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Category: Vegetables (Page 16 of 39)

Grilled Salmon Recipe

Ingredients:
2 (6 ounce) skinless salmon fillets, about 1-inch thick, cut into 2-inch strips
1/3 cup lemon juice
1/4 cup white wine
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh dill
2 tablespoons chopped fresh parsley
2 tablespoons minced garlic
1 pinch crushed red pepper flakes
1/4 cup olive oil

Instructions:

Preheat grill for medium-low heat.

Lie the salmon in the bottom of a baking dish.

Whisk together the lemon juice, wine, mint, dill, parsley, garlic, and red pepper flakes in a bowl. Slowly drizzle in the olive oil while whisking vigorously.

Pour the mixture over the salmon. Marinate the salmon in the refrigerator for no more than 30 minutes.

Thread the salmon onto metal or soaked wooden skewers lengthwise.

Cook on preheated grill until opaque in the center, about 4 minutes per side. Serve immediately.


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Broiled Red Snapper with Garlic-Lime Butter Recipe

Ingredients:
1 1/2 tablespoons butter, softened
1 tablespoon chopped fresh cilantro
1 teaspoon minced seeded jalapeño pepper
1/2 teaspoon grated lime rind
1/4 teaspoon bottled fresh ground ginger
3/4 teaspoon salt, divided
4 (6-ounce) red snapper
1/4 teaspoon black pepper
Cooking spray

Instructions:

Combine butter, cilantro, jalapeno pepper, lime rind and ground ginger in a bowl. Stir in 1/4 teaspoon salt. Cover and chill.

Heat a large nonstick skillet over medium-high heat. Sprinkle both sides of fish with the remaining 1/2 teaspoon salt and black pepper. Coat pan with cooking spray.

Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates, and top each serving with 1 1/2 teaspoons butter mixture.

Serves 4.


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Calamari Salad Recipe

Ingredients:
½ cup olive oil, divided
3 pounds squid, cleaned, patted dry and cut into rings
6 tablespoons lemon juice
1 ½ teaspoons lemon zest, grated
3 cloves garlic, minced
2 green onions, minced
1 tablespoon fennel seed, crushed
1 teaspoon salt
½ teaspoon freshly ground pepper
2 avocados, peeled and cut into cubes
3 cups fresh fennel, julienned

Instructions:
Place 1/4 cup oil in a large, heavy skillet and heat over medium-high heat. Add squid and saute quickly, 3 to 5 minutes, stirring constantly. (Do not overcook or squid will become tough.)

Combine lemon juice and zest in a large bowl. Slowly whisk in remaining 1/4 cup oil until thoroughly blended. Stir in garlic, onions, fennel seed, pepper and squid. Cover and chill until ready to serve.

One hour before serving, remove salad from refrigerator. When ready to serve, add avocado and mound salad in the center of a large platter. Arrange fennel around salad in a spoke pattern. Serve immediately.

Carb Count: 7 grams per serving. Serves 6.


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Crab Bisque Recipe

Ingredients:
4 pounds snow crab clusters (legs)
1 small onion, chopped
1 1/2 stalks celery, chopped
2 cloves garlic, quartered
2 small turnips, peeled, chopped
1/4 cup fresh chopped parsley
2 teaspoons mustard seed
1 tablespoon chopped pimento
1/2 teaspoon coarse ground pepper
2 bay leaves
1/3 cup tomato sauce
2 tablespoons half and half
1/4 cup unsalted butter
1/4 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon marjoram

Instructions:
Remove all the crab meat from the shells and set it aside.

Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion, 1 stalk of chopped celery, and garlic; then bring mixture to a boil. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent),

Strain stock. discard the shells, onion, celery and garlic, keeping only the stock.

Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don’t have enough stock, add enough water to make 3 quarts.

Add turnips, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken.

Add the remaining crab and simmer for another hour until the soup is very thick.

Carb Count: 5 carbs per serving. Serves 6.


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Broiled Flounder with Cheese Recipe

Ingredients:
2 lb. flounder fillets
2 tablespoon lemon juice
1/2 cup Parmesan cheese
1/4 cup soft butter
3 tablespoon mayonnaise
3 spring onions, chopped
1/4 teaspoon salt
Dash hot sauce

Instructions:

Preheat oven or broiler to broil setting.

Place fillets on greased broiler pan. Brush generously with lemon. Broil fish 4-6 minutes (until flaky).

Combine remaining ingredients in bowl. Remove fish from oven. Spread cheese mixture over fish. Broil 30 seconds or until golden brown. Serve.


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Scrambled Eggs with Lobster Recipe

Ingredients:
6 tablespoon unsalted butter
1/2 red bell pepper, Stemmed, Seeded, & Minced
12 oz Lobster meat, Freshly Cooked, torn In 1/2″ Chunks
2 tablespoon Fresh Chives, Snipped
9 large Eggs, beaten until just blended
5 tablespoon heavy cream
Salt and freshly ground black pepper, to taste

Instructions:

In a small skillet melt 2 tablespoons of the butter over medium heat. Add the bell pepper and saute for 2 mins.

Add the lobster and cook a few minutes just until warmed through. Stir in the chives, cook 30 seconds more, and remove from heat.

In a medium heavy skillet melt 2 tablespoons more of the butter over low heat. Swirl in the eggs and half the cream. Gently scramble the eggs, stirring with a rubber spatula, until thickened, about 5 mins.

Add the remaining cream and 2 tablespoons butter to the eggs and continue stirring until the mixture is very thick and creamy. Season with salt and pepper.

Quickly fold in the warmed lobster mixture just until evenly distributed. Spoon the scrambled eggs onto 4 warmed plates and serve at once

Makes 4 servings.


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Grilled Rock Lobster Recipe

Ingredients:
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon white pepper
1/8 teaspoon garlic powder
1/2 cup olive oil
1 tablespoon lemon juice
2-10 ounce rock lobster tails, thawed

Instructions:

Split rock tails lengthwise with a large knife.

Mix seasoning with oil and lemon juice.

Brush meat side of tail with marinade.

Pre-heat grill and place rock tails meat side down and grill 5 – 6
minutes until well scored.

Turn over lobster and cook another 6 minutes, brushing often with
remaining marinade.

Lobster is done when it is opaque and firm to the touch.

NOTES : Serve with drawn butter. For an interesting twist, roasted garlic can be added to butter.


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Haddock French Style Recipe

Ingredients:
2 pounds haddock filet
4 ounces shrimp, chopped fine
4 ounces scallops, chopped fine
2 ounces lobster, chopped fine
pinch salt and pepper
1 tablespoon lemon juice
2 tablespoons white wine
1 tablespoon Worcestershire sauce
1/2 cup heavy cream
Pinch thyme

Hollandaise Sauce:
1/2 cup melted, warm butter
1 1/2 tablespoons lemon juice or tarragon vinegar
3 egg yolks
4 tablespoons boiling water
1/4 teaspoon salt
pinch cayenne

Instructions:

Combine all ingredients except haddock and heavy cream in a stainless steel mixing bowl. Place bowl over ice. Add cream slowly, whipping constantly with wire whisk until mixture is well blended.

Butter an ovenproof baking dish. Slit haddock to make a pocket and stuff with mixture. Place in dish and bake at 350F for 20 minutes or until fish flakes when tested. Before serving top with Hollandaise Sauce.

Sauce: Place egg yolks in double boiler; cook over hot water, not boiling water, stirring constantly with wire whisk until they begin to thicken. Add 1 tablespoon boiling water. Repeat until all 4 tablespoons of water have been added. Beat in warm lemon juice. Remove from heat. Add warm melted butter very slowly, beating constantly with wire whisk. Add salt and cayenne. Serve at once. Makes 1 cup.

Serves 4.


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Halibut with Creamy Dill Sauce Recipe

Ingredients:
4 halibut fillets, about 8 ounces each
1 tablespoon butter
1 shallot, finely chopped
3/4 cup heavy cream
2 tablespoons fresh chopped dill or 2 teaspoons dried dill weed
1 tablespoon chopped fresh parsley
Salt and pepper, to taste
Olive oil
Salt and pepper

Instructions:
Heat oven to 425°.

Brush halibut fillets with olive oil and sprinkle with salt and pepper.

Arrange in a lightly greased baking dish; bake for 15 to 20 minutes, or until halibut is cooked through and flakes easily with a fork.

Meanwhile, heat butter and saute shallot until tender. Add the cream, dill, parsley, and salt and pepper to taste. Bring to a boil. Serve the sauce over baked halibut.

Serves 4.


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Octopus Recipe

Ingredients:
1-2 pound octopus.
2 shallots
5 cloves of garlic
A whole bunch of olive oil
Sea salt
Cracked pepper

Instructions:

The color of octopus should be a light gray and it shouldn’t have a strong, fishy aroma. (Make sure the beak, ink sacks and eyes are removed before cooking)

Mince the garlic and shallots.

Heat the roasting pan and put in just a little oil. Saute the shallots and garlic, then pour more oil, like two or three inches deep.

Rub the octopus with the salt and pepper, then put into the oil so that the octopus will be completely submerged.

Cover the pan and leave over low heat for two or three hours.

After a while (maybe an hour) the octopus will have begun to firm up. If the octopus rises out of the oil make incisions where the tentacles attach to the body so that you can force the octopus back under the surface of the oil.

After around three hours of cooking time, if the octopus head cuts easily and has a pliable texture, it is done. It will be chewy not rubbery.

Slice the tentacles, fan it on a plate and dust it with the sea salt.


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