Baked Salmon with Red Pepper Cream Sauce

Ingredients:

2-3 Salmon filets

1 red bell pepper, finely diced

1 tbs butter

1 tbs evoo

1/2 cup half and half  

(I used fat free 1/2 and 1/2)

1/2 Tbs minced garlic

1 Tbs chopped parsley

1/2 Tbs chopped shallots

pinch of red pepper flakes

Black Pepper

Salt 

 

Directions:

Preheat oven to 375 degrees. 

In a medium saute' pan, heat the butter and olive oil.  Add in all of the ingredients 

except the half and half. Let cook, stirring often, until softened. Slowly pour and 

stir in the half and half. Lower temp to let simmer and let reduce, about 15 minutes.  

Brush the filets with extra virgin olive oil, sprinkle with a little salt and pepper 

and place in a glass bake dish sprayed with non-stick spray. 

Bake for 15 minutes, then spoon the red pepper sauce over the top and baked 

another 15 minutes. 

The Barefoot Contessa’s Mustard-Roasted Fish

 

Ingredients:

4 (8-ounce) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 ounces crème fraîche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers

Directions:

Preheat the oven to 425 degrees

 Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.

Combine the crème fraîche, two mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top

 

 

 

Peter's Sherry Shrimp

Recipe and photo courtesy of Peter Francis Battaglia

 

Wild US caught shrimp, dusted with seasoned flour

Sauté till almost done in olive oil

Add more olive oil, a sliced clove of garlic, and deglaze the pan with some sherry

Reduce, then add the shrimp back and lightly cook on both sides for 1 min per side

Add a small pat of unsalted butter, mix around in the pan

Squeeze in some fresh lemon

Season with a little sea salt, black pepper and some chopped parsley

Serve on crostini.

Shrimp Scampi

Serves 4

 

4 tablespoons butter
4 tablespoons extra virgin olive oil, plus more for drizzling
5 cloves garlic or shallots, sliced
Pinch red pepper flakes, optional
20 large shrimp, about 1 pound, peeled and deveined, tail on
Kosher salt and freshly ground black pepper
1/2 cup dry white wine

Juice and zest of one Lemon

4 thin slices of lemon
1/4 cup finely chopped parsley leaves

 

 

 

 

In a large skillet, melt 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat. Saute the garlic or shallots, and red pepper flakes (if using) about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons of olive oil. When the butter has melted, return the shrimp to the pan along with the parsley, lemon zest and slices. *I like it very Lemony, use less if you prefer*.  Stir well and season with salt and pepper. Serve immediately over linguine, thin spaghetti, couscous, or rice with a little more olive oil drizzled on top.

Shrimp, Corn and Potato Chowder

 

 

 

Ingredients:

2 Medium Russet potatoes, diced
6 slices bacon, cooked and crumbled
1 large onion, diced
4 stalks celery
4 med carrots, diced
1 bag (12oz) frozen corn
15 extra large or 25 large shrimp, chopped
1/2-3/4 cup shredded Cheddar cheese
48 oz can chicken broth
1 quart of whole milk
3 TBS flour
1 stick unsalted butter
2 tsp Paprika
2 tsp dried thyme
Salt and pepper to taste

 

 

 

Directions:

In a large heavy bottomed pot, on high heat, melt the butter. Add in the corn, onions, celery, carrots and potatoes.  Sprinkle with Paprika, Thyme, Salt and Pepper to taste. Cook about 5-10 minutes, stirring frequently. 

 

Sprinkle the flour over the veggies and stir around for 2-3 minutes to coat and cook out the flour.
Slowly add in the chicken broth.  After all the broth is in, add the shrimp and bring to a boil.
Let simmer for 10-15 mins or until the potatoes and carrots are cooked. Salt and pepper as needed.  

 

Lower burner to low and stir in the milk. Cook for about 5 minutes. Remove pot from heat and add in the cheddar cheese and bacon. Blend well and return to heat for another 10-15 minutes.

 

Serve with chopped bacon, shrimp and cheddar on top.

Chipotle Citrus Marinated Grilled Scallops

I copied the ingredients from a stores list of ingredients on their pre-marinated scallops. I switched their Mango for fresh orange juice. It is such a light and fresh taste, great before grilling.

Ingredients:

2 TBS Vegetable oil

Chipotle pepper 

Onion powder

Garlic powder

Paprika

Pinch of hot pepper flakes

1TBS fresh squeezed orange juice

1 tsp orange zest

Marinate in zip lock bag or in a casserole dish wrapped with foil. Keep refrigerated, let sit at least 2 hours. Grill or broil. 

Scallop and Shrimp Lasagna

Ingredients

2 (16 ounce) package lasagna noodles (or ready to bake lasagna noodles)
1 (10 ounce) package frozen chopped spinach
1 lb bay scallops (or large sea scallops cut into quarters)
1 lb large shrimp (cut in pieces)
*or you can use 2 lbs of any seafood (crab, lobster etc…)*
2 (16 ounce) jars Alfredo-style pasta sauce
2 tbs sautéed chopped garlic (optional)
4 cups shredded mozzarella cheese
2 pints ricotta cheese
1 Tbs chopped parsley
Paprika, garlic powder, salt and pepper to taste

Directions

Preheat oven to 350 degrees. F (175 degrees C). Cook lasagna noodles as directed, drain and set aside.

In a medium bowl, combine scallops, shrimp and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta, garlic, drained, cooked spinach, and stir.

In a 9 x 13 baking dish, spoon a thin layer of sauce down, place one layer of lasagna noodles, edges overlapping. Spread a layer of the ricotta and spinach mixture over noodles, pour seafood and sauce mixture over the top. Sprinkle 1 cup of shredded mozzarella over mixture. Repeat that layering trying to end up with the seafood mixture on top. Spread evenly. Sprinkle another cup of mozzarella over sauce. Sprinkle paprika, garlic powder, salt and pepper to taste. Sprinkle the Parsley all over the top. Bake 50 to 60 minutes, until top is brown and bubbly.

Grilled Chipotle Lime Fish Tacos

Recipe courtesy of “Healthy Home Recipes”

http://healthyhomerecipes.com/recipedetail.aspx?&id=24671

Marinade:

1/4 cup extra virgin olive oil
2 tbs distilled white vinegar
2 tbs fresh lime juice
2 tsp lime zest
1 1/2 tsp honey
2 cloves garlic, minced
1/2 tsp cumin
1/2 tsp chili powder
1 tsp seafood seasoning
1/2 tsp ground black pepper
1 tsp hot pepper sauce, or to taste
1 lb tilapia fillets, cut into chunks

Dressing:
1 (8 oz) container light sour cream
1/2 cup adobo sauce from chipotle peppers
2 tbs fresh lime juice
2 tsp lime zest
1/4 tsp cumin
1/4 tsp chili powder
1/2 tsp seafood seasoning
salt and pepper to taste

Toppings:
1 (10 oz) package tortillas
3 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, cored and shredded
2 limes, cut in wedges

Instructions:
To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.

To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.

Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Peter's Shrimp Piccola Marina

Recipe courtesy of: Peter Francis Battaglia

Shrimp, dusted in flour and sauteed in olive oil...then added to a pan of grape tomatoes, organic baby spinach, onions, garlic, black pepper, sea salt..white wine...then a bit of unsalted butter, fresh basil and oregano, and Spaghetti Rigati (spaghetti with ridges) tossed and served.

Nancy's Singapore Chili Crab

Recipe courtesy of Nancy Josland Dalsin

from Green Mangoes and Lemon Grass by Wendy Hutton

3-4 lb live mud crabs (or what is available to you)
2 tablespoons vegetable oil
6 shallots, minced
6-8 large cloves garlic, crushed and minced
2-3 tablespoons minced ginger
3-4 red bird's-eye chilies, minced
3 1/2 cups chicken stock
4 tablespoons hot bean paste, or 3 tablespoons salted soybean past plus 2 extra bird's-eye chilies
1/4 cup bottled chili sauce
1/2 cup bottled tomato sauce
1 tablespoon sugar
2 tablespoons Chinese rice wine
2 teaspoons salt
1 teaspoon white pepper
2 eggs, lightly beaten
2 tablespoons cornflour, mixed with 3 tablespoons water

Chili-Ginger Sauce
6 large red chilies, minced
5-6 cloves garlic, minced
2 tablespoons finely minced ginger
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon rice vinegar
1 tablespoon water

(I cut back on the chilies)

Put the crabs in the freezer for 15 to 20 minutes to immobilize them. Cut in half lengthways with a cleaver and remove the back and spongy grey matter. Remove the claws and crack in several places with a cleaver. Cut each body half into two to three pieces, leaving the legs attached.

Mack Chili-Ginger Sauce by blending all ingredients in a spice grinder and set aside.
Heat the oil in a wok and add shallots, garlic, ginger, and bird's-eye chilies. Stir-fry over low-medium heat until fragrant, about 3 minutes, then add the Chili-Ginger Sauce, Chicken stock, hot bean paste, chili sauce, tomato sauce, sugar, rice wine, salt, and pepper. Bring to the boil, then lower heat and simmer 2 minutes. Add the crab pieces and simmer uncovered, turning several times, until the shells are bright red and the crabs are cooked, about 10 minutes.
Add the cornflour mixture and stir until the sauce thickens and clears. Add the eggs and stir until set, then transfer the chili crab to a serving dish and serve with crusty French bread.

Lemony Flounder Filets with Panko Crumbs

This is so quick and easy and so delicious! You can also try it with Tilapia, Catfish, Sole and even Salmon.

Ingredients:

1 pound Flounder filets (usually about 6 filets)
Juice of 1 lemon
zest of 1 lemon
4 TBS Panko Crumbs
1 TBS chopped fresh or dried Parsley
3 TBS Olive Oil
Salt, Pepper and Paprika

Directions:

Preheat oven to 375 degrees.

Lay out a large sheet of foil on a large sheet pan with sides. Spray with non-stick spray. Place filets on the sheet.

Mix the olive oil and Lemon juice in a bowl. Brush evenly onto filets. Season to your preference with paprika, salt and pepper. Top with the lemon zest, Panko crumbs and Parsley.

Bake approximately 25-30 minutes just until it starts to brown lightly around the edges and fish is able to flake.

Baked Fresh Cod with Crab Meat Stuffing

Serves 6
Prep time: 15-20 mins
Total time: 45-60 mins

To make it more quick and easy, the filets can be made without the “Sauce”. Just place in a bake dish drizzled with EVOO. Also, instead of “Bread Crumb Topping”, you could just sprinkle the breadcrumbs alone on top of filets.

Ingredients:

6 large Cod filets (flounder or catfish etc…)

Sauce:

½ cup Chicken Broth
The juice of one Lemon (zest lemon first)
1 TBS Lemon Zest
3 TBS Butter, melted
2 tsp olive oil
1 tsp Parsley
Salt and pepper

Crab Meat Stuffing:

8oz Crabmeat (fresh, canned or imitation)
1/2 cup Italian style bread crumbs
2 TBS Parmesan cheese
3 TBS butter, melted
1 tsp lemon zest (optional)
½ TBS parsley
2 eggs, beaten
1 TBS Olive Oil
Salt, pepper and paprika

Bread Crumb Topping:

½ cup Italian bread crumbs
1 TBS butter, melted
Lemon zest

Pinch of Parsley

Directions:

Preheat oven to 375 degrees.

Combine all the “Sauce” ingredients and pour into a bake dish sprayed with non-stick spray.
Combine all “Bread Crumb Topping” together in a small bowl.

Divide the stuffing into 6 even amounts. Lay out the filets on a cutting board and place the filling in the middle of each filet. Gather the two sides up covering the stuffing, overlapping the ends and use a toothpick or two to hold it closed.

Place stuffed filets ends side down in the bake dish. Brush on (or drizzle) a little EVOO all over the filets, top with Bread Crumb Topping. Bake for approx 30 mins or until bread crumbs are browned and fish is flaky.

Serve over orzo or rice and spoon sauce over and around each filet before serving.

Cornflake Crusted Tilapia

Ingredients:

1 lb. Tilapia fillets
2 cups of Cornflakes
1 egg, beaten
Vegetable oil
Paprika, salt and peper
1 tablespoon fresh parsley, chopped

Directions:

Pre-heat oven to 375 degrees
Place Cornflakes in gallon size storage bag and crush them with a rolling pin.
Put Cornflakes into a shallow plate, and beaten egg into another.
Spray a sheet pan with non-stick spray.
Dip fish in egg, coat with Cornflakes, pressing hard to get them to stick, and lay fish on foil. Drizzle with Vegetable oil and top with a sprinkle of Parsley.
Bake for about 20-30 minutes until cooked through and crispy, medium brown

Baked Salmon with Tarragon Lemon Sauce

Serves 4

Ingredients:

4 8-10oz Salmon Filets

1/2 cup white wine

4 TBS Butter

2 TBS Lemon Juice

½ TBS Lemon Zest

2 teaspoons dried tarragon

3 teaspoons Dijon mustard

Salt and Pepper

Directions:

Preheat oven to 400 degrees. In a medium saucepan, melt 2 TBS of the butter.

Drizzle the bottom of a casserole dish or pan with Extra Virgin Olive Oil.

Brush the melted butter over the filets and add salt and pepper to taste.

Bake about 20-25 minutes until edges turn golden, salmon is pink and slightly firm to the touch.

Meanwhile while the fish is cooking, melt 1 TBS of the butter in the saucepan, add in the wine, tarragon, lemon juice and mustard. Bring to a low boil, whisking well to combine and let simmer for 5 minutes.

Remove from heat and mix in the remaining TBS of butter.

Serve over brown rice, pour the sauce over the filets, sprinkle on the lemon zest and add a little slick of lemon for garnish.

Steamed Clams Italian Style

Ingredients:

2 cups Chicken Broth
2 TBS chopped Garlic
1 TBS Parsley
2 TBS Butter
Juice of 1 Lemon
1 TBS Lemon Zest
6 Slices of Lemon


Directions:

Melt butter in large, deep sauce pan on Medium High. Add in the Chicken Broth, Garlic and Lemon Juice.
Sauté’ fo 2-3 minutes. Bring to a boil, add the clams, toss in the Lemon slices, Lemon Zest and Parsley on top and cover.
Keep lid on until you see that the clams have all opened. Discard any that do not open. Transfer to a warm platter and pour all the juices over the top.

Hot Crab Dip

Ingredients

1 (8 ounce) package cream cheese, softened
1 teaspoon lemon juice
1 TBS milk
1 teaspoon Worcestershire sauce
1 TBS Horseradish
2 cloves garlic, minced
6 ounces crabmeat, diced
1 pinch salt
1 pinch ground black pepper

Directions

In a medium bowl, mix cream cheese and milk until soft and smooth. Blend in Horseradish, lemon juice, Worcestershire sauce, and salt and pepper. Mix in garlic and crab meat. Store, covered, in refrigerator until ready to use.

To serve warm, heat in microwave for 3 to 4 minutes.

Hawaiian Mahi Mahi with Orange Pineapple sauce

                               Recipe courtesy of John J. Ashbaugh

                         

Made with ginger, Teryaki, honey, durkee 6 pepper blend, cilantro,crushed pineapple, garlic and sweet onions.  im sure I left things out.

BUT very very good!!

Stuffed Filet of Sole

Serve this over any rice dish. This is a quick week night dish that is easy to put together and good for the whole family.

Ingredients:
2 lbs Sole Filets
1 1/2 cup Italian style bread crumbs
1 TBS chopped Garlic
Juice of 1 Lemon
Zest of 1 Lemon
1 cup Chicken Broth
1/2 cup White Wine
3 TBS melted Butter
2 TBS Parsley
Salt and Pepper
Red Pepper Flakes *optional

Directions:

In a bowl mix bread crumbs, chopped garlic, lemon zest, parsley and melted butter until texture resembles wet sand.

In a large bake dish whisk together the chicken broth, white wine,  juice of one lemon, 1 TBS of Extra Virgin Olive Oil, Salt, Pepper and Red Pepper flakes to taste.

On each filet add about 1 TBS of the filling from top to bottom.  Roll up starting from the thinnest end, using a tooth pick to hold together. Place in bake dish.

Brush the tops with a little melted butter or EVOO, sprinkle with a little bread crumbs and Parsley.  Bake at 375 until fish is firm.

Fresh Wild Pacific Coho Salmon and Corn Chowder

Recipe courtesy of Nancy Josland Dalsin

1 TBS butter

1 TBS vegetable oil
1 cup of diced celery hearts including the leaves (this is the most tender part of the celery and not stringy, the leaves have lot's of flavour so use them as well)
1 small sweet red bell pepper, diced
1 small sweet yellow bell pepper, diced
1/2 red onion, diced
2 cobs of corn, corn removed from the cob
1 carrot, peeled and diced
3-4 medium sized Yukon Gold potatoes, peeled and diced
2 cups of fish stock (check with your local fish monger for frozen fish stock, I used a fish stock that included smoked salmon, which gave this soup a light smokey flavour)
2 - 236 ml bottles of clam juice
1 cup of heavy cream
1 pound of fresh wild Coho Salmon, skin and pin bones removed, diced
3 TBS fresh chopped dill
2 TBS fresh chopped thyme
1 Tspn fresh chopped tarragon
kosher salt and fresh ground pepper to taste
chopped parsley for garnish (optional)


Saute onions, celery, peppers and carrot in butter and olive oil until soft and translucent, do not brown.

Add fish stock, clam juice and potatoes and simmer for 10 minutes.

Add corn and simmer for about 10 more minutes until potatoes are tender.

Add salmon and cream and fresh herbs and simmer on low for about 5-7 minutes stirring, until salmon is light and flaky, careful not to overcook the salmon.

Ladle into bowls, garnish with parsley or fresh dill and serve with crusty rolls.

Ciopinno (Fish Stew)

Recipe courtesy of Nancy Josland Dalsin

Italian fishermen developed this Ciopinno recipe in the mid 1800's. There are two versions of where the name "Ciopinno" came from. Most believe it's based on an Italian soup called "ciuppin."


A more colorful version is that the fisherman used to gather after the day's work was done and all throw different pieces of fish and seafood into a communal pot for supper. They would call out to each other in broken English "chip in," "hey you, chip in," and this was the actual root for the word Ciopinno.

Ingredients:

* 1/4 cup olive oil
* 1/4 cup butter
* 1 rib celery, chopped
* 1 onion, diced
* 1 can crushed tomatoes (28-oz)
* 2 cups clam juice or fish stock
* 2 cups white wine
* 4 cloves crushed garlic
* 1 lemon, juiced
* 1 teaspoon Worcestershire sauce
* 1 bay leaf
* 1 teaspoons dried basil
* 1 teaspoon dried oregano
* 1/2 teaspoon red pepper flakes, or to taste
* 1/2 teaspoon salt
* 1 Dungeness crab (about 2-lbs), cracked and cleaned, or 1-lb frozen crabmeat thawed
* 2 pounds halibut fillet, cut into 1-in slices
* 24 large prawns, peeled and de-veined
* 12 mussels
* 1/2 bunch Italian parsley, chopped

Preparation:

In a large pot, on medium-low heat, melt the butter with the olive oil and saute the celery and onions until soft, about 10 minutes. Add all the rest of the ingredients except the seafood and fresh parsley. Simmer on low, uncovered, for one hour. Add a splash of water if the sauce gets to thick. Taste for salt and adjust if needed.


Add the crab, shrimp, and halibut, and simmer covered another five minutes. Add the mussels, cover the pot and simmer for 3 minutes more, or until the mussels open. Turn off the heat, and stir in the Italian parsley.

Seafood from Long Liner Seafoods Ltd, Fisherman owned and operated, Granville Island, Vancouver