Posted in Fish, Shrimp

Fishy…


Mahi Mahi with Shrimp Stuffing

Since it’s just Nick and I at home, I had extra Mahi Mahi from last night, and decided to try something a little different.  The Mahi Mahi topped with shrimp stuffing  recipe came out really tasty and Nick said that the shrimp stuffing reminded him of lobster bisque (from the sherry that is put into the stuffing mixture).

Anyway, here it is and I encourage you to try this fish, it is so good.

Happy fishing!

Mahi Mahi topped with Shrimp Stuffing

Serves 4

Preheat oven 425o

Prep time: 15 minutes

Cook time: 20 minutes

Estimated values per serving:

Calories = 340                                              Fat = 7

Ingredients:

½ pound (8 ounces) shrimp – shelled and  deveined with tail removed

1 tablespoon chives – chopped

1 tablespoon cream sherry

1 teaspoon Worcester sauce

1 tablespoon fresh parsley – chopped

½ teaspoon dry mustard

2 tablespoons low calorie mayonnaise

¼ cup egg substitute

7 tablespoons unseasoned bread crumbs

4 – 6 ounce Mahi Mahi fillets

4 teaspoons low calorie butter spread

Directions:

  1. Place shrimp in a pot with water and boil for about 5 minutes or until shrimp is pink and cooked through.  Rinse under cold water and place in a food processor.  Pulse for 4 – 5 times until finely chopped.
  2. In a small bowl combine chives, sherry, Worcester sauce, parsley, mustard, mayonnaise and egg substitute and whisk until combined.  Pour mixture into food processor with shrimp and pulse for 5 – 7 times until well combined.
  3. Pour shrimp mixture into bowl, add breadcrumbs and stir until combined.  Set aside.
  4. Heat a large sauté pan on medium high heat and spray with cooking spray.  Add fish fillets and cook for 2 – 3 minutes on each side until browned but not cooked through.
  5. Remove fish fillets from sauté pan and place on a baking pan sprayed with cooking spray.
  6. Spoon even amounts of breadcrumb mixture on top of each fish fillet.
  7. Add 1 teaspoon of butter spread on top of stuffing.
  8. Bake for about 10 minutes or until fish fillets are flaky and white in the center.
Posted in Blackend, Fish, Grilling, Spices

Something’s Fishy…


Grilled Mahi Mahi with Tequila-Lime SauceI am not used to cooking a wide variety of fish since it isn’t Dean’s favorite thing to eat.  But since Dean is away on business and Nick loves eating fish, I decided to go for it.

I had bought some Mahi Mahi steaks and wasn’t sure what to do with them so I started looking through recipes on the internet and everything seemed a little weird for my taste.  I check out a seafood cookbook that I’ve had for years and forgot about and saw a recipe for blackened fish.  The spice combination looked like it would be a good match for Mahi Mahi so I used their dry rub recipe.  I then made up the sauce based on the spice combination they suggested for the dry rub. 

This recipe came out really good and I was impressed with the texture and flavor of Mahi Mahi.  It is one of those very mellow fish that tastes like you can do almost anything with it.  The texture was really flaky and also moist.  Since I am not used to the cooking time, I periodically used a fork and poked at it to see if it was flaky (which is how you can tell it’s done).  I have to say that after poking it about 4 – 5 times, I was really glad that it held together for a picture.  All worked out well and I will definitely be creating other meals with this fish.  Don’t be fish shy like I was, go for it and try this.

Enjoy and don’t be afraid to get something fishy going on…

I am not used to cooking a wide variety of fish since it isn’t Dean’s favorite thing to eat.  But since Dean is away on business and Nick loves eating fish, I decided to go for it.

I had bought some Mahi Mahi steaks and wasn’t sure what to do with them so I started looking through recipes on the internet and everything seemed a little weird for my taste.  I check out a seafood cookbook that I’ve had for years and forgot about and saw a recipe for blackened fish.  The spice combination looked like it would be a good match for Mahi Mahi so I used their dry rub recipe.  I then made up the sauce based what might  go well with their dry rub. 

This recipe came out really good and I was impressed with the texture and flavor of Mahi Mahi.  It is one of those very mellow fish that tastes like you can do almost anything with it.  The texture was really flaky as well as moist.  Since I am not used to the cooking time, I periodically used a fork and poked at it to see if it was flaky (which is how you can tell it’s done).  I have to say that after poking it about 4 – 5 times, I was really glad that it held together for a picture.  All worked out well and I will definitely be creating other meals with this fish.  Don’t be fish shy like I was, go for it and try this.

Enjoy and don’t be afraid to get something fishy going on…

Blackened Mahi Mahi with Tequila-Lime Sauce

Serves 4

Prep time: 10 minutes

Cook time: 20 minutes

Estimated Values per serving:

Calories = 240                                              Fat  = 5

Ingredients:

2 tablespoons paprika

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon pepper

½ teaspoon thyme

Pinch of cayenne pepper

4 (6 ounce each) Mahi Mahi fish steaks

2 cloves fresh garlic – minced

¼ cup tequila

Juice of 1 lime

1 cup diced tomatoes from a can

2 tablespoons fresh cilantro – chopped

2 tablespoons fresh parsley – chopped

2 – 3 dashes Tabasco sauce

½ cup low fat sour cream

Directions:

  1. To make sauce: Heat a saucepot on medium high heat, spray with cooking spray and add garlic.  Sauté for about 1 minute until browned.  Add tequila and cook until liquid is almost absorbed.  Add lime juice and cook for 1 minute.
  2. Add tomatoes, cilantro, parsley and Tabasco sauce and bring to a boil.  Simmer for about 10 minutes.  Remove from heat and allow to cool slightly.
  3. Pour sauce into a food processor and pulse until smooth, add sour cream and pulse a few more times until it is well combined.  Return sauce to the pot and heat on low until fish steaks are cooked.
  4. Grill Mahi Mahi fish steaks: In a small bowl, combine paprika, garlic powder, salt, pepper, thyme and cayenne pepper.  Rub spice mixture on both sides of fish steaks.
  5. Heat an indoor grill pan on high heat, spray with cooking spray and add fish steaks.
  6. Cook for about 5 – 6 minutes on each side or until flaky (check with a fork).
  7. To serve: pour a little sauce on the bottom of each plate and place a fish steak on top.  The fish may be topped with a little more sauce if desired or served on the side.
Posted in Fish, Grilling, Saute`, Season, Shrimp, Spices

A new Spice of Life


We were in Costco today and I saw a new smoke flavor that looked really good so I picked it up.  I am sure you can find it in the supermarket since it’s made by McCormick.  The spice combination is called “Smokehouse Maple”.  In order to get a real taste for it, I simply sprinkled a tablespoon over 2 pounds of shrimp and grilled the shrimp on an indoor grill.  The flavor is sweet with a hint of smokiness in the background.  After tasting the shrimp, I decided that it would be a great base that can compliment BBQ grill recipes.

Spices are a great way to add a lot of flavor to your meals without adding any fat and almost no calories.  For this reason, I enjoy experimenting with spices.  In the past few years, the food companies have become really creative in introducing new spice combinations that focus on ethnic or American regional cuisine.  By combining many individual spices in one jar, the companies make flavorful cooking easier.  I usually like to further enhance specific flavors and often use the spice combinations as a beginning.

The best way for you to try a new spice combination is to cook something very plain (such as chicken breast, shrimp or steak), sprinkle a little on and grill or sauté it in a pan without adding anything else.  This way you know if you like it and what type of dish it may compliment.

So don’t be shy, go out there and try some new spice combinations; I think you’ll find that your meals come out flavorful , delicious and light.

Enjoy and happy experimenting!!

Posted in Fish, Pasta dish

Clammy


Yesterday our friends gave us extra live clams that they did not use from Sunday.  I was worried that they would die overnight (something no-one wants to experience) so I dropped them into a big pot, added beer and wine and cooked them.  I figured that I’d come up with some idea for dinner tonight.  As a result, clams became the inspiration for tonight.

I love clams casino but the clams I cooked last night were way too big.  Generally speaking, the bigger the clams, the tougher they get.  I looked to see what normally goes in clams casino, used a lot of the same flavors and came up with this idea.  Unfortunately, I am not sure how my family liked dinner because I rushed out of the house for an appointment as soon as Dean arrived home. 

Enjoy and happy clamming!

Penne with Clams Casino Sauce

Serves 6

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:

24 large clams

1 bottle (12 ounces) beer

1 cup (8 ounces) white wine

4 slices turkey bacon – chopped

1/2 cup minced onion

1/4 cup chopped celery

2 cloves garlic, minced

2 cups reserved clam liquid

1 cup water

1/2 teaspoon dried oregano

2 tablespoons chopped parsley

1/4 teaspoon paprika

1 (14.5 ounce) box of penne pasta

¼ cup Italian style bread crumbs

2 tablespoons grated Parmesan cheese

Directions:

  1. Place clams in a deep saucepot.  Add beer and white wine and bring up to a boil on high heat.  Cook clams until they are opened.  NOTE: If 1 or 2 do not open, discard.
  2. Remove clams from pot and cool to room temperature, reserving 2 cups of the liquid.
  3. Remove clams from their shells, discarding the shells, and chop the clam meat.  Set clam meat aside.
  4. Heat large sauce pan on medium high heat, spray with cooking spray and add chopped bacon.  Cook bacon until browned.  Reduce heat to medium, add onion and cook about 5 minutes until soft.  Add celery and cook an additional 5 minutes.
  5. Add garlic, cook for 1 minute then add the reserved clam liquid, water, oregano, parsley, paprika and chopped clam meat. 
  6. Lower heat and simmer for about 20 minutes until clams are tender.
  7. While sauce is simmering, cook penne as per the package directions.  Drain and rinse.
  8. Add penne to the sauce pan with bread crumbs and stir.  Remove from heat, spoon into serving platter, sprinkle parmesan cheese on top and serve.

Estimated Values per serving:

Calories  = 165                                             Fat = 4 grams

Posted in Fish, Main Courses, Poultry, Shrimp, Vegetables

Chicken and shrimp skillet


I worked all day and didn’t prepare in advance so I needed something that I could put together with ingredients that I ususally keep in the house. Here’s a fairly quick and easy meal:

Chicken and Shrimp Skillet
Serves 4
Ingredients:
5 boneless/skinless chicken breasts – cut into pieces
1 onion – chopped
2 ribs celery – chopped
¼ cup white wine
1 can (28 ounces) diced tomatoes
1 ½ teaspoons BBQ seasoning
½ teaspoon Chipotle seasoning
½ teaspoon Cajun seasoning
½ pound shrimp
1 can (15.5 ounces) black beans – drained and rinsed
1 cup corn
2 cups cooked rice
Directions:
1. Heat large skillet on medium high heat and spray with cooking spray. Add chicken and sauté until browned. Remove chicken, cover and set aside.
2. Reduce heat to medium and add onion and sauté until softened then add celery and sauté for an additional 5 minutes. Add wine, scraping the bottom of the pan and cook until all of the liquid is absorbed.
3. Increase heat to medium and add back the chicken, tomatoes, BBQ seasoning, Chipotle seasoning and Cajun seasoning. Bring the mixture to a boil then lower the heat and simmer for about 15 minutes.
4. Add shrimp, black beans and corn and simmer until the shrimp has turned pink.
5. Serve with cooked rice.
NOTE: If you do not have the spices readily available in the house, you can substitute the BBQ seasoning with chili powder and Tabasco sauce for the Chipotle seasoning (but reduce to only a few drops of sauce).

Posted in Fish, Main Courses, Poultry, Sauces, Saute`, Vegetables

Experimenting with Spices


Spices are a great way to add a lot of flavor without adding any calories or fat to your dishes.
Tonight we had a chicken and shrimp dish in a white wine sauce with “Herbes De Provence” to season it. This spice can be found in most grocery stores under the “McCormick” brand of spices. Some people like this spice and some don’t because it has rosemary in it. If you are not a fan of rosemary, you can make your own by combining marjoram, thyme and savory and leaving out the rosemary. But the sauce was a success for the whole family and I encourage you to try this recipe.  I served this dish with cooked pasta which worked out pretty well but you can also serve it with rice.
Happy Cooking!!


Chicken and Shrimp Sauté in Wine Sauce

Ingredients:
1 onion – coarsely chopped
2 medium zucchini (green squash) – coarsely chopped
1 clove garlic – minced
1 pound boneless/skinless chicken breast – cut into bite size pieces
½ pound shrimp – deveined and peeled with tails off
1 cup white wine
1 cup fat free chicken broth
1 teaspoon Herbes De Provence
¼ teaspoon salt
½ teaspoon pepper
¼ teaspoon ground mustard
2 tablespoons flour
Directions:
1. Heat sauté pan on medium heat and spray with cooking spray. Add onions and cook, covered, for about 3 minutes until browned, stirring frequently.
2. Add zucchini and sauté for another 5 minutes or until the onion and zucchini are softened. Add garlic, cook 1 minute uncovered. Remove vegetables from pan and place in a bowl, cover, and set aside.
3. Spray sauté pan again and add chicken. Sauté for about 5 to 7 minutes (depending on how large your pieces are) until almost cooked through. Add shrimp and sauté for another 3 – 5 minutes or until the chicken and shrimp are cooked. Remove from pan into the same bowl as the vegetables and cover to keep warm.
4. Add wine to the sauté pan, bring up to a boil and simmer until it is reduced to about half (this takes about 7 – 10 minutes).
5. In a small bowl, combine chicken broth, Herbes De Provence, salt, pepper, mustard and flour and whisk until combined. Add to the sauté pan with the wine and whisk while cooking until mixture become bubbly and thick.
6. Reduce heat and allow sauce to simmer for about 5 minutes.
7. Add chicken, shrimp and vegetables to sauté pan and cook for another 2 – 3 minutes.
8. Serve with rice or pasta.

Posted in Fish, Main Courses, Pasta dish, Sauces, Saute`

Taking advantage of the sales


Well I don’t usually buy something as expensive as snow crab legs for dinner but our local grocery store had an amazing sale on snow crab legs, I just couldn’t resist. If you don’t have a great sale going on and want to try this recipe, you can substitute canned or fresh lump crab meat or a poached fish instead.
If you are substituting with a fillet of fish, just pour a little sauce on top at the end and serve it with potatoes or another side dish instead of setting it on top of pasta. Also, it is best to cook the sauce at the last minute. I was experimenting with the sauce this afternoon and set it into the refrigerator. When I went to reheat it, it was too thick and I had a little bit of a hard time getting it back to it’s original form. Since the sauce takes less than 10 minutes to cook, it’s worth not cooking in advance.

Here is the recipe for Snow Crab with Penne.

Snow Crab with Penne
Serves 6

Ingredients:
2 pounds frozen snow crab claws
1 tablespoon capers – minced
1 teaspoon prepared mustard powder
2 tablespoon white wine
½ cup fat free half and half
1 ½ cups skim milk
¼ cup flour
½ teaspoon tarragon
½ teaspoon salt
½ teaspoon pepper
1 pound penne pasta

Directions:
1. Heat water on high heat in a large pot until boiling and add snow crab legs. Cook until water comes to a boil again. Remove crab legs and from shells and break up meat into small pieces. Set crab meat in a large mixing bowl, cover and set aside.
2. In a small bowl, combine minced capers, mustard and wine. Set aside.
3. In a saucepan, mix together half and half, flour, tarragon, salt and pepper. Add wine/caper mixture and turn heat on low.
4. Heat sauce mixture, whisking constantly, until mixture begins to steam. Increase heat to medium low, continue whisking, until mixture is bubbly and thickened (about 5 minutes).
5. Remove sauce from heat and pour on top of crab. Gently fold sauce into crab meat, being careful not to break up the crab meat too much.
6. Boil a pot of water and cook penne according to directions on box. Drain, rinse and set into a serving platter.
7. Spoon crab sauce on top of pasta and serve.