushrooms will add even more texture to the dish. Once they're sauteed, the Udon Noodles and the mushroom flavor packet they came with are quickly stir-fried and we're done!
Source: Mahi Mahi Recipes You Can Do in 15 Minutes by Todd Mohr, February 2012 at ezinearticles.com
Pan-frying
sole is one of the easiest fish recipes
and surely one of the tastiest ways to enjoy it. Sole is well known for its
fillets and considered one of the finest of all fish. The sole fillets are
lightly seasoned with salt and pepper, dusted with flour and cooked in a hot
pan with olive oil and seasoned with butter, garnished with parsley, and served
with lemon wedges.
Dover
sole is esteemed in many European cuisines for its subtle delicate flavor with
other types ranking lower in the preference of chefs. Try this lightly breaded
pan fried filet of sole recipe. I talk about my favorite filet to use which is
petrale sole.
If that's
too expensive (varies in price during the year) try Dover sole as my second
choice or even try Tilapia. First we dip the fish in egg and then into a bread
crumb flour mixture seasoned with Italian seasonings.
This
cooks up in minutes by pan frying the filets in olive oil. Cook the first side
approximately 3 minutes and turn over. Cook an additional 3 minutes or until
the fish flakes. What a delicious dish this is. I hope you try it.
Ingredients:
1lb. Petrale sole
1/2 to 3/4 cup Italian bread
crumbs
2 Tbsp. white flour
1 egg, scrambled with a fork
olive oil
salt and pepper to taste.
lemon
chopped
parsley
Directions:
Pat your
fish dry with paper towels. Mix the flour and bread crumbs together in a plate.
Scramble an egg with a fork in a wide bowl or flat dish.
Heat 3
Tbsp. olive oil in a large fry pan over medium heat. Dip fillet in egg first
then coat with flour/bread crumb mixture and place in hot oil. Sprinkle with
salt and pepper.
Fry 3
minutes until golden brown and then turn over. Cook on second side for an
additional 3 minutes or until flaky and golden brown. Remove to a plate garnish
with fresh lemon and chopped Italian parsley.
Remember
I mentioned in the video if you don't have or can't find Italian seasoned bread
crumbs I would show you how to make your own?
Here's
all you do. Take your bread crumb/flour mixture and add 1/4 tsp of the
following:
onion
powder, garlic powder, parsley flakes, oregano leaves, and basil flakes. Don't
forget a pinch of salt.
Halibut is a flatfish belonging to the genus Hippoglossus,
from the family Pleuronectidae or right-eye flounders. Halibut is the largest
flat fish, weighing an average of 10 to 14 kilograms (24–30 pounds) but like
most other bottom sea dwelling fish, catches reaching a gargantuan 300+
kilograms have been reported. Highly regarded in many gourmet recipes, halibut inhabit the salt
waters of the North Pacific and the North Atlantic oceans.
Due to their
habitat, halibut does not swim and move as much as their pelagic relatives that
swim in the middle or near the surface of the ocean. The motility of the fish
has a major contribution to the development of the flesh with demersal fish
having a much less fat content and resulting light color. Halibut is very
healthy and can be included in the weekly diet of healthy
meals because it is sustainable, especially the Pacific halibut. Most of
the halibuts sold in the market are Pacific, specifically Alaskan fishery.
Trying out wonderful fish recipes showcasing this fish is highly
recommended. A great example is this recipe: halibut in creamy wine sauce and
halibut with almonds and juniper berries. n this recipe, the halibut is cooked
in the slow cooker or crock pot. Because it is a lean fish and contains very
little oil, it can dry out pretty fast when cooked improperly or too long. The
white wine sauce is added to the dry halibut steaks and provides moisture and
flavor while it is cooking, allowing the meat to absorb the flavors well. There
is no need to marinade the halibut, as many recipes require, since the flavors
from slow cooking the fish will penetrate deep into the flesh and make a really
tasty dish. The lemon added at the end also enhances the moisture and flavor.
Halibut in Creamy
Wine Sauce
Ingredients
250gms packages halibut - steaks, thawed 2 tablespoons
flour, all-purpose 1 tablespoon white sugar Salt to taste 100gms butter 1/3 cup
white wine - dry 2/3 cup milk - or half and half 1 lemon cut into 4
Preparation
Instructions
1. Dry the halibut steaks dry and put them in Crock-Pot.
2. In a separate bowl mix the flour, sugar and salt. Set
aside.
3. Melt butter in a pan and add the above flour mixture.
Keep stirring and when it combines well, add wine and milk and cook over medium
heat until thick consistency is reached while stirring constantly.
4. Let it boil for a couple of minutes. Pour this sauce on
the dry halibut steaks. Cover and let it cook on High flame for about 20
minutes.
5. Once cooked transfer halibut to serving plate and garnish
with chopped lemons.
If you're planning to cook salmon, "How to fillet this salmon" could be another question you ask yourself after thinking about how to cook salmon for dinner. Cleaning fish is a common task in the kitchen and filleting is a skill. It is a great thing to have especially to those people getting tired of their baked fish recipes. But first, you'll need a cutting board, a sharp knife with thin flexible blade and a broad flat blade for removing the hard skin.
Start off by cutting behind the fin and up behind the skull down to the backbone. Then take a very sharp knife and run it right along the backbone about 1/2 an inch deep and starting at the tail end and cutting to the head. Now starting at the tail end of the fish, lay your knife down against the bones without cutting them. Turn the fish around and starting back at the tail, cut laying the knife against the bones and cutting around the bony cartilage at the head to remove the filet. Examine the fish for pin bones. To remove pin bones, use tweezers or utility pliers and pull them out. You can feel the bones with your fingers to double check for them. If you want to remove the skin, work cutting from the tail end and holding the tail in one hand and the knife in the other. Move the knife cutting right against the skin all the way to the head end. That is how to filet a fish.
Smoked salmon, long considered a
popular favorite for its delicate flavor and compatibility with many other ways
and types of cuisine is often the preferred choice among the many smoked food
options on the market today. Seafood is often used to make elegant and appetizer
recipes and you can choose from various types of delicious fish and
seafood, including smoked salmon, crab, lobster, and shrimp. People often
wonder about how
to cook salmon going for smoked salmon is never a bad choice.
Smoked salmon can be enjoyed in a
variety of ways thus making it a marvelous and often preferred dish for parties
and event menus. As a spread, salmon can be mixed with cream cheese, diced
chives and olives and served chilled for use with dark breads or toasted
croutons. Smoked salmon makes a delightful addition to salads as well. With
mixed greens such as spinach, kale and red cabbage, the delicate flavor of
smoked salmon blends well to create a light and tasty dish.
Traditionally, smoked salmon is
served thinly sliced for use on bagels with a side of cream cheese spread. But
can also be served as a main menu item when warmed and served with a side of
wild rice and gently seasoned baby carrots. Whether serving smoked salmon with
other smoked foods, as a finger food or canapé at parties or as a main dish
with complimentary sides, the lovely, light and smoky flavor of this marvelous
fish makes it one of the finest choices for any menu need. As you can see,
there are many ways to cook and prepare smoked salmon. The video below shows a
smoked salmon recipe called "hot smoked salmon," made by smoking
salmon over low heat on the Green Mountain Grills pellet grill.
The Different Types of Salmon From Around the World and How
Smoked Salmon is Prepared by Alan Wulz. November 2009
Tilapia’s popularity is due to its
versatility and high nutrition content–high in protein and low in fat and
sodium. Due to its popularity, genetically pure bloodlines are virtually
non-existent with most wild varieties being hybrids of several species. Wild
tilapia rarely accumulate toxins, particularly mercury, from their food in
their bodies. Organically raised tilapia, though more expensive due to more
meticulous farming methods are also in demand especially with those very
particular with how their food are produced. So for the healthy recipes, I prefer organically
raised tilapia.
Nutrition-wise, it is a great
choice vitamins and minerals such as phosphorus, niacin, selenium, vitamin B12
and potassium with little or no risk of toxic mercury which is significant in
larger salt water fish. It can be consumed safely in significant quantities as
part of a healthy, balanced diet–and it tastes good, versatile enough to be
prepared in a multitude of fish
recipes.
It is full blown winter and having a seafood
chowder or another healthy warming soup could lift your spirits up. If you
want to prepare healthy
food recipes, then you should not look away from seafood. When preparing
dishes predominantly using with seafood, the key to achieve a delectable
outcome is not necessarily by using the most expensive but the freshest
ingredients. Look for cooking videos
and help yourself with a warm, savory treat.
This Chili tomato seafood recipe might get pretty simple sometimes but
sometimes that's just what a person needs.
Ingredients
Oil
1 Brown
onion
2 Crushed
cloves of garlic
1 Red Chili
1 Red
capsicum ( Also called a ball peppers )
1 Can of
whole peeled tomatoes
1 Can of
water
6-8 Grinds
of black pepper
1-2
Tablespoons of Marjoram
A dozen
grinds of seafood seasoning
1.5-3
Tablespoons of Moroccan seasoning
4 Whole
tomatoes
1-2 Cups of
plain/natural or Greek yogurt
Seafood of your choice - I like prawns, salmon
& Scallops
Enjoying seafood chowder in the winter is one of the best
things I like about seafood. Being a fish lover too, I have a big collection of
healthy recipes including cooking videos on the web. Seafood risotto is a
complete sea food recipe and a perfect treat for sea food lovers.
It's a
classic dish of Italian cuisine and should be made in the winter and summer
when the main ingredients are of top-quality and at their freshest. Fresh fish
might cost a bit more, but you'll be compensated with a fantastic dish.
Seafood Risotto
Ingredients
1 stalk of
celery, 1 carrot
1 bunch of
parsley
14 oz of
fresh squid
1 cup of
white wine
12 oz of shrimp
tails (these still need to be cleaned)
11 oz of
carnaroli or Arborio rice • Pepper and salt
2 and a
quarter pounds of mussels
2 and a
quarter pounds of small clams
Extra virgin
olive oil
A spring
onion
2 cloves of
garlic
And if you'd
like, a chilli pepper
Preparation
Begin by cleaning your seafood. Firstly check your clams one
by one and throw away any that are broken or opened so you can avoid shell
pieces in your risotto. Remove the beards from the clams and then place them in
a bowl, cover them with cold water and leave them to soak for an hour so they
release any sand present. For the mussels, remove the beards from the shells
and then scrub them with a scoring pad under running water to clean them
thoroughly. Cover them in cold water like the clams and let them rest for at
least an hour as well. Now with the shrimp, these here are quite large, peel
away the shells, remove the legs and remove the dark line of intestine. Once
this is done set them aside. And finally with the squid, place your finger
inside the body and pull the head from the body. Be sure to remove the
transparent cartilage. Pull away the skin and you're finished with this part. With
the head, cut away the tentacles below the eyes. Keep the tentacles and throw
away the rest.
After they've soaked, put the mussels and clams into
separate pots. Cover the pots and put them over a high heat. When the shells
have opened take them off the heat. Remove the meats from most of the shells
and leave some in the shells aside for decoration. Take the juices in the
bottom of the pots, strain them well and save the juice for cooking the rice.
In a pot put 4 to 5 tablespoons of olive oil. Then add the
two garlic cloves skinned and cut in half if you'd like to remove them after
they've flavoured the oil, or mince them finely if you'd like to keep them in
the dish. Add the chilli pepper and the carrot and celery finely diced. Add
half of the minced onion and save the rest for flavouring the rice. I've let it
cook on a low heat for 10 to 15 minutes and now add the squid which you can cut
into rings and the tentacles -- be careful to remove the beak from the centre.
Once they're gone all you'll be left with is this hole. Add the squid and let
them cook for 2 to 3 minutes over a slightly raised heat. Then add to this half
of the glass of white wine. When the squid are tender and about a couple
minutes before taking everything off the heat, add the shrimp to the pot. Mix
everything a little and then let it rest off the heat. If while you're cooking
the squid and after the wine has cooked off, you think you need more liquid
just add a bit of hot water or some of the clam and mussel juices.
In this pot I've put 3 tablespoons of oil and the rest of
the minced onion and let it cook slowly. Now over a medium heat add the rice,
let it fry off until the outside is translucent, then add the rest of the wine
and when the wine is evaporated, cook the rice by adding the filtered clam and
mussel juices little by little. In the meantime, the squid and shrimp have
become tender and now add to them a bit of chopped parsley, salt and pepper. Do
this while the shrimp and squid are still hot.
About 4 minutes before the risotto is finished cooking add
the shrimp and squid, the shelled mussels, and shelled clams. Finish cooking
the risotto and then take the pot off the heat, add the rest of the parsley,
adjust the salt and pepper and then let the risotto rest for a few minutes.
Here's the risotto plated and decorated with the whole
mussels and clams.
Buon Appetito everyone from Sonia and Giallo Zafferano.
Its popularity is due to its versatility and high nutrition
content–high in protein and low in fat and sodium. In countries where this fish
thrives in vast numbers, sometimes even viewed as a pest, it is often
overlooked as a common fish but it is prized in cold countries and is even
served in fancy restaurants cooked in simple fish recipes
grilled, poached or steamed.
It can be consumed safely in significant quantities as part
of a healthy, balanced diet–and it tastes good, versatile enough to be prepared
in a multitude of healthy
food recipes for dinner. The recipe
below is perfect for a quick and easy dinner.
Easy Tilapia Sauté
Ingredients
olive oil
spray
sliced onions
green
peppers
mushrooms
pepper
garlic
paprika
How to make it
spray my
skillet with olive oil.
saute sliced
onions, green peppers and mushrooms and let them cook until half done and
spread the veggies to the side of the skillet to make room for the tilapia.
rinse the
tilapia fillets and arrange them in the skillet, seasoning them with pepper,
garlic and paprika.
Saute
fillets about 5 minutes per side.
They are
done when they turn white and can be flaked easily with a fork.
Serve topped
with the veggies.
Recipe source: Easy
Tilapia Sauté by mystic_river1 posted at grouprecipes.com
Mahi-mahi may at first sound something exotic but it is
actually a very tasty and popular fish served in many healthy
food dishes and in a variety of ways. When eating healthy food, the mahi-mahi, being an
excellent source of protein can be placed in the next grocery list.
Mahi-mahi may be cooked in a variety of fish recipes
and this is a fish that is easy to handle, especially when already purchased in
fillets. You can turn your mahi mahi
fillets into fancy company fare with a crunchy coating of macadamia nuts and
panko, then drizzle with a yummy, gingery sauce.
Macadamia Crusted Mahi-Mahi
Ingredients
1 cup panko (Japanese) bread crumbs
3/4 cup macadamia nuts
1/4 teaspoon salt
1/4 teaspoon white pepper
1 Eggland's Best Egg
2 teaspoons water
1/3 cup all-purpose flour
4 mahi mahi fillets (4 ounces each)
1/4 cup canola oil
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot
Directions
Place the bread crumbs, nuts, salt and pepper in a food
processor; cover and pulse until nuts are finely chopped.
In a shallow bowl, whisk egg and water. Place flour and nut
mixture in separate shallow bowls. Coat fillets with flour, then dip in egg
mixture and coat with nut mixture.
In a large skillet, heat oil over medium heat; cook fillets
for 3-4 minutes on each side or until golden brown.
Meanwhile, in a small microwave-safe bowl, combine the brown
sugar, soy sauce and ginger. Microwave, uncovered, on high for 30-60 seconds or
until sugar is dissolved. Drizzle over fish. Yield: 4 servings.
Recipe: Macadamia-Crusted
Mahi Mahi Recipe from tasteofhome.com
