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Tag Archives: Seafood Recipes

National Catfish Day: Southern Fried Catfish Recipe

25 Jun

Growing up in a household with southern roots, fried fish is one of those sacred recipes that is never to be touched. It has been, is and always will be made the same way as your great grandmother made it.

Luckily, I got my great grandmother’s fried fish, fried chicken, fried bread…fried everything recipes during a summer crash course in Littleton, NC. The thing with a town that small in rural North Carolina is, if you don’t cook, you don’t have anything to do.

So I cooked and I studied and I burnt myself and I laughed and I fished for my own Catfish in a creek. My previous experience with which amounted to the magnetic fishing game below.

Melissa & Doug’s Magnetic Fishing Game

I had a wooden rod, string, a safety pin and a cricket that my Great Grandma Dell had to hook because I was too squeamish. When we would return from our fishing trips (she caught about 20 and I hooked 4…maybe) I would take a tick bath and then get to work in the kitchen.

You would think that I am talking about some distant time between 1901 and 1955, but I am only 30! This was literally 1991 and 9-year old me learned to fry a catfish like a seasoned pro.

Today, most of our Catfish is farm-raised or aquacultured and has become one of the most sustainable and eco-friendly fish that we eat. Due to special programs that include free-flowing waters and diet regulation, these former bottom feeders have risen to the top of cleanliness and deliciousness in the past few years.

Southern Fried Catfish

So here’s to a good old recipe using the modern catfish!

  • 1 cup Cornmeal
  • 2 tsp Cayenne Pepper
  • 2 tsp Paprika
  • 2 tsp Coarse Ground Black Pepper
  • 1 tsp Onion Powder
  • 1/4 cup Dijon Mustard
  • 3/4 cup Buttermilk
  • 4 Catfish Fillets
  • 1/4 cup EVOO
  • 2 Tbsp Butter
  • 4 Tbsp Green Onion
  • Small Slice Lemon Slices (optional)

Mix Cornmeal with Cayenne Pepper, Paprika, Ground Pepper and Onion Powder. Sift on to a large plate and set aside. In a wide bowl, whisk together Dijon Mustard and Buttermilk.

With one hand (wet hand) dip Catfish Fillets in the Milk mixture and lay flat on the Cornmeal mixture. With the other hand (dry hand) dust top of fish with the dry mix until covered. Remove fillet and shake off all excess. Repeat with each fish fillet.

Heat large pan with 1/8 cup Olive Oil to medium high heat. Add 1 Tbsp Butter and lay two fillets in pan. Fry for minutes per side. Drain pan into hot oil safe container and repeat with remaining fillets.

Serve with over Rice Pilaf with diced and pan softened celery, peppers and onions. Top with Green Onion and garnish with Lemon Slices.

For Rice: Prepare Rice Pilaf using box directions and add sauteed Celery (small dice), Red Bell Peppers (small dice) and Yellow Onion (small dice)

For an additional recipe check out this video on How to Prepare Catfish Fillets:

 
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Posted by on June 25, 2012 in Recipes, Lunch, Dinner, Seafood Recipes

 

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How to Make Mussels Fra Diavolo

23 Apr

Mussels Fra Diavolo

So…I was in the middle of reading Eat, Pray, Love and I got impatient so I bought the movie. Then I was in the middle of watching Eat, Pray, Love and I got hungry so I decided to make something that was authentic Italiano! Now, I am not one to take a risk like the main character in the movie. You probably won’t find me in an Ashram in India, although you might find me lingering over a glass of wine in the Piazza del Blah Blah Blah…

My love of Italian food and my jealousy at watching Julia Roberts gorge herself on pizza, pasta, bread, chicken and seafood, made Mussels Fra Diavolo (seafood that can be served with both pasta and bread) the obvious choice. However, since I am not Italian, I took a few liberties with the recipe.

  • 4 Tbsp Olive Oil
  • 2 Tbsp Garlic
  • 1 Medium Onion, Sliced
  • 24 oz Can Peeled and Stewed Whole Tomatoes
  • 2 Bay Leaves
  • 2 tsp Oregano
  • 2 tsp Basil
  • 1 tsp Sea Salt
  • 2 tsp Ground Pepper
  • 1 tsp Hot Sauce

In a large sauce pan saute Olive Oil, Garlic and Onion over medium high heat. Stir in Tomatoes, Bay Leaves, Oregano, Basil, Salt and Pepper. Reduce heat to low and simmer for 20 minutes stirring occasionally. Add Hot Sauce and simmer an additional 15 minutes.

Spicy Marinara with Onion and Bay Leaves

  • 2 Tbsp Olive Oil
  • 1 Tbsp Garlic
  • 2 tsp Red Pepper Flakes
  • 1 Cup White Wine
  • 2 lbs Mussels (Cleaned and Drained)

Heat Olive Oil over medium high heat. Saute Garlic until lightly browned. Add Olive Oil and Garlic to Tomato Sauce. Stir in Red Pepper Flakes and White Wine. Simmer over low heat for 20 minutes, stirring frequently. Add Mussels and cook until opened (about 4 minutes). Serve over pasta or with crusty french bread.

Mussels open in the Spicy Marinara Sauce

 
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Posted by on April 23, 2012 in Dinner, Recipes, Seafood Recipes

 

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Seafood Stuffed Avocado

26 Mar

Crab Stuffed Avocado

Who cares about Spring Cleaning? Not this girl…I’m all about Spring Eating. That means getting fresh ingredients and combining them in interesting new ways. After all, isn’t the whole season about new beginnings?

Spring Eating is bright, light and colorful. I find that my healthiest meals have at least 3 colors (this one featured a few shades of green, red and white) to them and integrate fruit and vegetables with a lean protein. Cooking with color and lean protein is a great way to lighten your load right before beach season.

For a fancy cookout or luncheon this season, try Seafood Stuffed Avocado as a first course:

  • 1 lb Shredded Crab and Lobster meat (you can also use one or the other)
  • 2 Tbsp Flavored Mayo
  • 1/2 medium Onion, diced
  • 2 medium Avocado, peeled and halved
  • Salt & Pepper to Taste
  • 1 medium Tomato, chopped
  • 1 Cucumber, skinned and diced
  • Juice of 1 Lemon
  • 1 Tbsp Olive Oil
  • 1/2 tsp Black Pepper
  • 1/2 tsp Salt
  • 1/2 tsp Garlic

Mix Crab, Mayo and Onion. Cover and refrigerate.

Lightly season Avocado with Salt and Pepper. Grill flat side down until slightly warm with grill marks on the flesh of the avocado. Stuff each Avocado half with 1/4 of the Seafood Salad mixture. Arrange on plates with Diced Cucumber and Tomato.

Crab Stuffed Avocado with Tomato and Cucumber Salad

Whisk together Lemon, Olive Oil, Pepper, Salt and Garlic. Lightly pour dressing over stuffed avocado and cucumber/tomato salad. Serve Cold.

 
4 Comments

Posted by on March 26, 2012 in Lunch, Recipes, Seafood Recipes

 

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National French Bread Day: Salmon Baguette “Hoagie”

21 Mar

Le Hoagie Francaise: Salmon, Brie and Fresh Dill on French Baguette

I love France! I love the language, I love the atmosphere, I love the art, I love the music, I love the shopping. In short, j’aime la vie francaise! Most of all…I love the food!

Every meal in France is an event, even if you just go down to the corner cafe. The dishes are inspired from simple country cooking to fine dining in luxe restaurants. I was lucky to visit France while a close family friend was studying at the famed Le Cordon Bleu. I believe it was pastry week and I am certain it was a diet disaster! But as they say, “When in France…” or was that Rome?

Hmm, anyway to really immerse yourself in the French Cuisine, you don’t have to go all Julie and Julia cooking a million recipes in half a million days. You don’t even have to “Master the Art of French Cooking” (although it is my favorite cookbook). You just have to take simple, fresh ingredients that combine in bright and interesting ways to create excitement for your tastebuds.

As you may know, today is National French Bread Day. So, I figured I would take this opportunity to mesh my American heritage with a little French sensibility. Thus, I give you Le “Hoagie” Francaise…

  • 6oz Salmon Fillet
  • 1/2 tsp Lemon
  • 1/2 tsp Pepper
  • 1/2 tsp Garlic Powder
  • 1 tsp Extra Virgin Olive Oil
  • 12 inch French Baguette
  • 3 oz. Brie or Camembert
  • 2 Sprigs Fresh Dill
  • 1 Roma Tomato, Sliced
  • 1/4 Cucumber, Peeled and Sliced
  • 1/4 Red Onion, Sliced
  • 1 Tbsp Dijon Mustard

Season Salmon with Lemon Juice, Pepper, Garlic Powder and brush with Olive Oil. Bake on 375 for 25 minutes (until just browning on the top).

Seasoned and Baked Salmon with Roma Tomatoes

Seasoned and Baked Salmon with Roma Tomatoes

Slice Baguette lengthwise and spread one side with softened Brie. Top with Dill, Tomato, Cucumber and Red Onion.

Fresh Sandwich Toppings: Dill, Red Onion, Cucumber

Break up Salmon with a fork and place over the sandwich toppings. Spread remaining side of bread with creamy Dijon Mustard and Bon Appetit!

Not Your Typical Hoagie...Happy National French Bread Day!

 
2 Comments

Posted by on March 21, 2012 in Lunch, Recipes, Seafood Recipes

 

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How to Make Fish Tacos

06 Feb

Fish Tacos

Having just returned from a trip to Miami and being dazzled by the authentic Cuban flavors that influence South Florida’s cuisine, I felt I had to try my hand at Fish Tacos. This simple dish was featured everywhere from roadside stands to gourmet restaurants.

It is incredibly easy to make, but getting the right balance and depth of flavors is the trick. My favorite part of the Fish Taco is the bright mix of Cilantro and Lime that really packs a punch for your tastebuds! Mahi Fish Tacos are both light and satisfying, so I don’t feel bad about eating 2 (ahem 3) in one sitting!

Since building the taco is often the most fun…here is a step by step guide to making this delish dish at home.

You can really choose whatever fish you want for the tacos (think…shrimp, catfish, tilapia etc.). I picked Mahi because it flakes well and it is really hearty.

Pan Seared Mahi with Onions and Peppers

Pan Seared Mahi Mahi

  • 2 Mahi Fillets
  • 1 tsp Olive Oil
  • 1 tsp Black Pepper
  • 1 tsp Garlic
  • 1 tsp Red Pepper Flakes
  • 2 tsp Lime Juice
  • 1 tbsp Butter
  • 1/2 Medium Onion
  • 1/2 Red Bell Pepper
  • 1/2 Yellow Bell Pepper
  • 2 tbsp Fresh Cilantro Leaves

Marinate Mahi Fillets for 30 minutes – 2 hours in Olive Oil, Pepper, Garlic, Red Pepper Flakes and Lime Juice. Pan sear evenly on both sides until cooked through (about 15 minutes over medium heat).

Slice Onions and Peppers (julienne) and saute in butter over high heat. When Onions and Peppers are soft and have a slight char, add Cilantro Leaves and remove from heat.

With your fish done, it is time to assemble the taco! First you need a Corn Tortilla (no flour tortillas…they get too soggy). Then guacamole is always my first layer. I love guacamole, but I haven’t really mastered how to make it, so I kind of fake it.

Fake-A-Mole on a Corn Tortilla

Fake-A-Mole

  • 2 Ripe Avocados
  • 1/3 Cup Medium Salsa
  • 1 tbsp Lime Juice
  • 1/2 tsp Salt
  • 2 tbsp Fresh Cilantro Leaves

Mash Avocado until you have a softened paste consistency with some chunks. Fold in Salsa, Lime Juice, Salt and Cilantro. Done and Done!

Layers of Guac, Cheese, Peppers and Onions

Now finish your tacos with whatever ingredients you like best. Black Beans, Corn, Cheese, Sour Cream, Salsa, Rice…the options are deliciously endless!

And...that's a Wrap!

 
6 Comments

Posted by on February 6, 2012 in Lunch, Recipes, Seafood Recipes, Seasonal Dishes

 

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Seafood Farming: Are There Plenty of Fish in the Sea?

16 Oct

Blog Action Day 2011 is devoted to food and so is That’s A Mouthful. With so many issues of hunger and famine in the world today, it is important to take a look at alternative methods of food production in living up to the demands of the population. Much like the energy crisis, we have to look beyond our current needs to plan for the future. This brings seafood farming to the forefront as a sustainable and economical solution. At the same time, it is important to be cautious with new methods of food production.

In the US, seafood farming seems to have earned a bad name, but with North America only representing about 2% of the fish farming industry, there is little known about the practice and limited access to facilities worldwide. This leads to misconceptions and misrepresentations because it is only the horror stories that make the news.

But there are more factors to consider when it comes to farmed seafood than the horror stories and even ethics.  As a growing world population facing famine, poverty and unemployment, we have to develop economical, safe and sustainable ways to feed the projected 9 billion people that will inhabit the earth in 2050.

Just like the cattle farming industry, there are good and bad facilities. In the U.S. we often hear about crowded conditions and cleanliness issues as well as the disappearance of the hardworking fisherman. As a relatively new and thus imperfect practice, seafood farming hasn’t reached its full potential.

Cleanliness: In the news, we see farmed seafood products sitting is sedentary, muddy water, piled on top of each other and subject to disease. However, there are several facilities making use of free-flowing water pins that cycle fresh water into tanks where fish are only introduced to food and forms that they would encounter in their natural environment to create natural, clean flavor.

As this industry continues to develop, advances will be made to ensure that, especially in times of oil spills and contamination in open waters, consumers are still have a source for clean, high-quality seafood.

Productivity vs. Demand: With the automation of seafood processing facilities and the advent of fish farms, comes the fear that the fisherman and local seafood stores will lose jobs and business. However, with an ever-growing population and a renewed focus on eating healthy and lean, the seafood industry stands to see a consumer increase. This projected upswing is too large for either the wild-caught or seafood farming sectors to handle alone.

In addition, bouts of hunger and famine call for low-cost, high-yield relief efforts. Seafood is a restorative product packed with essential nutrients that, when produced on a large scale, can help  to address issues of malnutrition and hunger.

Pricing: Fuel costs, labor and several other financial factors are built into the cost of wild-caught seafood. While some of these costs are justified by the freshness and quality of the products from wild-caught seafood programs, the current global economy calls for affordable seafood options. Farm-raising, offers low-cost solutions for consumers who can not always indulge in more expensive wild-caught seafood. When seafood farming facilities are held to and adhere to high quality standards, consumers can get a comparable product at an economical price.

Sustainability vs. Over-Fishing: Over-fishing, as a result of increasing demand, has led to the endangerment of certain marine species. Striking a balance between wild-caught and farm-raised seafood programs can address issues of sustainability allowing consumers to enjoy the seafood they love over time.

 
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Posted by on October 16, 2011 in Food for Thought, Health and Wellness, Industry News

 

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Oodles of Noodles: Reinvent the Ramen Noodle

21 Sep

So here’s what happened…

Ramen Noodles

When I was in college, like many penniless coeds, I often spent months living off of Chicken Flavored Ramen Noodles, Frosted Mini Wheats and Jujubes. I considered this a well balanced diet because Chicken Flavor = Protein, Frosted Mini Wheats = Fiber and Jujubes = Fruit. (NOTE: this is not the logic that got me in to college)

At 29, I thought I had outgrown most of these cheapo-depot foods. I have a job, a savings account and I work for a food company. All in all, I should be out of the woods as far as getting my meals from the “dinner” aisle of 7-11, Cumbies or Wawa. Or so I thought.

In the not so distant past, I found myself wandering through such an establishment when an orange and white package caught my eye. Chicken Flavored Ramen Noodles!! Should I? Could I? Was anyone looking?! I picked up the package (which set me back $0.49!) and set out on a mission to recreate the ramen noodle.

Pan Seared Ahi Tuna

Pan Searing Ahi Tuna

Ahi Tuna Steak
Coarse Ground Black Pepper, to taste
1/8 tsp Cayenne Pepper
1 tsp Minced Garlic
2 tsp Low Sodium Soy Sauce
1/2 Cup Miso Soup

Season the Ahi Tuna Steak with Black Pepper, Cayenne Pepper and Garlic. Whisk Soy Sauce and Miso Soup together and pour over the Ahi Tuna. Cover and marinate for 30 minutes.

Coat a saute pan with non-stick olive oil spray. Heat to high and add Tuna. Sear on each side for 1-2 minutes. Remove from heat and let rest. Slice.

Diced Vegetables

Dice Tomato, Cucumber and Red Onion. Season with Salt, Pepper and a few dashes of Balsamic Vinegar. Serve on top of or as a side salad to the Ramen Noodle Bowl

Ramen Noodle Bowl

Prepare Ramen Noodles according to the package, making sure to reserve the extra broth. Transfer to a bowl and top with slices of Ahi Tuna and diced vegetables.

[Optional: replace Ramen Noodles with Shirataki Noodles boiled in Low Sodium Chicken Broth for a healthier alternative"]

Ahi Tuna Noodle Bowl and Diced Veggies

 
6 Comments

Posted by on September 21, 2011 in Lunch, Recipes, Seafood Recipes

 

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Crab Cakes: Keep Summer Alive

01 Sep
Jumbo Lump Crabcakes

The nights are getting cooler and responsibilities are looming just on the other side of Labor Day Weekend! As summer comes to an end and we snap back into reality, there are a few tricks that you can play on your belly to make it feel like the season of sun will carry on. My favorite tummy trick is to continue eating traditional summer season foods (like seafood with bright citrus flavors) well into the fall and ignore that fact that back-to-school supplies have taken over the aisles of stores once lined with coolers and beach chairs. Its the culinary form of wearing white after Labor Day.

Today’s Subject: Crabcakes! No summer gathering (at least where I’m from) is complete without a delicious crab cake. Chris Heinz, our expert seafood chef, developed two simple recipes to recreate delicious toppings for this summer seafood classic!

Tarragon Lime Remoulade Sauce

1 Cup Mayonnaise
1 tsp Dijon Mustard
1 Tbsp Capers (finely chopped)
1 Whole Large Hard Boiled Egg (finely chopped)
Pinch of Fresh Tarragon to taste (finely chopped)
Pinch of Fresh Parsley (finely chopped)
1-2 Tbsp Fresh Lime Juice
1/2 tsp Lime Zest
1 Tbsp Shallots or Green Onion (finely chopped)
Dash Hot Sauce to taste

In a small bowl, combine all prepared ingredients and mix well. Season with salt and pepper to desired taste. Keep chilled until ready to serve. Makes 4 servings

Orange Butter Sauce

1/4 Cup Orange Zest (about 3 oranges)
1 1/2 Cups Fresh Orange Juice
1 tsp Kosher Salt
1 tsp Freshly Ground Pepper
1 Cup Butter, chilled and cut into 1 inch pieces

Stir together first four ingredients in a non-aluminum saucepan; bring to a boil. Cook over medium-high heat for 20 minutes or until mixture is reduced to 1/4 cup. Remove from heat. Gradually whisk butter into orange juice mixture. Serve immediately with crab cakes. Makes enough sauce for 3-4 crab cakes.

 
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Posted by on September 1, 2011 in Lunch, Recipes, Seafood Recipes, Seasonal Dishes

 

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Mahi Mahi with Fruit Salsa: Workday Gourmet

25 Jul

We’re a long way from lunchpails and juice boxes, but frugal foodies everywhere (including yours truly) are bringing their lunch to work and school. I’m not talking peanut butter and jelly sandwiches or egg salad (for you A+ students out there). The level of sophistication has definitely increased in the lunchroom and its time to rise to the occasion.

Organic Risotto and Fruit Salsa topped Mahi Mahi in my favorite pre-portioned container!

How do you have a great meal to go? Well there are a few components…

  1. Portion Size – Heavy meals at work can slow you down. Eating just enough to keep you going is the best bet. I like to bring my meals in sectioned containers to make it easy.
  2. Balance – Studies show that waiting until you hit a slump and then spiking your energy with a sugar/carb filled meal will leave you asleep on your desk in a pool of drool by 3 pm (ok, no study actually says that). Have a balanced meal that gives you the right kind of energy from a few different food groups.
  3. Color – Drab meals make for a drab day at work. Add some color with a fruit salsa (recipe below) or vegetable medley to amp up your meal. Yellow, which has a reflective quality that opens up your eyes, is a great color to incorporate because it helps your information intake.

Fruit Salsa (Get a balanced serving of veggies and fruit while adding excellent color to any dish)

1/2 Cup Diced Mango
1/2 Cup Diced Cantaloupe
1/2 Cup Diced Green Pepper
1/4 Cup Diced Red Onion
1/4 Cup Cilantro, Chopped
2 Cloves Minced Garlic
Juice of 1 Orange
Juice of 1 Lemon

In a large bowl, combine Mango, Cantaloupe, Green Pepper, Red Onion, Cilantro and Garlic. Toss with Orange and Lemon Juice. Cover and Refrigerate until ready to use.

 
1 Comment

Posted by on July 25, 2011 in Lunch, Recipes, Seafood Recipes

 

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Oh My Cod! Pacific Cod

14 Jul

 

Garlic Soy Pacific Cod

In the Northeast, Atlantic Cod is its own food group. It goes in or with everything and is so popular that some restuarants on Cape Cod have enough of their namesake fish on their menu to rival Bubba’s list of shrimp in Forrest Gump! As Northerners, we know our seafood and especially our cod. Or so I thought.

Yesterday, I tried Pacific Cod for the first time. Now, as a native of Massachusetts, I’m not going to say it was better (which it totally was)…or that it was more tender (which it totally is)…or that it looked more amazing (which it totally did). I am just going to say that I think everyone should do a side by side comparison and see which sea you prefer (Ahem, Pacific).

Exciting Side Note: Pacific Cod is a sustainable product. Awkward Side Note: The New England Aquarium has recipes for Hard Cider Poached Cod, Cod in Lemon Caper White Wine Sauce and Cod with Bacon, Capers and Olives. Sounds delicious, but what about the fishies? I guess they ran out of tank space! 

Whether you go with Atlantic of Pacific Cod, it is best to keep the preparation simple. A quick marinade and butter baste is all you need because the fish speaks for itself.

Garlic Soy Cod

Wild Caught Pacific Cod
Pinch Coarse Ground Black Pepper
Pinch Coarse Ground Sea Salt
1 Tbsp Unsalted Butter or Butter Substitute
2 Tbsp Low Sodium Soy Sauce
2 tsp Natural Sugar or 1 tsp Agave
1 Tbsp Minced Garlic
1/2 Cup Water

Rinse Cod Fillets, pat dry and score diagonally with a sharp knife. Season evenly with Salt and Pepper. Melt Butter in a pan over medium-high heat. Place Fillets in pan and sear for 1 minute per side; basting with butter throughout. Mix Soy Sauce, Sugar or Agave and Garlic in a small bowl and pour over Fillets. Reduce heat to medium-low and allow marinade to cook down for 4 minutes turning fish halfway through. Add water and mix with pan juices to create a light sauce. Baste with sauce and cook an additional 1-2 minutes per side depending on thickness. Remove from heat and serve over your favorite vegetables.

 
2 Comments

Posted by on July 14, 2011 in Dinner, Recipes, Seafood Recipes

 

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