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Posts Tagged ‘Fish’

I tagged this recipe to make and I am so glad I did the maple dijon dressing is awesome and we really enjoyed the whole dish. I love salmon and asparagus so for us this was a great combination. I am the first person to review this recipe but I did not change a thing to what is listed below apart from throwing in some avocado as well. To view the original please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Maple-Dijon Dressing

1/3 Cup maple-flavored syrup
2 Tablespoons Dijon mustard
1 Tablespoon olive oil

Salad

1 lb Salmon fillet (1/2 inch thick)
1 lb Fresh asparagus spear
4 Cups baby greens
1 Cup shredded carrot (about 1 1/2 medium)
1 Hard-cooked egg, cut into 8 wedges
Fresh ground black pepper

Method

1. Heat gas or charcoal grill.

2. In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.

3. Cut salmon crosswise into 4 pieces. Brush salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and 1 tablespoon of the dressing. Place asparagus in grill basket (grill “wok”).

4. When grill is heated, place asparagus and salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook asparagus 7 to 10 minutes and salmon 10 to 15 minutes, shaking grill basket or turning asparagus occasionally, until asparagus is crisp-tender and salmon flakes easily with fork.

5. Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and egg. Top with asparagus then the salmon. Sprinkle with pepper. Serve with remaining dressing.

All photos taken by me unless otherwise stated.

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This is another one I made this weekend from my group recipe swap. I loved the marinade and the flavours were so yummy and paired well with the tuna. I did cook my tuna in a pan for a few minutes each side rather than than under the grill. The tuna was full of flavour and had a lovely pink center. To read more reviews on this recipe or to view more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 (6 ounce) Tuna steaks, about 1 inch thick
2 Scallions, thinly sliced,to garnish

Marinade

3 Tablespoons dark soy sauce
2 Tablespoons sesame oil
1 Tablespoon japanese rice wine or sweet sherry
3 Cloves garlic, chopped
1 Tablespoon sugar
1/2 Inch fresh ginger, peeled and chopped

Method

1. Make the marinade: put the soy sauce, sesame oil, rice wine, garlic, sugar, and ginger into a nonmetallic dish.

2. Add the tuna steaks to the marinade and turn to coat.

3. Cover and marinate in the refrigerator for 8 hours.

4. Reserve the marinade.

5. Cook the steaks under the broiler, 3″ from the heat, brushing with the marinade, for 3-4 minutes on each side.

Serve immediately, garnished with scallions.

All photos taken by me unless otherwise stated.

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I really will get round to posting some more of my own recipes soon, it has been so hectic here lately with the Easter and the holidays and I have just not come up for air to go through my growing number of photos for my dishes. I made this one a few weeks ago and it was really delicious I served it over salad with an avocado and I really enjoyed it. It was not one of my group members recipes but just a tag of someone’s who was playing the game. This was his original recipe and I thought it was quite inventive and worked really well together, I hope you enjoy it as much as we did. I did make this with a salmon fillet rather than a salmon steak but that is just my personal preference. I also added a pinch of sugar to the sauce as I find that always takes the edge off of the tomatoes and herbs. To view more photos of this recipe or to read more reviews please click here.

If you have been keeping up with the progress of my beautiful handcrafted Eco friendly, camphor laurel, chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Salmon steaks (I used fillets)
1 Tablespoon extra virgin olive oil
2 Garlic cloves
1 Cup fresh strawberries
1/4 Cup crushed tomatoes
4 Teaspoons malt vinegar
4 Teaspoons reduced-sodium soy sauce
1/4 Teaspoon oregano
1/2 Teaspoon basil
1 Teaspoon chili flakes
Pinch sugar
1/4 Teaspoon ground black pepper
4 Sprigs parsley, chopped

Method

1. Crush strawberries in a mortar & pestle. Don’t go overboard because the sauce looks nicer with a thick texture.

2. Mix all ingredients except salmon, oil and garlic well in a bowl and place in refrigerator (can be done ahead of time).

3. Cook Salmon on a BBQ or grill. I used a medium BBQ plate for around seven minutes a side.

4. Place garlic and olive oil in a saucepan and place over medium heat.

5. Lightly saute garlic for five minutes, add the sauce mix to saucepan.

6. Cook for 10 minutes, stirring occasionally. Don’t let the sauce boil hard, just simmer.

Once the fish is cooked plate up and pour over the sauce. I served ours over a salad with avocado garnished with extra strawberries.

All photos taken by me unless otherwise stated.

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This is a different way to prepare tuna than I usually do, I found this recipe and it sounded really good so I thought I would try it. I really enjoyed it as something different and it all came together really well. I served ours over asparagus, mushrooms and sun-dried tomatoes. I made a few changes to the original recipe which I have listed below but if you would like to view the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 Cup Italian salad dressing
2 Tablespoons lemon juice
1 Teaspoon garlic powder
1/2 Teaspoon red pepper
1/2 Teaspoon tarragon leaf
2lbs Tuna steaks (1 inch thick)
1/4 Cup butter
1/2 Cup chopped onion
1 Cup chopped green onion
1/2 Cup chopped bell pepper
1 Tablespoon lemon juice (extra)
1 Teaspoon vegetable stock powder
1 Cup cream cheese
1 Cup half-and-half cream
1 Cup chopped cooked shrimp (I kept mine whole)
11/2 Tablespoons tarragon, chopped finely (extra)
2 Tablespoons chopped parsley

Method

1. Combine salad dressing, lemon juice, garlic powder, red pepper, and tarragon leaves in a 2-quart mixing bowl. Blend thoroughly. Add tuna steaks to the blended marinade sauce, coating each steak thoroughly with the sauce. Cover tuna steaks and refrigerate at least 2 hours or preferably overnight.

2. Remove tuna steaks from marinade sauce and cook in a lightly oiled, heated pan until cooked as desired. I like mine quite pink so I cook mine 3-4 Min’s per side depending on the thickness

3. In a saucepan, melt butter over medium heat. Add chopped onions, green onions, and bell pepper. Saute until vegetables soften.

4. Add lemon juice, stock, cream cheese and half & half. Stir over low heat until cream cheese melts and sauce thickens. Add chopped shrimp, tarragon, and parsley to sauce.

5. Blend thoroughly and cook sauce over low heat until while you cook the tuna steaks.

To Serve: Place tuna on a plate and pour shrimp sauce over steaks.

All photos taken by me unless otherwise stated.

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I made this recipe with salmon as I have bought trout a few times from my local store and it is always so full of bones even after filleting that I don’t really enjoy all the effort of picking the bones out. It worked very well with the salmon and we all loved the topping. I chose to make it as a topping for fillets rather than to stuff a whole fish and I loved the way it turned out. I served ours over asparagus sun-dried tomato and mushrooms drizzled with hollandaise and it was truly delicious meal. If you want to view the recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

6 Slices white bread
1 Cup water
6 Ounces bacon (chopped)
1 Cup onion (chopped)
Salt (to taste)
Cayenne pepper (to taste)
1 Medium eggplant (diced)
2 Teaspoons garlic (minced)
1/4 Cup fresh herb (such as parsley, basil, tarragon & chervil, finely chopped)
2 Ounces parmigiano-reggiano cheese (grated)
1 (2-3 lb) Trout (cleaned) Or fillets as stated earlier I used salmon
1 Cup dry white wine
1 Lemon, juice of (may sub lime)
Extra-virgin olive oil
1 tablespoon fresh parsley (finely chopped)

Method

1. Place bread in lrg glass dish. Pour water over bread & allow to sit for 10 minutes.

2. In a large skillet over med heat, cook bacon till crisp. Remove w/a slotted spoon, drain on paper towels & set aside.

3. Add onion to skillet & cook 2 minutes. Add eggplant, season w/salt & cayenne & cook till wilted (about 4 min). Remove the pan from the heat, turn the mixture into a mixing bowl & cool completely.

4. Remove the bread from the water & squeeze out all the water.

5. Add the bread, bacon & garlic to the eggplant mixture & mix well. Stir in the herb mixture + cheese & set aside.

6. Preheat grill & season trout w/salt & cayenne.

7. Place the trout in the center of a piece of foil. Spoon the dressing into the cavity of the trout. Add the wine & wrap the trout tightly in the foil, forming a pouch.

8. Place the trout on the grill over a low flame & cook 25-30 min or till flaky.

9. Remove from the grill, squeeze lemon or lime juice over the trout & serve on a large platter. Drizzle the entire plate w/extra-virgin olive oil & garnish w/fresh parsley.

All photos taken by me unless otherwise stated.

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This is a very novel way to prepare food especially if your entertaining. Everyone can relax and talk while having fun cooking the food at the table. I have listed the original recipe below but you will see from my photos that I did beef, chicken, salmon, perch and prawns for the meat. One of the things I love about this is you can do whatever you like and do what ever dips you want and as many or as few as you like. I did loads which made it even more fun trying which ones went the best with each different meat of fish. I also just added the spinach and cabbage into the broth as the pan was quite a large capacity. I cooked the noodles on the stove top and then put them in a bowl on the table, which we just kept adding to the pot to warm them through for about a minute. If you would like to view the original recipe please click here.

If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

5-6 Ounces chicken breasts
1 lb Red snapper fillet
1/2 lb Large raw shrimp
1/2 lb Napa cabbage (Chinese Cabbage)
1 Bunch spinach
1/4 lb Bean thread noodles (dried vermicelli)
4 Cups chicken stock or vegetable stock
2 Cups water
1 Tablespoon chinese rice wine or dry sherry
2 Slices ginger
1 Green onion

Suggested Dips

Dark soy sauce
Light soy sauce
Ketjap Manis
Sesame paste
Fermented bean curd (mashed)
Chili oil
Rice vinegar
Hoisin sauce
Bearnaise
Cocktail
Garlic Aoli

Method

1. Cut the chicken and red snapper filets into thin slices. Rinse the shrimp under warm running water and cut in half lengthwise.

2. Wash and shred the Napa cabbage and spinach. Soak the bean thread noodles in hot water until softened.

3. Place the sliced chicken, shrimp, red snapper and the shredded vegetables on separate platters on the table. Place the dipping sauces on the table in small individual bowls. Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food.

4. On the stove, bring the broth and water with the rice wine to a boil, and add the ginger and green onion. Transfer enough broth to the fondue pot or hot pot so that the pot is approximately 2/3 – 3/4 full. (How much broth you need will depend on the size of the pot). Place the pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.

5. To serve, invite guests to spear the food with a dipping fork and cook briefly in the broth until cooked, then dip the cooked food in the sauces as desired.

6. Use a dipping basket to cook the vegetables in batches in the hot broth and ladle out into the soup bowls.

All photos taken by me unless otherwise stated.

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This is a fab tuna recipe the chipotle sauce works great with this with just the right amount of sweet meets spicy. I love tuna and this recipe is another one that is a little different than the usual way you see tuna prepared with a great tasting end result. I made some avocado salsa to go with this and topped with a couple of prawns as they were on special. I also served it with sliced mango and red pepper for a refreshing, delicious healthy meal. You could also serve this with rice if you wanted to add more carbs. To view more photos and read more reviews of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

3/4 Cup apricot jam
2 Tablespoons chipotle chili sauce
1 Tablespoon cilantro, chopped
2 Tablespoons honey
1 Medium lime, juice of
2 Tablespoons olive oil
6 (8 ounce) Tuna steaks (quality cut and very fresh)
2 Limes, cut into wedges
Salt and pepper, to taste
1/2 Teaspoon oil

Method

1. Combine first six ingredients and heat on stove top just until warm.

2. Generously Sprinkle tuna steaks with salt and pepper.

3. Sear tuna in non stick skillet with a small amount of oil until rare. This takes a very short time.

4. Slice tuna steaks and serve over salad or rice. Drizzle sauce over tuna. Serve with lime wedges.

All photos taken by me unless otherwise stated.

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