tag:blogger.com,1999:blog-26625708426094642802024-03-09T18:45:45.933-08:00World Best Sea Food RecipesSAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.comBlogger8195125tag:blogger.com,1999:blog-2662570842609464280.post-1663241847899011782016-08-27T00:03:00.001-07:002016-08-27T00:03:14.224-07:00grilled fish steaks<meta name="keywords" lang="en" content="main dish,grilled fish steaks"/><meta name="description" lang="en" content="a simple soy sauce and marinade brings bold highlights to the natural flavors of your favorite fish steaks."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 8</li>
<li> 8 (3 ounce) fillets fresh tuna steaks, 1 inch thick </li>
<li> 1/2 cup soy sauce </li>
<li> 1/3 cup </li>
<li> 1/4 cup vegetable oil </li>
<li> 1 tablespoon fresh lime juice </li>
<li> 1 clove garlic, minced </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 15 mins
<font size=2><b>Cook Time:</b></font> 12 mins
<font size=2><b>Ready Time:</b></font> 1 hr 27 mins
<br><br><li>place tuna steaks in a shallow baking dish. in a medium bowl, mix soy sauce, , vegetable oil, fresh lime juice, and garlic. pour the soy sauce mixture over the tuna steaks, and turn to coat. cover, and refrigerate for at least one hour. </li>
<li>preheat grill for high heat. </li>
<li>lightly oil grill grate. place tuna steaks on grill, and discard remaining marinade. grill for 3 to 6 minutes per side, or to desired doneness. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-2662570842609464280.post-38973463012184470362016-08-26T22:50:00.001-07:002016-08-26T22:50:45.176-07:00Garlic Parmesan Orange Roughy<meta name="keywords" lang="en" content="seafood,garlic parmesan orange roughy"/><meta name="description" lang="en" content="broiled orange roughy is topped with a flavorful parmesan-dijon spread."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 4</li>
<li> 4 (4 ounce) fillets orange roughy </li>
<li> 1/2 lemon </li>
<li> 1/2 cup grated parmesan cheese </li>
<li> 1/4 cup butter, softened </li>
<li> 1/4 cup prepared dijon mustard mayonnaise blend </li>
<li> 1 large clove garlic, pressed </li>
<li> 1/4 pinch salt </li>
<li> paprika </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 10 mins
<font size=2><b>Cook Time:</b></font> 10 mins
<font size=2><b>Ready Time:</b></font> 20 mins
<br><br><li>preheat the oven's broiler and set the oven rack about 6 inches from the heat source. </li>
<li>place the orange roughy filets on the broiler pan and squeeze the lemon over the top of the fish. broil the filets in the preheated oven for about 6 to 8 minutes. </li>
<li>combine parmesan, butter, dijionnaise, garlic, and salt in a small bowl. remove the fish from the oven and spread the cheese mixture on top of the filets. sprinkle with paprika. broil until the topping is lightly browned and the fish flakes easily with a fork, about 3 minutes. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-2662570842609464280.post-80821398050436663512016-08-26T19:34:00.001-07:002016-08-26T19:34:44.628-07:00almond and parmesan crusted tilapia<meta name="keywords" lang="en" content="seafood,almond and parmesan crusted tilapia"/><meta name="description" lang="en" content="broiled tilapia is coated with a creamy parmesan topping that cooks in just minutes! prepare on busy weeknights for a quick dinner."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 4</li>
<li> 1 teaspoon olive oil, or as needed </li>
<li> 3 cloves garlic, minced </li>
<li> 1/2 cup grated parmesan cheese </li>
<li> 1/4 cup buttery spread (such as smart balance®), softened </li>
<li> 1/4 cup slivered almonds, crushed </li>
<li> 3 tablespoons reduced-fat olive oil mayonnaise </li>
<li> 2 tablespoons bread crumbs </li>
<li> 2 tablespoons fresh lemon juice </li>
<li> 1 teaspoon seafood seasoning (such as old bay®) </li>
<li> 1/4 teaspoon dried basil </li>
<li> 1/4 teaspoon ground black pepper </li>
<li> 1/8 teaspoon onion powder </li>
<li> 1/8 teaspoon celery salt </li>
<li> 1 pound tilapia fillets </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 10 mins
<font size=2><b>Cook Time:</b></font> 10 mins
<font size=2><b>Ready Time:</b></font> 20 mins
<br><br><li>set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a broiling pan with aluminum foil or spray with olive oil cooking spray. </li>
<li>heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 3 to 5 minutes. </li>
<li>mix parmesan cheese, garlic, buttery spread, almonds, mayonnaise, bread crumbs, lemon juice, seafood seasoning, basil, black pepper, onion powder, and celery salt together in a bowl. </li>
<li>arrange tilapia fillets in a single layer on the prepared pan; cover pan with aluminum foil. </li>
<li>broil in the preheated oven for 2 to 3 minutes. flip fillets, cover pan with aluminum foil, and broil for 2 to 3 more minutes. remove aluminum foil and cover fillets with parmesan cheese mixture. broil in the oven until fish flakes easily with a fork and topping is browned, about 2 more minutes. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-2662570842609464280.post-84847794173839202742016-08-26T19:27:00.001-07:002016-08-26T19:27:56.567-07:00Smoky Cod And Parsnip Chowder<meta name="keywords" lang="en" content="fish chowder,smoky cod and parsnip chowder"/><meta name="description" lang="en" content="poached fresh cod and smoked cod are cooked in this cream based soup with potatoes, parsnips, fresh thyme and lemon. serve garnished with chopped chives."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 6</li>
<li> 1 pound cod fillets </li>
<li> 1/2 pound lightly smoked cod, skin and bones removed </li>
<li> 1/2 lemon </li>
<li> 1 sprig fresh thyme </li>
<li> 1 pound parsnip, chopped </li>
<li> 1/2 pound potatoes </li>
<li> 3 tablespoons butter </li>
<li> 1 onion, chopped </li>
<li> 1 cup milk </li>
<li> 1 cup heavy whipping cream </li>
<li> salt to taste </li>
<li> ground black pepper to taste </li>
</ul><br><h3>Recipe</h3>
<ul>
<li>if the smoked cod has a strong smoky flavor, soak it in water for 30 minutes, drain, and rinse. </li>
<li>in a large saucepan, cover the cod and smoked cod with water, and add the juice of half a lemon and the thyme. bring the cooking liquid to a gentle simmer. poach the fish for 8 to 10 minutes, or until the fish is just cooked and tender. remove the fish to a bowl, and reserve the poaching liquid. when the fish has cooled enough to handle, break it into large bite-sized pieces. set aside. </li>
<li>while the cod is cooking, peel the parsnips, and cut them into 1/4-inch-thick slices. peel the potatoes, cut them into 1/2 inch dice, and place them in a bowl of water to prevent discoloring. </li>
<li>in a large saucepan or kettle, melt 2 tablespoons of butter or margarine over medium heat. add onion, and cook until wilted and golden. add the parsnips, potatoes, and 3 cups of the reserved poaching liquid. bring the mixture to a boil, reduce heat, and cover. simmer for 15 minutes, or until the vegetables are tender. </li>
<li>heat the milk and cream in a small saucepan. do not boil. stir to the vegetable mixture. </li>
<li>add cod and smoked cod; stir. season with salt and freshly ground pepper to taste. just before serving, stir in remaining tablespoon of butter. top each serving with freshly ground pepper and chives. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-2662570842609464280.post-6561612066719186062016-08-26T18:29:00.001-07:002016-08-26T18:29:26.496-07:00fried tulingan (mackerel)<meta name="keywords" lang="en" content="seafood,fried tulingan (mackerel)"/><meta name="description" lang="en" content="mackerel is first simmered in a tangy tamarind base and then fried. it is important that the fish is fresh."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 4</li>
<li> 1 (3 1/2) pound whole mackerel, gutted and cleaned </li>
<li> 2 cups water </li>
<li> 1 tablespoon tamarind soup base </li>
<li> 1 teaspoon fish sauce </li>
<li> oil for frying </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 10 mins
<font size=2><b>Cook Time:</b></font> 40 mins
<font size=2><b>Ready Time:</b></font> 1 hr 50 mins
<br><br><li>combine the mackerel, water, tamarind soup base, and fish sauce in a pot over medium heat. cover and cook at a simmer for about 15 minutes. flip the fish, cover again, and simmer another 15 minutes. remove from heat and allow to sit, covered, for 1 hour. </li>
<li>heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c). remove the fish from the pot and pat dry with paper towels to remove as much excess moisture as possible. </li>
<li>fry the fish in the hot oil until golden brown, 7 to 10 minutes. serve hot. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-2662570842609464280.post-73915323767189287722016-08-26T17:58:00.001-07:002016-08-26T17:58:51.800-07:00broiled tilapia parmesan<meta name="keywords" lang="en" content="seafood,broiled tilapia parmesan"/><meta name="description" lang="en" content="flavorful recipe for this farm raised fish that is easy and done in minutes! the fish is broiled with a creamy cheese coating for an impressive flavor and texture."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 8</li>
<li> 1/2 cup parmesan cheese </li>
<li> 1/4 cup butter, softened </li>
<li> 3 tablespoons mayonnaise </li>
<li> 2 tablespoons fresh lemon juice </li>
<li> 1/4 teaspoon dried basil </li>
<li> 1/4 teaspoon ground black pepper </li>
<li> 1/8 teaspoon onion powder </li>
<li> 1/8 teaspoon celery salt </li>
<li> 2 pounds tilapia fillets </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 5 mins
<font size=2><b>Cook Time:</b></font> 10 mins
<font size=2><b>Ready Time:</b></font> 15 mins
<br><br><li>preheat your oven's broiler. grease a broiling pan or line pan with aluminum foil. </li>
<li>in a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. season with dried basil, pepper, onion powder and celery salt. mix well and set aside. </li>
<li>arrange fillets in a single layer on the prepared pan. broil a few inches from the heat for 2 to 3 minutes. flip the fillets over and broil for a couple more minutes. remove the fillets from the oven and cover them with the parmesan cheese mixture on the top side. broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. be careful not to over cook the fish. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-2662570842609464280.post-84221419140656343912016-08-26T16:27:00.001-07:002016-08-26T16:27:07.507-07:00bacon-wrapped halibut<meta name="keywords" lang="en" content="seafood,bacon-wrapped halibut"/><meta name="description" lang="en" content="my husband and i team up to make this appetizer, though it is easy to do alone. tasty, easy and vanishes as soon as it is placed on the table. what more could you ask for!"/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 36</li>
<li> 18 slices bacon, cut in half </li>
<li> 1 1/2 pounds halibut steaks, cubed </li>
<li> ground black pepper to taste </li>
<li> toothpicks </li>
</ul><br><h3>Recipe</h3>
<ul>
<li>cook bacon in a large skillet over medium-high heat until just beginning to brown, but still soft. set aside until cooled enough to handle. </li>
<li>preheat your oven's broiler. season the halibut with pepper. wrap one piece of bacon around each cube of fish, and secure with a toothpick. place on a baking sheet. </li>
<li>broil for about 5 minutes, turning once, until fish is cooked through and bacon is crisp. transfer to a platter, and serve warm. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-2662570842609464280.post-9890733214569352402016-08-26T15:41:00.001-07:002016-08-26T15:41:42.364-07:00grilled cipollini onions<meta name="keywords" lang="en" content="onion,grilled cipollini onions"/><meta name="description" lang="en" content="sweet grilled cipollini onions with a little fresh basil is the perfect side dish for grilled meat or fish."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 4</li>
<li> 2 wooden skewers, or as needed </li>
<li> 12 cipollini onions, peeled </li>
<li> 1/2 cup coarsely chopped fresh basil </li>
<li> 1 tablespoon olive oil </li>
<li> 1 teaspoon seasoned salt (such as lawry's®) </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 15 mins
<font size=2><b>Cook Time:</b></font> 10 mins
<font size=2><b>Ready Time:</b></font> 55 mins
<br><br><li>fill a shallow dish with water; soak wooden skewers in water for 30 minutes. </li>
<li>place onions, basil, oil, and salt in a bowl; toss to coat onions. refrigerate until flavors blend, 30 to 60 minutes. </li>
<li>preheat an outdoor grill for medium-high heat and lightly oil the grate. </li>
<li>thread onions prepared skewers, weaving basil between onions. </li>
<li>cook onions on the preheated grill, turning once, until sweet and tender, about 10 minutes. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-2662570842609464280.post-18751863076515050792016-08-26T12:57:00.001-07:002016-08-26T12:57:08.718-07:00onion meat relish<meta name="keywords" lang="en" content="relishes,onion meat relish"/><meta name="description" lang="en" content="spread this savory onion relish over your favorite meats and fish. it's great for a barbeque!"/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 1</li>
<li> 3/4 pound onion, cut into wedges and separated </li>
<li> 2 tablespoons butter </li>
<li> 2 tablespoons red vinegar </li>
<li> 1/4 tablespoon salt </li>
<li> 1/4 teaspoon ground black pepper </li>
<li> 2 teaspoons white sugar </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 15 mins
<font size=2><b>Cook Time:</b></font> 20 mins
<font size=2><b>Ready Time:</b></font> 35 mins
<br><br><li>in a medium saucepan over medium heat, slowly cook and stir the onions and butter until onions are tender, approximately 10 minutes. </li>
<li>mix red vinegar, salt, ground black pepper and white sugar with the onions and butter. continue to cook and stir until the mixture thickens to a chunky, spreadable consistency, about 10 minutes. refrigerate until serving. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-2662570842609464280.post-379719476502049512016-08-26T12:17:00.001-07:002016-08-26T12:17:24.756-07:00smoked salmon pasta with scotch<meta name="keywords" lang="en" content="salmon,smoked salmon pasta with scotch"/><meta name="description" lang="en" content="delicate smoked salmon in a creamy reduction sauce spiked with scotch -- full of flavor!"/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 8</li>
<li> 1 (16 ounce) package dry penne pasta </li>
<li> 1 tablespoon olive oil </li>
<li> 1 medium onion, finely chopped </li>
<li> 2 cups fish stock </li>
<li> 2 cups white </li>
<li> 3 tablespoons scotch whiskey </li>
<li> 1/2 pound chopped smoked salmon </li>
<li> 2 cups heavy cream </li>
<li> freshly ground black pepper to taste </li>
<li> 1/2 cup grated parmesan cheese for topping </li>
<li> 1 bunch italian flat leaf parsley, chopped </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 15 mins
<font size=2><b>Cook Time:</b></font> 30 mins
<font size=2><b>Ready Time:</b></font> 45 mins
<br><br><li>bring a large pot of lightly salted water to a boil. place penne pasta in the pot, cook 8 to 10 minutes, until al dente, and drain. </li>
<li>heat the olive oil in a skillet over medium heat, and cook the onion until tender. pour in the fish stock and white , and cook until reduced by 1/2. </li>
<li>remove the skillet from heat, and pour in the scotch whiskey. using a long match, carefully ignite the scotch. once the flame had subsided, return the skillet to medium heat, and mix in the salmon. stir in the cream, and bring the mixture to a boil. continue to cook and stir until thickened. </li>
<li>in a large bowl, toss the cooked penne pasta with the salmon mixture. season with pepper, and top with parmesan cheese and parsley to serve. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-2662570842609464280.post-6309862816489398162016-08-26T10:50:00.001-07:002016-08-26T10:50:01.011-07:00miso and soy chilean sea bass<meta name="keywords" lang="en" content="seafood,miso and soy chilean sea bass"/><meta name="description" lang="en" content="this simple but tasty recipe calls for sea bass fillets to be marinated in , mirin, soy sauce, and miso paste before being broiled."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 4</li>
<li> 1/3 cup </li>
<li> 1/3 cup mirin (japanese sweet rice ) </li>
<li> 3 tablespoons soy sauce </li>
<li> 1/4 cup packed brown sugar </li>
<li> 1/3 cup miso paste </li>
<li> 4 (4 ounce) fillets fresh sea bass, about 1 inch thick </li>
<li> 2 tablespoons chopped green onion </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 10 mins
<font size=2><b>Cook Time:</b></font> 7 mins
<font size=2><b>Ready Time:</b></font> 3 hrs 17 mins
<br><br><li>whisk together the , mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. chill in refrigerator 3 to 6 hours. arrange the fillets on a baking sheet. discard the marinade. </li>
<li>preheat the oven's broiler and set the oven rack about 6 inches from the heat source. prop the oven door to remain slightly ajar. </li>
<li>bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. sprinkle with chopped green onions to serve. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-2662570842609464280.post-62777223298364151412016-08-26T03:06:00.001-07:002016-08-26T03:06:43.379-07:00ginger glazed mahi mahi<meta name="keywords" lang="en" content="seafood,ginger glazed mahi mahi"/><meta name="description" lang="en" content="this ginger glazed mahi mahi is bursting with flavor and combines both sweet and sour taste sensations. the 30 minute prep time includes 20 minutes to marinate. this recipe is a snap and so delicious. you'll love it!"/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 4</li>
<li> 3 tablespoons honey </li>
<li> 3 tablespoons soy sauce </li>
<li> 3 tablespoons balsamic vinegar </li>
<li> 1 teaspoon grated fresh ginger root </li>
<li> 1 clove garlic, crushed or to taste </li>
<li> 2 teaspoons olive oil </li>
<li> 4 (6 ounce) mahi mahi fillets </li>
<li> salt and pepper to taste </li>
<li> 1 tablespoon vegetable oil </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 5 mins
<font size=2><b>Cook Time:</b></font> 12 mins
<font size=2><b>Ready Time:</b></font> 37 mins
<br><br><li>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. </li>
<li>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. </li>
<li>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. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-2662570842609464280.post-64783167472444551722016-08-26T02:58:00.001-07:002016-08-26T02:58:10.178-07:00smoked bluefish pate ii<meta name="keywords" lang="en" content="seafood,smoked bluefish pate ii"/><meta name="description" lang="en" content="this favorite version of smoked bluefish pate tastes just like the kind served in restaurants. it's delicious!"/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 3</li>
<li> 1 pound skinless, boneless smoked bluefish </li>
<li> 1/2 (8 ounce) package cream cheese, softened </li>
<li> 3 tablespoons butter, room temperature </li>
<li> 2 tablespoons </li>
<li> 1 tablespoon finely chopped onion </li>
<li> 1/4 teaspoon worcestershire sauce </li>
<li> 1 tablespoon lemon juice </li>
<li> salt and ground black pepper to taste </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 15 mins
<font size=2><b>Ready Time:</b></font> 15 mins
<br><br><li>puree the bluefish, cream cheese, butter and in a food processor. mix in the onion, worcestershire sauce, lemon juice, salt and pepper. blend well using the pulse setting. transfer the mixture to a medium serving bowl, and chill until serving. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-2662570842609464280.post-73975532270671158912016-08-26T01:59:00.001-07:002016-08-26T01:59:13.738-07:00salmon with brown sugar and bourbon glaze<meta name="keywords" lang="en" content="salmon steaks,salmon with brown sugar and bourbon glaze"/><meta name="description" lang="en" content="salmon is cooked in a glaze of butter, brown sugar and bourbon."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 4</li>
<li> 4 tablespoons butter </li>
<li> 1/2 cup dark brown sugar </li>
<li> 4 (6 ounce) salmon steaks </li>
<li> 1/3 cup </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 5 mins
<font size=2><b>Cook Time:</b></font> 15 mins
<font size=2><b>Ready Time:</b></font> 20 mins
<br><br><li>melt butter in a large heavy skillet over medium heat. stir in brown sugar. place salmon fillets on top of brown sugar mixture. cook for 5 minutes on medium heat. turn salmon, and pour bourbon around the fillets. continue cooking for 5 minutes, or until fish flakes easily with a fork. spoon glaze over the salmon, and serve. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-2662570842609464280.post-42469124919310094002016-08-26T01:57:00.001-07:002016-08-26T01:57:24.473-07:00Mediterranean Fish Stew<meta name="keywords" lang="en" content="seafood,mediterranean fish stew"/><meta name="description" lang="en" content="fresh cilantro and parsley make this stew beautiful and delicious. fish and bowtie pasta are added to a brightly seasoned stock of tomatoes, cinnamon, paprika, and worcestershire sauce. ready in minutes."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 6</li>
<li> 4 cloves garlic, minced </li>
<li> 2 onions, chopped </li>
<li> 1 tablespoon olive oil </li>
<li> 1 (28 ounce) can crushed tomatoes </li>
<li> 6 cups water </li>
<li> 1/2 cup chopped fresh parsley </li>
<li> 1/2 cup chopped fresh cilantro </li>
<li> 2 tablespoons worcestershire sauce </li>
<li> 1 teaspoon ground cinnamon </li>
<li> 1 teaspoon paprika </li>
<li> 1 1/2 pounds cod fillets, cubed </li>
<li> 3 ounces dry pasta </li>
<li> salt to taste </li>
<li> 1 tablespoon ground black pepper </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 5 mins
<font size=2><b>Cook Time:</b></font> 45 mins
<font size=2><b>Ready Time:</b></font> 50 mins
<br><br><li>in a large pot over medium heat, saute the garlic and onions in the olive oil for 5 minutes, stirring constantly. add the tomatoes with liquid, water, parsley and cilantro. bring to a boil, reduce heat to low and simmer for 15 minutes. </li>
<li>stir in the worcestershire sauce, cinnamon, paprika and fish. simmer over medium heat for 10 minutes. add the pasta and simmer for an additional 8 minutes, or until pasta is tender. season with salt to taste and ground black pepper. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-2662570842609464280.post-11998030237529074022016-08-26T01:51:00.001-07:002016-08-26T01:51:00.363-07:00Slow Cooker Mussaman Curry<meta name="keywords" lang="en" content="main dish,slow cooker mussaman curry"/><meta name="description" lang="en" content="this slow cooker recipe features beef with potatoes, onion, and garlic in a sauce made with coconut milk, peanut butter, curry powder, and fish sauce."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 6</li>
<li> 2 potatoes, cut into large chunks </li>
<li> 1 small onion, coarsely chopped </li>
<li> 2 tablespoons butter </li>
<li> 1 1/4 pounds beef chuck, cut into 1-inch cubes </li>
<li> 3 cloves garlic, minced </li>
<li> 1 (14 ounce) can coconut milk </li>
<li> 1/4 cup peanut butter </li>
<li> 3 tablespoons curry powder </li>
<li> 3 tablespoons thai fish sauce </li>
<li> 3 tablespoons brown sugar </li>
<li> 2 cups beef broth </li>
<li> 1/2 cup unsalted, dry-roasted peanuts </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 20 mins
<font size=2><b>Cook Time:</b></font> 4 hrs 15 mins
<br><br><font size=2><b>Ready Time:</b></font> 4 hrs 35 mins
<br><br><li>place the potatoes and onion in a slow cooker. </li>
<li>melt the butter in a skillet over medium-high heat. cook the beef and garlic together in the melted butter until the beef is browned on all sides. transfer the beef and garlic to the slow cooker while keeping the beef drippings in the skillet. </li>
<li>return the skillet to the medium-high heat. stir the coconut milk, peanut butter, and curry powder into the reserved beef drippings; cook and stir until the peanut butter melts. pour the coconut milk mixture into the slow cooker. turn the slow cooker on to low; stir the fish sauce, brown sugar, and beef broth into the slow cooker. </li>
<li>cook on low until the beef is fork-tender, 4 to 6 hours. stir the peanuts into the curry about 30 minutes before serving. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-2662570842609464280.post-31616921396508194602016-08-26T01:37:00.001-07:002016-08-26T01:37:28.089-07:00almond and parmesan crusted tilapia<meta name="keywords" lang="en" content="seafood,almond and parmesan crusted tilapia"/><meta name="description" lang="en" content="broiled tilapia is coated with a creamy parmesan topping that cooks in just minutes! prepare on busy weeknights for a quick dinner."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 4</li>
<li> 1 teaspoon olive oil, or as needed </li>
<li> 3 cloves garlic, minced </li>
<li> 1/2 cup grated parmesan cheese </li>
<li> 1/4 cup buttery spread (such as smart balance®), softened </li>
<li> 1/4 cup slivered almonds, crushed </li>
<li> 3 tablespoons reduced-fat olive oil mayonnaise </li>
<li> 2 tablespoons bread crumbs </li>
<li> 2 tablespoons fresh lemon juice </li>
<li> 1 teaspoon seafood seasoning (such as old bay®) </li>
<li> 1/4 teaspoon dried basil </li>
<li> 1/4 teaspoon ground black pepper </li>
<li> 1/8 teaspoon onion powder </li>
<li> 1/8 teaspoon celery salt </li>
<li> 1 pound tilapia fillets </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 10 mins
<font size=2><b>Cook Time:</b></font> 10 mins
<font size=2><b>Ready Time:</b></font> 20 mins
<br><br><li>set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a broiling pan with aluminum foil or spray with olive oil cooking spray. </li>
<li>heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 3 to 5 minutes. </li>
<li>mix parmesan cheese, garlic, buttery spread, almonds, mayonnaise, bread crumbs, lemon juice, seafood seasoning, basil, black pepper, onion powder, and celery salt together in a bowl. </li>
<li>arrange tilapia fillets in a single layer on the prepared pan; cover pan with aluminum foil. </li>
<li>broil in the preheated oven for 2 to 3 minutes. flip fillets, cover pan with aluminum foil, and broil for 2 to 3 more minutes. remove aluminum foil and cover fillets with parmesan cheese mixture. broil in the oven until fish flakes easily with a fork and topping is browned, about 2 more minutes. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-2662570842609464280.post-9333046568272925772016-08-25T23:43:00.001-07:002016-08-25T23:43:25.857-07:00thai steamed mussels<meta name="keywords" lang="en" content="seafood,thai steamed mussels"/><meta name="description" lang="en" content="delicious and easy spicy thai steamed mussels that can be finished in just thirty minutes."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 6</li>
<li> 5 pounds fresh mussels, scrubbed and debearded </li>
<li> 1/3 cup fresh lime juice </li>
<li> 1 (13.5 ounce) can unsweetened coconut milk </li>
<li> 1/3 cup dry white </li>
<li> 1 1/2 tablespoons thai red curry paste </li>
<li> 1 1/2 tablespoons minced garlic </li>
<li> 1 tablespoon asian fish sauce </li>
<li> 1 tablespoon white sugar </li>
<li> 2 cups chopped fresh cilantro </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 20 mins
<font size=2><b>Cook Time:</b></font> 10 mins
<font size=2><b>Ready Time:</b></font> 30 mins
<br><br><li>in a large stock pot, combine the lime juice, coconut milk, , curry paste, garlic, fish sauce and sugar. stir to dissolve sugar and curry paste and bring to a boil over high heat. boil for 2 minutes then add mussels. cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes. </li>
<li>remove from the heat and discard any unopened mussels. pour mussels and liquid into a serving dish and toss with cilantro. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-2662570842609464280.post-24370722947851290062016-08-25T23:13:00.001-07:002016-08-25T23:13:08.249-07:00tasty sesame tilapia<meta name="keywords" lang="en" content="seafood,tasty sesame tilapia"/><meta name="description" lang="en" content="tilapia fillets are marinated then baked in a delicious sesame, orange, and garlic marinade in this quick and easy main dish."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 6</li>
<li> 1/4 cup orange juice </li>
<li> 1/4 cup soy sauce </li>
<li> 1/4 cup sesame oil </li>
<li> 1 teaspoon white sugar </li>
<li> 1 teaspoon minced garlic </li>
<li> 1/2 teaspoon ground ginger </li>
<li> 6 (4 ounce) fillets tilapia fillets </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 10 mins
<font size=2><b>Cook Time:</b></font> 10 mins
<font size=2><b>Ready Time:</b></font> 50 mins
<br><br><li>stir the orange juice, soy sauce, sesame oil, sugar, garlic, and ginger in a 9x13 inch baking dish until combined. add the tilapia fillets, turning once to evenly coat. cover the dish with plastic wrap, and marinate in the refrigerator at least 30 minutes. </li>
<li>preheat an oven to 425 degrees f (220 degrees c). </li>
<li>remove the plastic wrap, and bake in the preheated oven until the fish flakes easily with a fork, 9 to 11 minutes. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-2662570842609464280.post-1413091055067250352016-08-25T23:10:00.001-07:002016-08-25T23:10:05.682-07:00indian fish curry<meta name="keywords" lang="en" content="halibut,indian fish curry"/><meta name="description" lang="en" content="spicy baked white fish fillets are dressed up with a ginger, garlic, onion, and cashew puree in this bengali recipe."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 4</li>
<li> for the marinade: </li>
<li> 2 teaspoons dijon mustard </li>
<li> 1 teaspoon ground black pepper </li>
<li> 1/2 teaspoon salt </li>
<li> 2 tablespoons canola oil </li>
<li> 4 white fish fillets </li>
<li> 1 onion, coarsely chopped </li>
<li> 4 cloves garlic, roughly chopped </li>
<li> 1 (1 inch) piece fresh ginger root, peeled and chopped </li>
<li> 5 cashew halves </li>
<li> 1 tablespoon canola oil </li>
<li> 2 teaspoons cayenne pepper, or to taste </li>
<li> 1/2 teaspoon ground turmeric </li>
<li> 1 teaspoon ground cumin </li>
<li> 1 teaspoon ground coriander </li>
<li> 1 teaspoon salt </li>
<li> 1 teaspoon white sugar </li>
<li> 1/2 cup chopped tomato </li>
<li> 1/4 cup vegetable broth </li>
<li> 1/4 cup chopped fresh cilantro </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 20 mins
<font size=2><b>Cook Time:</b></font> 35 mins
<font size=2><b>Ready Time:</b></font> 1 hr 25 mins
<br><br><li>mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. add the fish fillets, turning to coat. marinate the fish in the refrigerator for 30 minutes. </li>
<li>combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste. </li>
<li>preheat an oven to 350 degrees f (175 degrees c). </li>
<li>heat 1 tablespoon of canola oil in a skillet over medium-low heat. stir in the prepared paste; cook and stir for a minute or two. add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. cook and stir for an additional five minutes. stir in the chopped tomato and vegetable broth. </li>
<li>arrange the fish fillets in a baking dish, discarding any extra marinade. top the fish with the sauce, cover the baking dish, and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes. garnish with chopped cilantro. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-2662570842609464280.post-84521209419631084882016-08-25T23:01:00.001-07:002016-08-25T23:01:58.253-07:00Slow Cooker Mussaman Curry<meta name="keywords" lang="en" content="main dish,slow cooker mussaman curry"/><meta name="description" lang="en" content="this slow cooker recipe features beef with potatoes, onion, and garlic in a sauce made with coconut milk, peanut butter, curry powder, and fish sauce."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 6</li>
<li> 2 potatoes, cut into large chunks </li>
<li> 1 small onion, coarsely chopped </li>
<li> 2 tablespoons butter </li>
<li> 1 1/4 pounds beef chuck, cut into 1-inch cubes </li>
<li> 3 cloves garlic, minced </li>
<li> 1 (14 ounce) can coconut milk </li>
<li> 1/4 cup peanut butter </li>
<li> 3 tablespoons curry powder </li>
<li> 3 tablespoons thai fish sauce </li>
<li> 3 tablespoons brown sugar </li>
<li> 2 cups beef broth </li>
<li> 1/2 cup unsalted, dry-roasted peanuts </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 20 mins
<font size=2><b>Cook Time:</b></font> 4 hrs 15 mins
<br><br><font size=2><b>Ready Time:</b></font> 4 hrs 35 mins
<br><br><li>place the potatoes and onion in a slow cooker. </li>
<li>melt the butter in a skillet over medium-high heat. cook the beef and garlic together in the melted butter until the beef is browned on all sides. transfer the beef and garlic to the slow cooker while keeping the beef drippings in the skillet. </li>
<li>return the skillet to the medium-high heat. stir the coconut milk, peanut butter, and curry powder into the reserved beef drippings; cook and stir until the peanut butter melts. pour the coconut milk mixture into the slow cooker. turn the slow cooker on to low; stir the fish sauce, brown sugar, and beef broth into the slow cooker. </li>
<li>cook on low until the beef is fork-tender, 4 to 6 hours. stir the peanuts into the curry about 30 minutes before serving. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-2662570842609464280.post-79017891675813218442016-08-25T22:47:00.001-07:002016-08-25T22:47:15.709-07:00Lemon Garlic Tilapia<meta name="keywords" lang="en" content="seafood,lemon garlic tilapia"/><meta name="description" lang="en" content="tilapia fillets are bathed in lemon juice and melted butter, seasoned with garlic and parsley, and baked to flaky perfection."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 4</li>
<li> 4 tilapia fillets </li>
<li> 3 tablespoons fresh lemon juice </li>
<li> 1 tablespoon butter, melted </li>
<li> 1 clove garlic, finely chopped </li>
<li> 1 teaspoon dried parsley flakes </li>
<li> pepper to taste </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 10 mins
<font size=2><b>Cook Time:</b></font> 30 mins
<font size=2><b>Ready Time:</b></font> 40 mins
<br><br><li>preheat oven to 375 degrees f (190 degrees c). spray a baking dish with non-stick cooking spray. </li>
<li>rinse tilapia fillets under cool water, and pat dry with paper towels. </li>
<li>place fillets in baking dish. pour lemon juice over fillets, then drizzle butter on top. sprinkle with garlic, parsley, and pepper. </li>
<li>bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-2662570842609464280.post-9169871115383757462016-08-25T22:19:00.001-07:002016-08-25T22:19:33.116-07:00thai spicy basil chicken fried rice<meta name="keywords" lang="en" content="fried rice,thai spicy basil chicken fried rice"/><meta name="description" lang="en" content="this is a staple of thai cooking. adjust the spices to your own tastes for a really great use for leftover rice!! thai basil has a different flavor than that of regular basil and makes all the difference in this recipe. it is fast and fairly easy to make, but requires constant stirring."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 6</li>
<li> 3 tablespoons oyster sauce </li>
<li> 2 tablespoons fish sauce </li>
<li> 1 teaspoon white sugar </li>
<li> 1/2 cup peanut oil for frying </li>
<li> 4 cups cooked jasmine rice, chilled </li>
<li> 6 large cloves garlic clove, crushed </li>
<li> 2 serrano peppers, crushed </li>
<li> 1 pound boneless, skinless chicken breast, cut into thin strips </li>
<li> 1 red pepper, seeded and thinly sliced </li>
<li> 1 onion, thinly sliced </li>
<li> 2 cups sweet thai basil </li>
<li> 1 cucumber, sliced (optional) </li>
<li> 1/2 cup cilantro sprigs (optional) </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 30 mins
<font size=2><b>Cook Time:</b></font> 10 mins
<font size=2><b>Ready Time:</b></font> 40 mins
<br><br><li>whisk together the oyster sauce, fish sauce, and sugar in a bowl. </li>
<li>heat the oil in a wok over medium-high heat until the oil begins to smoke. add the garlic and serrano peppers, stirring quickly. stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. use the back of a spoon to break up any rice sticking together. </li>
<li>remove from heat and mix in the basil leaves. garnish with sliced cucumber and cilantro as desired. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-2662570842609464280.post-16847610432357025662016-08-25T22:12:00.001-07:002016-08-25T22:12:58.245-07:00Lemon Garlic Salmon<meta name="keywords" lang="en" content="salmon fillets,lemon garlic salmon"/><meta name="description" lang="en" content="fresh salmon needs very little preparation. these salmon fillets are cooked in good, sweet butter and minced garlic, and then sprinkled with a little lemon juice. if you'd like a little more kick and a fancy presentation, caramelize onions and serve them atop the cooked salmon."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 2</li>
<li> 2 tablespoons unsalted butter </li>
<li> 2 teaspoons minced garlic </li>
<li> 1 teaspoon lemon pepper </li>
<li> 2 (4 ounce) fillets salmon </li>
<li> 1 lemon </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 5 mins
<font size=2><b>Cook Time:</b></font> 25 mins
<font size=2><b>Ready Time:</b></font> 30 mins
<br><br><li>season salmon fillets on both sides with lemon pepper. </li>
<li>in a large skillet, melt butter over medium high heat. stir in garlic. place salmon in pan. cook for 10 minutes per inch of thickness, or until fish flakes when tested with a fork. flip fillets halfway through cooking to brown on both sides. sprinkle with lemon juice before serving. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-2662570842609464280.post-59121555885669153072016-08-25T22:00:00.001-07:002016-08-25T22:00:43.932-07:00steamed lemon grass crab legs<meta name="keywords" lang="en" content="crab,steamed lemon grass crab legs"/><meta name="description" lang="en" content="lemon grass and ginger bring these steamed crab legs to a whole new level of deliciousness - with asian kick! serve with fresh spinach salad or favorite side. use drawn butter for dipping, or try lemon juice, salt, pepper and sugar for tangy sauce. enjoy!"/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 2</li>
<li> 2 tablespoons vegetable oil </li>
<li> 3 cloves garlic clove, pressed </li>
<li> 1 (1 inch) piece fresh ginger root, crushed </li>
<li> 1 stalk lemon grass, crushed </li>
<li> 2 tablespoons fish sauce </li>
<li> 1 tablespoon oyster sauce </li>
<li> salt and pepper to taste </li>
<li> 2 pounds frozen cooked alaskan king crab legs, thawed </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 15 mins
<font size=2><b>Cook Time:</b></font> 15 mins
<font size=2><b>Ready Time:</b></font> 30 mins
<br><br><li>heat the oil in a large pot over medium-high heat. add the crushed garlic, ginger, and lemon grass; cook and stir until brown, about 5 minutes. stir in the fish sauce, oyster sauce, salt and pepper until blended. add crab legs, cover, and cook over medium heat, tossing occasionally, until heated through, about 15 minutes. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0