Over the years we have presented salmon to our guests in many forms. We now feel marinating and barbecuing salmon is the best way to retain its fresh flavor. The marinade and barbecuing technique we have developed is a "never-fail" method. The fish remains moist, and the fresh salmon flavor is unencumbered by rich sauce.
1 4-5 pound whole, fresh salmon, filleted {With head and tail on, allow about 1 pound per person}
1/4 cup vegetable oil
2 tablespoons lemon juice
3 tablespoons soy sauce
1 large garlic clove, minced
1/2 teaspoon dried thyme
Place the salmon fillets in a glass or other non-corrosive baking pan. Combine the oil, lemon juice, soy sauce, garlic, and thyme. Pour over the salmon fillets. Marinate 1 hour, turning the fish occasionally.
Prepare the barbecue. Cover the barbecue grate with aluminum foil. Remove the fillets from the baking pan, reserving the marinade, and place skin side down on the foil. Basting with the reserved marinade, grill the fish over medium heat 20-25 minutes, until the fish flakes easily with a fork. Do not turn the fish.
When the fillets are cooked, you should be able to transfer them to a serving platter, leaving the skin behind on the foil!
Serves 4-5.
Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts
Sunday, May 19, 2013
SCALLOPS in FETA CREAM SAUCE
The delicate sweetness of the scallops and the zesty flavor of the pasta are perfect partners in this entree.
1/2 cup flour
3/8 teaspoon cayenne
1/4 teaspoon dried cilantro
Pinch of salt and freshly ground pepper
1 pound bay scallops
6 tablespoons butter
2 garlic cloves, finely minced
1/2 cup fresh cilantro leaves, loosely packed
2 cups whipping cream
3 ounces feta cheese, crumbled
1 recipe Jalapeno Pasta, cooked
Combine the flour, cayenne, dried cilantro, salt, and pepper. Lightly dredge the scallops in the flour mixture, shaking off any excess. Melt 2 tablespoons of the butter in a heavy skillet over medium heat. Add 1/4 teaspoon of the garlic and 1/2 of the scallops to the melted butter. Saute 3 minutes. Remove to a heated platter. Add an additional 2 tablespoons butter, 1/4 teaspoon garlic, and the remaining scallops to the skillet and saute 3 minutes. Remove to the heated platter.
In the same skillet melt the remaining 2 tablespoons butter and add the remaining garlic. Cook 2 minutes, stirring constantly. Do not let the garlic brown. Add the fresh cilantro leaves and toss to coat. Add the whipping cream. Increase the heat. Reduce liquid until the cream starts to thicken. Add the feta cheese and stir until melted. Return the scallops and any accumulated juices to the skillet and cook just long enough to heat through.
Toss a small amount of the sauce with the cooked pasta. Arrange the pasta on 4 serving plates. Top each with an equal amount of the scallops and sauce.
Serves 4.
1/2 cup flour
3/8 teaspoon cayenne
1/4 teaspoon dried cilantro
Pinch of salt and freshly ground pepper
1 pound bay scallops
6 tablespoons butter
2 garlic cloves, finely minced
1/2 cup fresh cilantro leaves, loosely packed
2 cups whipping cream
3 ounces feta cheese, crumbled
1 recipe Jalapeno Pasta, cooked
Combine the flour, cayenne, dried cilantro, salt, and pepper. Lightly dredge the scallops in the flour mixture, shaking off any excess. Melt 2 tablespoons of the butter in a heavy skillet over medium heat. Add 1/4 teaspoon of the garlic and 1/2 of the scallops to the melted butter. Saute 3 minutes. Remove to a heated platter. Add an additional 2 tablespoons butter, 1/4 teaspoon garlic, and the remaining scallops to the skillet and saute 3 minutes. Remove to the heated platter.
In the same skillet melt the remaining 2 tablespoons butter and add the remaining garlic. Cook 2 minutes, stirring constantly. Do not let the garlic brown. Add the fresh cilantro leaves and toss to coat. Add the whipping cream. Increase the heat. Reduce liquid until the cream starts to thicken. Add the feta cheese and stir until melted. Return the scallops and any accumulated juices to the skillet and cook just long enough to heat through.
Toss a small amount of the sauce with the cooked pasta. Arrange the pasta on 4 serving plates. Top each with an equal amount of the scallops and sauce.
Serves 4.
RED SNAPPER with JALAPENO LIME MARINADE
One evening, when preparing a red meat entree, we had a last-minute request for fresh fish. We had experimented with variations of this marinade on pork and realized the flavors would go well with red snapper. It was an unquestioned success!
2 fresh jalapeno peppers, seeded and chopped *
1/3 cup chopped yellow onion
1 heaping tablespoon minced fresh ginger root
1 teaspoon minced fresh rosemary
1 teaspoon salt
1/4 cup lime juice
1/4 cup water
1 1/2 pounds fresh red snapper fillets, bones removed and trimmed of any fat
1/2 cup Seasoned Flour {recipe follows}
2 teaspoons butter
2 teaspoons olive oil
Lime wedges {optional}
Puree the jalapeno peppers, onion, ginger, rosemary, salt, lime juice, and water to make a thick marinade. Place the trimmed fish in a non-corrosive baking pan, cover with the puree, and marinate 1-2 hours, turning occasionally.
Remove the fillets from the marinade and lightly dredge in the seasoned flour, shaking off any excess. Melt the butter and olive oil in a skillet over medium heat. Saute the fillets 3-4 minutes per side until the fish flakes easily with a fork. Arrange on a serving platter and garnish with lime wedges.
Serves 4.
* When working with hot peppers, be sure to wear plastic gloves and keep your hands away from your eyes and face.
SEASONED FLOUR
1/2 cup flour
1 1/4 teaspoons dried rosemary
1 1/4 teaspoons dried marjoram
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
Combine all of the above ingredients, mixing well. This flour is easy to keep on hand as it holds well under refrigeration.
For a quick entree, add 1/3 cup freshly grated Parmesan to the above and coat either boned chicken breast or fresh fish fillets. Saute in butter or olive oil until done. The whole process should take less than 10-15 minutes!
2 fresh jalapeno peppers, seeded and chopped *
1/3 cup chopped yellow onion
1 heaping tablespoon minced fresh ginger root
1 teaspoon minced fresh rosemary
1 teaspoon salt
1/4 cup lime juice
1/4 cup water
1 1/2 pounds fresh red snapper fillets, bones removed and trimmed of any fat
1/2 cup Seasoned Flour {recipe follows}
2 teaspoons butter
2 teaspoons olive oil
Lime wedges {optional}
Puree the jalapeno peppers, onion, ginger, rosemary, salt, lime juice, and water to make a thick marinade. Place the trimmed fish in a non-corrosive baking pan, cover with the puree, and marinate 1-2 hours, turning occasionally.
Remove the fillets from the marinade and lightly dredge in the seasoned flour, shaking off any excess. Melt the butter and olive oil in a skillet over medium heat. Saute the fillets 3-4 minutes per side until the fish flakes easily with a fork. Arrange on a serving platter and garnish with lime wedges.
Serves 4.
* When working with hot peppers, be sure to wear plastic gloves and keep your hands away from your eyes and face.
SEASONED FLOUR
1/2 cup flour
1 1/4 teaspoons dried rosemary
1 1/4 teaspoons dried marjoram
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
Combine all of the above ingredients, mixing well. This flour is easy to keep on hand as it holds well under refrigeration.
For a quick entree, add 1/3 cup freshly grated Parmesan to the above and coat either boned chicken breast or fresh fish fillets. Saute in butter or olive oil until done. The whole process should take less than 10-15 minutes!
Tuesday, April 16, 2013
Bruschetta With Eggs And Lobster.
Serves 8
Note: Bruschetta {broo-SKEH-tah} is a traditional toasted bread topped with something tasty. If you cut the bread on the diagonal, you will get more surface. You can toast the bread an hour or so in advance, but the egg and lobster need to be cooked right before serving. Each 5-ounce lobster tail will provide 4 ounces of meat. There are many alternatives to lobster {see below}. Boursin is a creamy soft cheese with the texture of cream cheese, and it comes flavored with herbs. It's a tasty alternative to cream cheese. For large soft curds of eggs, keep stirring to a minimum.
1 baguette, cut in 16 {1/2-inch} slices
1 garlic clove, peeled
Butter
2 or more {5 ounces each} lobster tails {defrosted, if frozen}
14 eggs, beaten until yolks and whites are well-combined
4 ounces cream cheese, cut into small cubes {or Boursin cheese, see Note}
Fresh chives, chopped
Sea salt and freshly cracked pepper
Truffle oil, optional
Toast bread in oven or in toaster. Rub one side of each slice with garlic {if you don't like garlic, omit this}. Butter and set aside.
Prepare the lobster: Do this before you start the eggs so there isn't too much going on at the same time. To remove meat from shell, use kitchen shears to make two cuts along the underside of tail {the softer side} and break away the shell. Once the meat is out of shell {before or after it is cooked}. remove the black vein that runs along the tail {pull it out or make a cut along the meat, as you would devein shrimp, and pull the vein out}.
Choice of options for cooking lobster:
*Remove meat from shell and saute whole in 2 tablespoons butter, basting it often, for about 5 to 8 minutes, until cooked through, then chop or slice for the eggs, or..
*Remove uncooked meat from shell and chop into chunks and saute in 2 tablespoons butter before adding to the eggs, or..
*Poach meat in the shell for about 3 minutes in water to which some white wine, carrot, celery, onion, chile flakes, fennel seed, mustard seed, peppercorns, bay leaf, thyme, kosher salt and lemon and oranges have been added. {Bring the water to a simmer before adding the tail.}
To prepare eggs:
In each of two nonstick pans {or one large pan}, melt 2 tablespoons butter over medium heat. Add eggs and turn heat to medium-low. For the largest curds, cook eggs with little stirring, instead pushing cooked part aside with a spatula and allowing uncooked eggs to move into place. When almost done, add cream cheese and stir.
Remove from heat. {Eggs will continue to cook.}
To serve:
On each plate, overlap two slices of toasted bread. Divide eggs and place on toast. Top with lobster and sprinkle with chives, a little salt and pepper. Drizzle a bit of truffle oil over eggs, if using.
Variations {instead of lobster}:
*Smoked salmon, topped with fresh dill instead of chives.
*Cooked crab meat {not the fake stuff, please!}.
*Small or medium-size cooked shrimp.
*Cooked whitefish.
Note: Bruschetta {broo-SKEH-tah} is a traditional toasted bread topped with something tasty. If you cut the bread on the diagonal, you will get more surface. You can toast the bread an hour or so in advance, but the egg and lobster need to be cooked right before serving. Each 5-ounce lobster tail will provide 4 ounces of meat. There are many alternatives to lobster {see below}. Boursin is a creamy soft cheese with the texture of cream cheese, and it comes flavored with herbs. It's a tasty alternative to cream cheese. For large soft curds of eggs, keep stirring to a minimum.
1 baguette, cut in 16 {1/2-inch} slices
1 garlic clove, peeled
Butter
2 or more {5 ounces each} lobster tails {defrosted, if frozen}
14 eggs, beaten until yolks and whites are well-combined
4 ounces cream cheese, cut into small cubes {or Boursin cheese, see Note}
Fresh chives, chopped
Sea salt and freshly cracked pepper
Truffle oil, optional
Toast bread in oven or in toaster. Rub one side of each slice with garlic {if you don't like garlic, omit this}. Butter and set aside.
Prepare the lobster: Do this before you start the eggs so there isn't too much going on at the same time. To remove meat from shell, use kitchen shears to make two cuts along the underside of tail {the softer side} and break away the shell. Once the meat is out of shell {before or after it is cooked}. remove the black vein that runs along the tail {pull it out or make a cut along the meat, as you would devein shrimp, and pull the vein out}.
Choice of options for cooking lobster:
*Remove meat from shell and saute whole in 2 tablespoons butter, basting it often, for about 5 to 8 minutes, until cooked through, then chop or slice for the eggs, or..
*Remove uncooked meat from shell and chop into chunks and saute in 2 tablespoons butter before adding to the eggs, or..
*Poach meat in the shell for about 3 minutes in water to which some white wine, carrot, celery, onion, chile flakes, fennel seed, mustard seed, peppercorns, bay leaf, thyme, kosher salt and lemon and oranges have been added. {Bring the water to a simmer before adding the tail.}
To prepare eggs:
In each of two nonstick pans {or one large pan}, melt 2 tablespoons butter over medium heat. Add eggs and turn heat to medium-low. For the largest curds, cook eggs with little stirring, instead pushing cooked part aside with a spatula and allowing uncooked eggs to move into place. When almost done, add cream cheese and stir.
Remove from heat. {Eggs will continue to cook.}
To serve:
On each plate, overlap two slices of toasted bread. Divide eggs and place on toast. Top with lobster and sprinkle with chives, a little salt and pepper. Drizzle a bit of truffle oil over eggs, if using.
Variations {instead of lobster}:
*Smoked salmon, topped with fresh dill instead of chives.
*Cooked crab meat {not the fake stuff, please!}.
*Small or medium-size cooked shrimp.
*Cooked whitefish.
Subscribe to:
Comments (Atom)