Posts Tagged "seafood"
Tilapia Al Forno with Crispy Roasted Brussels Sprouts
I saw the Tilapia Al Forno recipe in the Wegman’s Menu Magazine and thought it sounded quick and tasty. Al forno means “from the oven” and the recipe only called for 3 things; basting oil, panko bread crumbs and fish. It also boasted being ready in 7-12 minutes. I prepared some simple Brussels sprouts and a Mediterranean side salad to accompany the crispy topped moist white fillet. Not sure if you like Brussels Sprouts? Give them a go and comment below your final thoughts. When roasted they have a wonderful sweet flavor that we love. Not to mention they are healthful cruciferous veggies; packed with fiber, phytochemicals and vitamins like K...
Read MoreScallops with Sweet Corn & Jicama Succotash
When seared with a light pepper crust, the creamy and sweet sea scallops pair perfectly with this crunchy jicima and Farmer’s Market veggie and sweet corn succotash. Started with: fresh sweet corn off the cob sliced zucchini cubed jicama (crisp, sweet root veggie like a cross between a potato and an apple) minced garlic scallops (5-6 per person) 2 pans heating to medium-high Spray pans with olive oil Add all veggies to one, stirring as needed until browned and tender crisp, about 4 minutes. Turn other pan to high heat, Salt & Pepper Scallops, spray pan with olive oil, and add scallops, searing each side. Flip when releases from pan and...
Read MoreShrimp & Avocado Enchiladas with Salsa Verde & Mexican Rice
Mom and dad had been raving about the Tiger Shrimp Elegante Enchiladas they had eaten at El Charro in Tuscon AZ. Mom wanted to make some and had purchased a jar of Salsa Verde for that purpose. Loving a good challenge, I told her we were going to make our own sauce to make it as authentic as possible. I looked up the description on the El Charro website: “Jumbo shrimp with Applewood bacon and chunks of avocado in delicious green sauce”. El Charro picture borrowed from The Examiner A salsa verde can be made with green chilies or tomatillos. Since we couldn’t find any tomatillos in mom’s grocery store, we decided to do a...
Read MoreSimple Summer Dinner: Grilled Mahi Mahi & Garden Zucchini
This summer, our friends were kind enough to share some fresh Mahi Mahi they caught. Yum! A typical summer dinner at our house is grilled veggies and protein like boneless chicken breasts. This was an extra special treat! A little spicy citrus seasoning and some simple zucchini from the garden paired perfectly. I sprinkled some chili lime seasoning on the fish, and grilled about 6 minutes a side, until firm and opaque. Fish is one of the easiest things to grill because it will let you know when its ready to flip! (As soon as it releases from the grates). I sliced some zucchini thinly, sprayed with olive oil and seasoned with garlic salt. Grilled about 10...
Read MoreTwo Bears Shrimp Salad with Key Lime Vinaigrette
When I was visiting with mom she remembered a salad she had somewhere in Rehobeth beach with a delicious citrus vinaigrette. So we decided to create a Key-Lime Vinaigrette to go with a light seafood salad. It turned out fabulous, even Meat & Potato-sarus dad loved it, so I have since recreated it at home for my slowly transitioning omnivorous-but-ok-with-a-few-salad-based-meals-and-even-a-complete-herbivorous-one-occasionally hubby…. Thaw your shrimp according to directions on bag (mine were overnight in fridge or run cold water over for 2 minutes) and set water on to boil. Make your vinaigrette: 1/3 cup fresh key lime juice (2 limes) or...
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