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Fish and shellfish should be on your menu at least once each week. Fish are high in nutrition, low in fat, and have the necessary omega 3 fatty acids that our bodies need. Fish is good for your appearance, helping your skin to stay soft and supple. Shellfish, although having a high cholesterol value are still good for you, filled with minerals that the body needs but people with cholesterol problems should check with their physicians before adding oysters and other shellfish to their diets. For high quality frozen American produced lobster, please check the frozen food listings.
List of fish recipes on this page:
Poached Mahi Mahi with Cheese Sauce;
Crabmeat Salad; Calamari
Elegant Lobster
Amazing Moist Roast Salmon with Ginger and Lemon
Shrimp with Noodles and White Wine
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| Step 1 for Roast Salmon |
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| Step 2 for Roast Salmon |
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Roast Salmon with Ginger and Lemon-serves 6-8 people (A Happy Dog Recipe)
2 lbs of salmon filet
1/4 cup canola oil or light olive oil
2 medium onions thinly sliced
6 leaves of cabbage or collard greens or spinach
6 1/2 inch slices of squash or turnip, cut in sticks
4 carrots, thinly sliced
2 cups of broccoli florets, cut on thirds or smaller
2 large stalks of celery, thinly sliced
The spices:
1 nickel sized piece of fresh ginger, crushed or grated
1 teaspoon of coriander
2 teaspoons of lemon juice
1 teaspoon of salt
Preheat oven to 425'
In a large oven proof pan, spread the oil, lay the green leaves on top, and then the remaining vegetables. Sprinkle evenly with the ginger and the remaining spices. Cover with aluminum foil and place in the preheated oven for 5 minutes.
Remove from the oven and place the salmon on top of the vegetables with the skin side up. Cover with the foil and bake for about 25 minutes until fish is cooked through.
Allow to cool for 2 or 3 minutes. Then peel back the skin and discard or give it to your lucky, happy dog. Slice carefully into 6 portions, the salmon, not the dog. Serve with the vegetables and either wild rice or even easier, a baked potato that you popped into the oven 45 minutes before you put in the vegetables.
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| Roast Salmon-A Happy Dog Recipe |
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| Happy Dog Recipe- Roast Salmon with Ginger and Lemon. The moist look and taste of the salmon comes from the roasting method: Skin side up and removed after cooking. Great looking strong healthy dogs owe their shiny rich coat in part to the skin from Happy Dog Roast Salmon
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Salmon en croute- (en croute- in a pastry envelope- pronounced "on croot".)
This recipe is really easy and impressive, especially if you have some prepared pastry in your freezer or fridge.
Roll
out a piece of pastry so that it is big enough to hold a 2 pound skinned salmon filet. The pastry should be about 4 inches longer and 6 inches wider. If the fillet is 8 inches long and 4 inches wide, your pastry need to be a rectangle 12 inches long and 10 inches wide.
You are creating a little envelope for the fish.
Dice
a medium onion, three carrots, two stalks of celery and optional, red
pepper. Sauté in oil until soft. Remove about 1/2 cup. Retain the rest
for the sauce.
Brush the pastry with olive oil or butter.
Spread thinly in the center, with diced onions and carrots. Lay the
salmon on top. Brush with canola oil or olive oil. Season the salmon
generously with salt, pepper, and dried basil.
Now you wrap it
turning the ends in. Brush the overlap at the sides (running the length
of the overlap) with milk. It helps glue the pastry together. Lay the
overlap over the fish, then trim, so you can pinch the sides together
to close the envelope. Place the fish in an oiled or buttered oven
proof baking dish and cover.
Refrigerate until ready to cook. Heat the oven to 375.
Slash
the top of the pastry in two places across the top to let the steam
escape. Brush the top lightly with milk and bake for about 35 minutes
until the crust turns golden and the fish is done.
You can test
the fish by inserting a very thin knife through one of the slashes. The
fish will feel mushy if it is raw. It will be firm if it is done.
While it is baking, make the sauce with the onion/carrot mixture.
Dissolve
a vegetable bullion cube according to directions, to make one cup. Heat
the diced vegetables, adding another tablespoon of oil. Sprinkle evenly
with two tablespoons of flour while continuously stirring. Remove from
heat for a moment so you can add the bullion. Return to heat. Stir
until thick. Add two tablespoons of cream. Add 2 or 3 drops of lemon
or vinegar, and salt and pepper to taste. Garnidh with a sprig of parsley.
Serve with green beans.
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Calamari, delicious, nourishing, good for you. Try this for an unusual lunch. You'll need a pound of squid for four people. Cut into small strips, saute, lightly. set aside. Boil 8 ounces of small size pasta. Set aside to cool. Now mix 1/2 cup tartar sauce, 1 tblpoon capers, one avocado, diced, 2 stalks celery diced, 1 spring onion, finely diced, 1/2 cup peeled and diced cucumber. Mix all together. Add pasta and squid. Add more tartar sauce, to taste. Here are two serving suggestions ranging from simple to slightly more elaborate. Serve over lettuce leaves. Garnish with olives and tomatoes. Or cut large tomatoes in half. Scoop out centers and then fill with salad. (If you try this, and decide to take a photograph, you can send it to us for posting here; lists @ american-yes.com
or to http://food-art.blogspot.com/
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Shrimp, with Noodles, Cumin, and Sauvignon Blanc
This is a nice starter for 6 people. You already know that I believe in make it ahead and then reheat. This will not fail you. Just pay attention when you reheat and it will be delicious.
1 lb of raw shelled shrimp (defrosted)
4 large cloves of garlic, crushed
1/4 tsp of cumin
1/3 cup light olive oil
2 tbs lemon juice
1 cup of sauvignon blanc
2 tbsp. butter
1 cup light cream
1 tbsp each chopped basil and chopped parsley
1 tsp salt
1/8 tsp pepper
4 ounces of fine noodles or pasta
In a large skillet, heat oil over low heat and add crushed garlic and cumin, stirring constantly for about one minute.
Boil water to which a few drops of vegetable oil has been added. Add pasta or noodles and boil for about 8 minutes until tender, drain and set aside.
Heat olive oil gently. Add cumin and garlic, stirring constantly for about one minute. Add shrimp and lemon juice and continue stirring until shrimp turns pink. Add sauvignon blanc and allow to simmer gently for another two or three minutes until cooked through.
With a slotted spoon, remove shrimp and set aside.
Bring liquid to a boil and continue to simmer until liquid reduces to about 1/2 cup. Add chopped bail and parsley and cook for a minute.
Reduce heat and add the butter and the cream, stirring constantly until slightly thickened.
Remove from heat. Add salt and pepper.
Now you can refrigerate separately. Preheat oven to 150 degrees and warm dishes. Then just before serving, reheat the sauce in a saucepan, add the noodles and shrimp until heated through. Place a spoonful on each plate. Top with a sprig of parsley and serve. (Illustration below shown with nasturtium leaves and a flower.)
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EXTRAVAGANTLY DELICIOUS LOBSTER, NOT SO AFFORDABLE, A LOBSTER STARTER Well, I promised you affordable recipes and here I am breaking my word. But, you see, my son was on a business trip and able to snatch a few hours on the way home to stop and see us. It doesn't happen too often so I wanted to do something special. Anyway, I tore out to the store for T bone steaks, potatoes, and a salad and the first course treat. Extravagant but so what. This recipe serves three, I suppose you could make it four. I call it Lobster Gimigiano after the place I first tasted it but you could also call it Cozy Harbor since they have almost the same recipe on their packaging. Regardless of the name, you can use lobster you cook yourself or a frozen product that tastes as though you just cooked it. I recommend Cozy Harbor Frozen Lobster, in a 7 oz. container. Defrost and drain the lobster and cut it up into very small pieces. Set aside. Take three or four handfuls of pasta. I used the very thin, angel hair which works well, broken into pieces so you don't need to do any fancy winding up to eat it. Drop into boiling water that has a few drops of vegetable oil and boil for about five minutes until soft. Drain and toss with a tiny bit more oil.
Meanwhile sauté a finely diced carrot and 1/2 cup finely diced skinned tomato, in 3 tablespoons olive oil with a knob of butter added. Remove carrot and add 1/4cup white wine, simmering for about five minutes. Then add a crushed garlic clove and 1/4 cup chopped parsley. Cook lightly until the parsley is wilted. Add the lobster and 1/4 cup fresh chopped basil and 2 teaspoons of fresh thyme, leaves only, no stems. Stir until it is heated through. add the pasta, add a teaspoon of grated Parmesan cheese, mix, and keep warm until ready to eat. Serve on small plates with a few black olives with your choice of wine-a great start to any meal. If I had had time I would have made that french Mocha layer cake, recipe below, just keep scrolling but I didn't so we had some strawberry ice cream, to finish with some fresh strawberries on top. It was a wonderful visit. We hated to see him drive off, the woods swallowing him up after a few seconds. But it's all a nice memory today and you have the lovely little recipe to use for a special occasion, from me to all of you.
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| Crab Meat Salad Three stalks of celery cut fine
1 spring onion cut fine
two tablespoons of mayonnaise
1 teaspoon of lemon juice
1/2 teaspoon of basil
1 can of crab meat, rinsed with water and drained
Mix all together.
Add salt and pepper to taste.
Serving suggestions, simplest first: 1) Serve on lettuce. Add garnish of red pepper and olives.
2) Cut 2 large tomatoes in half. Without cutting through completely, cut into six wedges, still connected so the tomato can be opened. Place each half on shredded lettuce. fill each tomato with one fourth of the crab meat mixture. Top with a pitted green olive. garnish as desired. 3) Cut ripe avocado in half. Remove flesh. Dice, sprinkle with lemon juice and salt. Return two teaspoons to each half of avocado plus the divided crab meat. Place stuffed avocado on shredded lettuce, garnish and serve.
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Easy Poached Fish
For one pound of Mahi Mahi or sole fillet:
Oil the bottom of a metal roasting pan very lightly.
Slice one onion and spread in the pan. Add one carrot and one stalk of celery, finely diced.
Add one and a half cups of milk. Place the Mahi Mahi in the pan, sides touching, just one layer thick.
Dot with butter, salt, pepper, and any spices or herbs you like, such as 1 teaspoon each of oregano and basil.
Place in a pre-heated 425' oven for 12 minutes. Check. If the fish flakes, it is done. Do not over cook it.
Remove the fish to a warm serving plate. Cover and keep warm.
Set the pan over high heat. Sprinkle in two tablespoons of flour, stirring constantly, until thickened. Turn down the heat and cook for 5 minutes. For Mahi Mahi, add 1/4 cup of shredded cheese and stir until melted. For sole, add 1/4 cup of chopped parsley. Add salt and pepper, as needed.
Serve the fish with a baked potato or seasoned rice and some peas or green beans. Offer the sauce.
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