Posts Tagged ‘Seafood

05
Apr
10

Cocktail Sauce

  This cocktail sauce is highlighted by the addition of fresh horseradish and is a natural companion to seafood.  Especially good on shrimp, oysters or even hushpuppies, this sauce should contain enough heat to satisfy even the toughest of palates.

Horseradish is one of the five bitter herbs of the Jewish Passover.

 Thoroughly mix together in a small bowl:

● ½ cup ketchup

● ½ cup chili sauce

● ¼ cup finely grated fresh horseradish (or 4 tbsp. prepared horseradish)

● ½ teaspoon hot sauce

● ¼ Old Bay seasoning

● ¼ freshly ground black pepper

● Juice from 1 lemon, freshly squeezed

Serve at room temperature.

Makes around 1 cup.

15
Nov
09

Tuna Salad

  Tuna salad is a fast and relatively healthy lunch that can be put together mostly from things you have on hand anyway.  Aside from serving on bread it can be served on romaine lettuce leaves or stuffed into a fresh tomato.  Using leftover grilled tuna or the kind that comes in pouches is preferred because it has a better texture and a less “fishy” flavor than the canned varieties.

Tuna Salad Sandwich

A tuna salad sandwich on pumpernickel rye.

• 6 0z. tuna in water, drained and flaked (or leftover grilled tuna)

• ½ cup kosher dill pickles, diced

• ¼ cup mayonnaise

• 1 tsp. freshly squeezed lemon juice

• 1 splash white wine vinegar

• ½ tsp. garlic powder

• 1 tbsp. white onion, diced (optional)

• 1 tbsp. fresh parsley, minced (optional)

• Salt and freshly ground black pepper to taste

Combine all ingredients in a medium bowl and refrigerate until cold.  Leftover tuna salad tastes even better the next day after the flavors have had time to mingle.

16
Sep
09

Cajun Style Blackened Catfish

  This dish was adapted from a Chef Gordon Ramsay recipe.  I know that catfish may not be available in all areas, but this meal is just as delicious with tilapia instead.  One word of advice: When cooking the catfish you probably want to do it on either a gas grill’s side burner or heat the pan on the grill itself.  If you do cook it indoors, open the windows and turn off the smoke detectors.  This dish will smoke… A LOT!

Fish and chips, Southern-style.

•  2 catfish fillets, skinned

•  2 romaine lettuce leaves

•  ¼ cup of white wine (not cooking wine)

•  Juice from ½ lemon

Marinade

•  1 tbsp. dried thyme

•  1 tbsp. Hungarian paprika

•  1 tbsp. cayenne pepper

•  1 tbsp. garlic powder

•  ½ tsp. salt

•  ½ tsp. freshly ground black pepper

•  Juice from 2 lemons

•  3 tbsp. olive oil (not extra virgin) 

Whisk together until thoroughly combined

 

Vinaigrette

•  3 tbsp. olive oil

•  1 tbsp. white wine vinegar

•  Juice from 1 lemon

•  1 pinch dried thyme

•  Season with salt (not kosher) and freshly ground black pepper

Whisk together until thoroughly combined

 

Roll fillets in marinade until completely coated.

Over high heat, add a small swirl of olive oil to a heated pan (preferably cast iron) and pan fry fillets until blackened, around 2-3 minutes per side.

Season with salt and freshly ground black pepper.

Add the white wine and let cook for another minute or two.

Squeeze lemon juice over the fillets and remove from heat.

Place romaine lettuce leaves on a plate and drizzle with the vinaigrette.

Place the catfish on top of the romaine leaves. Be careful, it will be tender.

 

 




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