Although this 5 minute salad is perfect just as it is, it is also wonderful with slivers of leftover grilled chicken or steak mixed in.
Continue readingPosts Tagged → Fish
Avocado and Shrimp “Seviche”
1 pound cooked shrimp, cut into large chunks
grated zest and juice of 2 limes
3 tablespoons chopped fresh cilantro leaves
2 avocadoes, cubed
½ cup chopped fresh pineapple
1 tomato, cored and chopped
¼ teaspoon red pepper flakes
½ teaspoon kosher salt
- Place the shrimp, lime zest and juice, cilantro, avocado, pineapple, tomato, red pepper flakes and salt in a large glass or ceramic bowl and toss to combine.
- Cover and refrigerate at least 20 minutes but no longer than 1 hour. Serve with tortilla chips.
Scallops in Caper Brown Butter
Though this tastes as if you had put in a lot of effort, it is amazingly speedy to make. With a bag of scallops in the freezer, you can have a company-worthy meal on table in minutes.
Continue readingScallops in Basil
Serves 4 to 6.
Continue readingCurried Shrimp
I keep a bag of uncooked shrimp in my freezer so that I can make a dish like this one with very little effort. Since I usually have everything else on hand, I only need to pick up the cilantro and pineapple.
Continue readingShrimp with Lime and Basil
Simple and flavorful. You an certainly use fewer shrimp per person, but I wouldn’t.
Continue readingChili-Rubbed Shrimp
The first time I made this, I used jumbo shrimp and made six for myself. And then I made two more, and then two more. The next day, my friend David Zebny came over and I prepared more for lunch. The same thing happened: we just kept eating and eating. Suffice it to say, these are really addictive. This rub is also great on scallops and tuna: If you are using scallops cook about 1 minute per side. For tuna steaks, cook for 2 minutes on the top and bottom and then 1 minute on each side.
Continue readingBlackened Tuna
With almost all the ingredients on hand, dinner doesn’t get any easier than this. Serve the fish with a mesclun salad containing chunks of avocado and pineapple.
Continue readingTuna with Lime, Capers, and Garlic
Meaty tuna stands up to strong flavors. While this dish needs to marinate for a while, it cooks up quickly.
Continue readingTuna with Soy and Lime
Slightly Asian in flavor, this goes nicely with plain steamed rice and spinach.
Continue readingSpicy Salsa Salmon Cakes
When you want the ease of a burger, but are in the mood for fish, this is a perfect solution.
Continue readingSalmon on a Bed of Leeks and Carrots
As a fan of deeply browned food, this was another recipe I originally didn’t think I’d like but totally love; it is light, easy, and delicious.
Continue readingGrilled Salmon with Sesame Citrus Vinaigrette
This is the salmon recipe with the longest list of ingredients, but most cooks will have most of them on hand. It is a very special and unforgettable dish.
Continue readingBrown Butter-Roasted Salmon with Mint
The richness of brown (not burnt!) butter and the fresh taste of mint make this dish elegant enough for a dinner party, but simple enough for everyday.
Continue readingChili-Crusted Salmon
Perfect served with white rice and a big green salad. You can substitute swordfish steaks for the salmon.
Continue readingBroiled Salmon with Mustard and Brown Sugar
Making dinner doesn’t get any simpler than this. Slathered in a slightly sweet, spicy mustard sauce, this salmon is great paired with a dark green vegetable. I’m partial to broccoli myself.
Continue readingLinguini with Shrimp and Feta Cheese
This dish tastes wonderful at room temperature, which means you can make it ahead of time if you’re expecting dinner guests. Prepare the sauce early in the day and then cook the pasta later. Dinner can be on the table in 10 minutes.
Continue readingPasta with Smoked Salmon
Smoked Salmon doesn’t last very long in my house, but on those rare occasions when there is some left over from a Sunday brunch, this pasta salad offers a perfect vehicle to use it up.
Continue readingMediterranean Tuna
Originally from France, black olive paste is more commonly known as tapenade, and is a puree of black olives, capers, garlic, anchovies, and olive oil. It is often used as a spread for crackers. Here it infuses a simple tuna salad with the flavors of the South of France.
Continue readingCurried Tuna
A little tart, a little sweet, and a lot of savory, this is not your mother’s tuna salad.
Continue readingClassic Tuna Salad
Great stuffed into an avocado or tomato halves, or mounded on a bed of lettuce.
Continue readingBetsy’s Shrimp
Nancy’s Aunt Betsy has been making this recipe for many years. Their tradition is that the whole family eats it with cocktails on Thanksgiving and always with Bremmer wafers. At my house, we eat it at dinner.
Continue readingSpicy Scallops with Cashews
Don’t be intimidated by the long list of ingredients – most of them can be found in your pantry. The Asian ingredients can be found in a well-stocked supermarket or specialty foods store. If you have to buy them just for this dish, they keep indefinitely and you’ll find lots of ways to use them in everyday cooking. The versatile sauce can be used with shrimp and a finishing or basting sauce for grilled scallops, shrimp, or chicken. It can be prepared right before you cook or hours ahead, which makes it a sure bet when you don’t have a lot of time.
Continue readingGrilled Shrimp Skewers
Serves 6.
Continue readingTuna Au Poivre
Cynthia Stuart, one of my oldest and dearest friends, gave me this recipe. It’s pure Cynthia: low in calories and fat, deceptively easy to make, pretty to look at, and high in flavor and jammed with black pepper. It’s also great made with salmon.
Continue readingGrilled Salmon Steaks with Citrus and Lime
I got this recipe from my friend Nancy Olin, who got it from her stepfather, Bob Raives, who cut it out of a newspaper, but he no longer remembers which one. It’s gone through enough changes to avoid a lawsuit, but if you’re the author, my congratulations on an amazing dish and my apologies for not acknowledging you.
Continue readingSpice-Rubbed Catfish
Catfish is an underused fish with a bad reputation for having little taste and little texture. But I like the way its unassuming taste and texture contrast with the spices in this dish.
Continue readingSaffron Risotto with Pan-Broiled Fennel Shrimp
“When you are making a risotto, you should be in perfect harmony with yourself. You shouldn’t be nervous or angry. It’s a ritual that is going to give you so much pleasure later that it’s worth spending 15 or 20 minutes over a hot stove stirring very slowly… It’s the dish of romance. If you rush it, it’s never good. (Pino Luongo, A Tuscan in the Kitchen, Potter, 1988)
Continue readingCurried Swordfish with Cilantro Paste
Delicate in flavor and meaty in texture, swordfish is my favorite fish.
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