email this pageBut just as many kids (and their parents) have adopted a vegetarian eating style due to animal-rights concerns, some shy away from seafood due to concerns over habitat damage, overfishing and bycatch issues. The Monterey Bay Aquarium takes the concerns seriously, and on the organization’s website (montereybayaquarium.org), you’ll find not only in-depth discussions of coastal and ocean habitats but also a guide that presents the best choices of seafood from abalone to yellowtail.
Take a look at the guide, and then try our recipes sensational seafood.
Lump Crab Cakes
High Cotton Food Styling & Photogrraphy
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Ingredients
1 pound lump crab meat
1 cup crushed Saltine crackers
½ cup mayonnaise
1 large egg
1 tablespoon each Dijon mustard and yellow mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay Seasoning
Dash of Tabasco sauce
Vegetable oil for deep frying
Instructions
1 cup crushed Saltine crackers
½ cup mayonnaise
1 large egg
1 tablespoon each Dijon mustard and yellow mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay Seasoning
Dash of Tabasco sauce
Vegetable oil for deep frying
1. Spread crabmeat out on a flat pan and sprinkle crushed Saltines over the top.
2. In a small bowl mix together mayonnaise, egg, mustards, Worcestershire sauce, Old Bay Seasoning and Tabasco Sauce. Pour mayonnaise mixture over crabmeat; using your hands gently toss, taking care not to break up the lumps of crabmeat. Let mixture stand 5 minutes.
3. Form mixture into 6 mounded rounds about 3 inches in diameter and 1 inch thick. Do not pack the batter too firmly. This is very important. The cakes should be as loose as possible, yet still hold their shape.
4. Pour oil into a deep skillet and heat. Deep fry crab cakes a few at a time until golden brown, about 3 minutes per side. Remove to paper towels to drain briefly. Serves 6.
Recipe by Joan Nathan, "Relish the American Table," July 9, 2006; "Relish a Classic Dish," August 2006.
Nutritional Information
2. In a small bowl mix together mayonnaise, egg, mustards, Worcestershire sauce, Old Bay Seasoning and Tabasco Sauce. Pour mayonnaise mixture over crabmeat; using your hands gently toss, taking care not to break up the lumps of crabmeat. Let mixture stand 5 minutes.
3. Form mixture into 6 mounded rounds about 3 inches in diameter and 1 inch thick. Do not pack the batter too firmly. This is very important. The cakes should be as loose as possible, yet still hold their shape.
4. Pour oil into a deep skillet and heat. Deep fry crab cakes a few at a time until golden brown, about 3 minutes per side. Remove to paper towels to drain briefly. Serves 6.
Recipe by Joan Nathan, "Relish the American Table," July 9, 2006; "Relish a Classic Dish," August 2006.
Per serving: 310 calories, 22g fat, 16g prot., 9g carbs., 0g fiber, 590mg sodium.
Bay Scallop Sauté
Photographer: Mark Boughton; Styling: Teresa Blackburn
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Serve with crusty French bread for dipping in the sauce. Because scallops contain a lot of water that gushes out as soon as they are hot, they need a lot of heat applied quickly. It’s important to pat the scallops dry and get your pan (and the oil mixture) very hot—this ensures the scallops brown, instead of watering out. Also, make sure the scallops aren’t crowded in the skillet, as that will cause them to steam.
Ingredients
Ingredients
1 tablespoon canola oil
2 tablespoons butter
1 pound bay scallops, patted dry
1 garlic clove, slivered
1 tablespoon lemon juice
2 tablespoons white wine
1/4 teaspoon salt
Coarsely ground black pepper
Chopped fresh parsley
Instructions
2 tablespoons butter
1 pound bay scallops, patted dry
1 garlic clove, slivered
1 tablespoon lemon juice
2 tablespoons white wine
1/4 teaspoon salt
Coarsely ground black pepper
Chopped fresh parsley
1. Heat oil and half the butter in a large heavy skillet over medium-high heat until mixture starts to brown.
2. Add half the scallops and cook without moving until seared, about 30 seconds. Flip and sear other side, about 30 seconds. Remove from pan. Add remaining butter to pan and repeat with remaining scallops. Return first batch to pan and remove from heat.
3. Add garlic, lemon juice and wine. Season with salt and pepper and sprinkle with parsley. Serve immediately. Serves 3.
Recipe by Larry Olmsted, Relish a Taste of America, "Nantucket Bay Scallops," October 2008.
Nutritional Information
2. Add half the scallops and cook without moving until seared, about 30 seconds. Flip and sear other side, about 30 seconds. Remove from pan. Add remaining butter to pan and repeat with remaining scallops. Return first batch to pan and remove from heat.
3. Add garlic, lemon juice and wine. Season with salt and pepper and sprinkle with parsley. Serve immediately. Serves 3.
Recipe by Larry Olmsted, Relish a Taste of America, "Nantucket Bay Scallops," October 2008.
Per entrée serving: 370 calories, 14g fat, 135mg chol., 49g prot., 10g carbs., 0g fiber, 810mg sodium.
Salmon in Parchment Paper
Photography: Mark Boughton, Styling: Teresa Blackburn
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Ingredients
4 cups arugula or spinach
4 (6-ounce) skinless salmon fillets
2 tablespoons lemon juice
4 tablespoons white wine
½ cup garlic and herb spreadable cheese, such as Alouette
1 cup thinly sliced mushrooms
1 lemon, thinly sliced
Instructions
4 (6-ounce) skinless salmon fillets
2 tablespoons lemon juice
4 tablespoons white wine
½ cup garlic and herb spreadable cheese, such as Alouette
1 cup thinly sliced mushrooms
1 lemon, thinly sliced
1. Preheat oven to 400F.
2. Fold four 15-inch square pieces of parchment paper in half; cut into heart shapes. Unfold and lay arugula next to the fold. Place salmon fillets on top of arugula. Drizzle lemon juice and wine on salmon. Spread cheese on top of salmon. Top with mushrooms and lemon slices. Fold and tightly seal the edges with narrow folds. Place packets on a rimmed baking sheet and bake 20 minutes. Remove packets from oven and transfer to individual serving plates. Cut open packets and serve. Serves 4.
Recipe by Dave DiResta and Joanne Foran, "Paperwork," Relish Good Food Fast, April 2008.
For wines to serve with this dish, go to: http://www.relishmag.com/wine/26100.html
Nutritional Information
2. Fold four 15-inch square pieces of parchment paper in half; cut into heart shapes. Unfold and lay arugula next to the fold. Place salmon fillets on top of arugula. Drizzle lemon juice and wine on salmon. Spread cheese on top of salmon. Top with mushrooms and lemon slices. Fold and tightly seal the edges with narrow folds. Place packets on a rimmed baking sheet and bake 20 minutes. Remove packets from oven and transfer to individual serving plates. Cut open packets and serve. Serves 4.
Recipe by Dave DiResta and Joanne Foran, "Paperwork," Relish Good Food Fast, April 2008.
For wines to serve with this dish, go to: http://www.relishmag.com/wine/26100.html
Per serving: 360 calories, 23g fat, 115mg chol., 31g prot., 5g carbs., 1g fiber, 230mg sodium.
Divers Sea Scallops with Citrus Beurre Blanc and Tabouleh-Apricot-Walnut Salad
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Ingredients
Salad:
1/4 cup cracked bulgur wheat (tabouleh)
Pinch of salt
1/2 cup boiling water
1 teaspoon extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon diced shallot
1 tablespoon minced fresh mint
1 tablespoon minced parsley
2 tablespoons diced dried apricots
2 tablespoons chopped walnuts
Scallops:
1/2 teaspoon orange zest
1/4 teaspoon lemon zest
1/4 teaspoon lime zest
2 tablespoons orange juice
1 teaspoon lemon juice
1 teaspoon lime juice
1/4 cup chicken stock or clam juice
1/4 cup white wine
1/2 teaspoon cornstarch
6 large sea scallops
Salt, pepper
Nonstick pan spray
2 teaspoons butter
Instructions
1/4 cup cracked bulgur wheat (tabouleh)
Pinch of salt
1/2 cup boiling water
1 teaspoon extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon diced shallot
1 tablespoon minced fresh mint
1 tablespoon minced parsley
2 tablespoons diced dried apricots
2 tablespoons chopped walnuts
Scallops:
1/2 teaspoon orange zest
1/4 teaspoon lemon zest
1/4 teaspoon lime zest
2 tablespoons orange juice
1 teaspoon lemon juice
1 teaspoon lime juice
1/4 cup chicken stock or clam juice
1/4 cup white wine
1/2 teaspoon cornstarch
6 large sea scallops
Salt, pepper
Nonstick pan spray
2 teaspoons butter
1. For the salad, place bulgur in a bowl with the salt. Pour boiling water over, cover and let stand 15 minutes. Add olive oil and lemon juice, re-cover, let sit until all liquid is absorbed (30 to 45 minutes). Fold in remaining ingredients. Refrigerate for 30 to 40 minutes before serving.
2. For the scallops. combine zests, juices, stock, wine and cornstarch in a bowl and set aside. Season scallops with salt and pepper. Mist on all sides with spray. Sauté scallops in a heavy nonstick skillet until slightly browned and just cooked through. Set scallops aside, covered.
3. Add juice mixture to skillet and reduce rapidly, stirring, to a thin sauce consistency. Add liquid from the plate of scallops. Remove from heat and whisk in butter, one teaspoon at a time.
4. To serve, put a mound of salad in the center of two plates. Divide scallops around. Dab with the beurre blanc.
Fresh: Healthy Cooking and Living from Lake Austin Spa Resort by chef Terry Conlan, www.lakeaustin.com/cookbooks.php. "The Healthy Table," March 2006
2. For the scallops. combine zests, juices, stock, wine and cornstarch in a bowl and set aside. Season scallops with salt and pepper. Mist on all sides with spray. Sauté scallops in a heavy nonstick skillet until slightly browned and just cooked through. Set scallops aside, covered.
3. Add juice mixture to skillet and reduce rapidly, stirring, to a thin sauce consistency. Add liquid from the plate of scallops. Remove from heat and whisk in butter, one teaspoon at a time.
4. To serve, put a mound of salad in the center of two plates. Divide scallops around. Dab with the beurre blanc.
Fresh: Healthy Cooking and Living from Lake Austin Spa Resort by chef Terry Conlan, www.lakeaustin.com/cookbooks.php. "The Healthy Table," March 2006
Thai Shrimp Kebabs
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Ingredients
2 pounds large shrimp, peeled and butterflied
1/3 cup fresh lime juice
3 tablespoons fish sauce
2 tablespoons vegetable oil
2 tablespoons honey
3 garlic cloves, chopped
1 jalapeno, seeded and chopped
Fresh chopped cilantro or basil
Instructions
1/3 cup fresh lime juice
3 tablespoons fish sauce
2 tablespoons vegetable oil
2 tablespoons honey
3 garlic cloves, chopped
1 jalapeno, seeded and chopped
Fresh chopped cilantro or basil
1. Combine all ingredients in a large zip-top bag, seal and marinate in refrigerator 1 hour. Remove shrimp from marinade, thread onto 6 skewers.
2. Prepare grill or preheat oven to 350.Place skewers on grill or in oven, cook 4 minutes on each side or until done, basting with marinade. Serve with Coconut Couscous. Serves
Nutritional Information
2. Prepare grill or preheat oven to 350.Place skewers on grill or in oven, cook 4 minutes on each side or until done, basting with marinade. Serve with Coconut Couscous. Serves
230 calories, 7g fat, 31g prot., 9g carbs, 0g fiber, 920mg sodium.
Spiced Plank-Grilled Salmon
Mark Boughton Photography/Teresa Blackburn Food Styling
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Plank roast the fish the Northwest way using cedar or alder planks on your outdoor grill. You can find planks at kitchen stores and some supermarkets. This recipe is adapted from The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests and Oceans by Stu Stein, Mary Hinds and Judith Dern.
Ingredients
Ingredients
Spice rub:
2 tablespoons smoked paprika or Hungarian paprika
2 teaspoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon coarsely ground pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 cedar or alder grilling plank, soaked for 1 hour
4 (6-ounce) salmon fillets
Instructions
2 tablespoons smoked paprika or Hungarian paprika
2 teaspoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon coarsely ground pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 cedar or alder grilling plank, soaked for 1 hour
4 (6-ounce) salmon fillets
1. Preheat the grill.
2. To prepare the spice rub, combine all ingredients in a small bowl.
3. Rub spice mixture over top of salmon. Place salmon skin side down on plank. Place plank on grill. Cook, covered, until salmon flakes with a fork, about 10 minutes. Serve with Cucumber Mango Relish. Serves 4.
VARIATION: For plain plank-grilled salmon, rub the salmon with olive oil, sprinkle with kosher salt, and grill.
"Relish the Season," May 2007.
Nutritional Information
2. To prepare the spice rub, combine all ingredients in a small bowl.
3. Rub spice mixture over top of salmon. Place salmon skin side down on plank. Place plank on grill. Cook, covered, until salmon flakes with a fork, about 10 minutes. Serve with Cucumber Mango Relish. Serves 4.
VARIATION: For plain plank-grilled salmon, rub the salmon with olive oil, sprinkle with kosher salt, and grill.
"Relish the Season," May 2007.
Per serving: 330 calories, 19g fat, 34g prot., 5g carbs., 2g fiber, 580mg sodium.
Curried Plank-Grilled Salmon
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Cooks in the Northwest often look to Asia for inspiration. Combine curry-seasoned marinade with a refreshing cucumber-mango relish to give grilled salmon international flair.
Ingredients
Ingredients
Marinade:
½ cup plain nonfat yogurt
1 tablespoon grated fresh ginger
2 garlic cloves, finely chopped
1 teaspoon curry powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
4 (5- to 6-ounce) salmon fillets
1 cedar or alder grilling plank, soaked for 1 hour
½ teaspoon kosher salt
Instructions
½ cup plain nonfat yogurt
1 tablespoon grated fresh ginger
2 garlic cloves, finely chopped
1 teaspoon curry powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
4 (5- to 6-ounce) salmon fillets
1 cedar or alder grilling plank, soaked for 1 hour
½ teaspoon kosher salt
1. Combine marinade ingredients in large zip-top plastic bag. Add fish; seal. Marinate in refrigerator at least 4 hours or overnight.
2. Preheat the grill.
3. Place salmon skin side down on plank. Sprinkle salmon with kosher salt. Place plank on grill. Cook, covered, until salmon flakes with a fork, about 10 minutes. Serve with Cucumber Mango Relish. Serves 4.
Recipe by Judith Dern, "Relish the Season," May 2007.
Nutritional Information
2. Preheat the grill.
3. Place salmon skin side down on plank. Sprinkle salmon with kosher salt. Place plank on grill. Cook, covered, until salmon flakes with a fork, about 10 minutes. Serve with Cucumber Mango Relish. Serves 4.
Recipe by Judith Dern, "Relish the Season," May 2007.
Per serving: 320 calories, 19g fat, 35g prot., 2g carbs., 0g fiber, 350mg sodium.
Crunchy Oven-Baked Fish Sticks
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Ingredients
Dipping Sauce:
1/4 cup lowfat mayonnaise
1/4 cup ketchup
2 tablespoons finely chopped dill pickle
1 teaspoon pickle juice
1/2 teaspoon fresh lemon juice
Fish:
2 fresh tilapia fillets (1 pound total)
2 cups milk
2 garlic cloves, crushed
1 cup all purpose flour
1 teaspoon salt
2 teaspoons paprika
2 cups panko bread crumbs (Japanese-style breadcrumbs)
Oil for oiling sheet pan
Instructions
1/4 cup lowfat mayonnaise
1/4 cup ketchup
2 tablespoons finely chopped dill pickle
1 teaspoon pickle juice
1/2 teaspoon fresh lemon juice
Fish:
2 fresh tilapia fillets (1 pound total)
2 cups milk
2 garlic cloves, crushed
1 cup all purpose flour
1 teaspoon salt
2 teaspoons paprika
2 cups panko bread crumbs (Japanese-style breadcrumbs)
Oil for oiling sheet pan
1. To prepare the dipping sauce, combine all ingredients in a bowl and stir until smooth. Add salt to taste.
2. Preheat oven to 425F.
3. Cut each fish fillet lengthwise at the seam to separate it into a thicker piece and a thinner piece. Cut the thicker piece crosswise into 1/2-inch-thick slices. Lay the slices on their sides and cut them in half lengthwise to form 2-inch-by-1/4-inch sticks. Cut the thinner piece of fish crosswise into 1/2-inch-thick slices.
4. Combine fish with milk and garlic and chill, covered, for 20 minutes.
5. Lightly oil a sheet pan and place in the oven to heat. Combine flour, salt and paprika in a shallow bowl. Put breadcrumbs in second shallow bowl. Remove fish from milk and pat it dry on paper towels. Dip in flour mixture to coat on all sides, shaking off the excess. Dip in milk, and then finally in breadcrumbs, coating well.
6. Remove pan from oven and arrange fish in one layer in pan. Return to oven and bake 6 minutes. Turn fish over and bake an additional 5 to 6 minutes or until cooked through. Sprinkle with salt to taste. Serve with dipping sauce. Serves 4.
Recipe by Sara Moulton and the KidSafe Seafood program.
2. Preheat oven to 425F.
3. Cut each fish fillet lengthwise at the seam to separate it into a thicker piece and a thinner piece. Cut the thicker piece crosswise into 1/2-inch-thick slices. Lay the slices on their sides and cut them in half lengthwise to form 2-inch-by-1/4-inch sticks. Cut the thinner piece of fish crosswise into 1/2-inch-thick slices.
4. Combine fish with milk and garlic and chill, covered, for 20 minutes.
5. Lightly oil a sheet pan and place in the oven to heat. Combine flour, salt and paprika in a shallow bowl. Put breadcrumbs in second shallow bowl. Remove fish from milk and pat it dry on paper towels. Dip in flour mixture to coat on all sides, shaking off the excess. Dip in milk, and then finally in breadcrumbs, coating well.
6. Remove pan from oven and arrange fish in one layer in pan. Return to oven and bake 6 minutes. Turn fish over and bake an additional 5 to 6 minutes or until cooked through. Sprinkle with salt to taste. Serve with dipping sauce. Serves 4.
Recipe by Sara Moulton and the KidSafe Seafood program.
Sicilian Tilapia
Mark Boughton
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Leftover caponata makes this dish extraordinary, but you can use the jarred or canned variety instead. Use any mild white fish fillets in this dish. Boxed couscous with toasted pine nuts soaks up the savory sauce.
Ingredients
Ingredients
2 tablespoons olive oil, divided
3 garlic cloves, minced
2 (8-ounce) jars caponata (eggplant relish)
1 cup lower sodium chicken broth
1/4 cup raisins
2 1/2 pounds tilapia or other white fish fillets
1 (10-ounce) bag baby spinach leaves (4 cups, packed)
Instructions
3 garlic cloves, minced
2 (8-ounce) jars caponata (eggplant relish)
1 cup lower sodium chicken broth
1/4 cup raisins
2 1/2 pounds tilapia or other white fish fillets
1 (10-ounce) bag baby spinach leaves (4 cups, packed)
1. In a Dutch oven or large deep skillet, heat 1 tablespoon oil and garlic over medium heat for 1 minute. Add caponata, broth and raisins. Bring to a boil. Reduce heat to a simmer.
2. Place fish in the pan. Press lightly to submerge in the sauce. Cover with spinach. Drizzle with remaining 1 tablespoon oil. Cover and cook for about 8 minutes or until the fish is opaque in the center. Serves 6.
Recipe by Sharon Sanders, "Good Food Fast," April 2006.
Nutritional Information
2. Place fish in the pan. Press lightly to submerge in the sauce. Cover with spinach. Drizzle with remaining 1 tablespoon oil. Cover and cook for about 8 minutes or until the fish is opaque in the center. Serves 6.
Recipe by Sharon Sanders, "Good Food Fast," April 2006.
Per serving: 370 calories, 14g fat, 42g prot., 19g carbs., 6g fiber, 450mg sodium.
Baja-Style Fish Tacos
Mark Boughton
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Ingredients
Salsa Fresca:
3 cups diced tomatoes
½ cup diced white onion
2 medium jalapeños, seeded and minced
½ cup chopped fresh cilantro
½ teaspoon salt
1 tablespoon fresh lime juice
White Sauce:
½ cup mayonnaise
½ cup plain low-lat yogurt
1/3 cup chopped fresh cilantro
Beer Batter:
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon dry mustard
¼ teaspoon garlic salt
¼ teaspoon freshly ground black pepper
1 cup beer
Tacos:
1½ pounds cod, tilapia or similar white fish fillets
Vegetable oil
1/4 to 1/2 cup all-purpose flour
12 fresh stone-ground corn tortillas
3 cups finely shredded cabbage
1 ripe avocado, peeled, pitted and cut into slices
3 limes, cut into wedges
Instructions
3 cups diced tomatoes
½ cup diced white onion
2 medium jalapeños, seeded and minced
½ cup chopped fresh cilantro
½ teaspoon salt
1 tablespoon fresh lime juice
White Sauce:
½ cup mayonnaise
½ cup plain low-lat yogurt
1/3 cup chopped fresh cilantro
Beer Batter:
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon dry mustard
¼ teaspoon garlic salt
¼ teaspoon freshly ground black pepper
1 cup beer
Tacos:
1½ pounds cod, tilapia or similar white fish fillets
Vegetable oil
1/4 to 1/2 cup all-purpose flour
12 fresh stone-ground corn tortillas
3 cups finely shredded cabbage
1 ripe avocado, peeled, pitted and cut into slices
3 limes, cut into wedges
1. For the salsa fresca, combine ingredients. Refrigerate until ready to serve.
2. For the white sauce, mix ingredients until blended. Refrigerate until ready to serve.
3. For the beer batter, mix flour with salt, oregano, dry mustard, garlic salt and pepper. Using a whisk, stir beer into flour mixture until blended.
4. For the tacos, rinse fish and pat dry. Cut fillets into twelve 1-by-5-inch pieces. Pour vegetable oil into a deep skillet to a depth of 3 to 4 inches. Heat to 350F.
5. Place ¼ cup flour in shallow bowl. Coat fish with flour. Dip fish into batter and coat all sides. Place several pieces of fish in a single layer in hot oil. Cook about 4 minutes or until batter is crispy and golden brown. Repeat with remaining fish.
6. Heat corn tortillas lightly in a skillet until soft and hot.
7. To assemble, layer a fish fillet, white sauce, salsa, avocado and cabbage on each tortilla. Top with a squeeze of lime. Fold tortilla over to serve. Serves 6.
Recipe by Charyn Pfeuffer, "Relish the American Table," Oct. 29, 2006.
Nutritional Information
2. For the white sauce, mix ingredients until blended. Refrigerate until ready to serve.
3. For the beer batter, mix flour with salt, oregano, dry mustard, garlic salt and pepper. Using a whisk, stir beer into flour mixture until blended.
4. For the tacos, rinse fish and pat dry. Cut fillets into twelve 1-by-5-inch pieces. Pour vegetable oil into a deep skillet to a depth of 3 to 4 inches. Heat to 350F.
5. Place ¼ cup flour in shallow bowl. Coat fish with flour. Dip fish into batter and coat all sides. Place several pieces of fish in a single layer in hot oil. Cook about 4 minutes or until batter is crispy and golden brown. Repeat with remaining fish.
6. Heat corn tortillas lightly in a skillet until soft and hot.
7. To assemble, layer a fish fillet, white sauce, salsa, avocado and cabbage on each tortilla. Top with a squeeze of lime. Fold tortilla over to serve. Serves 6.
Recipe by Charyn Pfeuffer, "Relish the American Table," Oct. 29, 2006.
Per serving: 590 calories, 24g fat, 30g prot., 60g carbs., 6g fiber, 710mg sodium.
Beer-Boiled Shrimp Cocktail
Mark Boughton
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No tailgate is complete without beer. Here, it lends a kiss of hoppy flavor to shrimp cocktail. For individual servings, divide the sauce among martini glasses and hook the shrimp over the rims. Serve with lemon wedges for squeezing.
Ingredients
Ingredients
Shrimp:
2 (12-ounce) bottles beer, preferably lager
¾ cup distilled white vinegar
¼ cup fresh lemon juice
¼ cup crab-boil seasoning (such as Old Bay)
1 teaspoon hot-pepper sauce
10 sprigs fresh parsley
2 pounds large raw shrimp, peeled and deveined (preferably tail-on; thawed if frozen)
Cocktail Sauce:
¾ cup bottled chili sauce
3 tablespoons tomato paste
3 tablespoons lime juice
3 tablespoons dry white wine, sherry or vermouth
1½ tablespoons prepared horseradish
¾ teaspoon Worcestershire sauce
½ teaspoon hot-pepper sauce
Instructions
2 (12-ounce) bottles beer, preferably lager
¾ cup distilled white vinegar
¼ cup fresh lemon juice
¼ cup crab-boil seasoning (such as Old Bay)
1 teaspoon hot-pepper sauce
10 sprigs fresh parsley
2 pounds large raw shrimp, peeled and deveined (preferably tail-on; thawed if frozen)
Cocktail Sauce:
¾ cup bottled chili sauce
3 tablespoons tomato paste
3 tablespoons lime juice
3 tablespoons dry white wine, sherry or vermouth
1½ tablespoons prepared horseradish
¾ teaspoon Worcestershire sauce
½ teaspoon hot-pepper sauce
1. Before You Go: Mix all ingredients for shrimp (except shrimp) in large, deep skillet. Bring to simmer over high heat. Add shrimp, return to simmer, and cook 2 to 3 minutes or until shrimp curl and turn pink. Remove from heat and let stand 30 minutes. Cover and refrigerate 2 to 6 hours. Drain shrimp, discarding other solids. Chill until serving.
2. Mix all ingredients for cocktail sauce in a small serving bowl. Chill until serving.
3. When You Get There: Serve shrimp cold with sauce. Serves 8.
Recipe by David Joachim, "Relish Entertaining," Sept. 2006.
Nutritional Information
2. Mix all ingredients for cocktail sauce in a small serving bowl. Chill until serving.
3. When You Get There: Serve shrimp cold with sauce. Serves 8.
Recipe by David Joachim, "Relish Entertaining," Sept. 2006.
Per serving: 130 calories, 1g fat, 18g prot., 10g carbs., 0g fiber, 930mg sodium
Cioppino
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The base for the soup can be made ahead of time, and the seafood added to the hot base and cooked to completion just before serving. Cioppino is not one of those soups that tastes better the next day. Adapted from a recipe by Executive Chef Romero Miraflor, of Spenger’s Fresh Fish Grotto, Berkeley, Calif., whose original version also includes ¼ pound calamari. If you decide to use it, add at the end to avoid overcooking.
Ingredients
Ingredients
1 tablespoon vegetable oil
1 pound Manila clams
1 pound black mussels
4 crab legs
2 tablespoons chopped garlic
¼ onion, thinly sliced
¼ cup chopped bell peppers (red, yellow or green)
½ cup diced tomatoes
¾ pound medium shrimp
½ cup red wine
1 ½ cup hearty lower-sodium tomato sauce
1 ¾ cup lower-sodium chicken or fish stock or broth
½ teaspoon salt
1 tablespoon chopped fresh basil
½ teaspoon crushed red pepper flakes
½ teaspoon oregano
Freshly ground black pepper
Instructions
1 pound Manila clams
1 pound black mussels
4 crab legs
2 tablespoons chopped garlic
¼ onion, thinly sliced
¼ cup chopped bell peppers (red, yellow or green)
½ cup diced tomatoes
¾ pound medium shrimp
½ cup red wine
1 ½ cup hearty lower-sodium tomato sauce
1 ¾ cup lower-sodium chicken or fish stock or broth
½ teaspoon salt
1 tablespoon chopped fresh basil
½ teaspoon crushed red pepper flakes
½ teaspoon oregano
Freshly ground black pepper
1. Heat oil in a large sauté pan and add clams, mussels and crab. Cook, covered, 1 to 2 minutes. Add garlic, onions, chopped peppers, tomatoes and shrimp. Add red wine and deglaze pan by scraping bottom to loosen browned bits. Add tomato sauce, chicken stock, basil, salt, pepper flakes and oregano. Cover and cook until shellfish are done and shells have opened.
2. Serve in large pasta bowls with garlic bread or San Francisco sourdough bread. Serves 4 to 6.
"Relish the American Table," August 8, 2006.
Nutritional Information
2. Serve in large pasta bowls with garlic bread or San Francisco sourdough bread. Serves 4 to 6.
"Relish the American Table," August 8, 2006.
Per serving: 460 calories, 10g fat, 65g prot., 19g carbs., 1g fiber, 1630mg sodium.
Jon's Simple Salmon Supper with Roasted Cauliflower
Mark Boughton
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If you’d like the cauliflower to be creamier, add 1/4 cup plain yogurt to the purée.
Ingredients
Ingredients
2 tablespoons olive oil, divided
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1 head cauliflower, separated into florets
4 (6-ounce) salmon filets
1/4 cup honey
2 tablespoons low-sodium soy sauce
2 tablespoons wasabi powder
4 tablespoons water
Instructions
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1 head cauliflower, separated into florets
4 (6-ounce) salmon filets
1/4 cup honey
2 tablespoons low-sodium soy sauce
2 tablespoons wasabi powder
4 tablespoons water
1. Preheat oven to 375F.
2. Toss 1 tablespoon oil, salt and pepper with cauliflower in a roasting pan. Roast 15 minutes. Place in food processor and pulse until smooth. Set aside.
3. Add remaining oil to skillet and heat over medium-high heat. Add salmon and sauté 3 to 5 minutes on each side, until the skin is crispy and the fish is cooked through. Remove salmon. Add soy sauce and honey to skillet, stirring until combined and thoroughly heated.
3. Combine wasabi powder and water; mix well.
4. To serve, place salmon on top of cauliflower purée; drizzle with honey-soy mixture and serve with a dollop of wasabi mixture. Serves 4.
Nutritional Information
2. Toss 1 tablespoon oil, salt and pepper with cauliflower in a roasting pan. Roast 15 minutes. Place in food processor and pulse until smooth. Set aside.
3. Add remaining oil to skillet and heat over medium-high heat. Add salmon and sauté 3 to 5 minutes on each side, until the skin is crispy and the fish is cooked through. Remove salmon. Add soy sauce and honey to skillet, stirring until combined and thoroughly heated.
3. Combine wasabi powder and water; mix well.
4. To serve, place salmon on top of cauliflower purée; drizzle with honey-soy mixture and serve with a dollop of wasabi mixture. Serves 4.
Per serving: 440 calories, 22g fat, 32g prot., 27g carbs., 4g fiber, 570mg sodium.
Seafood Lasagna
Mark Boughton
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No-cook lasagna noodles make preparing lasagna easy. The pasta softens as it bakes; you’d never know the noodles went into the pan right out of the box.
Ingredients
Ingredients
3 tablespoons butter
8 ounces mushrooms, sliced
2 medium leeks (white part only), thinly sliced
1/4 cup all-purpose flour
2 cups 1% low-fat milk
1 cup light cream
3/4 pound medium uncooked shrimp, peeled, deveined and cut in half lengthwise
3/4 pound bay scallops
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
Coarsely ground black pepper
1 cup jarred tomato-basil sauce
9 no-cook lasagna noodles
1 cup (4 ounces) grated Parmigiano-Reggiano cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
Instructions
8 ounces mushrooms, sliced
2 medium leeks (white part only), thinly sliced
1/4 cup all-purpose flour
2 cups 1% low-fat milk
1 cup light cream
3/4 pound medium uncooked shrimp, peeled, deveined and cut in half lengthwise
3/4 pound bay scallops
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
Coarsely ground black pepper
1 cup jarred tomato-basil sauce
9 no-cook lasagna noodles
1 cup (4 ounces) grated Parmigiano-Reggiano cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1. Melt butter in a large nonstick skillet over medium heat. Add mushrooms and leeks; sauté 5 minutes or until leeks are softened. Sprinkle with flour and stir to combine. Add milk and cream; cook over medium-high heat, stirring occasionally, until mixture comes to a boil; reduce heat and simmer 1 minute. Stir in shrimp, scallops, nutmeg, salt and pepper. Cook over low heat 3 minutes or until shrimp are pink. Remove from heat, stir in tomato-basil sauce and Parmigiano-Reggiano.
3. Preheat oven to 400F.
4. Spread about 1 1/2 cups sauce on bottom of 13-by-9-inch pan coated with cooking spray. Arrange 3 noodles over sauce; top with about a third of the remaining sauce and 3 noodles. Repeat layering with remaining sauce and noodles, ending with sauce. Cover with foil and bake 25 minutes. Remove foil, sprinkle with mozzarella and bake 15 minutes or until browned. Let stand 10 minutes before serving. Serves 8.
Recipe by Jean Kressy, Fall 2007 Supplement
Nutritional Information
3. Preheat oven to 400F.
4. Spread about 1 1/2 cups sauce on bottom of 13-by-9-inch pan coated with cooking spray. Arrange 3 noodles over sauce; top with about a third of the remaining sauce and 3 noodles. Repeat layering with remaining sauce and noodles, ending with sauce. Cover with foil and bake 25 minutes. Remove foil, sprinkle with mozzarella and bake 15 minutes or until browned. Let stand 10 minutes before serving. Serves 8.
Recipe by Jean Kressy, Fall 2007 Supplement
Per serving: 580 calories, 27g fat, 49g prot., 35g carbs., 1g fiber, 1240mg sodium.
Grilled Grouper with Strawberry-Lime Relish
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Ingredients
Relish:
2 cups fresh strawberries, hulled and diced
1 tablespoon minced fresh mint
2 tablespoons fresh lime juice
1 tablespoon brown sugar
1/2 teaspoon red pepper flakes (optional)
Fish:
6 boneless, skinless grouper fillets (6 to 8 ounces each)
1 tablespoon olive oil
1 tablespoon fresh lime juice
Instructions
2 cups fresh strawberries, hulled and diced
1 tablespoon minced fresh mint
2 tablespoons fresh lime juice
1 tablespoon brown sugar
1/2 teaspoon red pepper flakes (optional)
Fish:
6 boneless, skinless grouper fillets (6 to 8 ounces each)
1 tablespoon olive oil
1 tablespoon fresh lime juice
1. To make the relish, combine all ingredients in a medium glass bowl and toss gently with a rubber spatula. Let sit at room temperature 1 to 2 hours, stirring occasionally, to let the flavors blend.
2. To prepare the fish, heat a charcoal or gas grill to medium-high (375F).
3. Arrange fish fillets on a large platter. Combine olive oil and lime juice in a small bowl and brush on both sides of fillets. Oil the grill grate. Place fillets on grate and cook 4 minutes on each side or until fish is opaque.
4. Place fish on dinner plates and spoon relish on top. Serves 6.
Adapted from Cookout U.S.A., by Georgia Orcutt and John Margolies (Chronicle Books, www.chroniclebooks.com, 2006). “This and That,” August 2006.
2. To prepare the fish, heat a charcoal or gas grill to medium-high (375F).
3. Arrange fish fillets on a large platter. Combine olive oil and lime juice in a small bowl and brush on both sides of fillets. Oil the grill grate. Place fillets on grate and cook 4 minutes on each side or until fish is opaque.
4. Place fish on dinner plates and spoon relish on top. Serves 6.
Adapted from Cookout U.S.A., by Georgia Orcutt and John Margolies (Chronicle Books, www.chroniclebooks.com, 2006). “This and That,” August 2006.
Gulf Ceviche with Tequila and Lime
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Ceviche is sublime party food and a light, fresh-tasting appetizer. Served with slices of creamy avocado, plenty of salty tortilla chips and a cold Mexican beer, it also makes a dream lunch.
Ingredients
Ingredients
1 1/2 cups fresh lime juice, divided
1/2 pound medium shrimp
1/2 pound very fresh bay scallops
1 pound very fresh skinless snapper or other meaty white fish like grouper, bass or halibut, cut into 1/2-inch cubes
1 large red onion, very thinly sliced
1/2 cup good silver tequila
1 red, orange or yellow bell pepper, finely chopped
2 plum tomatoes, diced
2 jalapenos or 2 to 4 serranos, to taste, stemmed, seeded and finely chopped
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon crumbled Mexican oregano
4 tablespoons extra virgin olive oil
Kosher salt
Crumbled pequin chiles or hot sauce (optional)
2 medium avocados, peeled and sliced
Tortilla chips
Instructions
1/2 pound medium shrimp
1/2 pound very fresh bay scallops
1 pound very fresh skinless snapper or other meaty white fish like grouper, bass or halibut, cut into 1/2-inch cubes
1 large red onion, very thinly sliced
1/2 cup good silver tequila
1 red, orange or yellow bell pepper, finely chopped
2 plum tomatoes, diced
2 jalapenos or 2 to 4 serranos, to taste, stemmed, seeded and finely chopped
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon crumbled Mexican oregano
4 tablespoons extra virgin olive oil
Kosher salt
Crumbled pequin chiles or hot sauce (optional)
2 medium avocados, peeled and sliced
Tortilla chips
1. Bring a large pot of generously salted water to a boil. Add 1/4 cup lime juice and shrimp. Return to a boil. Drain shrimp immediately in a colander and cool. Peel and devein shrimp and refrigerate until needed.
2. In a large glass bowl, toss scallops, snapper, red onion, tequila and remaining lime juice. Cover and refrigerate at least 2 (or up to 4) hours, stirring mixture occasionally so fish will be evenly "cooked." When fish is opaque throughout, drain in a colander.
3. In a large bowl, combine bell pepper, tomatoes, chiles, cilantro, parsley, oregano, oil, shrimp and drained fish. Gently toss to combinee. Taste for seasoning and add salt and crumbled chiles or hot sauce as desired. Serve immediately in individual cups or on a big platter with slices of avocado on top and plenty of tortilla chips on the side. Makes 9 cups; serves 6 to 8 as appetizer.
Courtesy of Cowgirl Cuisine: Rustic Recipes and Cowgirl Adventures from a Texas Ranch by Paula Disbrowe (William Morrow/An Imprint of HarperCollins Publishers, 2007).
2. In a large glass bowl, toss scallops, snapper, red onion, tequila and remaining lime juice. Cover and refrigerate at least 2 (or up to 4) hours, stirring mixture occasionally so fish will be evenly "cooked." When fish is opaque throughout, drain in a colander.
3. In a large bowl, combine bell pepper, tomatoes, chiles, cilantro, parsley, oregano, oil, shrimp and drained fish. Gently toss to combinee. Taste for seasoning and add salt and crumbled chiles or hot sauce as desired. Serve immediately in individual cups or on a big platter with slices of avocado on top and plenty of tortilla chips on the side. Makes 9 cups; serves 6 to 8 as appetizer.
Courtesy of Cowgirl Cuisine: Rustic Recipes and Cowgirl Adventures from a Texas Ranch by Paula Disbrowe (William Morrow/An Imprint of HarperCollins Publishers, 2007).
Crab and Mango Salad
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Ingredients
1 large ripe mango, peeled
3 tablespoons fresh lime juice
2 tablespoons Thai fish sauce
2 tablespoons sugar
1/8 teaspoon red pepper flakes
2 tablespoons thinly sliced green onion
1 tablespoon each: chopped fresh cilantro, basil and mint
1 cup fresh jumbo lump crabmeat, shell pieces removed
1/2 cup coconut milk
3 tablespoons flaked coconut
Instructions
1 large ripe mango, peeled
3 tablespoons fresh lime juice
2 tablespoons Thai fish sauce
2 tablespoons sugar
1/8 teaspoon red pepper flakes
2 tablespoons thinly sliced green onion
1 tablespoon each: chopped fresh cilantro, basil and mint
1 cup fresh jumbo lump crabmeat, shell pieces removed
1/2 cup coconut milk
3 tablespoons flaked coconut
1. Thinly slice mango, to make 8 thin slices. Cut 8 circles using a 3-inch round cookie cutter. Finely dice remaining mango.
2. Stir together lime juice, fish sauce and sugar in a small bowl; stir until sugar dissolves. Add red pepperflakes,onion and herbs. Stir in diced mango, crabmeat, coconut milk and coconut. Cover and refrigerate 30 minutes.
3. To arrange salad, place 2 slices mango on each plate. Spoon crab mixture on top. Serves 4.
Recipe courtesy of Chef Allen Susser and the National Mango Board. For more mango recipe, go to mango.org
2. Stir together lime juice, fish sauce and sugar in a small bowl; stir until sugar dissolves. Add red pepperflakes,onion and herbs. Stir in diced mango, crabmeat, coconut milk and coconut. Cover and refrigerate 30 minutes.
3. To arrange salad, place 2 slices mango on each plate. Spoon crab mixture on top. Serves 4.
Recipe courtesy of Chef Allen Susser and the National Mango Board. For more mango recipe, go to mango.org
Red Snapper and Mango Ceviche
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The citric acid in the lemon and lime “cooks” the fish. If you’re worried about using raw fish, microwave it 1 minute before soaking in citrus juice. Serve with pita crisps.
Ingredients
Ingredients
16 ounces red snapper filets, skinned, sliced thinly into 2-inch pieces
1/2 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice
2 medium jalapeños, seeded and minced
1 large red bell pepper, finely chopped
2 large mangos, finely chopped
1 medium red onion, finely chopped
1 teaspoon minced garlic
1 1/2 teaspoons kosher salt
Coarsely ground black pepper
2 tablespoons extra-virgin olive oil
1/2 cup chopped fresh cilantro
Instructions
1/2 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice
2 medium jalapeños, seeded and minced
1 large red bell pepper, finely chopped
2 large mangos, finely chopped
1 medium red onion, finely chopped
1 teaspoon minced garlic
1 1/2 teaspoons kosher salt
Coarsely ground black pepper
2 tablespoons extra-virgin olive oil
1/2 cup chopped fresh cilantro
1. Combine snapper, lemon and lime juice. Cover and refrigerate 1 hour.
2. Add remaining ingredients. Toss lightly. Serve within 1 hour. Serves 6.
Recipe adapted from Chef Allen Susser, Aventura, Fla. Relish a Taste of America, "Crazy for Mangos," July 2008.
Nutritional Information
2. Add remaining ingredients. Toss lightly. Serve within 1 hour. Serves 6.
Recipe adapted from Chef Allen Susser, Aventura, Fla. Relish a Taste of America, "Crazy for Mangos," July 2008.
Per serving: 190 calories, 6g fat, 30mg chol., 16g prot., 18g carbs., 2g fiber, 530mg sodium.
Spicy Thai Basil and Lime Marinated Jumbo Shrimp
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Ingredients
24 jumbo tiger shrimp (about 10 per pound)
1/4 cup fish sauce
1/4 cup fresh lime or lemon juice
1/3 cup palm sugar or granulated sugar
1 tablespoon vegetable oil
1 large garlic clove, finely grated
1/4 cup packed fresh Thai basil, mint or cilantro leaves, minced
1 to 2 Thai chilies, stemmed, seeded and minced
Instructions
1/4 cup fish sauce
1/4 cup fresh lime or lemon juice
1/3 cup palm sugar or granulated sugar
1 tablespoon vegetable oil
1 large garlic clove, finely grated
1/4 cup packed fresh Thai basil, mint or cilantro leaves, minced
1 to 2 Thai chilies, stemmed, seeded and minced
1. Using a paring knife, cut through back shell of each shrimp. Remove dark vein. Run your forefinger between shell and flesh of each shrimp, separating but not removing shell from flesh.
2. In a large bowl, combine fish sauce, lime juice and sugar; whisk until sugar is dissolved. Add oil, garlic, basil and chili. If you wish, pour marinade in a blender and pulse until smooth.
3. Place shrimp and marinade in a large zip-top plastic bag. Squeeze our air, seal, and shake to coat shrimp evenly. Refrigerate for 4 hours, turning bag every 30 minutes.
4. Prepare a charcoal or gas grill to high. Grill shrimp, turning frequently, until evenly pink and golden on both sides, 2 to 3 minutes.
Reprinted with permission from Corinne Trang’s The Asian Grill (Chronicle Books, 2006), “Relish This and That,” June 2006.
2. In a large bowl, combine fish sauce, lime juice and sugar; whisk until sugar is dissolved. Add oil, garlic, basil and chili. If you wish, pour marinade in a blender and pulse until smooth.
3. Place shrimp and marinade in a large zip-top plastic bag. Squeeze our air, seal, and shake to coat shrimp evenly. Refrigerate for 4 hours, turning bag every 30 minutes.
4. Prepare a charcoal or gas grill to high. Grill shrimp, turning frequently, until evenly pink and golden on both sides, 2 to 3 minutes.
Reprinted with permission from Corinne Trang’s The Asian Grill (Chronicle Books, 2006), “Relish This and That,” June 2006.
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