My husband, Paul, and I have just returned from a trip where we joined old college friends to visit Seattle, Mt. Rainier and Victoria, B.C. Some members of the group took three days to journey deeper into Vancouver where they fished for salmon and halibut while other friends enjoyed Victoria. While the fishing was not as good as expected, Victoria was delightful. The salmon used in Cedar Planked Salmon was fresh and delicious!
Category Archives: Fish and Shellfish
Gazpacho Shrimp Shooters
Gazpacho Shrimp Shooters
Author: Pat
Recipe type: Appetizer
Prep time:
Cook time:
Total time:
Serves: 20
Ingredients
- ½ pound tomatoes (about 1½ cups)
- ½ cup onions, finely chopped
- ½ Seedless cucumber, unpeeled, rough chopped (about 1½ cups)
- 2½ Cups vegetable juice
- 2 Tablespoons olive oil)
- 1 Serrano pepper, seeded and minced
- 1 Tablespoon lime juice
- 2 Tablespoons chopped cilantro, divided
- Kosher salt and freshly ground pepper to taste
- 20 Shrimp, cooked (41-50 count)
Instructions
- Combine half the tomatoes, onions, and cucumber in food processor, pulse to finely chop, but not puree. Transfer to large bowl. Repeat with remaining tomatoes, onions, and cucumber.
- Add vegetable juice, oil, peppers, lime juice, and 1 tablespoon cilantro. Mix well, season to taste with salt and pepper. Chill 1 hour before serving.
- To serve: Pour gazpacho into 10 shot glasses and garnish with shrimp and remaining cilantro.
Fish Tacos
Fish Tacos
Author: Pat
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- FOR THE FISH:
- 1 cup Panko
- 1 egg, slightly beaten with 1 teaspoon water
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon cayenne pepper, or to taste
- Vegetable oil, for frying
- 1 pound boned, skinned white fish (cod, catfish, halibut)
- 24 warm corn tortillas
- ½ head shredded cabbage
- Lime wedges
- FOR THE CHIPOTLE SAUCE
- ½ cup good mayonnaise
- 2 tablespoons milk
- 2 tablespoons freshly squeezed lime juice
- ¼ teaspoon chipotle powder, or to taste
- FOR THE PICO DE GALLO
- 3 ripe plum tomatoes, seeded, finely chopped
- ¼ cup small white onion, finely chopped
- 3 tablespoons fresh cilantro leaves, chopped
- 1 jalapeño, seeded, finely chopped
- Juice of 2 limes
- Kosher salt & freshly cracked black pepper, to taste
Instructions
- In a bowl, whisk together flour, salt and cayenne pepper.
- Rinse fish and pat dry. Cut into 2-inch pieces.
- Heat a large, heavy bottomed frying pan or Dutch oven with enough vegetable oil to create a ½-inch depth. Heat the oil over high heat to 375 degrees on a deep fry thermometer.
- Coat fish with flour, shaking off excess, dip into egg and then into Panko, coating well.
- Fry until golden brown, about 2 minutes.
- Remove fish to a paper towel-lined platter using a slotted spoon or Chinese strainer.
- To assemble, stack two tortillas in your hand. Add a few pieces of fish, chipotle sauce, pico de gallo and top with shredded cabbage. Squeeze a lime over the top, fold in half and enjoy!
Grilled Shrimp with Pasta
Shrimp with Pasta
Grilled Shrimp with Pasta
Author: Pat
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- ¼ cup olive oil
- ½ teaspoon dried tarragon
- 2 cloves garlic, minced
- 2 pounds large shrimp, shelled
- Red pepper flakes, optional
- ¾ pound spaghetti
- 4 scallions, white and green tops, sliced
- 2 tablespoons lemon juice
- ½ pound tomatoes, diced
- Salt and freshly ground pepper to taste
- Lemon zest
- 2 tablespoons fresh basil, chopped
Instructions
- Heat oil in small saucepan over low heat. Add tarragon and cook for 2 minutes. Add garlic and cook until fragrant, about 1 additional minute.
- Remove oil from heat and allow to cool.
- Blot shrimp with paper towels to remove excess moisture and thread onto metal or wooden skewers. Brush shrimp with 1½ tablespoons of the oil and season with salt, pepper and red pepper, if desired.
- Cook spaghetti in pot of boiling, salted water until al dente. About 10 minutes.
- Drain pasta and return to pot. Add remaining garlic/tarragon oil, tomatoes, scallions, lemon juice, lemon zest, salt and pepper and toss to combine. Top with chopped basil.
- Meanwhile, heat grill pan over high heat. Cook the shrimp, turning once, until shrimp turns pink and is just done, about 5 minutes.
- Serve the shrimp skewers on top of the pasta with lemon wedges on the side.
Baked Cod with Crumb Topping
Baked Cod with Crumb Topping
Author: Pat
Recipe type: Main Dish
Prep time:
Cook time:
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Serves: 4
Ingredients
- ¼ cup panko
- 2 tablespoons grated Parmesan Cheese
- 1 teaspoon cornmeal
- 1 teaspoon olive oil
- ½ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ⅛ teaspoon freshly ground black pepper
- 4 meaty cod fillets
- 1 egg, lightly beaten
Instructions
- Preheat oven to 450°.
- Mix together panko, cheese, cornmeal, oil, italian seasoning, garlic powder, and pepper.
- Spray rack of broiling pan with cooking spray.
- Place cod on rack and brush with beaten egg.
- Spoon crumb mixture evenly on top.
- Bake for 10-12 minutes or until the fish flakes easily when tested with a fork and crumb mixture is golden brown.
Notes
WW Points = 4
Broiled Scallops
Broiled Scallops
Author: Pat
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 1½ pounds scallops
- 1 clove garlic, minced
- 2 tablespoons butter melted
- 2 tablespoons lemon juice (approximately ½ lemon)
- Kosher salt
- Pepper, freshly ground
Instructions
- Preheat broiler.
- Rinse scallops and pat dry with paper towel.
- Coat shallow baking dish with cooking spray.
- Place scallops in even layer in baking pan. They are best if not touching.
- Sprinkle scallops with minced garlic, melted butter, and lemon juice.
- Season with salt and pepper.
- Broil 8 to 10 minutes until golden.
- Remove from oven and serve with extra butter for dipping, if desired.
Notes
WW Points = 5 without the extra butter for dipping
Panko Crusted Cod
Panko Crusted Cod
Author: Pat
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 4 skinless cod loins
- 1 cup Panko
- 1 egg
- Flour for dusting
- Salt and pepper
- ¼ cup olive oil or enough to have ⅛ inch oil in bottom of skillet
Instructions
- Blot cod with paper towels to absorb excess moisture.
- Season both sides of loins with salt and pepper.
- Whisk egg with 1 tablespoon water in a shallow dish.
- Place flour in another shallow dish.
- Place panko in a third shallow dish.
- Dust cod with flour, dip in egg mixture, dip in panko, coating well.
- Saute cod in olive oil over medium heat until browned and crispy on the outside and flaky on the inside, approximately 4 minutes per side.
Notes
Serve with Rosie Tartar Sauce