A Classic Recipe: Trout Meuniere Amandine

Here is one of my favorite sauteing recipes, especially for trout. However it can be used for almost any mild flavored pan fish you want to try it with.

Almonds can be optional if you have a problem with nuts, or you could substitute pecan pieces and other crushed or ground nuts. Experiment and have fun with it.

2 - 6 to 8 oz. fish fillets

1/2 cup seasoned flour (salt and pepper to taste)

1/3 to 1/2 stick of butter, or equal amount of olive oil with a couple of pats of butter added.

2/3 Tbs of minced parsley (about half the amount if you use dried)

1/3 Tbs of fresh lemon juice (or just a nice squeeze)

1/3 Tbs of red wine vinegar or white wine (a splash)

1/3 cup of roasted almonds, you can roast your own if you like but I use the packaged variety, also you might try smoked almonds as well.

Give the fillets a quick rinse and pat dry.

Dip the fillets in seasoned flour. Melt the butter in a large heavy skillet and saute fillets about 4 minutes a side.

Remove fish from the pan. Add lemon juice, vinegar or wine, and parsley to pan an heat until butter foams. Add nuts to butter then pour mixture over fish.

This is a true classic and you have just got to try it. If you can't find trout use tilapia, bass, snapper or whatever you can find that fits in your pan. Enjoy!

Citrus Pepper Broiled Salmon with Fresh Tomato Salsa

This recipe comes from VitalChoice, the salmon and other ingredients are available from them online.






The light, refreshing combination of citrus with crispy cucumber and red onion is set alight with a touch of jalapeño chili pepper.

This recipe follows the example of many equatorial cuisines, which combine fish or poultry with fruits and spicy seasonings.

It's a tasty way to get the goodness of foods rich in colorful, flavorful, powerfully healthful antioxidant pigments.

This recipe is for two … to serve more, just multiply the ingredients as needed. Adapted from one by “Katie” on her goodthingscatered blog … and it is a tangy treat!


Citrus Pepper Broiled Salmon with Fresh Tomato Salsa
Serves 2

2 tomatoes, chopped into 1/4"-inch cubes
2 Tbsp finely chopped cucumber
2 Tbsp finely chopped red onions
2 tsp finely chopped jalapeño (or serrano or ancho) chilis
2 Tbsp organic extra virgin olive oil
2 (6 oz. each) wild Alaskan salmon fillet portions
1/2 cup dry white wine
1/4 tsp orange zest, stripped and minced
1/4 tsp lemon, stripped and minced
1/4 tsp parsley, finely chopped
1 small garlic clove, minced (or 3/4 tsp organic gralic granules)
Sea salt and organic coarse ground pepper

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Mix tomato, cucumber, red onion, and jalapeño in a small bowl and set aside.
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Heat heavy sauté pan over medium high heat and set broiler to low.
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Add olive oil to pan and swirl to coat.
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Add salmon to hot pan (skin down as appropriate) and cook until browned, about 3 minutes.
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Season top of salmon with zests, parsley, garlic, salt, and pepper.
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Flip fish in pan and cook until browned, about 3 minutes.
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Remove skin from bottom of steak and discard.
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Add white wine to pan and swirl to coat.
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Put pan under broiler and cook until heated through and fork tender.
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Flip salmon in pan and swirl to pick up browned bits in pan halfway through.
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Remove pan from oven, flip and swirl on bottom of pan to pick up juices and transfer to plate.
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Top fish with fresh tomato mixture and serve.

Fish and Chips Quick and Easy

Since I talked about frying earlier this week thought I would include a quick easy recipe anyone can do. The correct temperature is the key as it keeps the fish from absorbing oil and makes it light and crisp.

Don't have bread crumbs? Use prepackaged panko, that's what I do.

Good fish substitutes would be red fish, black drum, striped bass, or pollock.

You'll find a link at the end for more free recipes, (not just seafood), so check it out.

Ingredients :

1 quart vegetable oil for frying

1 pound red snapper fillets

1 egg, beaten

1/2 cup dry bread crumbs

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Procedures

In a large heavy skillet, heat oil to 375 degrees F (190 degrees C).

Dip fillets into beaten egg and dredge in bread crumbs.

Gently slide fish into hot oil and fry until golden brown. Drain briefly on paper towels. Serve hot.

More free recipes

Put Pollock on Your Plate

Having talked about Pollock and the fact that it is a good substitute for Cod, I thought I should include a recipe featuring it. Pollock is an excellent source of protein and minerals, vitamin A and has 500 mg of Omega-3 per 3.5 oz. serving.

The following recipe and picture come from the Alaska Seafood Marketing Institute.

Pan-Seared Alaska Pollock with Vegetables

Serves: 4


Prep Time: 2

Ingredients:
4 Alaska Pollock fillets (4 to 6 oz. each), fresh, thawed or frozen

3 Tablespoons olive, canola, peanut or grapeseed oil, divided

Favorite seasoning/salt and pepper blend, to taste

1 pound favorite sliced or chopped fresh stir-fry vegetables (bell peppers, onions, mushrooms, celery, etc.)

2 Tablespoons prepared Asian sauce of your choice

Directions:
Rinse any ice glaze from frozen Alaska Pollock fillets under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of fillets with 1-1/2 tablespoons oil. Place fillets in heated skillet and cook, uncovered, about 3 minutes until browned. Shake pan occasionally to keep fish from sticking.

Turn fillets over and sprinkle with favorite seasoning. Cover pan tightly and reduce heat to medium. Cook an additional 2 minutes. (Reduce cook time by half for fresh or thawed fillets.) Cook just until fish is opaque throughout. Remove fillets from skillet; keep warm.

Stir-fry vegetables in remaining oil, adding the Asian sauce at the end of cooking time.

To serve, divide vegetables among four plates and top with Alaska Pollock fillet.

Nutrients per serving: 236 calories, 12g total fat, 1g saturated fat, 46% calories from fat, 101mg cholesterol, 26g protein, 5g carbohydrate, 1g fiber, 489mg sodium, 87mg calcium and 1.5g omega-3 fatty acids.

First Nations Seafood Cookbook

I came across this cookbook while doing some research on the net. Every once in a while you stumble across something and just go "Wow, how cool is that?". To me, this is one of those things.

Published by the Nuu-chah-nulth Tribal Council and 16 Nuu-chah-nulth Nations, Camus(chum-us): West Coast Cooking Nuu-chah-nulth Style, is a 90 page cookbook with color photographs, black and white historical photos, and illustrations that focuses on traditional recipes and seasonal ingredients from the West Coast of Vancouver Island and Northern Washington state.

Here are some features of the book as listed on their order page:

• 65 original First Nations seafood recipes
• 24 full-colour recipe photos; 10 b/w historic photos
• 8 pieces of original artwork by Kelly Poirier
• traditional seafood preparation/preservation methods
• oral history anecdotes from Nuu-chah-nulth members
• conversion tables, measurements, and much more!

This is more than a cookbook, it is a conversation piece, and a piece of history as well.

I have no vested interest in this book, but at $14.95 plus $4 S&H, I think it is a great bargain and a must have for any seafood lover.

Check out the book here, and see if you don't agree.

LIME MARINATED HALIBUT

This recipe comes from Gloria, one of my online foodie friends who has a great blog with all kinds of original recipes, not just seafood. When I saw this one I just had to ask permission to reprint.

As with most good seafood recipes, this is simple yet elegant, for more great recipes like this visit Gloria at her blog. Enjoy.

CHEW ON THIS!

A blog about cooking, food, recipes, ideas and tips around the house.



LIME MARINATED HALIBUT

4 halibut or red snapper fillets

1/2 cup fresh squeezed lime juice

2 Tbsp. olive oil

1/3 cup finely chopped onion

2 jalapeno peppers finely minced seeds and ribs removed

3 Tbsp. chopped fresh cilantro

salt and pepper

Cajun seasoning (optional)

METHOD:

Mix all ingredients, except fish, salt and pepper, and Cajun seasoning together in a ziploc bag. Add the fillets and shake mixing well. Marinate in the fridge, turning once or twice for 20 minutes.

Remove fillets, discard marinade. Season fillets with salt and freshly ground pepper.

Sprinkle the fillets with a little cajun seasoning and broil on high for 6 or 7 minutes. Check for doneness. The fillets should be opaque in the center.

Squeeze a little lime juice on the fillets when serving.

Halibut with Wasabi Cream

Here's another halibut recipe I think you will enjoy. I recommend trying to get your fillets from younger halibut (under 30 lb fish), I like the flavor of the fish better and for the health conscious, the contaminant level is considerably less in younger fish.

Halibut with Wasabi Cream

1-1/2 Tsp rice vinegar
2 tsp Sambal Oelek (Asian chile sauce)
1/4 c Chopped Fresh Parsley
2 tsp Wasabi paste
1/2Tbsp vegetable oil

1/4 c sour cream
1/2 tsp Dijon mustard
1/3 c vegetable oil
3 Tbsp water

4-8oz skinless halibut fillets 1-1/2 in. approx

Preheat oven to 400 degree (F)

To make vinaigrette, blend rice vinegar, Sambal Oelek, Dijon Mustard and 1/3 c oil in a blender until smooth.

To make the cream, whisk wasabi, water and sour cream, season with salt.

Pat fish dry and season with salt and pepper. Sprinkle one side of each fillet with parsley. Heat skillet until hot and add oil, then fish, parsley side up. Sear until underside is brown. Turn fish over and put the skillet in oven and roast until cooked through, 4-5 minutes. Serve parsley side up with a spoonful of each sauce.

More on Alaska Halibut

As I mentioned earlier Alaska Halibut is now available fresh in most markets. Here are some nutritional information and a nice recipe to try out.





Halibut is a naturally lean and light fish, it is high in nutrients such as potassium and magnesium and is low in overall calories, fat and sodium.

Information based on 3.5 oz./100 grams

Calories: 140, Protein (g): 26, Fat (g): 3, Saturated Fat (g): 0, Sodium (mg): 70, Cholesterol (mg): 40, Omega-3 (mg): 500

Now to the good stuff, being a native Texan I picked out this Mexican style recipe which I think really compliments the fish. You can use this to bake (roast), or grill. The oven should be 400 degrees, grill about 375 (med-high), cooking time approx. 10 minutes per inch of thickness, (weight, width, length don't matter, always judge cooking time by the thickness of the fillet), or until just opaque throughout. Serves 2.

Cilantro-Lime Alaska Halibut

1/2 Tsp. Lime zest, grated

3 Tbsp. Cilantro, chopped

1 Tbsp. Garlic, minced

1/4 Tsp. Cumin, ground

1 Tbsp. Olive oil, EV

2 - 6 to 8 oz. Alaska Halibut fillets
Salt and Pepper to taste, recommend sea salt.


1. Combine lime zest, cilantro, garlic, cumin and olive oil.

2. Season halibut to taste with salt and pepper; coat pieces with cilantro-lime mixture.

3. Roast or grill until cooked through.

Baking Shrimp

A customer asked me about cooking methods for shrimp and when I mentioned baking she seemed a bit surprised that shrimp could be baked. I am sure a lot of people have never thought of baking shrimp so here is a recipe to try out.

It is simple, easy, and delicious, hope you enjoy it.

Gambero Dell'aglio

1 dozen shrimp, peeled and deveined, use a 21-25 count per pound, or approx. 1/2 pound of any other size.

1 T minced garlic

1 T minced parsley

2 T Extra Virgin Olive Oil

Salt & Pepper to taste

Mix all ingredients in a bowl; make sure the shrimp is coated with the ingredients. Bake at 400 degrees for 3-4 minutes, stir the shrimp and cook another 3 minutes or until the shrimp have turned pink.

Serve on a bed of your favorite rice or pasta. This should make 2 servings.