Posts Tagged ‘seafood’

Tasty Tools: Basting Brush

We had a really delicious dinner last weekend – grilled romaine, tuna and peaches. Yum, yum and yum 🙂

It fits in perfectly with Joelen’s food blogging event Tasty Tools – the theme this month is Basting Brush, and of course, you need to oil up most foods before grilling them, so they don’t burn or stick to the grill grates. So here’s Dan ready to take the food out to the grill:

Grilling with a basting brush

And, not my best photo, but here’s the tasty result:

Romaine, tuna and peaches after grilling

This really doesn’t even require a recipe. For two servings, cut one romaine heart in half, keeping the root end intact, to prevent it from falling apart. Cut a ripe peach in half and remove the pit. Sprinkle the about 8 oz. of fresh tuna with Paul Prudhomme’s Blackening Seasoning (we didn’t really have enough – time to get some more), and brush it and the romaine and peaches with olive oil. Then, while Dan was grilling, I made a balsamic vinegar reduction – took about 1/3 cup balsamic vinegar, brought it to a boil in a small saucepan, and simmered till it was reduced by half.

Then we cut up the tuna, put it on top of the romaine and topped that with salad dressing – Italian for me and bleu cheese for Dan. We drizzled the balsamic reduction over the peaches and that was dinner. As I said – yum, yum and yum 🙂

Grow Your Own: Fish Tacos

Grow Your Own 2008Our spring garden of greens is going gangbusters. I actually made a salad for a dinner party for eight using some of the red and green leaf lettuce from the garden, but as usual, I was behind getting the food ready, so I didn’t have time to take a picture. It was delicious, though!

But last night, I made fish tacos for the first time, using a recipe from Cooking Light magazine. Turned out great. Instead of cabbage, of which I am not a huge fan, I used red and green leaf lettuce from the garden. Next week, we’re going to use up the bok choy in some stir-fry. Should be good 🙂

Here’s the garden from a couple of weeks ago:

Greens in the Garden

And here is a pile of washed lettuce ready to be sliced thinly for the tacos:

Red and Green Leaf Lettuce

And the recipe:

Fish Tacos with Lime-Cilantro Crema

1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tbsp. low-fat mayonnaise
3 tbsp. reduced-fat sour cream
1 tsp. grated lime zest
1 1/2 tsp. fresh lime juice
1/4 tsp. salt
1 garlic clove, minced, or 1/4 tsp. garlic powder

1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. smoked paprika
1/4 tsp. ground red pepper
1/8 tsp. salt
1/8 tsp. garlic powder
1 1/2 pounds red snapper fillets (I used flounder)
Cooking spray
8 6-inch corn tortillas
2 cups shredded cabbage (I used leaf lettuce)
2 cups shredded jalapeno Monterey Jack cheese

Preheat oven to 425F. To prepare crema, combine the first eight ingredients in a small bowl and set aside.

To prepare tacos, combine cumin and next five ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of the fish. Place fish in a baking dish coated with cooking spray. Bake at 425 for 9 minutes or until fish flakes easily with a fork, or to desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage or lettuce, 1 tbsp. crema and 1/4 cup shredded cheese.

And the fish tacos, served with Mexican rice.

Fish Tacos with Homegrown Lettuce

This is my entry in the food blogging event “Grow Your Own,” hosted by Andrea of The round-up of all the recipes is here.

Some great fish tonight

I had my photography class tonight, so Dan cooked dinner, and it was a doozie. We had bought some wahoo a while back and put it in the freezer; he thawed it and cooked it in the cast-iron grill pan with a sauce made with butter, olive oil, garlic, parsley, Cajun seasoning and lime (we were out of lemon). It turned out great. See?

Wahoo in the grill pan

Leftover Tuesdays: Salmon Salad

Leftover Tuesdays is a food blogging event where you make a dish and make sure you have extra to make a new dish with the leftovers. This is my first entry, and it’s also an idea I’ve had for a while but I never actually made it before – the salad, I mean. It turned out really well.

So one day I made salmon poached in water and white wine with tarragon sauce. Then I used the leftover tarragon sauce and salmon to make salmon salad.

Salmon Salad with Tarragon Dressing

Poached Salmon
2 cups white wine
2 cups water
1-1/2 pounds salmon

Bring water and wine to a simmer in a large skillet. Season salmon with salt and pepper and poach gently, skin side down, for 8-9 minutes, until just cooked through. To serve, spoon some Tarragon Sauce onto dinner plates and place a serving of salmon on top. Pass remaining sauce at the table, reserving some for the salad.

Tarragon Sauce
1/2 cup fresh tarragon, chopped
1/4 cup fresh parsley, chopped
1 large shallot, coarsely chopped
1 cup mayonnaise
1/3 cup white wine vinegar

Put all ingredients in the food processor and process until the sauce is smooth. Season with salt and pepper. May be made one day ahead and chilled.

Salmon Salad with Tarragon Sauce
2 cups leftover poached salmon, flaked
1/4 cup leftover Tarragon Sauce, or to taste
1 stalk celery, finely chopped

Mix celery with tarragon sauce, then gently mix flaked salmon with the sauce. Serve on crackers as an appetizer or on bread or rolls for sandwiches.

Dinner: A.W. Shucks

On Tuesday, Barbara and I went to dinner at A.W. Shucks, a local seafood restaurant we had not been to before. We think it’s a great value – good food at good prices with good service. It seemed to be very popular, too. They don’t have a Web site, though. But here’s what we had:

  • Barbara: fish ‘n chips. The fish was tilapia; looked good and the fries were great 😉 You get two sides – the other one she ordered (as did I) was the tomato-feta salad. What a great idea! It was a hit with both of us.
  • Kim: fried shrimp, with mashed potatoes and tomato-feta salad. The shrimp were a bit overdone, and I would have preferred a traditional cocktail sauce. It came with a slightly spicy, thin sauce that was okay, but I guess I’m a bit of a traditionalist about some things 🙂

A new place for dinner: 21st Street Fish House & Oyster Bar

Last Wednesday, my dinner group went to the new 21st Street Fish House & Oyster Bar at 123 21st Street in Norfolk. It’s in the space that used to house Cafe Rosso before it burned, and Fellini’s prior to that.

The food was quite good, and the prices were very reasonable for a seafood place – mid to upper teens for a fish dinner, higher for a few specialties. There were 7 or 8 catch-of-the-day options; you could choose one of those and then decide how you wanted it cooked – pan-seared, baked, grilled, blackened or broiled – and select a sauce to be served with it. The dinners are served with a choice of two sides. There were also some specials. Here’s what we chose:

  • I had the grouper, pan-seared with lemon beurre blanc sauce. It was excellent, although the fish wasn’t browned as I would have expected from pan-searing.
  • Barbara had the special – monk fish topped with lump crab meat and Hollandaise sauce. She enjoyed it very much.
  • And Keith also had grouper, but his was grilled and he chose the peach (I think) chutney as a topping. He thoroughly enjoyed his as well.

The only thing I found odd was that the mashed potatoes I selected as a side were served with a red wine-mushroom sauce, which I thought was a bit heavy for a seafood accompaniment. It was good, just not a good companion for fish.

I would definitely recommend the 21st Street Fish House, though. Give it a try 🙂

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