From “The Best of Cooking Light”
Chris and I love salmon and have it for dinner quite frequently. Chris ran across this recipe in “The Best of Cooking Light” and, honestly, it’s one of the tastiest salmon dishes we’ve ever had. We had never grilled on a plank before, but now we plan to use planks in many more of our grilling adventures. Just try it and let us know what you think.
Ingredients:
1 (15 x 6-1/2 x 3/8 - inch) alder (or other hardwood) grilling plank
½ cup rice vinegar
½ cup (low-sodium) soy sauce
2 tablespoons honey
1 teaspoon ground (fresh?) ginger
½ teaspoon freshly ground black pepper
3 garlic cloves, minced
1 lemon, thinly sliced
1 (3-1/2 pound) salmon filet
¼ cup chopped green onions
1 tablespoon sesame seeds, toasted
1. Immerse and soak the alder plank in water for 1 hour and drain.
2. To prepare grill for indirect grilling, heat one side of the grill to high heat.
3. Combine vinegar and next six ingredients in a large zip-lock plastic bag; seal. Shake to combine. Add fish, seal. Marinate in refrigerator 30 minutes, turning once.
4. Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plak over; move to cool side of grill. Remove fish from marinade; discard marinade. Place fish, skin side down, on charred side of plank. Cover and grill 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with onions and sesame seeds. Yield: 9 servings (serving size; 5 ounces).
Showing posts with label Fish Dishes. Show all posts
Showing posts with label Fish Dishes. Show all posts
Tuesday, August 14, 2007
Friday, April 13, 2007
Spicy Shrimp with Linguini
Spicy Shrimp with Linguini
On a diet? Here’s a dish from Kidia’s Collection that’s quick to fix and yummy to eat.
1/3 cup olive oil
1 large onion, chopped
1/4 cup parsley
3 tsp garlic, minced
½ tsp red pepper
1 28oz can (Progresso Italian) tomatoes
½ tsp sugar
1 tsp salt
¼ tsp black pepper
1 pound shrimp, shelled and deveined
1 pound cooked linguini
Heat oil over medium heat. Add onion and sauté until clear - 5 minutes. Stir in parsley, garlic, red pepper, tomatoes, sugar, salt, and pepper. Reduce heat to low and cook for 20 minutes. Stir in shrimp and cook until shrimp turn pink - about 3 minutes. Add to cooked linguini. Serves 6. 470 calories.
On a diet? Here’s a dish from Kidia’s Collection that’s quick to fix and yummy to eat.
1/3 cup olive oil
1 large onion, chopped
1/4 cup parsley
3 tsp garlic, minced
½ tsp red pepper
1 28oz can (Progresso Italian) tomatoes
½ tsp sugar
1 tsp salt
¼ tsp black pepper
1 pound shrimp, shelled and deveined
1 pound cooked linguini
Heat oil over medium heat. Add onion and sauté until clear - 5 minutes. Stir in parsley, garlic, red pepper, tomatoes, sugar, salt, and pepper. Reduce heat to low and cook for 20 minutes. Stir in shrimp and cook until shrimp turn pink - about 3 minutes. Add to cooked linguini. Serves 6. 470 calories.
Sunday, April 8, 2007
Mussels Marinara
If you ordered this at a local restaurant, you just paid way too much for a dish that was probably not near as good as this. Very inexpensive yet very gourmet. You’ll want to make French baguettes for dipping.
40 - 60 mussels
1 onion, thinly sliced
1 clove garlic, finely chopped
3 Tbsp olive oil
1 lemon, thinly sliced
1 large can plum tomatoes, mashed
1- 6 oz can tomato paste
5 - 6 leaves fresh basil
1 Tbsp. oregano
1/8 tsp. red pepper
½ tsp. black pepper
1 tsp salt
1 cup red wine
1 pound linguini
Rinse mussels well. Sauté onion and garlic in oil. When onion is soft, add lemon, tomatoes, paste, basil, oregano, red and black pepper and salt. Simmer over low heat, stirring occasionally for 25 minutes. Add red wine, stir and simmer until sauce is thickened - 15 to 20 minutes longer. Cook linguini. Meanwhile, add mussels to sauce, cover and cook over high heat until mussels open… 5 minutes. Lower heat and simmer until linguini is cooked. Empty linguini in a very large bowl, pour sauce and mussels over it. Serve immediately.
40 - 60 mussels
1 onion, thinly sliced
1 clove garlic, finely chopped
3 Tbsp olive oil
1 lemon, thinly sliced
1 large can plum tomatoes, mashed
1- 6 oz can tomato paste
5 - 6 leaves fresh basil
1 Tbsp. oregano
1/8 tsp. red pepper
½ tsp. black pepper
1 tsp salt
1 cup red wine
1 pound linguini
Rinse mussels well. Sauté onion and garlic in oil. When onion is soft, add lemon, tomatoes, paste, basil, oregano, red and black pepper and salt. Simmer over low heat, stirring occasionally for 25 minutes. Add red wine, stir and simmer until sauce is thickened - 15 to 20 minutes longer. Cook linguini. Meanwhile, add mussels to sauce, cover and cook over high heat until mussels open… 5 minutes. Lower heat and simmer until linguini is cooked. Empty linguini in a very large bowl, pour sauce and mussels over it. Serve immediately.
Chris's Fish Cakes
Chris was working out at Vermont Sport and Fitness and watching the Food Channel. She saw whomever making this dish and tried as best she could to remember the details. Just let me say, this is one of the best dishes I’ve ever eaten.
For the marinade for the fish...
1/4 cup balsamic vinegar
1/4 olive oil
sea salt, fresh ground pepper to taste
For the cakes...
1 pound salmon, skinned
1 pound cod
½ pound crab meat, lump
2 pounds russet potatoes
1 cup fresh parsley, chopped
4 large cloves garlic, minced
1 bunch scallions, chopped
4 shallots, chopped
4 - 6 hot red chili pepper (finger-type)
2 cups oyster crackers
butter
salt
pepper
Boil potatoes in salted water until done. Mash with 2 tablespoons butter.
Place fish in marinade. Put each fish in foil wrappers (I put salmon on the bottom), sprinkle with fresh parsley, and close foil loosely. Steam for 10 minutes by placing fish in a large pan with boiling water.
Sauté’ scallions, shallots, garlic, chili peppers, and fresh parsley in olive oil and 1 tablespoon butter. Season with salt and pepper to taste.
In a mixing bowl, add potatoes, fish (broken into bite-sized pieces), crab, and sautéed vegetables. Don’t over-do the mixing... fish pieces should be bite-sized. Season with salt to taste. Refrigerate mixture for an hour. This is important.
Crush the 2 cups of oyster crackers in a plastic bag and put into a shallow bowl. Make 8 cakes before breading, putting un-breaded cakes on a plate. (This part is messy.... don’t get discouraged!) One by one, dredge un-breaded cakes in the crushed oyster crackers and transfer onto yet another plate. Licking your fingers is perfectly okay... I licked Chris’s... yummy!!)
(If you have extra, refrigerate, then bread just before cooking.)
Sauté cakes in sunflower oil until golden-brown on each side - 3 to 4 minutes a side, depending. They do have to cook through.
Tartar Sauce
We make a fairly simple tartar sauce with 4 tablespoons mayonnaise, 4 tablespoons sweet and sour mustard* and 1 tablespoon sweet India relish with juice. Add stuff to your taste. Whatever you do, it really goes nicely with these fish cakes.
* We order Sweet & Spicy Mustard” from the New Braunfels Smokehouse, (800) 537-6932
For the marinade for the fish...
1/4 cup balsamic vinegar
1/4 olive oil
sea salt, fresh ground pepper to taste
For the cakes...
1 pound salmon, skinned
1 pound cod
½ pound crab meat, lump
2 pounds russet potatoes
1 cup fresh parsley, chopped
4 large cloves garlic, minced
1 bunch scallions, chopped
4 shallots, chopped
4 - 6 hot red chili pepper (finger-type)
2 cups oyster crackers
butter
salt
pepper
Boil potatoes in salted water until done. Mash with 2 tablespoons butter.
Place fish in marinade. Put each fish in foil wrappers (I put salmon on the bottom), sprinkle with fresh parsley, and close foil loosely. Steam for 10 minutes by placing fish in a large pan with boiling water.
Sauté’ scallions, shallots, garlic, chili peppers, and fresh parsley in olive oil and 1 tablespoon butter. Season with salt and pepper to taste.
In a mixing bowl, add potatoes, fish (broken into bite-sized pieces), crab, and sautéed vegetables. Don’t over-do the mixing... fish pieces should be bite-sized. Season with salt to taste. Refrigerate mixture for an hour. This is important.
Crush the 2 cups of oyster crackers in a plastic bag and put into a shallow bowl. Make 8 cakes before breading, putting un-breaded cakes on a plate. (This part is messy.... don’t get discouraged!) One by one, dredge un-breaded cakes in the crushed oyster crackers and transfer onto yet another plate. Licking your fingers is perfectly okay... I licked Chris’s... yummy!!)
(If you have extra, refrigerate, then bread just before cooking.)
Sauté cakes in sunflower oil until golden-brown on each side - 3 to 4 minutes a side, depending. They do have to cook through.
Tartar Sauce
We make a fairly simple tartar sauce with 4 tablespoons mayonnaise, 4 tablespoons sweet and sour mustard* and 1 tablespoon sweet India relish with juice. Add stuff to your taste. Whatever you do, it really goes nicely with these fish cakes.
* We order Sweet & Spicy Mustard” from the New Braunfels Smokehouse, (800) 537-6932
Saturday, April 7, 2007
Robert Duvall’s Mother’s Crab Cakes
This dish is especially good if the crab was just caught in the Navasink River by Chris and Artie on Saturday, then prepared during the football games on Sunday. Ohhhh boy….
1 pound lump crab meat, fresh if possible
2 heaping tablespoons mayonnaise
2 eggs, lightly beaten
½ tsp Worcestershire sauce
½ tsp cayenne pepper
¼ tsp salt
½ small onion, grated
½ Tbsp dry mustard
1 cup soda crackers, finely crushed
2 Tbsp unsalted butter
1/4 cup canola or vegetable oil
Combine all ingredients except crackers. Add cracker crumbs in as close to sautéing as possible so that the crab cakes don’t get too moist from the other ingredients. Form into patties the size of hamburger patties or hors d’ouvre-size, depending on how they will be served. Sauté in frying pan over medium to high heat in butter, 10 minutes per side. Make sure that it’s crispy outside but moist and juicy inside.
Makes 6 large cakes or 15 - 18 hors d’ouvres.
1 pound lump crab meat, fresh if possible
2 heaping tablespoons mayonnaise
2 eggs, lightly beaten
½ tsp Worcestershire sauce
½ tsp cayenne pepper
¼ tsp salt
½ small onion, grated
½ Tbsp dry mustard
1 cup soda crackers, finely crushed
2 Tbsp unsalted butter
1/4 cup canola or vegetable oil
Combine all ingredients except crackers. Add cracker crumbs in as close to sautéing as possible so that the crab cakes don’t get too moist from the other ingredients. Form into patties the size of hamburger patties or hors d’ouvre-size, depending on how they will be served. Sauté in frying pan over medium to high heat in butter, 10 minutes per side. Make sure that it’s crispy outside but moist and juicy inside.
Makes 6 large cakes or 15 - 18 hors d’ouvres.
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