Posts Tagged ‘seafood’

I found this while searching for something different to do with tilapia. We eat fish at least once a week, rotating between salmon and tilapia with cod thrown in as well. This is easy enough for a weeknight meal but tastes as if you spent a lot of time on it.

Parmesan Breaded Tilapia

Ingredients

• ½ cup Italian seasoned breadcrumbs
• ½ cup grated Parmesan cheese
• 2 tbsp. garlic powder
• 1tbsp lemon pepper seasoning
• 2-3 tbsp. olive oil
• 4 tilapia fillets (or other white fish fillets, such as sole, cod or haddock)

Directions:

1. Preheat oven to 375° F (190° C). Lightly oil a baking sheet.

2. In a plastic or paper bag combine bread crumbs, Parmesan cheese, oregano (or Italianseasoning), salt and pepper. Hold the top of the bag shut and shake to mix everything together.

3. Pour oil into a small bowl. Working with one fillet at a time, brush both sides with a little of the oil, then drop into the bag with the bread crumb mixture and shake to coat well. Remove from bag and place on the prepared baking sheet. Repeat with the remaining fillets.

4. Bake for 10 minutes, turn fillets over and continue to bake for another 5 to 10 minutes, or until the fish flakes when you poke into it with a fork.

I love shrimp! This came out well. The recipe calls for orzo but I couldn’t find any. I used couscous instead.

Lemon Pepper Shrimp Scampi

Ingredients

• 1 cup uncooked orzo
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt, divided
• 7 teaspoons unsalted butter, divided
• 1 1/2 pounds peeled and deveined jumbo shrimp
• 2 teaspoons bottled minced garlic
• juice from 2 lemons
• 1/4 teaspoon black pepper

Preparation

1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.

2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.

3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.

Use fresh parsley and lemons in this dish or else the flavors will not be as strong and vibrant. You can omit the shrimp and just have the noodles if you prefer.

Lemon Parsley Pasta with Shrimp

1/2 pound of peeled and deveined shrimp

box angel hair pasta
1/4 bunch or 1 cup fresh parsley, finely chopped
2 lemons zested
4 cloves garlic, minced
3 Tbsp extra virgin olive oil
1 Tbsp butter
6 Tbsp parmesan cheese
to taste salt and fresh black pepper

Cook the shrimp in about two tablespoons of butter and a few pinches of garlic powder. Set aside.

In a large pot, begin boiling water for the pasta (refer to instructions on the box). While the water is heating, finely chop the parsley and garlic. Zest two lemons making sure not to get any of the white, flavorless pith Place the parsley, garlic and lemon zest in a bowl.

Once the pasta water begins to boil, add the pasta and cook according to the directions on the box (approximately 10 minutes). While the pasta cooks, heat the 3 Tbsp of olive oil in a skillet over medium heat. Once the oil is hot, add the parsley/garlic/lemon zest mix, salt and pepper. Stir while cooking just until the minced garlic has softened (approximately 3 minutes).
Drain the pasta and add it back into the pot (do not return it to a hot burner). Add 1 Tbsp of butter to the pasta to keep it from drying out. Add the mix to the pasta and stir it in well.

Add in the shrimp and cheese. Mix well and serve.

My girlfriend and I found a wonderful deal for shrimp. 4.99 a pound for raw jumbo shrimp, already peeled, deveined, and tailless. These shrimp were beautiful so we bought a case and split them. I had several recipes but the first I wanted to try was an Alfredo sauce I came across. Be sure not to over cook your shrimp, cook them when they start to curl and turn pink. Overcooking will make them tough. They will continue to cook in the pan even when you turn it off and when you pour the hot sauce on it. This made tons of leftovers and I only used half of one bag of shrimp.

Start the water to boil for the noodles first, then begin the shrimp. While the shrimp is cooking make the sauce. It should be done at about the same time. I used a mix of thick spaghetti and fettuccine noodles since I had just enough left over in each box to make this dish. Any noodle will do.

Garlic Alfredo Shrimp

1 pound of shrimp, any size, peeled, deveined, and tailless

1-2 tablespoons of butter for shrimp

garlic powder per your taste

1/2 cup butter
2 cloves garlic, minced
16 ounces heavy cream
1/2 teaspoon white pepper
1/2 cup grated Parmesan cheese
3/4 cup mozzarella cheese

In a pan, melt 1-2 tablespoons of butter. Add the shrimp and liberally sprinkle garlic powder on them. Stir occasionally until cooked. Set aside.

In a small sauce pan, melt butter. Add garlic and let simmer until garlic is soft,
about 2 minutes. Add heavy cream, and pepper, simmer for 8-10 minutes. Add
Parmesan cheese and let simmer for 5-8 minutes longer. When sauce is
thickened add mozzarella cheese and stir until melted. Serve.
Yield: 2 1/2 cups sauce

I bought a case of cod a few weeks back and had coupons for panko style bread crumbs. This turned out well, next time I’ll add more seasoning to it. Maybe some extra lemon pepper and Old Bay. This is simple enough for a week day meal.

Panko Baked Cod

4 cod fillets, or other white fish

1 cup Panko bread crumbs

1 teaspoon lemon pepper seasoning

1 teaspoon Hungarian sweet paprika

2 cloves garlic, finely minced or garlic powder

olive oil, enough to coat fillets (about 1 teaspoon per fillet worked well)

Preheat oven to 350. Combine bread crumbs, lemon pepper, paprika,
and garlic. In a medium bowl, add olive oil and coat fish fillets well. Transfer fillets to bread crumb picture, one at a time, and coat on both sides evenly. Place breaded fillets on a baking sheet and bake for 20-25 minutes or until the crust is golden brown.

This recipe calls for grilling the salmon, but I don’t have a stove top grill. Instead, I baked the salmon at 400 degrees for 13 minutes with some lemon pepper seasoning.  I didn’t wrap the butter up either, just put it in a plastic container and let it chill in the freezer. This tasted so good, yet another recipe I’m surprised came out so well. I served this with carrots and Parmesan herb rice. If you make the butter ahead of time the dinner takes no more than 2o minutes from start to finish.

Salmon with Red Wine Butter

1 shallot, minced
1/2 cup red wine
1/4 cup balsamic vinegar
1/2 stick salted butter, softened for an hour at room temperature
1 1/2 tsp fresh thyme leaves
Salt and fresh cracked pepper to taste
4 fillets of salmon  6 oz each
Olive oil

1. Combine the shallot, wine, and balsamic vinegar in a saucepan over medium-low heat and cook until the liquid is reduced by half, about 10 minutes.

2. Allow the wine reduction to cool and then add the butter, along with the thyme and a few pinches of fresh cracked pepper. Use a spatula to thoroughly mix the ingredients, and then scoop the mixture onto a sheet of plastic wrap. Roll it up, twist the ends to form a log, and store that in the freezer while you cook the fish. (You can do these first steps ahead of time. The wine butter will keep for 2 weeks in the fridge.)

3. Preheat a grill or grill pan on medium high. Rub the salmon with olive oil, salt, and pepper, and lay the fish, skin side down, on the grill. Cook it for 4 to 5 minutes, flip, and cook it 2 to 3 minutes longer for medium.

4. Serve the hot salmon with a slice of the red-wine butter melted on top. Makes

I have a few sites I sign up for good recipes. Real Simple is one of them. I also subscribe to their magazine as it’s full of things that are actually helpful including great recipes. This particular one I have tried twice. The first time following the recipe exactly, came out too salty. Second time I added only 1/4 cup of the low sodium soy sauce and didn’t put any salt on the salmon. It came out MUCH better this time. All the ingredients are easy to find, and you may even have them already in your pantry. Salmon, like the rest of the meat in our freezer, I purchase from Costco and cut/divide everything into meal size portions.

Makes 4 servings

Hands-on Time: 0hr 25m

Total Time: 0hr 50m

This recipe is: One Pot, Quick & Easy, Heart Healthy

Ingredients

• 1 cup long-grain white rice
• 1 pound salmon fillet, skin removed
• kosher salt and pepper
• 4 ounces sugar snap peas, trimmed
• 1/3 cup low-sodium soy sauce
• 4  scallions, trimmed and sliced
• 2 tablespoons rice vinegar
• 1 tablespoon grated ginger
• 1 tablespoon dark brown sugar

Directions

1. Mix the rice and 2 1/3 cups water in a medium skillet. Bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes.

2. Slice the salmon on a diagonal into four 3/4-inch-thick pieces. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on top of the partially cooked rice. Cover and cook 7 minutes.

3. Scatter the peas over the salmon and rice. Cover and cook until the rice and peas are tender and the salmon is opaque and beginning to flake, 3 to 5 minutes.

4. Mix the soy sauce, scallions, vinegar, ginger, and sugar in a small bowl. Spoon the sauce over the salmon, rice, and peas and serve.

Tip

Toxins in fish accumulate in the fat, so it’s wise to remove fat and fatty skin before cooking.

Nutrition Per Serving

Calories 418; Calories From Fat 19%; Protein 32g; Carbohydrate 49g; Sugar 5g; Fiber 2g; Fat 9g; Sat Fat 1g; Sodium 706mg; Cholesterol 72mg