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Baked Red Snapper With Callaloo 2007-08-06 07:22:54 2 pounds whole-dressed red snapper
juice from 1 lemon or lime
1/2 teaspoon black pepper
2 teaspoons canola oil
1 onion, halved and sliced
2 cloves garlic, minced
2 teaspoons snipped fresh thyme or 3/4 t dried
1 cup canned callaloo, well drained, or 8 oz. torn fresh callaloo, spinach
or kale
Callaloo is a dark, green leafy vegetable that’s native to the Caribbean,
callaloo appears in many Jamaican dishes. Its texture is similar to collard
greens; its flavor is much like spinach. Fresh and canned callaloo is
available in many specialty markets; if you can’t find it, substitute
spinach or kale.
Place fish in large, shallow baking dish. Sprinkle with lemon juice and
pepper. Drizzle with one teaspoon oil.
Sauti onions, garlic and thyme until tender, three to four minutes, in
remaining oil. Add callaloo and sauti until greens are wilted, three to four
minutes. Cool slightly and stuff fish. Cover tightly with foil. Bake at 400
degrees until flesh is opaque and flakes easily with a Read more:Baked
Island Red Snapper 2007-08-06 07:20:41 1 pound fillet of fresh red snapper
2 tablespoons olive oil
2 green peppers, cut into medium sized pieces
1 Spanish onion, chopped
3 cloves garlic, minced
1 tablespoon hot pepper sauce
Cut red snapper fillets into 1-inch cubes. In a large frying
pan, combine olive oil, garlic, green pepper, and onion.
Saute for 5-8 minutes over a medium hot flame. Add hot
pepper sauce into sizzling pan. Add red snapper to mixture,
and stir until coated well. Cover and cook for approximately
5-6 minutes. Stir and cook for another 5-6 minutes. Serve
over white rice or pasta. Shrimp, lobster tail, scallops, or
crabmeat, may be used as a tasty alternative to fish. Serve
with a fresh tossed green salad. Read more:Island
Crab-Stuffed Red Snapper 2007-08-06 07:19:52 1/3 cup minced onion
3 tablespoons butter
1/2 pound backfin crab meat
1/2 cup fresh bread crumbs
1/4 cup fresh chopped parsley
1/4 cup heavy cream
1 teaspoon lemon thyme
4-pound red snapper, dressed for stuffing
salt and pepper
1/3 cup dry white wine mixed with 1/3 cup melted butter
Saute onion in butter until golden. Remove from heat and mix in the crab meat,
bread crumbs, parsley, heavy cream and lemon thyme. Sprinkle cavity of fish
lightly with salt and pepper. Stuff the fish and skewer edges securely. Place
fish in a greased baking pan, pour wine-butter mixture over fish. Bake in
400-degree oven, uncovered for 30 minutes or just until the flesh is opaque,
basting frequently with wine sauce. Serves 4 to 6. Read more:Stuffed
Grilled Red Snapper with a Rougail Sauce 2007-08-06 07:18:52 Per person
One large lump of fresh fish per person
Sunflower cooking oil
half a glass of white wine
one big finely sliced onion
3 garlic cloves
fresh ginger finely grated
coriander and parsley
tomatoes
salt and pepper
a red chili
Make the Rougail Sauce: Onions and crushed cloves of garlic plus grated ginger,
fresh herbs
(parsley, coriander) together in the frying pan, leave to color…
Poor the puree of fresh tomatoes on the mixture.
Add one glass of water or white wine.
You should have enough sauce to cover the fish.
Let simmer gently for about 5 minutes. Season with salt, pepper and chili.
Grill the Red Snapper: Heat oil in a frying pan
Season the filet of fish (salt, pepper plus a little of grated ginger).
Cook your fish for about 3 minutes.
Verify the cooking with a knife.
Finish up the sauce by adding freshly cut herbs before serving.
Serve with the Rougail sauce, Creole rice, vegetable achards and chatinis. Read more:Grilled
Red Snapper Florentine 2007-08-06 07:15:30 20 oz Frozen Chopped Spinach
2 Tbsp Onion –minced
1 1/2 tsp Lemon Juice
1/2 tsp Dijon Mustard
1/4 tsp Salt
1/4 tsp Ground Pepper
1 lb Red Snapper Fillets
1/2 Tbsp Butter or Margarine
1 tsp Dried Parsley Flakes
1/2 tsp Paprika
Place unopened spinach packages in microwave; cook at HIGH (100%)
setting for 5-7 minutes, or until packages bend easily, rotating and
turning over after 3 minutes. Turn spinach into a colander and drain
well. Place spinach in an 8″ round glass pie plate. Stir in onion,
lemon juice, mustard, salt and pepper, then spread spinach mixture
evenly over bottom of dish. Arrange snapper fillets over spinach. Dot
with butter or margarine and sprinkle with parsley and paprika. Cover
with plastic wrap, leaving one corner open to vent. Microwave on medium
(50%) sett
Gulf Coast Snapper 2007-08-06 07:14:34 1 small red bell pepper, seeded and halved
1/4 cup sliced mushrooms
4 scallions, white part only
3 Tbsp butter (2 Tbsp at room temperature, 1 Tbsp melted)
1 Tbsp olive oil
1 small rib celery, finely chopped
1/4 cup dried bread crumbs
1 egg, beaten
1 tsp dry mustard
Leaves from 4 sprigs fresh thyme
1/2 tsp dried red pepper flakes
1/2 tsp salt
Fresh-ground black pepper, to taste
1 (1 1/2-pound) whole red snapper, cleaned
Heat oven to 400 degrees F. Combine red peppers, mushrooms and scallions
in a food processor fitted with metal blade; use on/off pulses until
finely chopped. Heat 2 tablespoons butter and olive oil in medium
skillet over medium-high heat. Add bell pepper mixture and celery to
skillet; cook 3 minutes until vegetables soften. Remove from heat; mix
in bread crumbs, egg, mustard, thyme, red pepper flakes, salt and black
pepper. Fill fish cavity with stuffing; brush with melted butter. Bake
on a parchment-lined baking sheet 35 minutes until Read more:Coast
Baked Red Snapper With Sour Cream Stuffing 2007-08-06 07:12:09 4 lb red snapper, dressed
1 1/2 tsp salt
1 pepper
2 Tbsp butter
Stuffing
3/4 cup onion, chopped
1/4 cup butter, melted (or oil)
1/2 cup sour cream
1/4 cup lemon, diced, peeled
1 tsp paprika
1/2 cup celery, chopped
1 qt dry bread crumbs
1/2 tsp dill
2 Tbsp grated lemon rind
1 tsp salt
Stuffing: Cook celery and onion in butter or oil until tender. Mix sour
cream and dill, then combine all ingredients and mix thoroughly. Makes
about one quart stuffing.
Fish: Clean, wash and dry fish. Sprinkle inside and out with salt and
pepper. Stuff fish loosely. Close opening with toothpicks. Place fish
in well greased baking pan.
Brush with melted butter or oil. Bake in moderate oven at 350 degrees F
for 50 to 60 minutes or until fish flakes easily. Baste occasionally
with butter or oil. Read more:Baked
, Cream
, Sour Cream
Shrimp and Grits 2007-08-06 06:33:05 1 cup stone-ground grits
Salt and pepper
1/4 cup (1/2 stick) butter
2 cups shredded sharp Cheddar cheese
1 pound shrimp, peeled and deveined, left whole if small and roughly
chopped if medium or large
6 slices bacon, chopped into tiny pieces
4 teaspoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 cup thinly sliced green onions, white and green parts
1 large clove garlic, mince
In a medium saucepan, bring 4 cups water to a boil. Add the grits and
salt and pepper to taste. Stir well with a whisk. Reduce the heat to the
lowest possible setting and cook the grits until all the water is
absorbed, about 10 to 15 minutes. Remove from the heat and stir in the
butter and cheese. Keep covered until ready to stir.
Rinse the shrimp and pat dry. Fry the bacon in a large skillet until
browned and crisp, then drain on a paper towel. Add the shrimp to the
bacon grease in the skillet and sautee over medium heat just until they
turn pink, about 3 minutes. Do not overcook! Immediately add t Read more:Shrimp
Shrimp Toast 2007-08-06 06:23:53 12 fresh uncooked large shrimp
1 egg
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
Pinch pepper
3 slices sandwich bread
1 hard cooked egg yolk
1 slice cooked ham (about 1 ounce)
1 green onion
2 cups vegetable oil
Remove shells from shrimp, leaving tails intact. Remove back veins from
shrimp. Cut down back of shrimp with sharp knife. Gently press shrimp with
fingers to flatten. Beat 1 egg, cornstarch, salt and pepper in a small
bowl until blended. Add shrimp to egg mixture and toss until shrimp are
completely coated. Remove crusts from bread. Cut each slice into quarter.
Place one shrimp, cut side down, on each bread piece. Gently press shrimp
to adhere to bread. Brush or rub small amount of egg mixture over each
shrimp. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.
Place one piece each of egg yolk and ham and a scant 1/4 teaspoon chopped
onion on each shrimp. Heat oil in wok over medium high heat until it
reaches 375 F. Fry 3 or 4 shrimp bread pieces at a time in the h Read more:Shrimp
, Toast
Caribbean Red Snapper 2007-08-06 06:20:23 2 tablespoons olive oil
1 medium onion, chopped
1/2 cup chopped red pepper
1/2 cup carrots, cut in strips
1 clove garlic, minced
1/2 cup dry white wine
3/4 lb. red snapper fillet
1 large tomato, chopped
2 tablespoons pitted ripe olives, chopped
2 tablespoons crumbled feta cheese or ricotta cheese
In a large skillet, heat olive oil over medium heat. Add onion, red
pepper, carrot, and garlic; saute 10 minutes. Add wine and bring to boil.
Push vegetables to one side of the pan. Arrange fillets in a single layer
in center of skillet. Cover; cook for 5 minutes. Add tomato and olives.
Top with cheese. Cover; cook 3 minutes, or until fish is firm but moist.
Transfer fish to serving platter; garnish with vegetables and pan juices. Read more:Caribbean
Pesto-crusted Jumbo Shrimp 2007-08-06 06:14:55 1 pound 16/20 count head on shrimp, leave head and tail on but peel shell
off of the body and devein.
FOR THE PESTO:
1 cup fresh basil leaves, tightly packed
1/4 cup toasted pine nuts or walnuts, chopped
2 cloves garlic, finely minced
1/2 cup EVOO (extra-virgin olive oil)
4 tablespoons grated Parmesan or Romano cheese
FOR THE SHRIMP:
4 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
1/4 teaspoon red pepper flakes
1 teaspoon finely minced fresh rosemary leaves
1/2 teaspoon dried oregano
lemon-pepper to taste
1/2 cup dry white wine
TO PREPARE THE PESTO: In a processor bowl combine Basil, nuts and garlic.
Pulse until chopped well. With the motor running, drizzle in the olive
oil. Place in a bowl and stir in the cheese. Set aside. TO PREPARE THE
SHRIMP: In a large non-stick skillet, heat olive oil and butter until hot.
Add shrimp, pepper flakes, Rosemary, oregano and a generous amount of
lemon-pepper. Toss to coat shrimp. Add wine and cook 3 minutes. TO SERVE:
Top shrimp Read more:Jumbo
, Pesto
, Shrimp
Bacon-Wrapped Shrimp 2007-08-06 06:07:25 cooking spray
6 slices smoked bacon
24 peeled/deveined shrimp-31/40 count (about 3/4 pound)
24 toothpicks
1/2 cup orange herb and poppy seed marinade
Orange Spinach Salad (recipe below)
Spray grill with cooking spray, then preheat grill. Stack bacon slices on
top of each other and slice into 4 sections. Wrap bacon around each shrimp
and secure with toothpicks. Wash hands. Place marinade in medium mixing
bowl and add shrimp. Toss to coat and marinate 5 minutes. Grill shrimp,
covered 6-8 minutes, or until pink, turning occasionally to cook evenly.
Discard any remaining marinade. Remove toothpicks and add shrimp and bacon
to spinach salad. Toss to mix and serve.
Orange Spinach Salad
1/4 cup orange herb and poppy seed marinade
1 tablespoon white balsamic vinegar
4 cups spinach (3/4 bag)
1 (11-ounce) can mandarin oranges in light syrup (drained)
1/4 cup sunflower kernels Read more:Bacon
, Shrimp
, Wrapped
Tango Mango Tuna 2007-08-05 19:29:56 1/4 cup olive oil
1/2 cup jalapeno pepper, chopped
1/2 teaspoon salt
1/2 teaspoon garlic
2 tablespoons fresh cilantro, chopped fine
1 pound tuna filets
salt and pepper to taste
2 tablespoons olive oil
1 pound salad greens, mixed
1/2 cup black beans, cooked
1/2 cup corn kernels, cooked
1/2 cup papaya, chopped or sliced
1 mango, chopped
Combine the first 5 ingredients and mix well. Refrigerate. Season tuna
with salt and pepper and brush with 1 tablespoon olive oil. Put 1
tablespoon olive oil in fry pan and cook tuna on medium heat to desired
doneness. Place salad greens on plates, sprinkle with black beans, corn
kernels, papaya and mango. Slice tuna on an angle and arrange slices on
greens. Garnish with sauteed plantains if desired.
Makes 4 servings. Read more:Mango
, Tango
Tasty Cole Slaw 2007-08-05 19:28:47 6 cups shredded cabbage
2 cups cooked corn
1 cup shredded carrots
2 tablespoons olive oil
1 tablespoon natural mayonnaise (optional)
fresh lemon juice (to taste)
salt (to taste)
Optional vegetables to complexify the taste:
natural canned beats
natural cooked artichoke hearts
natural hearts of palm
Combine ingredients in a bowl and mix them. Add lemon juice to give it
a tangy taste but don’t make it too acidic. Salt to taste as well but
don’t overdo it. The corn makes a tasty mellow backdrop to the tangy
lemon-cabbage flavor. Keep the fatty ingredients (oil and mayonnaise)
on the light side to avoid overpowering the subtle corn/cabbage taste
correspondence. Read more:Tasty
Fiesta Slaw 2007-08-05 19:27:04 5 Tblsp. fresh lime juice
3 Tblsp. reduced-fat mayonnaise
5 cloves garlic, finely minced
2 tsp. canned chipotle chilies, rinsed, drained and chopped
1 Tblsp. honey
1 lg. red bell pepper, cut into thin strips
1 lg. green bell pepper, cut into thin
1 lg. yellow bell pepper, cut into thin strips
12 oz. jicama, peeled, cut into thin strips
c. (packed) fresh cilantro leaves, minced
Salt and freshly ground black pepper
Puree first 5 ingredients in a blender or food processor until
dressing is smooth.
Place peppers, jicama and cilantro in a large bowl. Add dressing and
toss to mix and coat well. Season with salt and pepper to taste. Cover
and refrigerate until the vegetables soften a little but remain
crunchy. (About 4 hours.) Read more:Fiesta
Spiced Grouper with Parmesan 2007-08-05 19:26:26 1 Tbsp. olive oil
1/2 cup onions, cooked, chopped
1 clove garlic, minced
4 grouper fillets, about 6 oz. each
1/2 cup dry white wine or vegetable stock
1 Tbsp. parsley, chopped
1/2 tsp. basil, or 2 tsps. fresh, chopped
1/2 tsp. cayenne pepper
1/8 tsp. hot red pepper sauce
1 cup tomatoes, cooked, peeled, seeded and chopped
1/4 tsp. salt, or to taste
1/4 cup grated Parmesan
cheese
1 lemon, cut into wedges
Heat oil in a heavy nonstick skillet over medium heat. Saute onions and
garlic 3 to 4 minutes, or until onion softens. Add fish and saute about 1
minute per side. Add wine, parsley, basil, cayenne, hot red pepper sauce,
and tomatoes. Cover and simmer 7 to 8 minutes, or until fish flakes
easily. Season with salt and pepper to taste. Serve fish with Parmesan and
lemon wedges. Read more:Spiced
Barbecued Grouper With Sweet-Sour Grapefruit Sauce 2007-08-05 19:25:21 6 to 8 grapefruit, unpeeled
1/2 cup packed brown sugar
1/2 cup minced green onion
1 tablespoon Asian chili sauce
1/2 teaspoon salt
4 - 6 ounce grouper filets
Cut 4 grapefruits into -inch-thick slices. Grate zest from 1 of remaining
grapefruits. Juice the remaining grapefruit to obtain 1 cup juice. In a
bowl, combine the grapefruit zest, grapefruit juice, sugar, green onion,
chili sauce and salt; mix well. (Marinade can be covered and refrigerated
for 8 hours before using.) Prepare a medium-hot fire in a charcoal grill
or preheat a gas grill to medium (about 450 degrees). Place fish in a
baking dish. Stir marinade; pour half over fish, turning to coat evenly.
Cover fish and marinate in the refrigerator for 5 to 15 minutes. Lay
grapefruit slices in a tight, single layer directly on the grill rack.
Place fish on top of grapefruit. Cover grill; cook 10 minutes before
lifting the lid. If the fish does not flake when prodded with a fork,
close lid and cook 2 minutes more. Transfer fish to di Read more:Grapefruit
, Sweet
Quick Cajun Snapper 2007-08-05 19:23:47 4 red snapper fillets, 6 oz. each
3 tablespoons soy sauce
1 teaspoon lemon juice
3/4 teaspoon ground red pepper
1/4 teaspoon garlic powder
all-purpose flour
2 to 3 tablespoons vegetable oil
3 tablespoons minced green onions and tops
lemon wedges
Rinse fillets; pat dry with paper towels. Combine soy sauce, lemon juice,
red pepper and garlic powder; rub both sides of fillets with mixture. Blot
off excess with paper towels; coat fillets lightly with flour.
Heat 2 Tbsps. oil in large skillet over medium-high heat; add fillets and
arrange in single layer. Cook 3 to 4 minutes on each side, or until fish
flakes easily with fork, adding more oil and lowering temperature, if
necessary. Sprinkle green onions over fillets and serve with lemon.
Makes 4 servings. Read more:Quick
Roasted Pepper Salsa 2007-08-05 19:21:44 1 medium, each, red, yellow, green bell pepper,
1/3 cup chopped green onions
1 Tbspns fresh cilantro, or 1/2 Tbsp dried
2 tsp lime juice
1/2 tsp salt
1 large tomato, seeded, chopped
2 serrano chile peppers, seeded and chopped
Cut bell peppers in half an remove seeds. Place peppers cut side down on
broiler pan. Broil 3 to 4 inches from heat for 5 to 8 minutes, or until
charred. place in brown paper bag, or plastic bag,and let cool down to
touch. Peel, and chop. Combine bell peppers and remaining ingredients; mix
well. Cover; refrigerate until serving time. Salsa can be stored up to 1
week. Read more:Pepper
, Roasted
Homemade Chorizo 2007-08-05 19:15:36 1-lb ground pork
2 Tbsp medium hot chili powder
1 Tbsp sweet paprika
1 tsp ground cumin
1 tsp salt
1 tsp garlic powder
1/2 tsp ground coriander
1/2 tsp crushed dried oregano
1/4 tsp crushed red pepper flakes
1/8 tsp ground cloves
1/8 tsp ground black pepper
1/4 cup cider vinegar
Combine dry ingredients in small bowl and mix well. In a large bowl,
sprinkle vinegar over ground pork. Mix well. Sprinkle all of dry
ingredients over ground pork. Mix well, kneading mixture until dry
ingredients are well combined into the ground pork. Place in an airtight
container overnight in fridge to allow flavors to combine and develop.
Form into small patties and cook in frying pan using a little cooking oil
of your choice, if needed. Read more:Chorizo
Grilled Tuna Steaks Balsamic 2007-08-05 19:14:46 1/3 cup balsamic vinegar
1/3 cup olive oil
1/4 cup parsley, minced
2 garlic cloves, crushed
1/2 tsp. salt
1/4 tsp. black pepper, freshly ground
4 tuna steaks, 3/4 inch thick
1 red bell pepper, cut in strips
1 yellow bell pepper, cut in strips
1/2 red onion, cubed
Whisk together vinegar, oil, parsley, garlic, salt and pepper to form
marinade. Place tuna steaks in a suitable container for marinating and
pour marinade over tuna. Cover and refrigerate for 2 to 4 hours. Turn
steaks occasionally.
Prepare grill or broiler. Saute pepper strips and onion in 1 tablespoon
olive oil and 1 tablespoon marinade until tender. Set aside.
Grill steaks for 2 minutes on each side while basting with the marinade.
Tuna should flake apart and be gray-ish in color all the way through.
Place tuna steaks on serving plates and garnish with onion and pepper
strips. Serve. Read more:Balsamic
, Grilled
, Steaks
Tarragon Tuna Steaks 2007-08-05 17:26:53 3 tablespoons olive oil
2 cloves garlic, peeled and minced
2 tablespoons tarragon vinegar
1/2 teaspoon dried tarragon
freshly ground black pepper to taste
1 1/2 pounds fresh tuna steaks
In a medium bowl, whisk together olive oil, garlic, tarragon vinegar,
dried tarragon and pepper. Place tuna steaks into the mixture. Cover and
marinate in the refrigerator at least 4 hours.
Preheat an outdoor grill for high heat and lightly oil grate.
Grill tuna steaks 8 to 10 minutes per side, until the tuna flakes easily
and is opaque in the center. Read more:Steaks
Squid Rings - Calamari 2007-08-05 17:20:59 1 squid, cut into rings
1/2 cup of plain flour
2 eggs
1 cup dried breadcrumbs
2-3 tablespoons of olive oil
Freshly ground black pepper (to taste)
Place the flour in a plastic bag, add the squid rings and, holding the top
of the bag tightly closed, shake the contents. Break the eggs into a small
mixing bowl, add pepper and beat. Dust off the excess flour from the
rings, dip them in the beaten egg and roll in breadcrumbs. Place them on a
plate and refrigerate for 15 minutes (to set the breadcrumbs). Heat the
olive oil in a frypan and cook the rings for 15-20 seconds on each side,
or until golden brown. Don’t overcook! Drop the rings onto a couple of
layers of absorbent kitchen towel, to remove excess oil. Serve quickly,
piping hot, with quarters of lemon to squeeze on top. Read more:Rings
Cream of Crab Soup 2007-08-05 17:15:41 1 1/2-2 lbs. crab meat
1/2 cup (1 stick) butter
1/2 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1 quart half and half
1 1/2 cup. chicken broth or 2 bouillon cubes dissolved in 1 1/2 cups of
water.
1 Tbsp parsley
1 Tbsp Old Bay
1 cup milk
Slowly Melt butter and blend in flour, salt and pepper. Add milk and stir
until smooth. Slowly stir in chicken broth or bouillon cubes. Simmer for 2
minutes. Add half and half slowly. Slowly cook and stir until thickened.
Add parsley and crab meat. Heat thoroughly and serve. Read more:Cream
Crab Sauce With Spaghetti 2007-08-05 17:13:44 1 lb. fresh crab
1/2 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, finely chopped
2 Tbsp chopped parsley
1/4 cup margarine, melted
1 cup canned tomatoes
1 (8 oz.) can tomato sauce
1/4 tsp. salt
1/2 tsp. paprika
Dash of pepper
3 cup cooked spaghetti
Cut crabmeat into 1/2 inch pieces. Cook onion, celery, garlic, and
parsley in margarine until tender. Add tomatoes, tomato sauce, and
seasonings. Simmer for 20 minutes, stirring occasionally. Add crabmeat;
heat. Serve over spaghetti. Yield: 6 servings. Read more:Spaghetti
Chorizo Con Queso 2007-08-05 17:12:29 1 Tablespoon corn oil
1/2 pound chorizo (Mexican chili sausage)
1/2 cup minced onions
1 clove garlic, minced
1 cup diced tomatoes
1/3 cup roasted poblano chile, diced
1/3 cup chicken stock
3 cups grated mild cheddar cheese
Warm the oil in a heavy saucepan over medium heat. Add the chorizo and
cook it for 2 minutes, or until the fat begins to melt. Add the onions
and garlic. Cook until the chorizo is well browned. Drain off the
grease. Add the tomatoes, poblano chile, and chicken stock. Bring the
mixture to a simmer and slowly add the cheese, blending it with a
spoon. As each batch of cheese melts, add more, cooking over low heat.
When all the cheese has melted and the mixture comes together, it is
ready to serve with warm tortillas or crispy chips. Keep warm while
serving. Read more:Chorizo
, Queso
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