Baja Fish Tacos

These tacos certainly aren’t Tex-Mex but I like them anyway.  I can’t remember where I got the original recipe but I tweaked it slightly and they are delicious.
White Sauce
Ingredients:

• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1 lime, juiced
• 1 jalapeno pepper, minced
• 1 teaspoon minced capers
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried dill weed
• 1/2 – 1  teaspoon ground cayenne pepper, depending on personal tastes

Directions:  Mix all ingredients together and refrigerate for at least 30 minutes.
Batter
Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 egg
• 1 cup beer

Directions:  Mix together and that’s it
Additional Ingredients:

• 1 quart oil for frying
• 1 pound cod fillets, cut into 2 to 3 ounce portions
• 12 corn tortillas
• 1/2 medium head cabbage, finely shredded
• lime wedges (not optional)

Directions:
Thaw your fish and, if necessary, cut into 3-4″ strips.  Heat oil on medium high.  Dip fish into batter and fry until nicely browned.  Warm tortillas in a iron skillet with a little oil until flexible.
Place fish, sauce and cabbage on tortilla and garnish with a squeeze of lime.

Honey Ginger Glazed Tilapia

Ingredients:
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated ginger root
2 teaspoons minced or pressed garlic
2 teaspoons olive oil
4-6 4-ounce tilapia fillets (or other favorite fish)
Instructions:
Whisk together the honey, soy sauce, vinegar, ginger, garlic, and olive oil. Marinate the fish in the mixture for 20 minutes-1 hour.
Heat a grill pan over medium heat and brush with vegetable oil or spray with non-stick cooking spray. Cook the fish for 4-6 minutes per side or until it flakes easily with a fork.

Shrimp Salad

This was dinner last night.  It was a nice light dinner on a HOT as H-E double hockey sticks Texas evening.

Ingredients

• 1 lb shrimp, cleaned and deveined
• old bay seafood seasoning
• 1/4 cup mayonnaise (you may need just a little more)
• 1 tsp dry mustard or Dijon or creole mustard 
• 1 tsp vinegar
• 1/2 tsp lemon pepper
• 1/4 tsp garlic powder
• 1/2 tsp creole seasoning
• 1 tbsp fresh parsley, chopped
• 2 green onions including greens, diced fine
• 2 med ribs of celery, chopped
• 4 boiled eggs, chopped
• couple dashes of hot sauce
• salt to taste

Directions

Bring 1 quart or so of water to a boil and add old bay.  Add shrimp and reduce heat.   Cook uncovered for only 3 minutes or until the shrimp turn  pink. Remove with a slotted spoon to a bowl of cold water.   Chop the shrimp in bite size pieces if you are working with large shrimp.  If you have pre-cooked shrimp on hand just throw them in a skillet with a little butter and the sprinkle with old baby and sauté a minute or so, let them cool and then proceed with recipe.
In a separate bowl, whisk together the mayonnaise, mustard, vinegar, salt to taste, lemon pepper, creole seasoning, garlic powder, hot sauce and parsley. Combine with the cooked shrimp. Add the green onion, chopped boiled eggs and celery and check the seasonings. Serve or cover and refrigerate for a few hours.  
Serve on a bed of lettuce or on a sandwich roll with shredded lettuce and cold tomato slices for a yummy sandwich.

Balsamic Glazed Salmon

This is simple, quick and delicious and is going in the recipe file to use again. 

Ingredients

• salmon fillets
• 4 cloves garlic, minced
• 1 tablespoon white wine
• 2 tablespoon honey
• 1/3 cup balsamic vinegar
• 4 teaspoons Dijon mustard
• salt and pepper to taste
• 1 tablespoon chopped fresh oregano or 1/2 tsp dried

Directions

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.

Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 2 minutes. Mix in white wine, honey, balsamic vinegar, mustard,  salt and pepper and oregano. Simmer, uncovered, for about 3 minutes, or until slightly thickened.

Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze.  Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze before serving.

Blackened Tilapia

Ingredients

• 1 1/2  tablespoons Sweet paprika
• 1 1/2  teaspoons Salt
• 1  tsp  onion powder
• 1  tsp  garlic powder
• 1/2  tsp ground cayenne pepper or more if you like things super spicy
• 3/4  tsp ground white pepper
• 3/4  tsp  ground black pepper
• 1/2  tsp  dried thyme leaves
• 1/2  tsp  dried oregano leaves
• 4 fish fillet's
• butter for frying
• olive oil for frying

Directions

In a shallow dish, combine seasonings.
Dip fish fillets in melted butter and coat with seasoning mixture.
Heat a cast iron skillet over medium-high heat until hot. Melt 2 tbsp butter and add  about 1 tbsp olive oil.  Cook prepared fish, in batches if necessary, 3 to 4 minutes per side, or until fish flakes easily with a fork.  Add more butter and oil as needed. 
Serve with lemon and maybe some dirty rice.  Ahheeeee!

Chicken or Shrimp Fajitas

 

I made these the other night and they have a muy bueno flavor and everyone really liked them.  I threw the shrimp in the same skillet with the peppers and onions  just as the peppers and onions were about done. 

Ingredients:

• 1/4 cup beer
• 1/3 cup fresh lime juice
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 tablespoon liquid smoke
• 1/2 teaspoon ground cumin
• 1/2 tsp cayenne pepper
• 1 1/2 lbs chicken or shrimp
• salt to taste

Directions:

1. To prepare the marinade, stir together beer, lime juice, olive oil, garlic, brown sugar, liquid smoke, cumin, and salt; mix well.
2. To use marinade, pour into a re-sealable plastic bag, add up to 1 1/2 pounds of chicken breast, and mix until chicken is well coated. Marinate for 1 to 3 hours in the refrigerator.

Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 6 minutes per side, 2 minutes for shrimp. Slice the chicken into strips if you are using.
Serve in a flour tortilla with grilled bell pepper and onions, guacamole, shredded cheese, sour cream and pico de gallo.  Wash it down with a sangria swirl!  Delicioso!

Classic Fish a la Meuniere

Bonjour!  This is a super simple way to prepare fish and it will make you feel very French!  I always use my best French accent when I’m making this.  I know, I know…I’m not right and I won’t try to deny it! 

Ingredients:

Fish:

• 1/2 cup all purpose flour
• 4 fish fillets (each about 3 to 4 oz each white fish such as sole or cod)
• Coarse kosher salt
• Freshly ground black pepper
• 2 tablespoons vegetable oil or canola oil
• 2 tablespoons (1/4 stick) unsalted butter

Sauce:

• 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
• 2 tablespoons chopped fresh Italian parsley
• 1 tablespoon fresh lemon juice
• Lemon wedges

Directions:

For fish:
Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.

Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.

For sauce:
Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.   Creamed spinach would be nice along side this and maybe some corn cakes.  Tasty!

Salut!

Salmon Rotini Salad

 
Feeling fishy?  Try this yummy cool summer salad.
Ingredients:

• 1/2 pound (about 2 cups) rotini pasta
• Salt
• 1 large can pink salmon or 2 small
• 1/2 can green peas or frozen if desired (optional)
• 1 can water chestnuts, chopped (optional)
• 2/3 cup mayonnaise
• 1 teaspoon dry mustard
• 1/2 tsp garlic powder
• 1 teaspoon lemon zest
• 1 Tbsp lemon juice
• 1/3 cup chopped red onions, or green onions 
• 2 Tbsp chopped fresh parsley
• 1 Tbsp chopped fresh dill (or 1/2 teaspoon dried dill)
• 2 stalks celery, chopped
• Tabasco to taste (about 10 drops)
• freshly ground black pepper

Instructions:
Bring a pot of water (2 quarts) to a boil. Add 2 teaspoons salt. Add the dry pasta and cook, uncovered, in a rolling boil until the pasta is al dente (slightly firm). Remove from heat, drain. 
In a large bowl mix the salmon, mayonnaise, mustard, lemon zest, and lemon juice. Mix in the onions, parsley, dill, and celery.  Add the pasta to the salmon mayo mixture when it is still warm so that it will absorb the flavors better.  Gently fold in peas and water chestnuts if desired.
Add Tabasco and freshly ground pepper to taste. Adjust seasonings.   Chill before serving. This can be made the day before and will be even better.
Wash it down with a glass of Pinot Grigio.

Salmon Croquettes

Ingredients:

• 2 cans salmon, flaked
• 1 egg, beaten
• 2 tablespoons green onions, diced
• 2 tsp old bay
• dash of tabasco
• 1/2 cup chopped celery
• 1/2 cup bread crumbs
• Vegetable oil, for frying

Ingredients:
Over medium heat, heat oil in a medium skillet. Combine canned salmon, beaten egg, green onions and 1/4 cup bread crumbs. Form into patties and dust with additional bread crumbs. Fry until golden brown, about 2 minutes on each side.

Another Shrimp Recipe

I whipped this up the other night.  The measurements aren’t exact because I just sort of made it up as I went along.  Yes, I’m a freak for shrimp.  I can’t help myself, I just love the little crustaceans.  We will just call this recipe…ummmmm…
Shrimp and Noodles with Lemon Cajun Cream Sauce

• 2lbs. large shrimp, cleaned and deveined
• 1/2 c. chopped onions
• 1/2 c. chopped celery
• 1/3 c. butter
• 3 tbsp. olive oil
• juice of 2 lemons
• 1/2 c. heavy cream
• 3/4 c. parmesan cheese
• a splash of chicken broth
• Old Bay Seafood
• garlic powder
• lemon pepper
• kosher salt
• 3 dashes Tabasco
• 1 large package egg noodles

Arrrrrrrr you ready?  Cook celery and onions in butter and olive oil until translucent.  Add shrimp, lemon juice, garlic, Old Bay, lemon pepper, chicken broth,  salt  and Tabasco and cook until shrimp are pink. 
Cook egg noodles as indicated on package. 
After shrimp are done add the cream and parmesan cheese and cook 2-3 minutes until the sauce thickens slightly.  I didn’t think about it at the time but you could add a little lemon zest to brighten if wanted.  Add the egg noodles and  give it a taste and season more if needed.  Arrrrrrrr you hungry?

Broiled Tilapia Parmesan

 

Broiled Tilapia Parmesan

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Ready In: 15 Minutes

Servings: 8

This is a great fish recipe.  The fish is broiled with a creamy cheese coating for an impressive flavor and texture. 

Ingredients:

• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Directions:

1.Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

2.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.

3.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.

I served it with Primavera Noodles and Hillbilly was a happy man.

Creole Crockpot Crustaceans (aka shrimp)

These are THE best shrimp ever!  I made these on Sunday in honor of Mardi Gras and the Saint’s playing in the Super bowl.

• 2 pounds fresh raw shell-on shrimp (I bought big shrimp because that’s the way I roll)
• 1 stick of butter
• 1/4 cup olive oil
• 1/4 cup  Worcestershire sauce
• 1 tbsp Tabasco sauce
• 1 tsp ground black pepper
• 1 tsp kosher salt
• 3 lemons, juiced
• 1 tbsp Tony Chachere’s seasoning
• 1 tbsp parsley

Rinse the shrimp and place into the crock pot.  Add the stick of butter, olive oil, and Worcestershire sauce. Next, add the Tabasco, salt, pepper, juice of the lemons, Cajun seasoning and parsley.   Gently toss just a bit with a big spoon to incorporate the flavors.

Cover and cook on high for about 2 hours, checking every 30 minutes. You'll know the shrimp is done when it has turned pink.  My crock pot was in use so I just placed in a big Corning ware dish with a lid and put it in the oven on 250 degrees and checked it in about 45 minutes and they looked done but I went ahead and let them cook another 20 minutes just for the heck of it.

Serve with crusty bread to soak up the juice. These are quite messy to peel but completely worth it.  I have a similar recipe where I peel them first and just pop in the oven and cook faster.  Either way is good.

Laissez le Bon temp rouler!
(pronounced Lazay Lay Bon Tom Roulay)
(translation Let the good times roll)