Fish

Here fishy fishy. Here fishy fishy.

Caribbean Seafood Stew

January 2, 2011 in Entree's, Fish by Moogie | No comments

Don kept giving me the thumbs up sign while he was eating this stew!!

Serves 4-6

 

PRE-PREP

 

  • Frying pan large & deep enough to hold all ingredients
  • Prepare a green salad and set aside
  • Put rice on to cook before you start the stew

 

INGREDIENTS

 

  • 2 – 4 Tbsp olive oil
  • 2 limes, juiced (Have more just in case)
  • ½  tsp salt (or more)
  • ½  tsp pepper
  • 1 lb. cod fish, skinned & cut in 1” chunks
  • 1 lb. bay  scallops
  • 1 lb. shrimp, peeled & cleaned
  • 1 cup chopped onion
  • 1 cup red bell pepper
  • 6 cloves garlic (1 Tbsp)
  • 1 14oz can diced tomatoes, undrained
  • 1 can light coconut milk (Trader Joe’s)
  • 1 bunch chopped cilantro
  • Optional: 1  jalapeno pepper, seeded and finely chopped
  • Hot Sauce

 

DIRECTIONS

 

  1. In a medium bowl, stir together 1 Tbsp of olive oil, lime juice, salt, and pepper.  Add fish cubes & scallops, tossing to coat and set aside.
  2. Heat remaining oil over medium-high heat in a and add the onion, bell pepper, garlic & jalapeno (if using).  Saute 4 minutes until onion is tender but not brown.
  3. Add the undrained tomatoes and coconut milk to the onion mixture and bring to boiling, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. 
  4. Before you stir in the fish mixture, taste to see if the sauce needs more salt or lime.
  5. Stir in fish/scallop mixture, shrimp, and cilantro.  Return to boiling, reduce heat. 
  6. Simmer uncovered for 5 minutes or until fish just flakes easily with a fork and shrimp turns opaque, stirring occasionally.  DO NOT OVER COOK OR THE FISH WILL BE TOUGH.
  7. Serve the stew ladled over hot cooked rice in a shallow bowl. 
  8. Can sprinkle more chopped cilantro for garnish.
  9. Pass hot sauce to dash on top, if desired.

Serve the green salad on a separate plate.

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Smoked Salmon ala Rick

September 1, 2008 in Entree's, Fish, Vegetarian by Moogie | No comments

Ingredients

 

1 large

Some (lots)

Some (lots)

1 sm bottle

1 box or more

some

**Salmon fillet, skinless

**Salt, Kosher OR crystallized sea salt

Sugar, granulated

Liquid Smoke

Sugar, brown

Pepper, black

PREPARING OR BRINING THE SALMON

 

  1. After you have managed to skin the salmon fillet, check the salmon for any large bones poking out by running your hands over the fillet. Use needle nose pliers or tweezers to remove any you find.

  2. Use ½ & ½ sugar & salt or up to 2 parts sugar to 1 part salt. Pack the salmon with copious amounts of salt & sugar on both sides. Let it sit for 2 hours up to 12 to 18 hours. Put a weight on the thick part of the filet. The salmon will get juicy because the salt is pulling the moisture out and it will also get leathery feeling.

  3. Using almost a whole bottle of liquid smoke, rub it into the salmon on both sides and for best results, let marinate over night, turning often if you can. (I have done it at the last minute and only let it marinate a couple of hours.)

TO BAKE/BROIL IN OVEN

 

  1. Either next day or 2 hours later: Preheat oven to 300o.

  2. Rinse the salmon & place salmon on a rack on a cookie sheet and coat the face up side liberally with ½ of the brown sugar.

  3. Bake at 300o for 15 minutes until tender. In this case, less is more. If you cook it too long it will get tough. Don’t overcook!

  4. Take it out of the oven and place in a cool area so that it cools down fast. Freezer is best.

  5. When completely cooled preheat the oven broiler, sprinkle with **black pepper, and coat the top with the rest of the brown sugar,

  6. Place under a hot broiler until the brown sugar on top is brown and caramelized looking. WATCH because it burns quickly.

  7. Remove from the broiler & cool before serving.

TO COOK IN WEBER

 

  1. Rinse the salmon

  2. Put 8 – 10 coals in one side of the barbeque kettle and put the lid opening on the other side. This will draw the smoke over the salmon.

  3. Use some hardwood chips (not sawdust ones) and wet them so they smolder. Add them to the coals as needed so there are copious amounts of smoke coming out of the top of the closed kettle.

  4. Add more coals if the fire gets too low. Remember that you want very little heat when smoking, so don’t add any more coals then what you need to keep a fire going.

  5. It will take about an hour or so, depending on how much heat is in the kettle. You can adjust the top opening to keep the fire low. Remember that you are looking for smoke, not heat.

TO SERVE

  1. Place the filet on a large platter

  2. Flake the salmon a bit so people don’t try to take big, main dish size servings!

  3. Serve with cream cheese & small bagel pieces or crackers.

  4. Good for a brunch or hors d’ oeuvres. YUMM!!

NOTE

**Costco sells them skinless OR have the butcher remove the skin. If you have to do it yourself, Rick says to take a sharp knife, start at the tail end, skin side down, pull skin tight, keep knife flat, and SKIN it. Good luck…

** Kosher salt is best.

**The more pepper, the spicier the salmon will be.

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Catfish Filets ala Sharon

September 1, 2008 in Entree's, Fish by Moogie | No comments

(This is a recipe that Sharon told me over the phone)

Ingredients

 

Catfish fillets (or I used chicken Breasts)

Cheese, cheddar, grated

Cheese, jack, grated

Chili powder

Four

Egg, beaten

Corn tortilla crumbs

oil

Rice (side dish)

Black beans(side dish)

Green salad (side dish)

 

Instructions

 

  1. Preheat oven to 350o.

  2. Prepare an appropriate size pyrex baking dish.

  3. Mix the cheese together with the chili powder.

  4. Put some of the cheese mixture between 2 catfish fillets (or pounded chicken breast). You might have to hold them together with tooth picks.

  5. Dip the fillets in flour, then beaten egg, then the tortilla crumbs.

  6. Brown breaded fillets in a small amount of oil in a frying pan

  7. Place the fillets in the pyrex baking dish and finish cooking in the oven – maybe 30 minutes.

  8. Serve with rice, black beans & a green salad.

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