Tagged "Seafood"


Quinoa Ahi Tuna Poke Bowl with Spicy Baklouti-Miso Dressing

Posted by Rachel Dougherty on

 

Ahi Tuna Marinade
2 tablespoons soy sauce (Tamari if possible)
1 teaspoon Serrano Honey Vinegar
1 teaspoon Japanese Roasted Sesame oil
1 teaspoon black sesame seeds, plus more for garnish
1 pound sushi-grade ahi tuna or sushi-grade wild salmon, 1" cubes
2-3 scallions, thinly sliced

Salad
6 cups organic mixed spring greens
1 medium English cucumber cut into 1'" dice
1 large avocado

Spicy Baklouti Miso Dressing
1 rounded tablespoon yellow miso
2 tablespoons honey ginger white balsamic
2 tablespoon Baklouti Olive Oil

1 tablespoon Garlic Olive Oil
1 teaspoon dark sesame oil
2 tablespoons plain yogurt

For serving
4 cups cooked quinoa cooled to room temperature
Pickled ginger, optional
4 small squares of roasted dried seaweed snacks (nori) cut up for garnish, optional

DIRECTIONS
 
Prepare 4 cups cooked quinoa set aside and allow to fully cool to room temperature.
 
Prepare the tuna marinade by placing all marinade ingredients into a medium bowl and whisking. Add cut up tuna and toss to coat. Refrigerate tuna while preparing the rest of the recipe or up to 20 minutes.
 
Make the Miso Dressing by adding all dressing ingredients to the bowl of a blender or food processor. Process on high until the mixture is fully blended and creamy. Set aside. 
 
Just before serving, in a large bowl toss 6 cups of mixed greens with 4-6 tablespoons of miso dressing. Compose the bowl by adding 1 cup of cooked quinoa to the bottom of each bowl. Add a mound of dressed mixed greens to the top of the quinoa. Divide the cut up avocado and cucumber to each salad. Place equal portions of the tuna on top of the greens. Place cut up nori strips atop salads and serve immediately.
 
Serves 4 as a light meal or 6 as a small salad   
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Crab Stuffed Squash Blossoms Fried in Olive Oil

Posted by Rachel Dougherty on

 

Spring.  It is an epic time in the kitchen namely because we have access to fleeting ingredients like green garlic, ramps, and squash blossoms.  This recipe harnesses several delightful seasonal ingredients and weaves them in to a flavorful and eye-catching culinary tapestry. 

As complicated as it may look at the outset, there are really just a handful of ingredients that come together to make this dish shine, and as you would expect, olive oil is a among them.  

Ingredients For the Filling

1 small shallot chopped
1 green onion, chopped
1 tablespoon UP EVOO oil 
1 teaspoon fresh lemon juice
1/3 cup Mascarpone
1 large egg beaten
8 oz. jumbo lump crab meat (Dungeness, if you can get it), picked through for shells
1/2 teaspoon sea salt or to taste

12 medium to large fresh zucchini squash blossoms 
 
For the Batter
1 cup seltzer water
1 cup all purpose flour
2 teaspoons baking powder
a pinch of salt
 
UP EVOO for frying 
 
Combine the shallot, onion, olive oil, lemon juice, mascarpone, egg, and salt in the bowl of a food processor.  Pulse a few times to finely chop the ingredients and combine.  Place the filling in a medium size bowl, and with the utmost of care, gently fold in the crab meat being very careful not to break it up too much.  Adjust the seasoning, cover, and refrigerate the filling for 1/2 hour.
In a shallow dish or bowl whisk together the seltzer water, flour, baking powder, and salt.
Heat 2 inches of UP EVOO up to 350 F. in a heavy bottom pot or pan. 
 
To Assemble
Make sure the blossoms are clean of debris.  Gently remove the flower stamens.  Using a spoon, gently fill each blossom with approximately 1 heaping tablespoon of chilled crab filling.  Gently twist the ends of the petals to seal.  Swirl each filled blossom in the batter rotating it in the same direction that you twisted the petals so as not to undo your blossom.  Place in the heated oil and fry each blossom for approximately 2 minutes, turning once until light golden brown on all sides.  
 
Remove the blossoms from the oil to a rack to drain.  Serve warm.
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FRESH SNAPPER EN PAPILLOTE WITH EXTRA VIRGIN OLIVE OIL

Posted by Rachel Dougherty on

 

Don't like frying fish because of the lingering odor it can leave?  Looking for a fast, fresh, delicious way to work more seafood in to your diet?  Hate endless clean-up after a meal?  Want to serve an upscale recipe that looks like you toiled endlessly to produce it?

If you answered yes to any of the questions above, Then I've got the recipe for you!  Pictured on the left, are fantastically fresh snapper fillets simply dressed in a little fresh squeezed lemon juice, white wine, lemon slices, sliced spring onions, sea salt, fresh cracked pepper and Extra Virgin Olive Oil.

The snapper and a ingredients are then tightly wrapped in a tidy little parchment packet that bakes in the oven for a mere 15 minutes.  The fish gently steams as it cooks and the ingredients meld together to form a self basting liquid that bathes the fish as it cooks. 

Ingredients
1 pound (about 4 - 4oz.) fresh fish fillets such as red snapper, hake, flounder or sole
4 tablespoons Extra-Virgin Olive Oil

1/4 cup white wine
2 spring onions, thinly sliced
4 tsp. fresh squeezed lemon juice
1 thin lemon slice for each fillet
Sea salt and freshly ground black pepper to taste


Special equipment needed:  Parchment paper

Preheat the oven to 350.

Arrange each fish fillet in a large square of parchment paper.  Season the fish with salt and pepper, to taste. Top each fillet with one lemon slice, one tablespoon white wine, one teaspoon lemon juice, two teaspoons sliced spring onion, and one tablespoon of extra virgin olive oil. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape.  Press as you crimp and fold to seal the packets well, or steam might escape.

Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12-15 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind. Serve along side rice, pasta, quinoa, or with a fresh salad for an ultra healthy, delicious meal. 

Serves 4

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Capellini with Lemon and Scallops

Posted by Rachel Dougherty on

This dish takes just a few minutes to prepare and will wow any dinner guest. You can use any long, thin pasta such as spaghetti or linguini as well.

Ingredients:

1 pound bay or sea scallops
1/2 Cup flour
2 Tablespoons Extra Virgin Olive Oil for searing scallops
4 Tablespoons Lemon Olive Oil
1 Lemon, zested and juiced
1 pound capellini, cooked al dente
1/3 Cup flat leaf parsley, chopped plus some for garnish
Salt and Pepper to taste

Method:

If using bay scallops, leave whole. If using sea scallops, cut into halves or quarters. In a large bowl, combine flour with salt and pepper. Toss scallops in flour to coat. In a skillet using high heat, add olive oil and heat up for about 30 seconds. Place scallops in skillet to sear, turning when necessary. The scallops shouldn't take more than 3 or 4 minutes to cook. Add lemon juice to skillet, remove from heat and cover. Cook the capellini according to package, drain and reserve 1/4 Cup of the cooking water.

To Serve:

Place pasta in large serving bowl. Add lemon olive oil and scallops, toss to combine. If dry add a little of the cooking water and toss again. Top with lemon zest and parsley for garnish.

Serves 4

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Mango Shrimp Bites

Posted by Rachel Dougherty on

 

Keep a bag of frozen cooked shrimp in your freezer to have on hand for this tasty, healthy, and simple appetizer!

Ingredients:

1/2 Pound cooked, peeled and deveined shrimp, chopped
1/2 Mango, diced (about 1 Cup)
1/4 Cup red onion, finely chopped
2 Tablespoons fresh cilantro, chopped
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon lime juice
2 teaspoons fresh ginger, grated
1/4 teaspoon salt
Pepper to taste
24 endive leaves or about 3 small heads

Method:

Gently remove endive leaves from head and wash with cold water, allow to dry. Combine the rest of the ingredients in a bowl and stir to combine. Spoon mixture into endive leaves right before serving.

Makes 24 pieces

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