Ingredient: extra-virgin olive oil

Lambert_pan_seared_grouper

Lambert’s Pan Seared Grouper with Roasted Red Pepper Sauce

Enjoy this pan seared grouper with roasted red pepper recipe shared by Lambert Long of Motts Channel Seafood. Serves two.

Lambert_pan_seared_grouper
Lambert's Pan Seared Grouper with Roasted Red Pepper Sauce
Print Recipe
Enjoy this pan seared grouper with roasted red pepper recipe shared by Lambert Long of Motts Channel Seafood.
Servings
2 people
Servings
2 people
Lambert_pan_seared_grouper
Lambert's Pan Seared Grouper with Roasted Red Pepper Sauce
Print Recipe
Enjoy this pan seared grouper with roasted red pepper recipe shared by Lambert Long of Motts Channel Seafood.
Servings
2 people
Servings
2 people
Ingredients
Servings: people
Instructions
  1. Add heavy cream to a small saucepan on medium heat. Reduce liquid by 1/3, stirring occasionally.
  2. Add garlic and roasted red peppers. Cook until liquid is reduced again by 1/3.
  3. At the same time, sear the grouper in a skillet on medium high heat for about 3-4 minutes per side.
  4. Remove fillets from pan and place on a few paper towels to drain.
  5. Saute corn with two tablespoons of butter. Add salt, pepper and garlic to taste. Corn should be soft but not mushy (2-3 minutes). Remove from heat.
  6. To serve, plate grouper and top with red sauce and corn.
Share this Recipe
Powered byWP Ultimate Recipe
Tuna-Salad-Lettuce-Wrap

Fresh Tuna Vegetable Wraps

Fresh Tuna Vegetable Wraps
Print Recipe
Fresh tuna, vegetables and a sriracha-sesame sauce that adds a tasty kick! Enjoy!
Servings
4
Servings
4
Fresh Tuna Vegetable Wraps
Print Recipe
Fresh tuna, vegetables and a sriracha-sesame sauce that adds a tasty kick! Enjoy!
Servings
4
Servings
4
Ingredients
Sriracha-Sesame Sauce
Servings:
Instructions
  1. Combine all Sriracha-sesame sauce ingredients in a bowl and whisk well. Cover and refrigerate until needed.
  2. Preheat oven to 375°. Place tuna in a shallow baking dish, season with salt, and coat with olive oil. Bake 15 to 20 minutes. Remove tuna from oven, flake into large pieces, and cool 30 minutes.
  3. Make 4 stacks of 2 lettuce leaves and top each with 1 Tbsp. sauce, 1/4 of the tuna, and remaining vegetables before rolling leaves around filling.
Recipe Notes

Try this tuna-vegetable wrap for a protein-packed meal with a kick.

Adapted from True Food: Seasonal, Sustainable, Simple, Pure (Little, Brown), by Andrew Weil, MD, and Sam Fox, with Michael Stebner.

Share this Recipe
Powered byWP Ultimate Recipe
seared scallops

Seared Scallops & Shrimp with Balsamic Strawberries Recipe

We think this elegant scallop and shrimp dish, drizzled with a sweet, strawberry-flavored balsamic glaze, tastes amazing and is a delicious choice for a romantic dinner for two.

Recipe credit:  Doug DuCap of fishcooking.about.com
Image credit: Kim Carson/Photodisc/Getty Images

Seared Scallops & Shrimp with Balsamic Strawberries Recipe
Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Seared Scallops & Shrimp with Balsamic Strawberries Recipe
Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
15 minutes
Instructions
  1. In a bowl, stir together the vinegar and sugar until the sugar is dissolved. Fold in the strawberries, cover, and chill for at least one hour. Remove from the fridge when you're ready to start cooking.
  2. Heat the extra virgin olive oil in a large skillet over medium heat. Sauté the shallots until softened, then add the leaves and turn until well mixed. Cook just a minute or two until all the leaves have wilted but are still fully green.
  3. Remove greens to a strainer and keep warm.
  4. Dry the scallops and shrimp well and sprinkle with the coarse salt. Heat a skillet or sauté pan over medium high heat until quite hot. Add the grape seed or light olive oil, let oil heat a moment, then carefully add the scallops and shrimp (there will be some spattering.)
  5. Let the shrimp sear for about 1 minute per side until just opaque. Remove and keep warm. Don't move the scallops until you can see a brown edge forming around the bottom (about 2 to 2 1/2 minutes.) Carefully lift one scallop -- if the surface has a nice caramelized color, turn them over.
  6. Cook for just another minute until the scallops are springy but not quite firm. Remove the scallops and keep warm.
  7. Wipe out the pan, then add the strawberries and vinegar. Remove the strawberries after they are heated through (about 30 seconds) and let the balsamic cook down briefly until thickened to a syrupy consistency.
  8. To serve, place the green on a plate, top with the scallops, shrimp, and strawberries, then drizzle the balsamic reduction over the scallops and shrimp.
Share this Recipe
Powered byWP Ultimate Recipe
ged garlic black pepper shrimp with black eye peas developer paul grimes food stylist paul grimes

Garlicky Black Pepper Shrimp with Black-Eyed Peas

Garlicky Black Pepper Shrimp with Black-Eyed Peas
Print Recipe
Servings Prep Time
6 people 25 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 25 minutes
Cook Time
40 minutes
Garlicky Black Pepper Shrimp with Black-Eyed Peas
Print Recipe
Servings Prep Time
6 people 25 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 25 minutes
Cook Time
40 minutes
Instructions
For Black-Eyed Peas
  1. Cook bacon in a 12-inch heavy skillet over medium heat until browned but not crisp. Transfer bacon to a plate, then tear into small pieces.
  2. Cook scallions, carrot, celery, bell pepper, garlic, bay leaves, thyme, red-pepper flakes, 1/8 teaspoon salt, and 1/4 teaspoon pepper in fat in skillet over medium heat, stirring occasionally, until vegetables are pale golden, about 10 minutes.
  3. Add black-eyed peas and broth and simmer 5 minutes.
  4. Transfer to a bowl.
For Shrimp
  1. Heat oil in skillet over medium-high heat until it shimmers.
  2. Season shrimp with 1/4 teaspoon salt and 1/2 teaspoon black pepper.
  3. Cook shrimp with garlic, stirring occasionally, until just opaque (shrimp will not be fully cooked), about 3 minutes.
  4. Add wine and bring to a boil, then briskly simmer 2 minutes.
  5. Add bacon and black-eyed-pea mixture and simmer until just heated through (mixture will be juicy).
  6. Discard bay leaves.
Share this Recipe
Powered byWP Ultimate Recipe
327-wilson-christmas-eve-shrimp

Christmas Eve Shrimp

Christmas Eve Shrimp
Print Recipe
Christmas Eve Shrimp
Print Recipe
Ingredients
Servings:
Instructions
  1. Clean and devein shrimp.
  2. Place shrimp in a bag with flour. Remove shrimp shaking off excess flour.
  3. In a large mixing bowl mix eggs, 1/2 cup Parmesan cheese, garlic powder, salt and pepper.
  4. Place olive oil in a large skillet and heat oil on medium heat.
  5. Dip shrimp in egg mixture and place them in the heated skillet and fry to a golden brown then flip over till fully browned on both sides.
  6. Remove from oil and place on paper towel lined plate, sprinkle remaining cheese on hot shrimp and serve.
Share this Recipe
Powered byWP Ultimate Recipe
Mediterranean_Stuffed_Mussels_everydayfooddotnet

Mediterranean Stuffed Mussels with Almonds & Dates

Mediterranean Stuffed Mussels with Almonds & Dates
Print Recipe
Servings Prep Time
24 appetizers 20 minutes
Cook Time
5 minutes
Servings Prep Time
24 appetizers 20 minutes
Cook Time
5 minutes
Mediterranean Stuffed Mussels with Almonds & Dates
Print Recipe
Servings Prep Time
24 appetizers 20 minutes
Cook Time
5 minutes
Servings Prep Time
24 appetizers 20 minutes
Cook Time
5 minutes
Ingredients
Servings: appetizers
Instructions
  1. Remove the mussel meats from their shells. Reserve 24 half shells (discard the rest) and place the shells on a broiling pan or baking sheet. Return the meats to the shells.
  2. In a dry (no oil) frying pan, toast the almonds over medium heat, shaking the pan regularly until the almonds are lightly colored. Remove from the pan and let cool.
  3. In a bowl, combine the almonds, rice, dates, scallion, olive oil, stock, coriander, mint, black pepper, salt, and cayenne. Mix thoroughly and taste for salt.
  4. Top each mussel with about 1 1/2 teaspoons of the rice mixture and pack down lightly
  5. Broil on 'High' for about 1 minute until heated through. If desired, sprinkle with panko crumbs and broil again briefly until crumbs are golden.
Recipe Notes

Recipe and photo credit: http://vernalisa.u.yuku.com.

Share this Recipe
Powered byWP Ultimate Recipe
fishvinaigrette-5

Simple Citrus Vinaigrette Over Grilled Swordfish

fishvinaigrette-5

back to recipes

Simple Citrus Vinaigrette Over Grilled Swordfish

by Shannon McCarthy

Ingredients

2 tbsp pineapple juice

3 tbsp fresh orange juice

2 tbsp fresh lemon juice

2 tbsp fresh lime juice

1 tbsp sherry vinegar

1/3 cup extra virgin olive oil

6 tbsp diced bell pepper (red, yellow, or green)

1 tbsp diced jalapeño (optional)

1 scallion, minced

1 tbsp finely chopped cilantro

Cayenne pepper to taste

Salt & pepper

2 6 oz. filets of swordfish (or whatever fish you have access to)

Instructions

  1. Whisk together the juices & vinegar. Slowly stream in olive oil, whisking until frothy.
  2. Stir in the diced pepper, scallion, jalapeño (if using,) cilantro and cayenne.
  3. Season with salt & pepper. Set aside.
  4. Pat the fish dry; season with salt & pepper.
  5. Heat canola oil on grill pan over medium-high heat.
  6. Cook the fish 2-3 minutes per side for medium doneness. If you like your fish cooked through, cook 1 minute longer on each side.
  7. Pour the vinaigrette over the cooked swordfish and serve more on the side if desired.

 

Simple Citrus Vinaigrette Over Grilled Swordfish
Print Recipe
Servings
2 Servings
Servings
2 Servings
Simple Citrus Vinaigrette Over Grilled Swordfish
Print Recipe
Servings
2 Servings
Servings
2 Servings
Ingredients
Servings: Servings
Instructions
  1. Whisk together the juices & vinegar. Slowly stream in olive oil, whisking until frothy.
  2. Stir in the diced pepper, scallion, jalapeño (if using,) cilantro and cayenne.
  3. Season with salt & pepper. Set aside.
  4. Pat the fish dry; season with salt & pepper.
  5. Heat canola oil on grill pan over medium-high heat.
  6. Cook the fish 2-3 minutes per side for medium doneness. If you like your fish cooked through, cook 1 minute longer on each side.
  7. Pour the vinaigrette over the cooked swordfish and serve more on the side if desired.
Share this Recipe
Powered byWP Ultimate Recipe
orzo photo

Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette

back to recipes orzo photo

Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette

 

Servings: Makes 6 servings

BON APPÉTIT | JUNE 2008  BY SARA FOSTER

Ingredients

  • 8 ounces orzo (about 1 1/3 cups)
  • 6 1/2 tablespoons extra-virgin olive oil, divided
  • 4 tablespoons red wine vinegar, divided
  • 2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into 1/4-inch-thick slices
  • 1 red or yellow bell pepper, quartered
  • 3 tablespoons purchased pesto
  • 2 tablespoons fresh lime juice
  • 1 pound uncooked large shrimp, peeled, deveined
  • 2 heirloom tomatoes (8 to 10 ounces total), cored, cut into 1/2-inch cubes (about 2 cups)
  • 1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish
  • 1 8-ounce ball fresh mozzarella cheese, cut into 1/2-inch cubes

Preparation

1. Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.

 

2. Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.

 

3. Grill zucchini and bell pepper until crisptender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper; add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover; chill.

 

4. Garnish with basil sprigs and serve cold or at room temperature.

Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette
Print Recipe
Servings
6 Servings
Servings
6 Servings
Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette
Print Recipe
Servings
6 Servings
Servings
6 Servings
Ingredients
Servings: Servings
Instructions
  1. Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.
  2. Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.
  3. Grill zucchini and bell pepper until crisptender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper; add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover; chill.
  4. Garnish with basil sprigs and serve cold or at room temperature.
Share this Recipe
Powered byWP Ultimate Recipe