Category: Fish Dishes


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Cilantro and Lime Fish Tacos  by Closet Cooking

Fresh, healthy and tasty cilantro and lime marinated grilled fish tacos.
Servings: makes 4 servings

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40minutesIngredients

  • 1 pound white fish such as tilapia, cod, etc.
  • 1 tablespoon oil
  • 1 lime, juice and zest
  • 1 jalapeno, finely diced
  • 1 clove garlic, chopped
  • 1 green onion, finely sliced
  • 1 handful cilantro, chopped
  • 1/2 teaspoon cumin, toasted and ground
  • salt and pepper to taste
  • 8 (4 inch) corn tortillas or flour tortillas
  • 1 batch tomatillo pico de gallo
  • 3 cups cabbage, shredded
  • 1 batch cilantro lime crema – see below
  • 2 large avocados, sliced
Directions
  1. Marinate the fish in the oil, lime juice and zest, jalapeno, garlic, green onion, cilantro, cumin, salt and pepper for 10-20 minutes.
Put marinaded fish on aluminum "boat" and cook on preheated 400 degree grill or oven and cook 5-8 mins or until fish "flakes" off when separated with fork.  **When I grilled this I did NOT flip it over**

Put marinaded fish on aluminum “boat” and cook on preheated 400 degree grill or oven and cook 5-8 mins or until fish “flakes” off when separated with fork. **When I grilled this I did NOT flip it over**

  1. Grill the fish over medium-high heat until cooked, about 4-6 minutes per side. The fish will be cooked when it flakes easily and it is no longer translucent.
Here is the finished product, ready to be brought in and be the main attraction of the fish taco!

Here is the finished product, ready to be brought in and be the main attraction of the fish taco!

 

  1. Flake the fish and serve in tortillas garnished with your favorite toppings.
Here it is....ready to go! Dig In!!! I used a flour tortilla that I heated in a hot pan on both side, spread the sour cream sauce all over then added cole slaw ( from bag in the salad isle)  next the fish and then topped with the tomatillo pico de gallo salsa and then more sour cream !!

Here it is….ready to go! Dig In!!! I used a flour tortilla that I heated in a hot pan on both side, spread the sour cream sauce all over then added cole slaw ( from bag in the salad isle) , then sliced Avocado, next the fish and then topped with the tomatillo pico de gallo salsa and then more sour cream !!

Cilantro and Lime Sour Cream

Crema filled with the freshness and brightness of summer; the perfect garnish for fish tacos.
Servings: makes 1/2 cup

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes

Ingredients for Sour Cream with fresh herbs
  • 1/2 cup crema or sour cream
  • 1 green onion, sliced
  • 1 handful cilantro
  • 1/2 lime, juice and zest
  • 1/2 jalapeno pepper, seeded and diced (optional)
Directions
  1. Puree everything in a food processor.

A fresh and mild tomatillo salsa.
Servings: makes 2 cups

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Ingredients for Tomatillo Pico de Gallo from Closet Cooking
  • 2 cups tomatillos, seeded and diced
  • 1/4 cup onion, diced
  • 1 clove garlic, chopped
  • 1 jalapeno, seeded and diced
  • 1 lime, juice
  • 1 handful cilantro, chopped
  • 1/4 teaspoon cumin, toasted and ground
  • salt and pepper to taste
Directions
  1. Mix everything and refrigerate 30 minutes.

Closet Cooking is one of my FAVORITE sites to get recipes!!!!

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Seared scallops with a Honey/chili sauce over warm Arugula

Seared scallops with a Honey/chili sauce over warm Arugula serves 4

I served these last night and they were a HIT!!!! Don’t be afraid of scallops just remember to add them to a HOT pan and make sure you have patted them dry so the take on a “sear”.

INGREDIENTS:

  • 8-12 medium or large scallops cleaned and patted dry
  • 3 TBS olive oil (1 for arugula and 2 for scallops)
  • 1-2 tsp finely chopped red chili (depends on your tolerance for heat!!)
  • 3 TBS honey
  • 2 cups Arugula
  • 1 tsp minced garlic
  • salt

DIRECTIONS:

  • Heat 1 TSB olive oil in sauce pan and then add garlic and saute for about 30 seconds.  Add Arugula & salt and stir until just starting to wilt.  About 45 seconds.  Take off and put aside
  • In a different pan, heat the other 2 TBS of olive oil and add the finely chopped red chili. Saute for about 40 seconds on a med-high heat, and then add in the scallops.  Cook the scallops for about 40-45 seconds (yes that is the magic number in this cooking process…hahaha) and then turn over and do the same until they are golden brown.
  • Now add the honey and stir and bring to a simmer.  Add some salt
  • Arrange the arugula on plates, then top with either 2 or 3 scallops and then drizzle the Chili/Honey sauce on top and serve!!!

YUMMMMMMMMMMM!!!!!

Thank you Sweet Paul Blog for the idea!!!

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INGREDIENTS:

3/4 cup maple syrup
1/4 cup low sodium soy sauce
1 tablespoon Dijon mustard
1/4 c Hoisin Sauce
24 large sea scallops,
12 slices smoked bacon, halved
12 toothpicks
DIRECTIONS:
1. Stir together maple syrup, soy sauce, Hoisin Sauce and Dijon mustard in a bowl until smooth. Add the scallops, and toss to coat. Cover bowl with plastic wrap, and marinate at least one hour.
2. Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with a sheet of aluminum foil.
3. Arrange bacon pieces on baking sheet so they do not overlap. Bake in preheated oven until some of the grease has rendered out of the bacon; the bacon should still be very soft and pliable, about 8 minutes. Remove bacon from the baking sheet and pat with paper towels to remove excess grease. Drain or wipe grease from the baking sheet.
4. Wrap each scallop piece with a piece of bacon, and secure with a toothpick. Place onto baking sheet. Add marinade sauce to each scallop then put in oven.
5. Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.

Red Snapper with Mango Salsa

INGREDIENTS:

  • 4 -4 oz red snapper fillets
  • extra virgin olive oil
  • salt, pepper, paprika & cinnamon (it was used by mistake and tasted quite good)

DIRECTIONS:

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  1. Rub both sides of fillet with EVOO
  2. season generously with S & P, some paprika and if you are daring….cinnamon

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  1. put EVOO into non stick pan, let it heat then add fillets skin side UP and cook about 3 mins and then turn over and cook another 3 or until fish is flaky when separated with fork

Red Snapper with Mango Salsa

Add Mango Salsa on top and serve.   (see Mango Salsa recipe below)

Mango Salsa

INGREDIENTS:

  • 2 roma tomatoes seeded & diced
  • 2 mangos, peeled & diced
  • 1 small red pepper, cored, seeded & chopped coarsely
  • 1 small red onion, diced
  • ½  small Jicima peeled & diced
  • ¼ c chopped fresh cilantro
  • 1 med garlic, peeled & minced
  • ½ jalapeño chili, seeded & minced (more if you want!!)
  • 2 limes juiced
  • ¼ c of mango or orange juice

Mix all in a bowl then put in the refrigerator, covered, for 1-4 hours!!!

Ceviche a la Lupita

Feeds 8 easily

Finished

INGREDIENTS:

  • 1 mahi-mahi filet, thinly sliced then diced or similar mild fish
  • ½ lb med shrimp, deveined
  • 1 med pot with water, bring to boil
  • 10 key limes
  • 2 Roma tomatoes seeded & diced
  • ½ med onion, diced small
  • 1 bottle ketchup
  • 1 cup orange juice
  • 1 avocado, diced
  • ¼ tsp oregano
  • ¼ tsp salt
  • ¼ tsp pepper

DIRECTIONS:

  1. Take diced mahi-mahi and put in bowl. Squeeze 7 of the 10 limes into the bowl and marinade, turning frequently for at least 10 mins.
  2. Take the shrimp and put into billing water for 2-3 mins then remove and dice, put into bowl with Mahi and stir and let sit for 5 mins.
  3. Take the diced tomato & diced onion and toss in bowl. Then add the chopped cilantro.
  4. Now, take the Mahi & Shrimp mixture and by the handful, take it out and “squeeze” the marinade out of it and then put into tomato mixture
  5. Once that is done, add the bottle of ketchup & then rinse out bottle with 1 cup of OJ and put into mixture, with oregano, S & P and then squeeze the last three limes and the diced avocado Stir it up and taste it.
  6. For those who want a little more “kick”, add some picante or hot sauce and then cover with saran wrap and put in the refrigerator for 2-3 hours and then VOILA!!!

Serve on a bed of lettuce, or in a cup with crackers…whatever you like!! Best part….it’s even better the 2nd day!  ENJOY!!!

DSC00116Marinade Mahi Mahi or whatever white fish you want

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Take diced shrimp and put into boiling water for 2-3 mins, drain and add to Mahi Mixture

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Mixed tomatoes & onion

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Add Cilantro

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Squeeze excess marinade from fish mixture and add to tomato mixture

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Add 1 bottle of ketchup to mixture

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Add 1 cup of OJ to Ketchup bottle then pour into mixture

final lime

Add your last 3 limes

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Add Avocado and then season with Oregano, S & P

Finished

Put it in fridge and in 2-3 hours top it with sprigs of Cilantro and then ENJOY!!

Paella is a Spanish dish of saffron rice and shellfish….to me, it’s like the Chinese version of  House Fried Rice.  You have your shrimp, chicken, pork, scallops and even some lobster.  Then you can add some chorizo or hot italian sausage for spice.  Next you add vegies like red or orange peppers, green peas, carrots….whatever brings color to the dish.  The possibilities are endless.  And then there is the rice…either a short grain Spanish rice or an Aborio rice that you would use in a risotto.  Once all this is gathered, then there is the paella pan that it is all cooked in….and the results are awesome!!!  It may seem like a LOT of work, but if you are organized…and have everything all chopped & measured and ready to go…it’s a breeze!!!

Ingredients

  • Spice Mix for chicken, recipe follows
  • 1 (3-pound) frying chicken, (or I used 4 thighs and cut the bone out) and then cut into 10 pieces and covered in Spice Mix then refrigerated of 1 hr
  • 1/4 cup extra-virgin olive oil
  • 2 Spanish chorizo sausages, or4  Hot Italian Sausage, something to add “spice”, thickly sliced
  • Kosher salt and freshly ground pepper
  • 1 Spanish onion, (or Red Bermuda onion) diced
  • 1 red or orange or yellow pepper, thinly sliced (you choose the color!!)
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, crushed
  • Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
  • 1 (15-ounce) can whole tomatoes, drained and hand-crushed
  • 1.5 cups short grain Spanish rice or Arborio rice
  • 4 cups chicken broth, warm
  • Generous pinch saffron threads (and put into chicken broth and let simmer there)
  • 1 pound jumbo shrimp, peeled and de-veined
  • 1/2 cup sweet peas, frozen and thawed
  • Lemon wedges, for serving

Now go and get EVERYTHING ….measure, chop &  put in dishes so that EVERYTHING is ready to go once you heat up that Paella pan with oil!!

Special equipment:

  • Large paella pan or wide shallow skillet

Directions

  1. Rub the spice mix all over the chicken and jumbo shrimp and marinate  for 1 hour in the refrigerator.
  2. Heat oil in a paella pan over medium-high heat. Saute the Chorizo or Hot Italian Sausage until browned, remove and put aside.
  3. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and put aside.
  4. Add the shrimp and cook 1 min on each side and remove from pan and put aside

In the same pan, add some veg oil (2 tbs) and the garlic…then start sauteing the onions, red pepper, carrot, celery, garlic, and parsley( I even added some asparagus that I chopped up) . Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in chicken broth with saffron and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, shrimp.  Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 40-45 minutes.  When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it’s perfect.

Cook’s note: The ideal paella has a toasted rice bottom called socarrat.

Remove from heat and rest for 5 minutes. Garnish with the thawed peas, parsley and lemon wedges.

Spice Mix for chicken:

  • 1 tablespoon sweet paprika
  • 2 teaspoons dried oregano
  • Kosher salt and freshly ground pepper

Combine ingredients in a small bowl. Rub the spice mixture all over the chicken & shrimp & marinate for 1 hour, covered

This recipe can feed 8-9  people and takes about 1 hour to cook.

****Thank you Tyler Florence for your recipe*****

 

Ingredients:

  • 1 1/2 lbs jumbo shrimp, shelled & deveined
  • Kosher salt & pepper and season shrimp
  • 3 TBS butter
  • 2 tsp minced garlic
  • 1/4 c dry white wine
  • 1 TBS freshly squeezed lemon juice
  • 1 TBS finely chopped parsley
  • 1 TBS grated lemon zest

Gather all your ingredients, and measure, clean & chop.

Over a medium heat, add butter to pan.

Once foaming butter subsides, turn up the heat and add the shrimp and cook for 1 minute without moving them.

Add shrimp & cook 1 minute

Add minced garlic and cook about 30 more seconds then turn over and cook another minute

Once cooked on both sides, remove from pan and put aside in bowl.

Now add to the pan with the butter, the wine and lemon juice and bring to a boil..about 30-40 seconds, scrapping any brown bits stuck to the bottom of the pan.

Stir in the lemon zest and parsley.

Take the shrimp from the bowl and then spoon the butter mixture on top of the shrimp and then serve with side dishes of choice.

This will feed 4 people and take about 30-35 mins to prepare and cook!!!

Thank you food network for another delicious recipe!!!

              For the scallops:
1 lb. dry large sea scallops
1 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
                For the sauce: 
3 Tbs. unsalted butter, cut into six  pieces
2 Tbs. finely diced shallot (1 medium shallot)
1/4 cup dry white vermouth or dry white wine
1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
1/4 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
2 to 3 lemon wedges for serving
Tip: Be sure to have all your ingredients prepped for the sauce (shallots diced, herbs chopped) before you begin searing the scallops

Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels; surface moisture impedes browning.

Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, if using, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minute before you make the sauce.

Seared Scallops with Herb-Butter Pan Sauce Recipe

Return the pan to medium heat. Add a piece of the butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.

Served this over herbed rice.

****Thank you Molly Stevens from Fine Cooking for the recipe****

Ixtapa Senior Citizen Commune

Ginger Glazed Mahi-Mahi

Serves 4

Ingredients

3 tablespoons honey

3 tablespoons soy sauce

3 tablespoons balsamic vinegar

1 teaspoon grated fresh ginger root

1 clove garlic, crushed or to taste

4 (6 ounce) mahi mahi fillets

salt and pepper to taste

1 tablespoon vegetable oil

Directions

In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.

Preheat oven to 350

Take marinated filets and put on middle rung.  Cover with aluminum foil and bake for 15-20 minutes or until flaky.  Make sure not to over cook

Serve with rice…or potatoes…or whatever your little heart desires…

 

*****Thank you All Recipes for the idea & recipe!!!****

INGREDIENTS:

4 lobster tails

1/2 stick unsalted butter

1/4 c dry sherry divided into 1/8c

1/4 c brandy divided into 1/8 c

2 c half & half

1/4 teaspoon freshly grated nutmeg

cayenne to taste

4 large egg yolks, beaten well

1 package Pepperidge Farm Frozen Puff Pastry Shells (6 shells)

DIRECTIONS:

Bake the puff pastry shells according to package directions. Set aside.

Into a large kettle of boiling salted water plunge the lobsters tails, and boil them, covered, for 8 minutes from the time the water returns to a boil or steam them…choice is yours! Transfer the lobsters with tongs to a cutting board and let them cool until they can be handled. Halve the lobsters length-wise along the undersides, remove the meat from the tails, discarding the bodies, and cut it into 1/2″ pieces.

In a heavy saucepan cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes, add 2 tablespoons of the Sherry and 3 tablespoons of the brandy, and cook the mixture, stirring, for 2 minutes. Transfer the lobster meat with a slotted spoon to a bowl. Add the cream to the Sherry mixture and boil the mixture until it is reduced to about 1 cup. Reduce the heat to low and stir in the remaining 1 teaspoon Sherry, the remaining 1 teaspoon brandy, the nutmeg, the cayenne, and salt to taste.

Whisk in the yolks, cook the mixture, whisking constantly, until it registers 140° on a deep-fat thermometer, and cook it, whisking, for 3 minutes more. Stir in the lobster meat and serve the lobster Newburg in, over and around the baked shells.