This is a gorgeous, spicy recipe that can be put together in half an hour. There are a number of variations - mine is a little sweeter than some, and with an extra kick. My husband described it as “a tangy puttanesca with shrimp.”
1/2 cup (or more) spicy Sicilian green olives, pitted and chunked
2 T capers (with juice)
1 T sugar
2 T lime juice
saffron threads
2 bay leaves
salt and pepper
cilantro
hot sauce (I use a wonderful thai chili/habanero blend for real kick)
rice
1. Prep the shrimp and get the rice cooking.
2. In a deep skillet (I use a wok), heat a healthy splash of olive oil over medium-high, and saute the tomatoes, garlic, and onions until the onions are translucent.
3. Add the rest of the ingredients (shrimp excluded) and adjust the seasonings. Allow the mixture to come to a low boil; add a splash of water if the sauce is too thick.
4. Once the rice is ready, toss the shrimp into the sauce and let them cook just until their color changes and they begin to curl. Taste one - be careful not to overcook them. They’re just right when they’re still sweet and not at all chewy.
5. Serve immediately over rice and garnish with cilantro. I served mine with slices of fresh, ripe avocado and hot tortillas smeared with goat cheese mashed together with chipotle adobo and garlic. Yum!
The above photo comes from a great seafood blog detailing a different variation on shrimp Veracruzana. Check out Rachel’s Bite!
This is a light and beautiful dish, perfect for springtime brunches or those first outdoor meals of the season. If you don’t have access to good crab, try substituting shrimp or salmon. Even smoked salmon can be a delicious alternative to the sweetness of crab.
You will need:
1/4 lb. fresh asparagus, trimmed and cut into 2-inch spears
1/4 lb. snow peas, rinsed and chopped in half (green peas will work - discard the pods or use the frozen, bagged variety)
2 small carrots, peeled and thinly sliced
3 c cooked rice - I like to use leftover rice for salads, but freshly steamed will work just as well
1 plump ripe slicing tomato, or two roma tomatoes, finely chopped
1/4 cup minced parsley
3/4 lb. crab meat, precooked (or steamed directly before assembling the salad)
sprigs of basil, chives, and tarragon for garnish
1/4 c olive oil
3 T lemon juice
1 tsp mustard
2 tsp minced thyme, chives, and basil
salt and pepper
1. Combine the last four ingredients in a small bowl and whisk them together to make the dressing.
2. Bring a small pan of water to a boil. Have a bowl of ice water on hand for blanching. Add the asparagus to the pot once it boils, and cook for one minute, or until the color brightens and they are soft but still have some crunch to them. Remove with a slotted spoon and dunk in the ice bath.
3. Repeat with the peas and carrots, cooking each just until tender but still crunchy. Drain the cooled vegetables well.
4. Mix together the rice, cooked vegetables, tomato, parsley, and crab. Drizzle with the dressing and stir gently to combine. Serve on chilled plates with herbs for garnish.
Optional add-ins: very thinly sliced raw celery, water chestnuts, chunked hard-boiled eggs, sunflower seeds, and chopped scallions.
While the health benefits of salmon for humans are widely known, the Idaho Fish & Game administration has recently put out a warning to sport fishermen and hobbyist anglers: don’t take your dogs to the river with you.
The reason? Apparently, raw salmon can encourage the development of a particular parasite within the dogs’ digestive tracts, causing symptoms that begin with weakness, nausea, and vomiting, and can result in death within two weeks of contracting the illness.
The disease poses no threat to humans or other animals, it seems; in fact, raw salmon is a staple of many other creatures’ diets, including bears and some birds. The condition is also extremely responsive to treatment: if your pet has eaten raw salmon and exhibits any of the symptoms above, a quick trip to the veterinarian and a short course of antibiotics should do the trick.
One of my favorite ways to prepare salmon is to rub a zesty combination of spices into the fillet, let it sit to come to room temperature (and give the seasonings time to penetrate), pan fry the fish to create a crust, and then bake it until it’s cooked through - but only just.
This technique allows for a tremendous amount of leeway and creativity: I’ve done tenderloin seasonings - horseradish, mustard, thyme, and black pepper; I’ve used chili spice rubs with cumin and ground chipotles; crushed nuts or grated cheese can make a nice addition, as well.
This recipe uses a variety of Asian flavors to balance the richness of wild Alaskan salmon; it has just enough tang, and can be kicked up a few notches, for those who really like heat.
1. Preheat your oven to 375 degrees. Rinse the salmon fillet under cold running water, and dust it with salt.
2. Pour about a tablespoon and a half of Thai chili sauce over the surface of the fillet, and rub it in. This will create a sticky surface for your other seasonings to adhere to.
3. Sprinkle the fish with a healthy dose of 5 spice, along with a shake or two of cumin and a generous amount of freshly cracked black pepper. Drizzle with soy sauce, and set aside.
4. Heat a small amount of olive oil in an oven-proof skillet. Place the salmon skin-side-up into the skillet, searing the surface. When you can see the color of the fish changing on the cross-section of the fillet, flip the fish over. Shake soy sauce and a liberal squeeze of lime juice over the top and let cook for a couple of minutes.
5. Transfer the pan to the oven and bake until the fish is just cooked through. Baste periodically with lime juice to keep it moist.
Serve immediately with hot steamed rice and something fresh and green.
This is possibly the simplest fish dish I’ve ever prepared, but my husband used the word “outstanding” not once, but twice during the meal, so something must have gone very right. This was a last-minute inspiration based on desire to balance our love for the tangy zing of Thai chili sauce with the delicate taste of halibut, all the while keeping preparation to a minimum and moisture in the fish to a max.
lime juice (I keep a bottle of it on hand; I use it in great quantities and love adding it to soda water for spritzers alongside meals like this one)
Thai sweet chili sauce
cayenne pepper
salt
olive oil
1. Preheat oven to 375. Rinse the fish and dust it with salt. Place the fillet in a glass baking dish and drizzle a tiny amount of olive oil over the top, then roll it in the pan a few times to coat.
2. In a small bowl, combine the mayo and chili sauce and beat with a fork. The result should be pink. Add lime juice and stir until the sauce becomes the consistency of salad dressing. Season liberally with cayenne and a little salt. Taste and adjust lime and chili sauce to taste.
3. Spoon the sauce over the fish and turn the fillet so that it is coated on all sides. Heap extra sauce on top, reserving some in the bowl.
4. Bake at 375 until the halibut is opaque through and flakes easily. Add more sauce to the top halfway through the process, to replace any that has melted down the sides. The sauce should form a soft golden crust by the time the fish is cooked through.
5. Serve with lime wedges and rice. Save any pan drippings to drizzle over the rice on the side. Outstanding!
While most Americans think of corned beef and cabbage on St. Patrick’s Day, seafood and fish dishes are in many ways more traditional Irish fare. Savory pies and cobblers are favorites throughout the region, either wrapped in flaky pastry, or baked under a thick layer of mashed potato crust, like this preparation. This is a hearty, delicious way to start your evening - and will help soak up all the Guinness and whiskey that comes later!
1. Combine the flour and salt in a medium bowl, and then cut the shortening into the flour mixture, using a pastry cutter or a pair of knives. Continue to work the shortening and flour until the chunks are the size of small peas. Sprinkle in the water 1 T at a time and blend with a fork until the flour is moistened and the dough pulls the flour from the sides of the bowl. Shape the dough into a ball and then flatten it into a round. Wrap with plastic wrap and let rest in the refrigerator as you prepare the filling.
2. Preheat oven to 425. Cut the scallops into 1-inch pieces. Heat 2 T of butter in a large skillet and add the mushrooms and leek. Saute until the mushrooms release their liquid and turn light brown. Once the liquid evaporates, remove the vegetables from the skillet and set them aside.
3. Heat 2 more T of butter in the skillet until hot. Add the scallops and cook until they are opaque but not chewy - about 4 minutes. Remove them from the skillet with a slotted spoon, then reserve the liquid.
4. Heat the remaining butter in the skillet over low heat, and stir in the flour, salt, mustard and pepper. Cook until smooth and bubbly, stirring constantly.
5. Pour the scallop liquid into a measuring cup, and add white wine until you have 1/3 cup of liquid. Add that to the half and half, then bring to a boil, still stirring. Let cook another minute or so, then add the mushrooms and scallops. Remove from heat.
6. Pour the filling into a shallow 1 1/2 quart casserole dish.
7. Unwrap the pastry and place it on a well-floured board. Roll the dough into a sheet an inch larger than the casserole all around. Cut out designs from the center of the dough - this is not only decorative, as it allows steam to escape and the liquid to bubble through and evaporate.
8. Place the pastry over the top of the casserole, turn the edges under, pinch them to seal, then flute the edges, using your thumb and forefingers as pincers. Beat together the egg yolks and water, then brush the mixture over the top of the pastry.
9. Bake until golden brown - about 25 minutes. Serve with lemon wedges.
Seattle’s Fisherman’s Terminal has long been both an active center of seafood trade and a symbol of the industry for many in the Pacific Northwest. Recently, members of the local fleet were asked to lend a hand in keeping the historic site in better condition.
With winter melting away, many of us are looking for lighter meals that fit with springtime appetites (and pre-summer diets). This is a gorgeous, tasty preparation - introducing your local market’s spring vegetables, as well as adding warm flavors to beat the chill that lingers in the air. It has the low-fat and flavorful benefits of poaching seafood and using the liquid for seasoning. It also incorporates a simple technique called “monter au beurre,” which involves whisking a small amount of butter into the broth at the last minute, producing a classic, satisfying velvety finish.
You will need:
olive oil
1 large leek, greens removed, thinly sliced
3-5 garlic cloves, smashed, peeled, and chopped
1 cup dry white wine
1 large can fat-free, low sodium chicken broth (or 2 cups low sodium vegetable broth)
3/4 pound large sea scallops, cut in half horizontally
2 T chilled butter, cut into small pieces
1 1/2 cups chopped plum tomatoes
1 T fresh tarragon, minced
1 tsp grated lemon rind
1/2 t salt
lots of freshly cracked black pepper
ground chili pepper to taste
1. Heat the oil over medium in a large, heavy stock pot. Add the leek and garlic and cook until tender.
2. Add the wine and broth, and bring the mixture to a simmer. Stir in the shrimp and scallops, and bring quickly to a boil. Immediately reduce heat, and simmer for around 3 minutes, or until shrimp are done.
3. Remove the shrimp and scallops from the pot using a slotted spoon, and keep them warm on the side. Bring the broth mixture to a boil again, and allow to cook for 4 minutes. Reduce the heat to low, and add the butter, stirring constantly with a wire whisk until the butter is melted and a satiny sheen appears on the surface of the soup.
4. Stir in the chopped tomatoes and remaining ingredients. Taste and adjust the seasonings.
5. Divide the seafood among 4 bowls, and cover with broth. Serve immediately.
This goes beautifully with light, crusty French bread and a glass of rose; try serving it with a plate of steamed, chilled crudite: fresh asparagus, green beans, spring carrots and broccoli, with a small side of garlic aioli.
You might not know it from the weather, but spring is on its way, and along with the frenzied cleaning of apartments and homes, shaking out of rugs, and stowing of wool sweaters, soon we’ll be lightening up our meals, as well, and trading in the earthy, warm dishes that comfort us in the winter months for cool, fresh tastes from new gardens. This preparation, from Real Simple magazine, is full of clean and bright spring flavors, and is excellent both warm from the oven, or at room temperature as a satisfying lunch. This serves four.
1. Preheat the oven to 400 degrees. In a large roasting pan (I use a cast-iron skillet), toss the fennel, lemons, and garlic in a tablespoon of oil. Season liberally with salt and pepper, and then roast in the oven until the fennel begins to soften, around 8 - 10 minutes.
2. Rinse the fillets under cold running water, and pat dry with a paper towel. Dust them with salt and pepper and then nestle them into the fennel. Return the pan to the oven and roast the salmon until it is opaque all the way through but not dry, between 12-15 minutes.
3. Squeeze the garlic out of the skins into a small bowl and mash them to a paste. Squeeze out the lemon pulp, removing any seeds, and add the pulp and juice to the bowl with the garlic. Stir in the honey, rosemary, remaining oil, and a pinch of salt. Taste and adjust the seasonings accordingly.
4. Arrange the greens on serving plates, and place the salmon and fennel on the greens. Drizzle with the dressing and serve.
Recommended pairings: soft sourdough rolls or ciabatta, pomegranate spritzers, Sauvignon Blanc, black sesame crackers, sharp dry cheese.
This is a wonderfully tasty dish that can be made a day ahead, if necessary. If you don’t have shrimp on hand, good quality lump crab meat could work, as well. It comes from a beautiful book on Indian cooking by Ruta Kahate, 5 Spices, 50 Dishes. They go great with a number of different dipping sauces. You will need:
2-3 cups canola oil, divided
1/2 yellow onion, minced
3 small green serrano chiles, seeded and finely chopped
1 inch fresh ginger, peeled and minced
1/4 cup loosely packed cilantro leaves, chopped
1/2 t cayenne
1/2 t ground turmeric
1 small sweet potato, peeled, cut into pieces, and boiled until tender (leftover mashed potatoes can be used in a pinch)
1. Heat a teaspoon of oil in a small skillet over medium heat, and lightly saute the onions, chiles, and ginger until the onion is golden. Be careful not to add too much oil - the small amount helps the cakes hold together. Add the cilantro, cayenne, and turmeric and saute another minute and then set aside to cool.
2. Mash the sweet potato.
3. Coarsely chop the shrimp and combine with the potato, onion mixture, egg, and a little salt. Make a very tiny patty and saute it in a small skillet to test the seasonings. Adjust salt or other seasonings to taste if necessary.
4. Wet your palms before forming the patties to prevent sticking. Divide the mixture into 12 balls, then flatten them into discs. They will be roughly 1 1/2 inch in diameter and 1/2 inch thick. Pat the cakes in bread crumbs, coating them well on all sides. The cakes will be loose in texture - this is a good thing. It ensures they will be moist and tender.
5. Heat enough oil to come halfway up the sides of the cakes in a medium skillet. When the oil begins to shimmer, gently place in one layer of cakes. Do not crowd. Cook 3-4 minutes or until golden brown, then flip and repeat on the other side. Remove the cakes to a paper towel-lined plate. Repeat for the remaining cakes. Serve immediately.
Note: These may be formed and refrigerated a day in advance, layered on wax paper and covered with plastic wrap. Fry directly before serving.
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