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Category Archives: Seafood/Fish

Grilled Shrimp with Dill and Tzatziki Sauce

This is my nod to our delicious trip to Greece a couple of summers ago. All the flavors I loved and enjoyed are in this delicious dish. Perfect dish for a summer evening with a glass of Rose!!

  • 1 pound fresh shrimp, cleaned and deveined
  • 1 tablespoon extra virgin olive oil
  • ¼ cup fresh dill, chopped
  • 1 teaspoon dried oregano, crushed
  • Zest of one lemon, save the lemon for juicing a bit later
  • 3 garlic cloves, grated
  • Salt

Marinate the shrimp with the olive, dill, oregano, lemon zest, garlic and salt for at least 2 to 3 hours. Half an hour before grilling, juice the lemon into the shrimp. Skewer the shrimp and grill until just done.

Tzatziki Sauce

  • ½ cup Greek yogurt
  • ¼ cup grated cucumber, excess water squeezed out (between your palm)
  • 2 garlic cloves, grated
  • Juice of half a lemon
  • 1 teaspoon salt
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons fresh dill, chopped

Mix all the ingredients together, taste for seasonings and let it sit for half an hour.

Serve with freshly grilled pita and shrimp.

Shrimp Enchilada with Tomatillo Sauce

My husband’s favorite thing to order at a Mexican restaurant is shrimp enchiladas.. and typically it is served with some refried beans, etc. Well, I decided to recreate it at home as we all know, one can’t beat homemade food.. so here it is…. very yummy!

  • 1 tablespoon extra virgin olive oil
  • 1 pound medium shrimp, cleaned
  • 1 medium onion, sliced
  • 2 garlic cloves, grated
  • Juice of half a lemon
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • ½ cup cilantro, chopped

Heat a medium frying pan with the olive oil. Add the onion and garlic and sauté on medium heat for 3 to 4 minutes. Add the shrimp, salt and smoke paprika. Cook for 3 to 4 minutes till the shrimp are almost done. Turn heat off and drizzle with lemon juice.

Tomatillo Sauce

  • 4 to 5 tomatillos, cut in half
  • 1 medium onion, cut in half with skin on
  • 4 to 5 garlic cloves, with skin on
  • 1 poblano pepper, cut in half
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1 cup water
  • 1 cup cilantro
  • 2 teaspoon salt

Preheat oven to 400 degrees F.

Line a cookie sheet with aluminum foil. Place the tomatillos, onion, garlic and poblano pepper on the sheet and drizzle with olive oil and sprinkle with salt. Roast in oven for 45 minutes till the vegetables are soft. Place into a blender with the water, cilantro and salt. Blend till smooth, taste for seasonings and keep aside.

  • 6 to 8 flour tortillas
  • 1 to 1½ cups shredded mozzarella
  • ½ cup cilantro, chopped

Preheat oven to 350 degrees F.

Transfer the tomatillo sauce in a flat platter. Dip each tortilla in the sauce. Place the tortilla on a cutting board, add 3 to 4 shrimp with the onions, top with a tablespoon of shredded cheese. Roll the tortilla and add to an oven-proof platter seam side down. Repeat the process with all the tortillas. Top with the remaining shredded cheese and cover with aluminum foil, bake for 40 minutes. Take out and serve with refried beans and guacamole.

Pesto Crusted Cod with Roasted Cauliflower

Healthy and delicious… what more does one want??? Try this one…

  • 4 filets of cod or any other white fish
  • ½ cup homemade or store bought pesto
  • 1 cup breadcrumbs
  • Salt

Preheat oven to 400 degrees F.

Mix the pesto with the breadcrumbs, add a drizzle of extra virgin olive oil if necessary. Season the filets with salt and divide the pesto mixture into 4 parts. Top each filet with the pesto mixture and set aside.

Place on a lined baking sheet and bake in oven for about 10 minutes or till the pesto mixture is golden brown and the fish is cooked through. Baking time will vary according to the filet thickness. Take out and serve with roasted cauliflower and couscous.

Roasted Cauliflower with Tomatoes

  • 1 cauliflower head, cut into florets
  • 1 cup cherry tomaotes
  • 2 tablespoons extra virgin olive oil
  • Salt
  • Pepper

Preheat oven to 400 degree F.

Place the florets and tomatoes onto a lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Mix well and roast for about half an hour or till the cauliflower is golden brown. Serve with the fish.

Seared Cod with Blood Orange Reduction

Blood oranges are in season right now- do take advantage of them. They are most delicious oranges you will ever taste and the color is fascinating!! I have been using them for salad dressings, sauces, desserts.. the list goes on…

  • 4 wild caught cod fillets
  • Salt
  • Pepper
  • 2 tablespoons extra light olive oil
  • 1 cup blood orange juice
  • 2 teaspoons white wine vinegar
  • 2 teaspoons honey
  • ½ cup blood orange segments
  • 3 to 4 green onions, chopped
  • ½ cup green and black olives, chopped

Sprinkle salt and pepper on to the fillets on both side. Keep aside. Heat a non stick pan with the olive oil. Sear the fillets on both sides for about 2 to 3 minutes each. Take out of the pan and transfer to a lined cookie sheet and finish off in a 350 degrees oven. The time will depend on how thick the fillets are. Careful not to overcook the fish.

In the meantime add the orange juice, vinegar, honey, orange segments, green onions and olives. Simmer on a medium heat and reduce by half. The sauce should be thickened and taste tangy and sweet. Pour over the fillets and serve.

Greek Style Branzino with Sautéed Spinach

I would make this for Valentine’s day… so, yummy and healthy… very garlicky but who cares if everyone will be smelling of garlic!!

  • 6 cleaned fillets of Branzino or any other white fish with skin on
  • Salt
  • Pepper
  • Drizzle of olive oil

Sprinkle salt and pepper on both sides of the fillets and drizzle olive oil

Sauce

  • 3 garlic cloves, chopped fine
  • 2 tablespoons fresh oregano, chopped
  • Juice of one lemon
  • ¼ cup extra virgin olive oil
  • 1 teaspoon salt

Mix all the ingredients together and keep aside.

Preheat broiler to high.

Heat a wide frying pan on medium high heat. Add the fillets, skin side down to the pan, 2 to 3 at a time. Cook for 3 minutes on medium high heat and transfer to a cookie sheet, skin side down. Finish cooking all the fillets and transfer the cookie sheet to the broiler. Broil for 3 to 4 minutes or till the fish is cooked or opaque. Serve warm with a drizzle of the oregano sauce.

Sauteed Spinach

  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, chopped
  • 2 10 ounces baby spinach
  • 1 to 2 teaspoons salt
  • 1/3 cup crumbled feta cheese

Heat a wide frying pan with the oil. Add the garlic and sauté on medium heat for 15 to 20 seconds. Add the spinach and cook on high heat till it wilts. Continue sautéing on medium heat for 5 to 6 minutes. Add salt and serve with a garnish of feta cheese.

 

Shrimp and Mushroom Laksa

Popular in Singapore and Malaysia, this noodle dish is a labor of love. I have tried to make a bit easier but it is still a bit time consuming and requires quite a few ingredients- but it is so worth it. I would recommend this for a Sunday dinner!

  • 1 pound medium shrimp, cleaned, deveined and shelled, shells reserved
  • 1 medium yellow onion, cut in half
  • 2 carrots, sliced in one inch pieces
  • Salt

In a large saucepan, add the reserved shells, onion, carrots and 8 cups water. Bring to a boil and simmer till reduced to about 5 cups, about 45 minutes. Strain and keep aside.

Marinate the shrimp in 1 to 2 teaspoons salt and keep aside.

Paste

  •  2 large shallots, cut in quarters
  • 3 green onions, trimmed and chopped
  • 2 inch fresh ginger, peeled and chopped
  • ¼ cup slivered almonds
  • 2 teaspoons ground coriander
  • ½ teaspoon turmeric
  • 2 tablespoons fish sauce
  • 2 tablespoons peanut oil
  • 2 large lemongrass stalks-bottom 7 inches only, outer layer removed, stalk cut into 1 inch length

Transfer all the ingredients to a food processor and puree until smooth. Keep aside.

  • 2 tablespoons peanut oil
  • 1 10 ounces Cremini mushrooms, sliced
  • One 14 ½ ounce can unsweetened coconut milk
  • 1 to 2 tablespoon honey
  • 2 tablespoons fish sauce
  • 1 pound Thai flat rice noodles, cooked according to package instructions
  • Juice of a lime
  • 2 tablespoons soy sauce
  • 1 bunch Asian greens (I used yu choy, a leafy green), bok choy or spinach, about 4 cups

Heat a large saucepan with the peanut oil and add the puree and sauté on medium heat for 9 to 10 minutes, till the mixture is dark brown. Add the mushrooms and sauté another 2 to 3 minutes. Add the coconut milk and bring to a boil. Add the 5 cups of broth and bring to a boil. Add the honey, fish sauce, lime juice and soy sauce. Check for seasonings as the broth is simmering and add more soy, lime juice or honey as needed. Add the shrimp and cook for 3 to 4 minutes or till the shrimp are cooked but not over done.

Divide the noodles and greens in 4 to 6 bowls and top with the shrimp and hot broth. Serve immediately.

Mexican Stew with Chicken and Shrimp

This is a yummy, one pot meal that is a bit reminiscent of a deconstructed paella… I have delicious sauce that I serve with yummy chicken and shrimp…

  • 2 cups tomato sauce, homemade or store bought (14 ounces can of tomato sauce)
  • 2 garlic cloves, peeled
  • 1 jalapeno chili, sliced in half and deseeded
  • 1 medium onion, chopped
  • ½ teaspoon nutmeg
  • 1 teaspoon salt
  • 1 cup fish stock
  • ½ cup heavy cream
  • 1 tablespoon olive oil

Transfer the tomato sauce to a medium saucepan. Add the garlic, jalapeno, onion, nutmeg and salt. Bring to a boil and lower the heat to a simmer for 10 minutes or till the vegetables are soft. Transfer to a blender and add the fish stock and blend till smooth.

Heat the same saucepan with olive oil and add the tomato sauce and sauté for a minute. Turn heat lower and simmer, covered for 15 minutes, till the sauce is thickened. Add the heavy cream, mix well and check for seasonings. Keep aside.

  • 1 pound chicken thighs, skin off with the bone
  • 3 to 4 links chorizo, casings off and crumbled
  • 1 pound medium shrimp
  • 2 tablespoons extra light olive oil
  • 1 tablespoon butter
  • Salt
  • 2 teaspoons cumin seeds, ground
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped

Heat a heavy saucepan with the olive oil and butter. Brown the chicken thighs on high heat on both sides, for about 3 to 4 minutes on each side. Sprinkle salt on both sides. Take the chicken out and add the chorizo and sauté on medium heat for 2 to 3 minutes. Add the cumin seeds, onion and garlic and sauté on medium heat for 2 to 3 minutes. Add the chicken back to the pan and the tomato sauce. Bring to a boil and simmer with the lid on for 20 minutes. Take the lid off and check for seasonings. Add the shrimp right before serving. Cook for 3 to 4 minutes making sure shrimp does not overcook. Serve with arugula rice.

 

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