1 pound medium shrimp
1 pound cockles, mussels or small clams
1 jar roasted red peppers 12 to 16 oz.
1 tablespoon Cajun Spice
2 tablespoon Karo syrup

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2 tablespoon Olive oil
1 tablespoon (15 g) cilantro ­ finely chopped

Salt and pepper to taste

Directions

Rinse shrimp, pat dry. In small bowl, mix Cajun Spice with Karo syrup. Generously rub over shrimp, let it marinade for 15 minutes. In a blender, place roasted red peppers with 1/4 cup water; puree until smooth; pour into a small bowl; stir in cilantro, salt and pepper. In a large skillet, heat olive oil over medium heat; saute shrimp and cockles at the same time; shrimp 8 to 10 minutes or until cooked through stirring frequently; cockles until open. Brush puree over shrimp and serve

Makes 4 servings

250g dried rice stick or vermicelli noodles
2 tbsp oil
1 red onion, sliced
1 – 2 large red chillies, sliced

2 garlic cloves, crushed

2 cups sliced Chinese cabbage
150g snowpeas, diagonally sliced lengthways
500g large green king prawns, peeled de-veined
250g calamari rings
1 cup bean sprouts
1/2 bunch coriander leaves, roughly chopped

2 tbsp crushed peanuts
2 green spring onions, finely chopped, to garnish
1 lime, cut into wedges, to garnish

Sauce
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1 tbsp corn flour
1 tbsp lime juice or tamarind paste
3 tbsp fish sauce
2 tbsp palm sugar (chopped) or brown sugar

Directions

Place noodles in a bowl. Cover with boiling water whilst preparing the other ingredients.

Combine sauce ingredients in a jug and set aside.

In a very hot wok, heat 1 tbsp oil then add onion and stir fry for 1 minute. Then add chilli and garlic and cook for another minute.

Add cabbage and snow peas and cook until cabbage has just wilted. Remove from wok and set aside.

Heat wok again until very hot, add remaining oil and cook prawns and calamari until just changed colour.

Add the cabbage mixture and drained noodles. Pour over sauce, and cook stirring continuously, for 1-2 minutes until sauce thickens and coats noodles. Stir in bean shoots, coriander leaves and half the peanuts. Serve on a large plate garnished with remaining peanuts, spring onions and lime wedges.

Makes 4-6 servings

Prep Time: 20 minutes
Cook Time: 10-15 minutes

1 tablespoon Butter
1 teaspoon Olive oil
1/2 pound Sea scallops
Salt and pepper
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1/3 cup Heavy cream
1/4 teaspoon Powdered saffron

Directions

In a heavy frying pan heat the butter and olive oil over medium heat. Saute the scallops, stirring, about 4 minutes, just until they turn opaque. Season with salt and pepper to taste. Remove scallops to serving platter. Drain any excess fat from pan. Add cream and powdered saffron to the pan and bring to a quick boil. Stir and cook for about 1 minute. Turn off heat and return the scallops to the pan. Stir to coat and return to serving platter.

Makes 2 servings

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1-1/4 cups Lawry’s Sesame Ginger Marinade with Mandarin Orange Juice
1-1/2 pounds salmon fillets

Directions

Pour 1 cup Lawry’s Sesame Ginger Marinade with Mandarin Orange Juice over salmon in a large non-aluminum baking dish or resealable plastic bag and turn to coat. Cover, or close bag, and marinate in refrigerator about 30 minutes. Remove salmon from marinade, discarding marinade.

Grill or broil salmon until fish flakes with a fork, brushing often with remaining marinade and turning once.

Serve with mashed potatoes and green beans.

Makes 4 servings
Prep Time: 34 minutes
Cook Time: 12 minutes

]]> http://sizzlinchef.com/seafood/grilled-sesame-ginger-salmon.html/feed 0 http://sizzlinchef.com/seafood/grilled-shark-with-tangerine-butter.html http://sizzlinchef.com/seafood/grilled-shark-with-tangerine-butter.html#comments Sun, 14 Dec 2008 17:23:49 +0000 ken http://sizzlinchef.com/?p=440 The tangerine is the most common form of mandarin orange found in the United States. Their fruit is as sweet as juice or eating oranges, but less acidic. Choose tangerines that are plump and heavy for their size; soft, but firm to the touch. The color may vary from light to deep orange, and the skin should be glossy. Tangerines may be kept refrigerated for up to 1 week. They are best eaten raw. When used in cooking, heat gently and do not boil or they will lose their flavor.

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2 tbsp butter, softened
2 tbsp chopped fresh parsley
1 tbsp chopped tangerine pulp
2 5 oz shark steaks, cut 1/2 inch thick

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Mix together butter, parsley and tangerine pulp. Refrigerate.

Spray stove-top grill with nonstick cooking spray; heat over medium-high heat.

Grill shark steaks for about ] minute; rotate a quarter turn and grill a minute more for nice crisscross markings.

Turn steaks over and grill for 2 to 3 minutes more or until fish flakes with a fork.

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Place on a serving dish; top with a dollop of tangerine butter.

Makes 2 servings

16 jumbo shrimp, deveined in shell, raw
Extra-virgin olive oil, about 1/2 cup for brushing
Coarse salt and black pepper
2 lemons, halved

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Directions

Preheat griddle or grill pan over high heat.

Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat.

Brush shrimps with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque.

Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.

Makes 4 servings
Prep Time: 5 minutes
Cook Time: 5 minutes

Almond Crust
1 slice of Fresh White Bread
1/4 cup of Honey Roasted Sliced Almonds
2 tbsp Butter, melted
1 tsp Lemon juice, fresh squeezed
1 tsp Chopped Fresh Parsley

Lemon Butter Sauce
1 tbsp Olive oil
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1 tsp Chopped garlic
2 tbsp White wine
½ tsp Thyme, fresh
1 cup of Heavy Cream
3 threads of Saffron
1 tbsp Lemon Juice, fresh squeezed

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2 tbsp Butter cubes, cold
Salt and white pepper to taste
1 tsp Cornstarch
1 tsp Cold water

Directions

Lightly season the fish on both sides with salt and pepper. Heat a 10” sautè pan over medium high heat then add the olive oil. Place the seasoned fish in the heated pan and reduce heat to medium; sautè the fish for 2-3 minutes per side, just until it flakes easily and is cook through. Transfer the fish to a warm serving plate and top the fish with the warm almond crust (see recipe). Serve with heated lemon butter sauce (see recipe) and your favorite side-dishes Enjoy!

Makes 2 servings

Almond Crust
Place slice of white bread into food processor or blender and pulse to make coarse bread crumbs. Lightly toast bread crumbs on a cookie sheet pan in a 350°F oven (4-5 minutes). Measure out 1/4 cup of bread crumbs and save the rest for another use in the freezer. Place all the ingredients in a small mixing bowl and mix to evenly combine. Warm the topping for 30 seconds in the microwave just prior to serving over the fish.

Lemon Butter Sauce
Add the oil to a heated small sauce pan. Add the garlic and sautè for 30 seconds. Add the wine and thyme; reduce by half. Add the cream, saffron and lemon juice; bring to a boil and immediately reduce heat to low. Add the butter cubes and stir until combined. Mix the cornstarch and water in a small bowl and add slowly to the sauce, while stirring until thickened. Season the sauce with salt and white pepper to taste. Strain the sauce through a fine mesh strainer and serve hot.

Ingredients

2 tbsp Olive Oil
Salt and Pepper to taste
1/2 pound of Shrimp, shells removed, medium size
Lobster Tails (2 tails; 5-6 oz weight each)
1/4 pound of Mushrooms, sliced
2 tbsp Green Onions, sliced thin
1 1/2 cups of Brandy Cream Sauce (see recipe below)
1/2 pound of Your Favorite Pasta, cooked
1 tbsp Fresh Parsley, finely chopped

Brandy Cream Sauce

1/4 cup of White Wine
4 threads of Saffron
1 tsp Basil, Dried
1/2 tsp Thyme, Dried
Shells from lobster (see pasta recipe)
1 cup Heavy Cream
1/2 cup of Chicken Broth
1 1/4 tsp Cornstarch
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2 tsp Water, cool tap
2 tbsp Brandy
Salt and White Pepper too taste

Directions

Prepare Brandy Cream Sauce (see recipe below).

Cook pasta in boiling salted water according to the directions on the package; drain and rinse with cold water to stop the cooking; set aside.

Cut the lobster tails in half with kitchen shears and remove the meat from the shell (save the shells for the sauce recipe below); cut the lobster meat into ½ pieces.

Season the shrimp and lobster with the salt and pepper while you heat a large skillet over high heat. When the skillet is hot, add the oil, mushrooms, shrimp and lobster then sautè and stir until the lobster and shrimp turn opaque (2-3 minutes). Reduce heat to medium and add the brandy cream sauce and green onions; bring to a boil while continuing to stir to prevent scorching the sauce.

Add the cooked pasta and continue to heat and stir to thoroughly heat the pasta (add a little extra cream or milk if the sauce becomes too thick while heating the pasta).

Serve Hot with a sprinkling of fresh chopped parsley

Makes 2-3 servings

Brandy Cream Sauce
Combine the cornstarch and cold water in a small cup and set aside.

In a 1 quart sauce pan combine the wine, saffron, basil, thyme and lobster shells; bring to a boil and simmer until reduced by half. Add the chicken broth and heavy cream and return to a boil over medium heat.

Slowly whisk in the cornstarch and water mixture then reduce the heat to low and simmer for 2-3 minutes. Adjust seasoning to taste with salt and white pepper.

Remove from heat and stir in the brandy, then strain out the shells with a fine mesh strainer.

Ingredients

Salmon
8 (6-ounce) salmon fillets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray

Rice
2 cups uncooked basmati rice
1 1/2 cups light coconut milk
1 1/2 cups water
1/4 teaspoon salt
1 cup chopped green onions

Bok choy
2 teaspoons canola oil
16 cups bok choy, trimmed and cut into 1 1/2-inch pieces (about 4 pounds)
1 tablespoon minced peeled fresh ginger
1/2 cup sake (rice wine)
1/4 teaspoon salt

Sauce
1/3 cup fresh lime juice
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2 tablespoons chopped fresh cilantro
3 tablespoons brown sugar
2 tablespoons Thai fish sauce
1/2 teaspoon red curry paste (such as Thai Kitchen)

Directions

Preheat oven to 250F.

To prepare salmon, sprinkle salmon evenly with 1/2 teaspoon salt and pepper. Place salmon, skin sides down, on a baking sheet coated with cooking spray. Bake at 250F for 30 minutes until fish flakes easily when tested with a fork or until desired degree of doneness.

To prepare rice, rinse with cold water; drain. Combine rice, coconut milk, 1 1/2 cups water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over high heat; stir once. Cover, reduce heat, and simmer 20 minutes until liquid is absorbed. Let stand 10 minutes; stir in onions.

To prepare bok choy, heat oil in a large nonstick skillet over medium-high heat. Add bok choy and ginger; saute 1 minute. Add sake and 1/4 teaspoon salt; cover and cook 2 minutes or until bok choy wilts. Cover and keep warm.

To prepare sauce, combine juice and remaining ingredients, stirring well with a whisk. Serve salmon with rice, bok choy, and sauce.

Makes 8 servings

Island Chimichurri Sauce
1 tbsp – Olive oil, extra virgin
1 tbsp – Lemon juice, fresh squeezed
1 tbsp – Lime juice, fresh squeezed

1/2 tsp – Sugar
2 tsp – Garlic, fresh, minced
1 tbsp – Each: fresh cilantro, parsley and scallions, finely chopped

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Fresh Scallion-Garlic-Thyme Angel Hair Pasta
8 oz. wt. – Angel hair or cappellini pasta
1 tbsp – Salt
3 tbsp – Olive oil

1 tbsp – Garlic, fresh, minced
4 tbsp – Butter, cold cut into 1/4” slices
3 tbsp – Scallion tops, 1/8” sliced
1 tsp. – Fresh thyme leaves
chopped Salt and fresh ground black pepper to taste

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Directions

Prepare the Island Chimichurri Sauce and fresh scallion-garlic-thyme angel hair pasta as described below.

Season scallops lightly on both sides with fresh ground black pepper and salt.

Heat the olive oil in a large sauté pan over medium heat until hot but not smoking. Add the scallops and sear on each side for 2-3 minutes until rich golden brown on each side and moist, yet cooked through in the center. Remove scallops from pan to avoid over cooking while plating.

Mound the hot fresh scallion-garlic-thyme angel hair pasta in the center of two warm dinner plates.

Place the 2 scallops atop of each portion of pasta and 3 scallops evenly spaced around each mound of pasta. Top each scallop with 2 tsp of Island Chimichurri Sauce and a sprinkling of the three color pepper confetti.

We also serve this dish with fresh steamed asparagus and black bean and corn salsa placed between the three scallops that surround the mound of pasta.

Island Chimichurri Sauce
Measure and combine all ingredients in a small glass bowl and set aside until serving.

Fresh Scallion-Garlic-Thyme Angel Hair Pasta
Place 1 gallon of hot water in a large 6 quart pot, add 1 tbsp of salt and bring to a boil over high heat.

In a large saute pan, heat the olive oil over medium heat, add the garlic and saute for 1 minute, do not brown. Remove from heat and swirl in the butter until melted then mix in the scallions and thyme.

Cook the pasta in the boiling salted water per the instructions on the package. When cooked, drain thoroughly in a colander, then add to the scallion-garlic-thyme butter mixture and toss to coat. Cover to keep hot, then immediately proceed to the searing the scallops and serving steps above.

Makes 2 servings