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Fish/Seafood Uncategorized

Garlic Butter Pan Fried Cod

This restaurant-worthy cod is ready in less than 10 minutes and is ideal for a quick weeknight meal. The simplicity of the ingredients proves once again that sometimes when it comes to food, less is more. 

The cooking method used in this recipe allows for the butter to permeate throughout the fish and infuses the garlic seamlessly into the tender, flaky cod. This fish is so versatile, and could be served with nearly any side, from a salad to pasta to potatoes to rice. Whatever you decide to include as a side, this garlic butter cod certainly will take center stage. 

Ingredients:

2 cod fillets 

4 Tbsp. of butter 

Juice from one lemon

One large clove of garlic, minced

Paprika, salt and pepper to taste

Fresh parsley, for garnish

Before you cook, pat the cod dry with a paper towel. Heat a skillet over medium high heat. When the skillet is hot, melt 2 Tbsp. of butter and then quickly place the cod fillets over the butter. Cover the skillet and cook for about 2 minutes. 

Gently turn the cod over, cover each fillet with minced garlic and drop in the remaining butter. Cover again and cook for another 2-3 minutes, or until cod is cooked through and flaky. Be sure not to overcook the cod or it will become mushy or rubbery (neither is good). 

Season with salt, pepper and paprika. Remove from heat and plate the cod. Season with lemon juice and parsley. Serve immediately!

Categories
Fish/Seafood Soups Uncategorized

Classic New England Clam Chowder

Have you ever been so cold down to your bones that you couldn’t seem to get warm, even hours after being inside? Yep, same here. Winter problems. 

Earlier today I went on a hike with some friends up in the mountains. When we got to the top of the mountain, it was insanely windy and bone-chillingly cold. Frankly, it was quite a comical scene. We were all trying to run away from the wind, hiding behind tree trunks, and screaming and laughing while the pebbles from the dry, frozen lake next to us were sandblasting our legs. The rest of the hike down was much more pleasant and fun memories were made. We laughed a lot about our attempted escape from the winds at the top because there was just no hiding from it!

When I got home an hour later, I was still cold. I took a shower, still cold. When dinner came around, all I could think about was getting warm. I looked around and realized I had all of the makings of clam chowder! Yes! So I whipped it up, ate it and suddenly felt like a new (and warm) woman. No wonder they eat this all winter in Boston. 

Ingredients:

4 6.5 oz. cans of canned minced clams, keep the juices!

2 cups of bottled clam juice

3-4 medium potatoes, peeled and diced

1 medium onion, diced

2 strips of bacon

2 Tbsp. flour

2 tsp. thyme

2 bay leaves

3 c. heavy cream, half and half, or whole milk

6 Tbsp. sherry or marsala

1 Tbsp. Worcestershire sauce

Dash of Tabasco, to taste

Salt and pepper, to taste

Fresh parsley, for garnish

Drain the clam juice from the canned clams into a large bowl. Add bottled clam juice until the total amount equals 3 cups.

Cook the bacon until crispy in a large soup pot over medium heat, and dice into small pieces. Add the onion and cook until the onion is soft, about 5 minutes. Add the flour and mix together thoroughly, or for about one minute.

Add in the clam juice and mix in. Allow this mixture to simmer for about 5 minutes, or until the liquid is thickened. If it becomes too thick, just add more clam juice. Add the bay leaf, thyme and potatoes to the pot and continue to simmer for 15-20 minutes, or until the potatoes are fork tender. 

While the potatoes cook, combine the cream and clams in a saucepan and simmer for about 5 minutes, or until the clams are cooked. When the potatoes are cooked though, add the clams and cream to the large soup pot. Add the sherry, Worcestershire sauce, and Tabasco. Mix together and simmer together for 2-3 minutes.  Add salt and pepper to taste. Top with fresh parsley.

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Fish/Seafood Uncategorized

Shrimp Tacos with Pineapple Mango Salsa, Charred Corn and Avocado

Now that the holiday season is winding down, I seem to be deeply craving summer and all of its fresh ingredients. The other day when I went grocery shopping, my eyes were drawn to all of the tropical fruits that were prominently displayed and priced right. I saw the towering piles of pineapples and mangoes and my mind went to one place: fresh tropical salsa. 

I had originally planned on making chicken for dinner, but I shifted gears right there on the spot and there was no talking me out of it. No wintry chicken meal. Instead, we would dine on shrimp tacos with tropical flavors, shut the blinds, and pretend it wasn’t icy and cold outside. And somehow it worked. We were all in sunny moods for the rest of the night.

Ingredients:

Salsa:

1 c. mango, diced

2 c. pineapple, diced

3 green onions, sliced

½ bunch of cilantro, chopped

1 jalapeno, finely diced

Juice from 1 lime

Salt and pepper

Shrimp:

½ lb. shrimp

1 Tbsp. butter

2 tsp. garlic powder

2 tsp. cumin

1 tsp. chili powder

2 tsp. oregano

Salt and pepper

Tacos:

Corn tortillas

1 avocado, sliced

1 15 oz. can of corn, drained and rinsed

1 Tbsp. olive oil

½ c. cotija cheese

To make the salsa, combine all ingredients. Add salt and pepper to taste. I would recommend making the salsa a few hours in advance and refrigerate before serving for the best flavor result.

To make the tacos, heat 1 Tbsp. butter over medium heat and cook shrimp until pink and cooked through. Add the spices and cook for 1 more minute, or until fragrant. Set aside.

In another skillet, heat olive oil over medium high heat and cook corn until charred. Season with salt and pepper. Set aside. 

To assemble the tacos, place shrimp on warm corn tortillas. Top with charred corn, salsa, avocado slices, and cotija cheese.

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Fish/Seafood Uncategorized

Lemon Garlic Butter Crab Legs

Whoever first decided to eat these spiny, leggy creatures, I bow to you. There may not be a more perfect meal than a pile of crab legs covered in three of my favorite things: butter, lemon and garlic. So many people pay big bucks to eat crab legs in restaurants, but it’s super easy, much cheaper and much more fun to eat them at home. 

I mean, how can you eat these in public without looking disgusting and ill-mannered? At home, you can just dig into these babies with your hands, and let the butter run down your face as you devour them. If you are blessed to be surrounded by friends who will get down to business and eat crab legs without any shame, invite them over to share this tasty treat. And remember: the friends who love you after watching you eat crab legs are keepers. 

Ingredients:

2 lbs. crab legs 

½ c. butter

4 cloves garlic, minced

Juice from one lemon

2 Tbsp olive oil

Salt and pepper

Preheat the oven to 400. Place crab legs on a large baking sheet.

Heat butter, lemon juice and garlic in a saucepan until it’s melted. Combine with a whisk. Add olive oil and whisk in to mix thoroughly. Pour the mixture over the crab legs and then salt and pepper generously. 

Bake crab legs in the oven for about 15 minutes, or until heated through. Serve with melted, salted butter for dipping if desired.

Categories
Fish/Seafood Soups Uncategorized

Moqueca Baiana (Brazilian Fish Stew)

People often associate Brazilian food with big chunks of meat and steakhouses, but there’s so much more to Brazilian cuisine – like this beautifully rich fish stew. Moqueca Baiana originated in Bahia, Brazil and was influenced by both Portuguese and African cuisine. 

According to my own super-technical research, the native people of Brazil have been eating this stew for hundreds of years. When the Portuguese colonized Brazil, they discovered it and added coconut milk and new spices to the recipe. The soup changed again when slaves brought from Africa incorporated palm oil into the traditional recipe. This unique meal is a recipe created via a world collaboration, which is why it’s so complex in flavor. 

I hope you enjoy the unique blend of flavors in this stew as much as I do!

Fish:

1 lb. firm white fish, such as sea bass, cod or mahi mahi, cut into bite sized pieces

Juice from 1 lime

1 Tbsp. olive oil

Salt and pepper

Soup base:

1 Tbsp. olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 carrot, sliced

1 red bell pepper,sliced

1 14 oz. can full-fat coconut milk

1 14 oz. can of crushed tomatoes

1 c. chicken broth

1 Tbsp. cumin

1 Tbsp. paprika 

1 tsp. red pepper flakes

Salt and pepper to taste

Marinate fish in lime juice, olive oil, salt and pepper in the refrigerator for one hour.

When you’re ready to cook, heat olive oil in a skillet over medium high heat. Add the fish and cook through until slightly browned. Set aside on a plate.

In the same skillet, heat a little more olive oil and cook onions and garlic for 1-2 minutes, or until fragrant. Then, add the carrots and red bell pepper and cook for another 2-3 minutes. Add coconut milk, tomatoes, broth, cumin, paprika, red pepper flakes, salt and pepper and bring to a boil. Reduce heat to low and simmer for 20-20 minutes. Add salt and pepper to taste. Return the cooked fish to heat up. 

Serve with lime wedges and fresh cilantro. This stew is delicious alone, with a baguette, or over rice or mashed potatoes. Enjoy!

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Fish/Seafood Uncategorized

Vietnamese Rice Noodle Bun Bowl with Shrimp

When you have the desire for a meal that is fresh, clean, and healthy, as well as one that is easy to make, this Vietnamese shrimp bun bowl is the perfect choice. This cold noodle salad was one of my go-to choices when eating out at Vietnamese restaurants until I realized how insanely easy it was to make at home. I have started ordering more complicated dishes at Vietnamese places now because it’s just so simple to whip up a bun bowl at home in about 15 minutes.Quite truthfully, it tastes every bit as good as the bun bowls in restaurants . . . and I can have seconds at home without paying for another meal. 

For the bowls:

8 oz. rice vermicelli noodles

1 English cucumber, sliced

4 cups mixed greens

½ c. Thai basil leaves

½ c. cilantro

½ c. mint leaves

½ c. peanuts

Sliced lime, for garnish

Sambal Oelek (chili paste), if desired

Shrimp ingredients:

16 large shrimp, deveined

1 Tbsp. cornstarch 

1 tsp. brown sugar

1 Tbsp. olive oil

4 cloves garlic, minced

4 green onions, sliced

Salt and pepper

Sauce ingredients: 

½ c. water, room temperature

3 Tbsp. honey or agave

¼ c. lime juice, fresh squeezed

2 jalapenos, finely diced

1 Tbsp. rice wine vinegar

⅓ c. fish sauce

Cook vermicelli according to package directions. Drain and rinse with cold water until noodles are cold themselves.

In a small bowl, mix together the water, honey, lime juice, rice wine vinegar, fish sauce and jalapenos. Stir thoroughly to ensure the honey or agave mixes in completely. Set aside for later.

On a plate, mix together the cornstarch, brown sugar, salt and pepper. Dredge the shrimp until it is coated on all sides. Then, heat up the oil and cook the shrimp on medium high heat until cooked through. Add the green onions and garlic and cook for about one more minute.

To assemble the bowls, place a large handful of greens, along with a generous amount of basil, cilantro, and mint leaves in each bowl. Then, add about ¼ of the noodles to each bowl. Place the cucumbers on top of the rice noodles. Place 4 shrimp on top of each bowl. Then, add peanuts to the top.

Serve the bowls with the sauce and if desired, additional lime and Sambal Oelek.

Categories
Fish/Seafood Uncategorized

Spicy Wasabi Salmon Bowl

These salmon bowls make me feel powerful. Seriously. They are so packed with superfoods and beautiful, healthy ingredients. Every time I eat these, I feel like a walking advertisement for nutrition. Not only that, I feel like I just enjoyed a delicious and satisfying meal that I could’ve paid a lot more for at a restaurant. These are a win, win. Try them and feel powerful. You can thank me later. 

Ingredients for the Salmon Bowl:

1 cucumber, thinly sliced

1 avocado, sliced

½ c. edamame

½ c. green onions, siced

½ c. microgreens, e.g. mustard, radish sprouts

1 fresh jalapeno, sliced (if desired) 

Toasted sesame seeds

1 ½  c. (uncooked) sushi rice

4 fillets of wild salmon

salt/pepper

olive oil

Dressing:

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

Preheat oven to 450 degrees. Prep all of the veggies and cook rice according to package directions.

Brush the salmon with olive oil and season with salt and pepper. Bake for 12-15 in the oven, testing for doneness by inserting a fork and gently twisting. If the salmon is finished, it will be opaque and flaky.

Divide the rice equally between four bowls and top with cucumber, avocado, edamame, green onions, microgreens, jalapenos and toasted sesame seeds. Place salmon in the center of each bowl. Pour equal amounts of dressing over each bowl and get ready to LOVE this healthy meal!

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Fish/Seafood Uncategorized

Portuguese Bacalhau à Gomes de Sá

In 2019, I embarked upon an adventure of a lifetime: the Camino de Santiago, a 150-mile walk, that took me up the coast of Portugal into Spain. Armed with my backpack and (what turned out to be terrible) walking shoes, my friend, Debbie, and I walked over cobblestones, boardwalks, dirt trails, tree-lined fairy forests and alongside semi trucks rushing down the highway for 10 days. It was a truly magical experience that provided me with ample time to reflect, think about who I was and what I wanted to accomplish in this big, beautiful world.

Along the way, we enjoyed some of the best food I have ever had the pleasure of tasting. We ate seafood for nearly every meal, and the Portuguese certainly know what they’re doing in terms of cooking amazing fish. Bacalhau, or salted cod, is a very popular dish in Portugal and you can find it at nearly every restaurant near the coast. There are literally thousands of ways it can be prepared, and I haven’t yet met a bacalhau I don’t like.

One of my favorite ways to prepare bacalhau is in this style, enveloped in potatoes, onions, garlic, and olive oil, and covered in salty olives and hard boiled eggs. While salted cod is traditionally used, my recipe calls for plain-old cod because it’s not easy to find salted cod in my neck of the woods. I hope you enjoy this comforting dish as much as I do.

Ingredients:

2 lbs. cod
2 lbs. potatoes
3 yellow onions, thinly sliced
3 cloves garlic, minced
1/2 c. extra virgin olive oil
4-5 hard boiled eggs
15-20 Kalamata olives
1 bunch fresh parsley, chopped
Salt/pepper

Preheat oven to 375.

Peel potatoes and boil for 25 minutes or until soft. Cook onions with olive oil over medium high heat for 5-7 minutes. Add garlic and cook for another 2 minutes.

Drain potatoes and let them cool. Cut potatoes 1/2 inch thick and sprinkle with salt and pepper.

Evenly pour 1/4 cup of olive oil into the bottom of casserole dish. Add a layer of sliced potatoes, followed by a layer of cod pieces, onions and garlic. Repeat layering, ensuring a layer of potatoes ends up on the top. Pour the remaining quarter cup of olive oil on top evenly. Bake for 40 minutes.

Take out of the oven, place the halved hard-boiled eggs and olives on top. Bake for 10 more minutes. Allow the dish to cool for two minutes. Sprinkle generously with fresh parsley and enjoy!