Fish

I have talked before about my love hate relationship with Salmon. I just can't seem to get it cooked the way I like it twice or more in a row. I try different things and one day it will come out nice and the next day it won't come out very well at all. I have used the oven, stove top, and my george foreman grill to cook it and I think it has only come out well a couple of times. The other times it tastes like one of those custom boxes that you can get from the moving companies!

Well, try out this recipe for size. Maple Salmon..should be good.

INGREDIENTS

1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon

DIRECTIONS

1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.

2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

3. Preheat oven to 400 degrees F (200 degrees C).

4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Posted by Sabriena at 07:35

You put garlic, pasta, and shrimp together and you got yourself a fantastic meal if I do say so myself! I love all three and I would love to try this recipe with it! Now, only if the shrimp wasn't so expensive around here I could actually do just that!

INGREDIENTS

8 oz uncooked multigrain angel hair (capellini) pasta or spaghetti
4 cups fresh baby spinach leaves
1 1/2 cups halved cherry tomatoes
3 teaspoons olive oil
1 medium onion, finely chopped (1/2 cup)
1 1/2 lb fresh medium shrimp, peeled, deveined and tail shells removed
3 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine
1/4 cup reduced-sodium chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons chopped fresh parsley
2 tablespoons butter

DIRECTIONS

1. In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.

2. Meanwhile, while pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes.

3. Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss to mix.

Posted by Sabriena at 16:34

Fish is a fantastic source of protein and nutrients. I have come to the realization that it really isn't so bad to eat either. In fact, I love fish not. Maybe not all fish but there are some fish that I really like. Tuna is definitely one of them. Who doesn't love Tuna? It is a very versatile fish and can be put into practically everything! Try this grilled tuna salad next time you want some fish.



INGREDIENTS

20 ounces fresh tuna steaks, 1 inch thick
3 tablespoons white wine
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon ground black pepper
1/8 teaspoon salt
1 clove garlic, minced
6 cups packed torn salad greens
1 cup halved cherry tomatoes

DIRECTIONS

1. Preheat grill for medium heat.

2. Place tuna in a glass dish. Prepare the vinaigrette by whisking together the wine, olive oil, red wine vinegar, rosemary, pepper, salt and garlic. Pour 2 tablespoons over fish and turn to coat. Marinate 15 to 30 minutes, turning once. Reserve remaining vinaigrette for salad dressing.

3. Coat grill rack with cooking spray and place on grill to heat 1 minute. Place tuna on grill 4 to 6 inches over hot coals. Cover with lid or tent with foil. Cook, turning once, just until tuna begins to flake easily when tested with a fork, about 7 minutes. Discard marinade.

4. Arrange salad greens on 4 plates. Place hot tuna on greens and add cherry tomatoes. Stir remaining vinaigrette and drizzle over salads.

Posted by Sabriena at 15:48

Are you entertaining some guests tonight? Are you maybe cooking a romantic meal for your loved one or maybe just want something different? Shrimp scampi is here to save the night! With only 201 calories per serving you will be able to have this delicious meal as well as taste like you are treating yourself to something naughty! How can you go wrong with shrimp anyway?


INGREDIENTS

1 lb. jumbo shrimp, shelled and deveined
2 tbsp unsalted butter
1 tbsp minced garlic
1/4 cup dry, white vermouth
1 tbsp freshly chopped flat-leaf parsley
1 tbsp freshly squeezed lemon juice
1 tbsp grated lemon zest
Kosher salt
Ground black pepper

DIRECTIONS

Shell, devein and dry shrimp (leave tails on).
Season shrimp with salt and pepper.
Heat a large skillet over medium heat, add butter.
When foaming subsides, raise heat to high and add shrimp in single layer.
Cook shrimp for one minute.
Add garlic and cook for an additional minute.
Turn shrimp over and cook for two more minutes.
Transfer shrimp to a serving bowl.
Return the skillet to medium heat, add vermouth and lemon juice.
Scrape any browned bits from bottom of pan with wooden spoon.
Boil liquid for 45 seconds, then add the zest and parsley to the sauce.
Pour sauce over shrimp and toss to combine.

Posted by Sabriena at 11:03

I had the pleasure of trying some Mahi Mahi last month and I loved it. It is actually very good and I was surprised. It is easily available as are most of the ingredients in this recipe. And look! There is my balsamic vinegar again. Have I mentioned how much I love it?

INGREDIENTS

3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil

DIRECTIONS

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.

2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.

3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Posted by Sabriena at 09:56