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Archive for the ‘Fish and seafood’ Category

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While on vacation last summer in Carolina Beach, I ordered the shrimp and grits the last evening of our vacation. Being a northerner I really didn’t know what to expect. I hadn’t tried grits before, only because I don’t like the name. It really is an ugly word. Much to my delight it was super yummy! It was the best meal of our trip and I wished I’d had it every day. This version is healthy and easy. My kids however thought it too lemony, so you may want to tone down the lemon if you’re not a lemon lover. I thought it was perfect.

Lemon and Garlic Shrimp and Grits

3/4 cup instant grits
Course salt and freshly ground black pepper
1/4 cup Parmesan cheese
3 tablespoons unsalted butter
1 1/4 pounds medium shrimp, peeled and deveined, (with or without tails, you decide)
1 can diced tomatoes with liquid
2 large cloves garlic, minced
Juice of 1/2 a lemon, plus wedges for serving
2 tablespoons roughly chopped fresh parsley

Bring 3 cups water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce heat to medium low and cook, stirring occasionally until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from heat and keep covered.

While the grits are cooking start your shrimp. Season the shrimp with salt and pepper. Melt 2 tablespoons butter in a large skillet over medium high heat. Add the shrimp and garlic, toss and cook for 3 to 4 minutes, until shrimp are pink. Add the tomatoes and liquid and heat through for about 1 minute. Remove from heat and add the lemon juice and parsley, stirring to coat the shrimp with the sauce.

Divide the grits in 4 shallow bowls and top with the shrimp and sauce. Serve with extra lemon wedges.

Serves 4

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I’ve been making this salmon dish for years.   It’s quick, fresh and delicious.  Serve with rice, (spoon the juices from the baking pan on top), and a vegetable and dinner is ready in 30 minutes.

Orange Brown Sugar Salmon

  • 1 24-oz (approx.) salmon, steelhead, or arctic char filet with or without skin
  • 1 tablespoon softened butter
  • Salt and pepper
  • ½ cup orange juice
  • 2 tablespoons brown sugar

Pre-heat oven to 375°.  Place fish in a baking dish coated with cooking spray skin side down.  Brush fish with butter and sprinkle with salt and pepper.  Pour orange juice over fish and sprinkle all over with brown sugar.  Bake about 25 minutes, or until just done.

If your fish has skin, it will come right off when you cut and serve.

Makes about 6 servings.

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Several weeks ago my husband went on a deep-sea fishing trip with some buddies.  Among the catch were two beautiful groupers.  If you don’t happen to have grouper caught two days ago in the Atlantic you can substitute any firm fleshed white fish like mahimahi or catfish.   

My husband Jay (right) with our friend Matt after day 1 of fishing

Grouper with Tahini Sauce 

  • 2 cloves garlic
  • ½ cup well stirred tahini (sesame seed paste)
  • 2/3 cup water
  • Juice of half a lemon
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • 4 (6 ounce) grouper fillets, skinned
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 teaspoons ground coriander

Garnish: ¼ cup coarsely chopped fresh flat-leaf parsley 

Combine garlic, tahini, water, lemon juice, cumin and salt in a blender or food processor and puree until smooth. 

 Pat fish dry and season with salt and pepper.  Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium to medium high heat until hot but not smoking.  Add 2 fillets and sear until golden, about 3 – 4 minutes.  Turn fish over and sprinkle coriander around it and sear until just cooked through, 2 – 3 more minutes.  Transfer fish to plate and wipe out skillet.  Heat remaining 1 tablespoon oil and cook remaining fillets the same way.  

 Divide tahini sauce among 4 plates and top with fish.  Sprinkle with parsley.  Serves 4. 

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