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Fish & Seafood

[7 Jan 2010 | No Comment | ]

I am always looking for easy, light dishes, and this one is amazing. The citrus salsa verde makes the dish come to life with the combination of sweet from the oranges and salty from the capers. I used salmon, but you could could easily substitute halibut or scallops as well.

[7 Oct 2009 | No Comment | ]

This is a decedent dish that is very easy to make.  It great for a dinner party or special occasion dinner.
Preheat oven to broil.  Generously brush four salmon fillets (about 1-1 1/2 pounds) with olive oil, season with salt and pepper, and place on a baking sheet.  Place in oven and bake for about 10-15 minutes or salmon is flaky and cooked through.
While salmon is cooking, in a small skillet, over medium-high heat:
1/2 tablespoon olive oil
8 large sage leaves
Cook leaves for about 4 minutes or until crisp.  Remove leaves to …

[17 Aug 2009 | One Comment | ]

My family and I recently attended a family reunion and we had some wonderful food.  My favorite dish was the Roasted Vegetable Orzo Salad.  The orzo and roasted vegetables made an excellent side dish to the steak and smoked pork that was served.  This salad is a great side dish for a large gathering because it can be made ahead of time and served at room temperature.  You could also add grilled chicken or shrimp and make an entire meal out of this dish as well!
Preheat oven to 425 degrees.  …

[16 Apr 2009 | No Comment | ]

I love scallops and this is a great way to prepare them.  It’s a simple recipe and very fresh taste.  You can make these scallops as a starter course or as the main course.

In a small bowl, combine:
20 grape or cherry tomatoes, quartered
2 tablespoons of olive oil
1 tablespoon red wine vinegar
salt and pepper to taste
In a large skillet, over medium heat, add:
1 tablespoon of olive oil
1 tablespoon of butter
Once butter has melted into oil, add:
1 cup chanterelle mushrooms, roughly chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1/4 teaspoon sugar
Allow to …

[11 Feb 2009 | One Comment | ]

Limoncello is an Italian liqueur that is sweet and citrusy.  When it is heated and the alcohol has evaporated, the sugars left from the liqueur make an amazing sauce.  You could substitute white wine for the limoncello in this recipe but limoncello provides a much deeper flavor.  Plus you can enjoy a cocktail while cooking or drizzle some limoncello over vanilla ice cream for dessert so limoncello is worth the purchase!
In a deep bowl, beat together:
2 whole eggs
1 egg yolk
2 tablespoons of milk
Set aside.  In another deep bowl, mix:
1/2 cup …

[19 Jan 2009 | No Comment | ]

This is one of my favorite shrimp dishes to cook and eat because it is so easy but tastes exotic.  Plus it has lots of great vegetables and is very lite.  I serve it over my Toasted Coconut Rice because of the sweet contrast.
In a large skillet, heat 2 tablespoons of olive oil on medium heat.  Once oil is warm, add to the skillet:
11/2 cups shredded carrot
1 red bell pepper, seeded and chopped
3 garlic cloves, minced
3 inch piece of ginger, peeled and grated
1/2 tablespoon onion powder
1/2 teaspoon cayenne pepper
Cook on …

[7 Jan 2009 | One Comment | ]

This is a great light dish that is easy to prepare.  I love to serve this salmon with orzo or pasta.  The sun-dried tomatoes provide such a great flavor to the salmon and the spinach is packed full of vitamins.
Preheat oven to 350 degrees.  In a large skillet, over medium high heat, cook:
3 cups chopped leaf spinach
Once spinach is wilted and liquid has evaporated, remove pan from heat.  In a small bowl, mix together:
1/4 cup low-fat ricotta cheese
1/4 cup chopped sun dried tomatoes
Once spinach is cool, add to cheese and …

[6 Jan 2009 | No Comment | ]

Lobster is such a decadent food and perfect for any special occasion.  The first time I made it was for my husband on Valentine’s Day.  I couldn’t believe how easy it was.  Living in San Francisco, we have access to great lobster tails and when they are on sale, it is such a delicious treat.  Although fresh lobster tails are best, I have tried frozen and been pleased as well.  Just allow them to defrost before you cook them.
In a large skillet, (that has a lid) over medium heat, bring …

[13 Nov 2008 | No Comment | ]

This is a great way to create an easy topping for fish. The recipe calls for talapia, but I have used used this on salmon.

Preheat oven to 350 degrees. In a small bowl mix together:
3/4 cup mayonnaise
1/4 cup grated parmesan cheese
1/4 teaspoon hot sauce
1 teaspoon lemon juice

Spread evenly over four talapia fillets and bake for five minutes on a foil lined baking sheet. Broil fish an additional five minutes or until crust is golden and fish flaky.

Serves 4

[7 Oct 2008 | No Comment | ]

I make these scallops all the time because they are so easy and delicious. This is a great dish to serve at a dinner party because it takes such little prep work. I like to serve this over risotto or pasta.

Turn on broiler. In a shallow baking dish, arrange:
16 large rinsed sea scallops ( about 4 per person)
In a small bowl, melt:
2 tablespoons butter
Once butter has cooled a little, add:
2 tablespoons lemon juice
1/2 tablespoon kosher salt
1/2 tablespoon garlic powder
Pour butter/lemon mixture over scallops and broil for about …