A recipe is only one piece of the puzzle.
Fish
as a source of food has been spoken of since Biblical times. Fishing
itself has inspired artists, poets, songwriters and even fashionistas
with the sexy fishnet stockings, or not so sexy depending on your
personal opinion. Still, fish, or the eating of fish, can help
restore brain cells, and that in itself is not a bad thing. Our
waters do not limit us to just fish either. There are lobsters,
crabs, shrimp (or prawns, depending on which side of the ocean you
are from), and so much more.
For
a couple of weeks I had prepared seafood recipes in a variety of ways
from simple pan fried, deep fried in batter, stuffed in puff pastry
and more. The full catch has been brought to you in one collection to
enjoy, and yes I'll admit, fish can smell, but then what doesn't?
Moroccan
Fish & Shrimp Stew
1
1/2 boneless white fish
8
oz medium shrimp, peeled & drained
1/4
cup lemon juice
8
cloves garlic, minced
salt
& pepper to taste
1/2
tbsp cumin
1
1/2 small yellow onions (1 minced, 1/2 thin sliced)
1
bell pepper (half minced, half thin sliced)
2
plum tomatoes (1 minced, 1 thin sliced)
1
cup vegetable stock
1
cup coconut milk
1/4
cup cilantro
1/2
cup basil leaves
2
tbsp palm oil
Toss
fish, shrimp, juice, half the garlic, and salt & pepper in a
bowl, set aside.
Heat
oil in dutch oven, add remaining garlic, minced onion, pepper, cook
till soft.
Add
minced tomatoes, cook till broken down, about 5 minutes.
Add
stock, coconut milk, oil and drain fish and shrimp then add to pot.
Cook
till just cooked through, about 10 minutes.
Add
sliced onion, pepper, tomato and cumin, cook covered for 5 minutes.
Stir
in cilantro and basil.
(Serves
6)
Puffed
Lobster Bites
2
lb lobster
24
puffed pastry shells, small
1
sweet onion
1
red bell pepper
1
shiitake mushroom
Clean
lobster meat from shell and cut into small pieces then set aside.
Bake
puff pastry shells to a light brown and let cool down.
Chop
sweet onion, red bell pepper and shiitake mushrooms into small
pieces.
In
a pan cook all ingredients till onion is translucent, season to
taste.
Add
lobster pieces, mix well and allow to cool.
Fill
the shells and bake in pre-heated oven at 350 degrees for 10 minutes.
Mix
2 tablespoons tartar sauce, 1 tablespoon white wine, then drizzle.
Sweet
Chili Cod
4
lb fresh cod fillets
1
bag baby bok choy
1
bunch green onions
1
sweet onion, chopped
227g
shiitake mushrooms, chopped
1
orange bell pepper, chopped
1
Asian yellow pear, finely sliced
1
bottle Thai Kitchen Sweet Red Chili Sauce
1
Thai Kitchen Roasted Red Chili Paste
1
box Thai rice noodles
Pan
fry cod fillets with a little seasoning, then set aside.
Heat
2 tablespoons of oil and begin with onion, bell pepper and shiitake
mushrooms.
As
mushrooms become tender and the onion translucent, add green onion,
bok
choy and Asian pear.
Stir
well and cook for 5-8 minutes till bok choy begins to wilt.
Place
cooked cod fillets over top and cover pan, cook or 5 minutes
to
allow flavours to enter the cod.
Meanwhile,
boil water and once water boils place Thai noodles in and remove from
heat.
Stir
noodles on occasion and serve in 8 minutes.
(Serves
4 - 6)
Deep
Fried Fish
2
lb white fish
beer
batter
Sauce
2
tbsp mayo
2
tbsp tartar sauce
1
tbsp white wine
Side
mashed
potato
salt
& pepper
parsley,
finely chopped
Mix
the beer batter and pre-heat oil for deep fry.
Boil
and mash 4 to 6 large white potatoes, mix in finely chopped parsley
and
add some butter and cream, then mash.
Grease
muffin tins, fill with mash potato and bake
for
10 minutes in pre-heated oven at 375 degrees.
Deep
fry fish, place two potato muffins on plate and drizzle with sauce.
(Serves
4 - 6)
Pan
Fried Cod & Fresh Chunky Salsa
2
lb fresh cod fillets
2
red bell peppers, thinly sliced
1
sweet onion, thinly sliced
2
large tomatoes, cut into chunks
1
tsp white wine vinegar
1
cup cilantro, chopped fresh
1
tbsp lemon juice
1
tsp white sugar
1/4
tsp cayenne pepper
1/2
tsp ginger powder
Chop
bell peppers, sweet onion and tomatoes into large chunks.
In
heated pan cook till onion is translucent.
(At
the time I cooked this I had some leftover cherry tomatoes and I
threw them in.
Hey,
they looked good in the end.)
Mix
white wine vinegar, lemon juice, sugar, cayenne pepper and ginger,
then
pour over the vegetables.
Pan
fry the fresh cod
Plate
with freshly made salsa over top and garnish with freshly chopped
dill.
(Serves
4 - 6)
Fish
Bok Choy
2
lb white fish
1
bag baby bok choy
1
sweet onion
2
tbsp roasted red chili paste
1
bottle sweet red chili sauce
1
tbsp fish sauce
1
pack rice noodles
Slice
onion and cook till translucent.
Chop
bok choy into large pieces, add to onion till bok choy wilts.
Mix
chili paste, sweet red chili sauce and fish sauce, then pour over
onion and bok choy mix.
Pan
fry the white fish. (Here the choice of fish is yours or what's
available fresh at the time)
Prepare
rice noodles and serve as a bed to the bok choy mix and pan fried
fish.
(Serves
4 - 6)
Pan
Fried Haddock
2
lb fresh haddock
1
sweet red onion
227g
Mix it up mushrooms
1
red bell pepper
2
endive
1
cup Greek yogurt
1
tbsp olives, finely chopped
1
tbsp mayo
1
tsp white wine vinegar
parsley
for garnish
Chop
onion, mushrooms, bell pepper and endive and cook till onion turns
translucent.
(I
like to use some Greek seasoning here or a mix of dry oregano, garlic
powder and dried thyme)
Finely
chop green or dark olives, mix with Greek yogurt, mayo and white wine
vinegar.
Leave
a few olives whole for a garnish, it looks so fine on top.
Pan
fry the haddock with seasoning to taste.
Plate
with the vegetable mix as a bed for the pan fried haddock and now top
off with yogurt mix. Don't forget the whole olive and a sprinkle of
chopped fresh parsley.
You'll
think you are sitting on a porch with a row of white houses and blue
shutters.
(Serves
4 - 6)
Sole
2
lb fresh sole
1
red bell pepper
1
green bell pepper
1
large portabello mushroom
1
red onion
1/4
cup fresh oregano
1/4
cup fresh parsley
Greek
seasoning to taste
1
cup Greek yogurt
1
tsp white wine vinegar
2
tbsp crumbled feta cheese
Chop
the peppers, mushroom, and red onion, and season to taste.
(I
used some dried oregano here not just salt and pepper)
Cook
till onion is translucent.
Mix
the chopped fresh oregano and parsley with Greek seasoning, yogurt,
white
wine vinegar and feta cheese.
Pan
fry the sole fillets.
Plate
with the vegetable mix as a bed with the sole fillet over top.
Now
place a generous portion of the Greek yogurt mix and enjoy.
(Serves
4 - 6)
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