I LOVE fish & seafood; it’s delicious and it can be very healthy. If I had to choose only one source of protein to eat for the rest of my life I’d pick seafood. All kinds of seafood; shrimp, crabs, lobster, clams, mussels. And almost every type of fish. I even like sardines, I guess because when I little my Grampa and I would sit in the kitchen, and eat sardines with saltines and mustard, he’d tell me some great stories. Now when I have my sardines, saltines, and mustard, I think of him.
One of the BEST (if not THE best) meal I ever had in my entire life was Paella – my mouth is watering just thinking about it and that was over 35 years ago. When I watch those restaurant shows and they visit the places that make incredible seafood dishes like Paella, Cioppino or just a basic lobster boil; all I want to do is book a flight and get there a.s.a.p
Pan Seared Salmon for Two
First, preheat a large, heavy skillet such as cast iron over medium heat for 3 minutes. Coat 2 (6oz.) fillets salmon with 1 tsp. olive oil. Place fillets in skillet, and increase heat to high. Cook for 3 minutes. Top with 1 tsp. capers, dash salt & ground black pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork. Transfer salmon to individual plates, and garnish each with a lemon slice. Serve with sides of choice.
Grilled Fish Steaks
In a stainless steel or glass bowl, combine 1 clove minced garlic, 6 Tbsp. olive oil, 1 tsp. basil, ½ tsp. salt, pepper, lemon juice, and parsley. Place 2 (6oz) halibut fillets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover glass dish with plastic wrap or seal the bag and place in the refrigerator for 1 hour, turning occasionally. Preheat an outdoor grill for high heat then lightly oil grate. Set grate 4 inches from the heat. Remove halibut fillets from marinade and drain off the excess. Grill filets 5 minutes per side or the fish is done when it flakes easily with a fork. Can also be prepared on an indoor grill pan.
Shrimp and Pasta for One
I especially love shrimp, I think it’s my favorite seafood, along with crab legs and lobster and scallops. Okay I LOVE all seafood. Shrimp goes especially well with tomatoes, my favorite vegetable (well, it’s actually a fruit but you get the point).
Heat oven to 400°F Cut 2 plum tomatoes in ½ lengthwise and place cut-sides up, in a foil-lined baking pan. Mix 1 Tbsp olive oil, 1 clove chopped garlic, 1 tsp Italian seasoning, a pinch crushed red pepper flakes, salt and pepper in a bowl. Spoon over tomatoes. Drizzle with 1 Tbsp olive oil. Roast in the preheated oven for 40 minutes or until the tomatoes are soft and browned on top. While the tomatoes are roasting, cook 2oz pasta as directed on package. Drain well, transfer to a bowl and stir in 1 Tbsp olive oil. Heat ½ Tbsp butter in a small skillet. When the butter melts, add 4 oz peeled and deveined shrimp to the pan. Cover the pan and cook the shrimp 3 minutes on one side, flip the shrimp over and cook for an additional 4 minutes. Remove the shrimp from the pan and add to the pasta. Coarsely chop ½ of the tomatoes and add them and the rest of the tomatoes along with their juices to the pasta, toss to mix well.
Tuna Casserole For One
Heat oven to 350°F. Cook ½ cup uncooked egg noodles (1 cup cooked) according to package directions. Drain and set aside. Spray the inside of an oven safe ramekin or small baking dish with non-stick cooking spray. Set aside. Melt 1 Tbsp butter in a small saucepan set to medium heat. Add ¼ cup frozen (thawed) peas and ¼ cup finely chopped onions and stir until onions are softened, about 4 minutes. Stir in 1 Tbsp all-purpose flour, ½ Tbsp kosher salt, ¼ tsp black pepper, ¼ tsp nutmeg, ¼ tsp dried thyme, ⅛ tsp garlic powder to the pot and cook, stirring constantly for 1 minute. Whisk in ½ cup milk, ¼ cup heavy cream, 1 tsp lemon juice and simmer sauce, whisking occasionally, until thickened, about 5 minutes. Remove from heat and stir in ½ cup cheddar cheese, shredded ¼ cup parmesan cheese, grated. Put 5 oz can (drained) tuna in a large bowl, stir in the sauce and the cooked pasta. Mix well. Pour into the prepared ramekin. In a small bowl, 1½ Tbsp breadcrumbs 1 Tbsp melted butter. Sprinkle over top of tuna casserole. Bake in the oven for 20-25 minutes or until topping is golden.
Tilapia with Mango Salsa.
Whisk together ⅓ cup extra-virgin olive oil, 1 Tbsp. lemon juice, 1 Tbsp. parsley, 1 clove minced garlic, basil, 1 tsp pepper, and ½ tsp salt in a bowl and pour into a resealable plastic bag. Add 2 (6oz) tilapia fillets or other mild white fish, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
Prepare mango salsa by combining 1 large, ripe mango, peeled and diced, ½ red bell pepper, diced
2 Tbsp. minced red onion, 1 Tbsp. cilantro, and 1 seeded and minced jalapeno pepper in a bowl. Add the 2 Tbsp. lime juice and 1 Tbsp. of lemon juice, toss well. Season to taste with salt and pepper and refrigerate until ready to serve.
Preheat an outdoor grill for medium-high heat, and lightly oil grate. You can also use a stove top grill pan, or skillet.
Remove the tilapia from the marinade and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.
Oven-Fried Fish
Occasionally I get a craving for fried fish but I don’t like cooking it at home. When I do have those fried fish cravings I either go out for fish or make oven-fried fish at home.
Start by moving the oven rack to just above the middle of the oven. Preheat oven to 500°F.
Cut ½ lb. cod, haddock, or other lean fish fillet about ¾” thick into 2×1 ½” pieces.
Mix ¼ cup cornmeal, ¼ cup dry breadcrumbs, fresh cup chopped dill weed, ¼ tsp paprika, and a dash salt & pepper.
Pour ⅛-¼ cup milk in a separate bowl. Dip the fish into the milk mix then coat with cornmeal mixture.
Place fish in an ungreased rectangular baking dish. Drizzle with 1½ Tbsp. melted butter. Bake uncovered about 10 mins. Or until fish flakes easily with a fork.
Fish and seafood pair well with white wines like Chardonnay, and Sauvignon Blanc. See how wine pairs with other delicious meals.
If you LOVE salmon and other Wild-Caught Alaskan Seafood, you can have it delivered directly to your door (coming soon).
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