Categories
Fish/Seafood

Kimchi-Crab Fried Rice

Oh kimchi, how I love thee! You make everything you touch taste so amazing with your umami, briny self. I love you hot or cold, but I especially love the magic you bring to fried rice. Thank you for being you. 

I should probably be a little bit embarrassed about the little love note above. I mean, who writes love notes to food? Me, that’s who!

But seriously, kimchi in fried rice is heavenly . . . and even more so with crab added into the mix. Next time you’re craving fried rice, don’t go with the ol’ boring version. Kick up with kimchi and you’ll be a lifelong fan. You might even start writing your own kimchi love notes. 

Ingredients: 

2 c. cooked jasmine rice 

1 Tbsp. olive oil

1 c. kimchi

¼ c. kimchi brine

2 tsp. gochujang 

2-3 tsp. soy sauce

2 tsp. toasted sesame oil

1 c. crab or imitation crab

2 eggs, beaten.

2 green onions, sliced 

Cook rice according to package directions. Place in a bowl and mix with sesame oil thoroughly. 

Mix together kimchi brine, gochujang and soy sauce in a bowl.

Heat olive oil over medium high heat in a large skillet. Cook kimchi for a few minutes until it is fragrant. Add in the crab and heat through. Then, add rice and mix together quickly. Move everything aside in the skillet and quickly scramble the eggs. Then, add the sauce and make sure you mix together all of the ingredients.

Serve hot!

Categories
Fish/Seafood

California Roll Burrito

California rolls are one of those foods that never gets old, no matter how many times you have eaten them in your life. They’re incredibly simple and un-fussy, and somehow just seem to make you smile – at least until you notice you’re on your last piece. That’s when the wistfulness sets in for me. 

With a California roll burrito, that wistful feeling is dodged because there’s so much more to enjoy. It’s like a gigantic California roll that takes much longer to run out and it is even more packed with all of the things that make California rolls special: crab, avocado, sushi rice, and crispy veggies. There’s just something so fun about dunking a burrito-sized California roll in soy sauce and smearing a man-sized lump of wasabi all over the middle and then taking a monster bite out of it. Hungry yet?

Ingredients:

Sushi Rice:

1 c. sushi rice, rinsed for 60 seconds

1 c. water

1 Tbsp. mirin

1 Tbsp. rice vinegar

1 tsp. sugar

Pinch of salt 

Burrito (makes two):

Sushi rice

4 sheets of nori

½ c. carrots, cut into matchsticks

½ c. cucumbers, cut into matchsticks

1 avocado, sliced

4 oz. crab or imitation crab

2 Tbsp. green onions, sliced

Serve with:

Soy sauce

Wasabi

Chili sauce

Prepare the sushi rice according to directions. Allow it to cool. Stir in the additional ingredients and set aside. 

To prepare the sushi burritos, attach two sheets of nori together for each burrito. You can do this by lining the two sheets together and then brushing an inch of water along one of the sheets. Keep the rough sides up. Repeat. 

Spread equal amounts of sushi rice over each sheet of nori in one large layer. Leave about an inch at the end of each double nori sheet. If you desire, you can add a layer of chili sauce or wasabi mayo on top of the rice. Layer on half of the carrots, cucumbers, crab, avocado, and green onions on top of the rice. 

Gently roll up each burrito and then brush the end of the nori with water so that the nori sheets stick together. Cut in half. Enjoy with soy sauce, wasabi, mayo, and/or chili sauce. Yummy!

Categories
Fish/Seafood

Poached Chilean Sea Bass in Saffron-Infused Broth

Are you looking for a solid recipe for a fancy date night or dinner party in? Have you reached the “I really want to impress you” point in your relationship and you want to make a dinner that is so perfectly divine that your date will be in awe of your skills? Do you want your friends to think you’re a genius in the kitchen?

If the answer to any of these questions is yes, you’re in luck, because this poached Chilean sea bass in saffron-infused broth is legendary. Yes, this meal is a bit spendy due to the cost of sea bass and saffron, but what’s a few extra dollars between friends (or more)? 

This utterly lovely meal is quick and simple to prepare, but very impressive when it comes to presentation and complex flavors. I like pairing this sea bass with rice or potatoes, a baguette (to soak up any amazing leftover broth), and a fresh vegetable like asparagus. It’s pretty much a perfect meal, so why stop the spendiness there? Thrown in an extra-nice bottle of wine and you’ve got yourself one awesome night in.

Ingredients:

1 Tbsp. olive oil

2-3 shallots, thinly sliced

4 fillets fresh Chilean sea bass

¾ c. cherry tomatoes, quartered

1 c. dry white wine

2 bay leaves

1 tsp. saffron threads

2 c. chicken or fish broth

3 green onions, sliced

Salt, pepper, and red pepper flakes to taste

Pat the sea bass fillets dry and season with salt and pepper on all sides.

Heat the olive oil in a large skillet over medium high heat. Add the shallots and cook until soft. Add the wine and simmer at medium low heat until reduced by half or so. Add the tomatoes, bay leaves, chicken broth, and saffron and simmer for 5 more minutes.  Add salt, pepper, and red pepper flakes to taste. 

Place the sea bass fillets in the saffron broth, cover the skillet and cook for about 3 minutes. Turn the fish over carefully and cook for another 2 minutes (or until fish easily flakes with a fork. 

Serve the fillets in shallow bowls with a generous serving of broth. Top with green onions and serve hot.

Categories
Fish/Seafood

Thai-Style Avocado Fried Rice with Shrimp

Fried rice AND avocado? Together? Yes, and it might be the most delightful combination of flavors you’ve ever eaten. Don’t like hot avocado? Open your mind and try this, because you will probably change your mind forever.

This Thai-style avocado fried rice with shrimp features all of the deep, lovely flavors that make Thai food delicious, and then one-ups all other fried rice recipes by including creamy, scrumptious avocado to the already-amazing symphony of yumminess. C’mon, try it. I think you’ll be a forever fan.   

Ingredients:

½ lb. shrimp

3 Tbsp. sesame oil

1 inch knob of ginger, minced

3 cloves of garlic, minced

3-4 c. white rice, cooked

3 Tbsp. fish sauce

2 Tbsp. soy sauce or tamari

1 Tbsp. mirin

¼ c. shredded carrots

¼. c. cilantro, chopped

¼ c. green onions, chopped

1 large avocado, cubed

2 eggs, beaten

Juice from one lime

Heat the oil in a large wok or skillet over medium high heat. Cook the garlic, carrots, and ginger for about 2 minutes, or until fragrant. Add the shrimp and cook through, about 2 minutes. Add the rice and heat through, being sure to mix the garlic and ginger throughout the rice. 

Add the fish sauce, soy sauce, and mirin and toss to combine. Create a well in the center of the skillet and drop the eggs into the center of the wok. Scramble them quickly and then mix to combine with the rice. Add the avocado to the fried rice and heat through, tossing carefully to combine but not break apart the cubes. 

Remove from the heat. Stir in the green onions and cilantro. Serve hot!

Categories
Fish/Seafood

Spicy Sesame-Seared Tuna Bowl with Wasabi Sauce

This quick and simple-to-make spicy sesame-seared tuna bowl with wasabi sauce is like a deconstructed spicy tuna roll in a bowl. It is full of all of the ingredients that make sushi rolls amazing: the fresh, tender pieces of fish, vibrant and crunchy veggies, sweet white rice, and the ubiquitous and wonderful wasabi-soy flavor. Perfection.

In other words, this meal has all of the qualities that make sushi so craveable and appealing. Going out for sushi can be a problem for the wallet though.  But because you can make this awesome meal at home, you’re going to save yourself a lot of cash. It’s everything you want and less. Less cash, that is. Which is definitely a good thing; at least in my world. 

Ingredients:

Tuna:

2 ahi tuna steaks or 1 lb. ahi

1 Tbsp. avocado oil

3 Tbsp. sesame seeds (white, black, or both)

Salt to taste

Sauce:

2 tsp. wasabi (I buy it in the tube)

1 Tbsp. toasted sesame oil

2 Tbsp. mirin

2 Tbsp. rice vinegar

2 Tbsp. soy sauce

2 tsp. honey or agave

Red pepper flakes

Bowl:

2 c. white rice

1 avocado, sliced

1 serrano pepper, sliced

2 green onions, sliced

1 cucumber, sliced 

¼ c. cilantro, chopped 

Cook the rice according to package directions. Set aside.

Mix all ingredients for the dressing in a small bowl and set aside. 

Divide the rice, avocado, serrano pepper, green onions, cucumber, and cilantro evenly among two bowls. 

Pat the ahi dry and season with salt. Coat all sides with sesame seeds. 

Heat the oil in a skillet over high heat. Let the oil get hot in the pan for about 2 minutes before adding the tuna. Add the tuna and sear for one minute per side. 

Allow the tuna to rest for 2 minutes or so. Slice into strips. 

Place the tuna on top of the rice. Drizzle with dressing and enjoy! 

Categories
Fish/Seafood

Spicy Crab Salad Poke Bowl

These spicy crab salad poke bowls are perfect for those nights when my stomach is begging me to go out for sushi, but my wallet is giving me a hard no to going out for an expensive dinner. Because this spicy crab salad and all of the other colorful and tasty ingredients are so yummy, I always feel as satisfied after eating at home as I would have if I had gone out and broken the bank. 

The spicy crab salad, fresh veggies, seaweed salad, and wasabi vinaigrette taste just like your favorite sushi rolls, but cost much less and are ready to eat in under 30 minutes. Next time your stomach tries to write checks it can’t cash, back it down with these truly delicious poke bowls. It won’t know the difference. 

Ingredients:

Spicy crab salad:  

8 oz. lump crab or imitation crab

¼ c. mayonnaise (Kewpie is best)

2 Tbsp sriracha sauce

1 green onion, sliced

1 Tbsp. serrano pepper, finely chopped (if desired)

Salt and pepper

Bowl:

2 c. cooked white or brown rice

Seaweed salad

Shredded carrots

Sliced cucumbers

Cubed avocado

Sliced green onions

Wasabi vinaigrette 

Combine all ingredients for the spicy crab salad in a bowl and mix together. Season with salt and pepper. 

Divide the rice equally among two bowls. Top with seaweed salad, carrots, cucumbers, avocado, crab salad, and green onions. Serve with a side of wasabi vinaigrette.thew

Categories
Fish/Seafood

Thai-Style Crab Fried Rice

Quality Thai fried rice is always amazing (in my humble opinion), but just imagine how ridiculously good it could be with fresh crab added to it. Mind. Blown. 

In this version of Thai fried rice, all of the traditional ingredients you know and love are there – the eggs, fish sauce, green onions, carrots, and the sweet and umami flavors that Thai chefs are just brilliant at creating and blending. Add the sweet, briny crab to the mix and heaven will appear right on your tastebuds. 

Ingredients:

1 c. lump crab or imitation crab

3 Tbsp. sesame oil

1 inch knob of ginger, minced

3 cloves of garlic, minced

3-4 c. white rice, cooked

3 Tbsp. fish sauce

2 Tbsp. soy sauce or tamari

1 Tbsp. mirin

¼ c. shredded carrots

¼. c. cilantro, chopped

¼ c. green onions, chopped

2 eggs, beaten

Juice from one lime

Heat the oil in a large wok or skillet over medium high heat. Cook the garlic, carrots, and ginger for about 2 minutes, or until fragrant. Add the rice and heat through, being sure to mix the garlic and ginger throughout the rice. 

Add the fish sauce, soy sauce, and miring and toss to combine. Create a well in the center of the skillet and drop the eggs into the center of the wok. Scramble them quickly and then mix to combine with the rice. Add the crab to the rice and heat through. 

Remove from the heat. Stir in the green onions and cilantro. Serve hot!

Categories
Fish/Seafood

Grilled Honey-Soy Salmon

When it’s winter time, I often forget how amazing grilling outside is: not much prep or clean up, and great food in a short period of time. Maybe it’s because the thought of going out to the grill in freezing temperatures causes me to erase all memories of summertime happiness and grilling. Anyway, I’m very happy that it’s grilling season and that I can make most of my meals quickly and easily outside in my lovely backyard. 

This grilled honey-soy salmon is delicious and basically requires no prep, other than mixing it into some marinade. It’s super yummy and simple to make, and it pairs perfectly with grilled veggies – so no cooking in the kitchen is necessary. It only takes a few minutes to make this healthy and lip-smacking meal, so maybe I could actually grill this meal during the winter. Somebody, remind me later! 

Ingredients:

3-4 wild-caught salmon fillets, skin on

¼ c. soy sauce

Juice from ½ lemon

3 Tbsp. honey

2 Tbsp. olive oil

2 cloves of garlic, minced

Salt and pepper

Place the salmon fillets in a glass container with all other ingredients, mix together with your hands, and marinate in the refrigerator for 2 hours prior to cooking (or any amount of time up to overnight). 

When it’s time to cook, spray or brush the grill grates with oil and then heat to medium. Cook the salmon skin-side up for 3-4 minutes, turn over, and then cook the other side for 3-4 minutes, or until cooked through. Season with salt and pepper if you’d like. Enjoy!

Categories
Fish/Seafood Pasta

Smoked Salmon Carbonara with Zucchini Noodles

Often in the summer, I find myself wanting to lighten up some of my favorite meals. When I’m hot, the last thing I want is to feel overly full (although admittedly, I don’t seem to mind that feeling in the winter). I had a craving for spaghetti carbonara, but didn’t want to feel the heaviness of that meal. My garden is already proving to be extra generous this year, so I have zucchini practically coming out of my ears. 

I came close to making straight-up carbonara with zucchini noodles. Then a (possibly) strange thought entered my brain, which is totally normal for me. I was thinking about how the smokiness of bacon tastes so amazing in carbonara when I realized that hot smoked salmon has that same smoky flavor without all of the extra fat. I decided to go for it, and when I tasted this dish I wondered where it had been all of my life. It’s definitely going on rotation during high zucchini season from now on. So yummy, and about as guilt-free as carbonara gets. 

Ingredients:

3 large zucchini, spiralized 

1 Tbsp. olive oil

5 eggs

1 c. shredded Parmesan

4 oz. hot smoked salmon, crumbled

4 cloves of garlic, minced

½ c. peas, fresh or thawed

¼ c. fresh parsley, for topping

Salt and pepper

Cook zucchini noodles in a large skillet over medium high heat until they are tender. If necessary, you can add a little bit of olive oil. Make sure to let all of the liquid cook off the zucchini noodles. Remove from heat, drain if needed, and set aside. 

Separate the eggs and yolks from 4 eggs. Set aside the yolks for later. Whisk the egg whites and extra egg in a bowl. Add Parmesan and whisk until combined. 

Heat olive oil in a large skillet over medium high heat. Add the garlic and peas and cook for one minutes.

Add the zucchini noodles to the skillet and quickly pour the egg/Parmesan mixture. Stir quickly to combine and remove from heat. 

Divide into four bowls. Top each bowl with an egg yolk and season with salt and pepper. Then, top with parsley and additional Parmesan cheese. Enjoy!

Categories
Fish/Seafood Salads

Healthy Seared Ahi Tuna Salad with Quinoa and Wasabi Vinaigrette

This superfood-packed meal isn’t just gorgeous – it’s also full of life-extending health foods that happen to taste like a dream come true. Somehow this meal feels like finding the end of the rainbow. It’s just perfect, and everything lovely is there. No pot of gold needed, because this is better. 

Sesame-crusted seared ahi tuna takes center stage in this beautifully well-rounded meal that includes seaweed salad, quinoa, avocado, and greens drizzled with a lip-smacking wasabi vinaigrette. It really is like the perfect meal. Money (or a pot of gold at the end of the rainbow) can’t buy happiness, but food certainly can. No chasing rainbows necessary.

Ingredients:

Tuna:

2 ahi tuna steaks or 1 lb. ahi

1 Tbsp. avocado oil

3 Tbsp. sesame seeds (white, black, or both)

Salt to taste

Wasabi Vinaigrette:

2 tsp. wasabi paste

2 Tbsp. rice vinegar

1 Tbsp. soy sauce or tamari

1 Tbsp. mirin

1 Tbsp. olive oil

1 tsp. ginger, minced

Salad/Quinoa:

1 c. quinoa, uncooked

4-5 c. mixed greens

1 avocado, sliced

1 c. prepared seaweed salad

¼ c. green onions, sliced

1 serrano or jalapeno pepper, deseeded and sliced

Cook quinoa according to package directions. Set aside.

Combine all ingredients for the wasabi vinaigrette in a small bowl. 

Pat the ahi dry and season with salt. Coat all sides with sesame seeds. 

Heat the oil in a skillet over high heat. Let the oil get hot in the pan for about 2 minutes before adding the tuna. Add the tuna and sear for one minute per side. 

Allow the tuna to rest for 2 minutes or so. Slice into strips. 

To assemble, place half of the quinoa on two plates. Add the mixed greens, seaweed salad, and avocado to each plate. Top the mixed green with the ahi slices and top the quinoa with green onions and serranos. Drizzle dressing over the greens, tuna, and quinoa. Enjoy!