Found on page 216 of the July 2007 Cooking Light. We followed it mostly to the letter. The only variation I could see coming was depending on how seasoned your iron skillet. Ours is pretty seasoned, so the scallops tasted remarkably un-fishy. The orzo was also good, and not too lemony like some recipes for [...]
Archive for the ‘seafood’ Category
Seared Scallops with Lemon Orzo
Posted in Mediterranean, seafood, tagged orzo, scallops on July 18, 2008 | No Comments »
Salmon stir-fried rice
Posted in East-Asian, seafood, tagged salmon, stir-fry on July 15, 2008 | No Comments »
We had probably a pound of leftover, already-cooked salmon, but I’m sure just about any other leftover meat could be substituted. Veggies consisted of a bunch of radishes, julienned, a small package of snow peas, a bunch of green onions and half a package of shredded carrot. Mushrooms would have been good too.
First, heat up [...]
Linguine with Garlicky Clams
Posted in Mediterranean, pasta, seafood, tagged clams on July 2, 2008 | No Comments »
Page 240 of the June 2007 Cooking Light, it originally called for peas, but I omitted those out of personal preference. I also probably doubled or tripled the garlic, doubled the red pepper, and used probably close to a full cup of reserved clam juice. Also the original called for fresh pasta, but [...]
Swordfish Tikka Kebabs
Posted in Near-Eastern, seafood, tagged kebabs, swordfish, Indian on June 22, 2008 | No Comments »
For the Swordfish, follow these steps.
Ingredients:
1 lb of fresh swordfish (boneless and skinless), cut into 2″ cubes
2 garlic cloves, finely minced
1″ piece of ginger, finely minced
1.5 cups of good quality yogurt
2 tsp ground cumin powder
1 tsp ground coriander powder
1 tsp turmeric
1 tsp garam masala
1/2 tsp red chili powder, to taste
salt & pepper, to taste
juice of [...]
Razor Clams
Posted in seafood, tagged razor clams on June 22, 2008 | No Comments »
Fairly simple method to this madness. Simply combine Old Bay seasoning with flour in one dish, two eggs in another dish, and then panko or breadcrumbs in the last one. That’s for a pound of clams. Rinse well and pat dry, then dredge in flour, then egg, then bread crumbs or panko. Deep-fry in hot [...]
Lime-Garlic Sea Scallop Kebabs w/Hearts of Palm salad
Posted in seafood, tagged hearts of palm, kebabs, scallops on June 18, 2008 | No Comments »
6 cloves of garlic (minced)
2 tbs lime juice
2 tbs olive oil
2 tbs fresh parsley
1 tsp basil
1lb sea scallops
We marinated these for about an hour before putting them on wooden skewers and grilling for perhaps 20 minutes. Just until scallops are opaque.
The salad can be found on page 132 of the June 2005 issue of Sunset. [...]
Copper River Salmon part deux
Posted in East-Asian, seafood, tagged japanese, salmon, soba on June 12, 2008 | No Comments »
Alright this time we decided to do it Japanese shioyaki style. This involved creating a sauce that went like this:
Ingredients:
1/4 cup soy sauce
1/4 cup sake or dry white wine
1/4 cup mirin
2 tablespoon sugar
2 tablespoon fresh ginger — chopped
In a small saucepan, combine the soy sauce, sake, mirin, sugar, ginger and about a couple of [...]
Simple Sole Parmesan
Posted in seafood, tagged italian, orzo, sole on May 30, 2008 | No Comments »
1 lb of sole
1/2 cup all-purpose flour
2 teaspoons margarine or butter
1 bunch of green onion, thinly sliced
1/2 cup dry white wine
2 tablespoons lemon juice
1/3 cup grated Parmesan cheese
Salt and pepper to taste
Heat oven to 375 degrees. Place flour in a shallow dish. Lightly coat fish fillets with flour and set aside. Melt margarine in ovenproof [...]
Copper River Salmon
Posted in Latin, seafood, tagged copper river salmon, rice on May 27, 2008 | 1 Comment »
is basically an event here in the NW. At anywhere from 10 - 20 and even more a pound for a whole fish, it’ s not cheap either. BUT, it IS worth it. Simply put, the simpler you make it, the better.
Simple BBQ Copper River Sockeye Salmon
*1 bouquet of fresh herbs (in packs, [...]
Old Bay Crab Cakes
Posted in seafood, tagged crab, old bay on May 19, 2008 | No Comments »
We generally make these in coordination with the Preakness Stakes.
The recipe is found on the side of cans of Old Bay Seasoning, and is pretty much the best. Only mods being a little garlic powder and fresh parsley. One note though, deep-frying is the way to go. Broiling or baking generally dries them out. 2 [...]
