Parmesan Crusted Perch

We decided to try some parmesan crusted fish this week.  I had some ocean perch on hand that fried up very nicely.  It was very good, we used wheat bread for the bread crumbs and fresh grated parmesan cheese.  Quick and easy to do, I am sure other kinds of fish would work well too.DSCN3475 (640x480)

  • 1 pound ocean perch
  • 1/2 cup flour
  • salt and pepper
  • 2 eggs
  • 1 cup bread crumbs
  • 1/2 cup grated parmesan
  • salt and pepper
  • 1 tsp crushed red pepper
  • oil

Thaw fish and pat dry.  Combine four, salt and pepper in small dish.  In separate bowl beat eggs.  In another bowl combine bread crumbs, parmesan, salt, pepper, and crushed red pepper.

Heat oil in large skillet.  Bread fish by dipping in flour combination.  Then dip in eggs, followed by a dip in the parmesan and bread crumb mixture.

Fry about 5 minutes total depending on size of fish; 2 to 3 minutes each side.

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Enjoy ~ Kimberly

Broiled Mahi Mahi

We decided tonight to go with a broiled technique for our mahi mahi.  A simple technique for fixing fish. It could  be seasoned anyway desired.  I’d gotten a new seasoning blend for christmas that is called Peri Peri seasoning; a spicy blend with cayenne, fenugreek, cardamom, cumin, and allspice …. just to name a few of the ingredients.  Sounded like a strange combination but it all worked very well together and was nicely spicy.

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  • 1 pound mahi mahi fillets (3-4 pieces)
  • olive oil
  • seasoning

Oil baking sheet well.  Place fish on baking sheet and season both sides with desired seasoning; even just a little salt and pepper is great.  Broil about 3 inches from heat for 5 minutes.  Flip over and broil an additional 4-6 minutes until cooked through.

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Enjoy ~ Kimberly

Lobster Tails broiled with butter

It may sound like a fantastic splurge for have lobster tails for dinner, but at the grocery the other day they had frozen raw lobster tails for $6 each.  I couldn’t resist picking up a couple for dinner.  Oh so delicious.  They were about 6 o.z. each and we thawed them before cooking. I let Charles do all the hard work; he cut the shells open and made a tasty butter with lemon and garlic to drizzle over them.

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  • lobster tails
  • butter
  • lemon, garlic, salt, pepper, or any desired seasonings

Cut open top of shells and remove the first few segments of shell.

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Drizzle with butter; plain or seasoned to your liking and broil 2 – 3 inches from heat or about 1 minute per ounce; we did ours for about 7 minutes; shells will turn bright and meat will be white and lightly toasted. Serve with extra butter for dipping.

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Enjoy ~ Kimberly

Pan Seared Ocean Perch with Cilantro and Lime Salt and Fresh Salsa

This is the fish I made with yesterday’s flavored salt post. I loved this; so much so that all I could think about was making so fish tacos with it next time.

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Season perch with cilantro lime salt on top side.  Heat olive oil in medium – large skillet over medium heat.  Add fish seasoned side down and cook for about 3 minutes; flip and cook an additional minute or two until cooked through.

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Serve with rice and salsa.

Enjoy ~Kimberly

Dilly Shrimp and Scallops with Pasta

Thought I would try out a new combination today.  I really liked the dill with the goat cheese; at first bite I was afraid it was to dilly but as I continued eating it became more and more addictingly delicious.

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  • 4 o.z. angel hair pasta
  • 1 pound seafood ~ I used a shrimp and scallops combination
  • 1 Tbs olive oil
  • 1/4 tsp cayenne pepper; optional
  • salt and pepper to taste
  • juice of one lime
  • 3 o.z. goat cheese
  • 1 Tbs fresh dill

Cook pasta according to package directions.  In skillet heat olive oil; add seafood and season with cayenne, salt, and pepper.  Cook until seafood is just cooked through; about 6 minutes for medium size pieces.  Remove from heat, stir in lime juice, half of the goat cheese, and dill.  Serve over pasta and sprinkle with remaining goat cheese.

Enjoy ~ Kimberly

Tempura Batter

We made some batter fried shrimp and scallops tonight with a tempura batter.  Very nice texture; light and fluffy yet crispy.  This is an unseasoned version; perhaps next time we will zip it up a bit although like it is allows the dipping sauce to really shine. Quick and easy to do.  We used a small strainer basket to allow us to handle a few pieces at a time instead of having to work one by one.  A little messy but much quicker that way.

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  • 1 egg
  • 1 cup icy cold water
  • 1 1/2 cups flour
  • plus additional flour to dredge
  • oil
  • seafood

Begin by setting aside some flour to dredge the seafood.  In bowl mix together egg and icy water.  Stir in 1 1/2 cups flour just before frying.

First heat oil over medium high heat.  Dip seafood in flour, sift then toss in batter.  We used a strainer basket to work with a few pieces at a time then gently place in hot oil.  Fry about 3 minutes or until lightly golden and cooked through. We served ours with some red hot sauce but cocktail sauce would be great too.

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Enjoy ~ Kimberly

Fried Oysters

Just a quick post today for some delicious fried oysters.  We used the tub of oysters found at the grocery around Thanksgiving.  I am sure they would be better if they were fresh from the ocean but it’s hard to come across those here in the midwest.

Heat a good amount of oil over medium heat in large skillet.  Combine flour with desired seasoning.  Drain and rinse oysters; toss with flour.  Fry for about 3 minutes; flip and fry about 3 more minutes or until golden and cooked as desired.

Enjoy ~ Kimberly

Scallops with Broccoli, Garlic, and Wine

I don’t often cook with wine.  I am not a big fan.  It tends to overpower if not used correctly.  Tonight however I was sipping on a Moscato Spumante.  I am sure this would be frowned upon for cooking, but it was what I was having at the time.  I however rather enjoyed the sweet flavor with the seafood.  A dry cooking wine might be more suitable if desired, but if you are feeling adventurous use any kind you like to drink.

Scallops with Broccoli, Garlic, and Wine

  • 1 head broccoli cut into florets
  • 2 cloves garlic ~ mince
  • 1 jalapeno ~ finely diced
  • 1 pound scallops
  • salt and pepper
  • 1/4 tsp paprika
  • 1/2 cup white wine ~ something you like the flavor of
  • 1/2 cup cooked rice
  • 1/4 tsp thyme

In skillet with 1/2 cup water over medium heat add broccoli, garlic, and jalapeno.

Cook for about 4 minutes and remove from skillet; set aside.  Season scallops with salt, pepper, and paprika.

In same skillet add scallops.  Cook for about 3 minutes; drain off excess juices if desired and return to pan cooking an additional 2 minutes.  Add wine, stir in rice, thyme, and cooked broccoli.  Heat through and serve.

Enjoy ~ Kimberly

Cheesy Shrimp and Tortilla Pie

Just a quick post for the delicious cheesy shrimp and tortilla pie I made for dinner.  I almost made enchiladas but I saw my pie pan and thought it would be a nice way to build dinner.  I used 3 tortilla shells and made a homemade cheese sauce and salsa.  I am sure if you have a favorite salsa or cheese sauce you can use those instead.  I am also sure chicken or beef would be delicious but I wanted seafood tonight!

Cheesy Shrimp and Tortilla Pie

Cheese sauce

  • 2 Tbs butter
  • 2 Tbs flour
  • 3 jalapeno peppers chopped
  • 1 1/3 cups milk
  • 4 o.z. sharp cheddar
  • salt and pepper to taste

Shrimp

  • 12 o.z. small shrimp peeled
  • 1 Tbs crushed cumin seed
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup liquid from salsa

Fresh salsa

  • 1 large tomato
  • 1 finely diced jalapeno
  • 1/2 small onion diced
  • 1 Tbs cilantro
  • 1/2 lime juice
  • salt and pepper to taste

For salsa mix together all ingredients and set aside.

To make cheese sauce melt butter in sauce pan.  Add flour and stir cooking for one minute.

Add diced jalapeno

Cook over medium low for about 5 minutes stirring often.

Add milk and increase heat to medium.  Cook for about 5 minutes or until beginning to heat through stirring occasionally.  Increase heat stirring constantly until bubbly.  Once thickened reduce heat begin stirring in cheese a little at a time until melted.  Stir in about 1/2 cup of homemade fresh salsa.

For shrimp ~ Cook shrimp and all seasonings until shrimp is no longer pink; drain if needed.

To build pie place about 1/2 cup cheese sauce in bottom of oiled pie pan. Top with burrito size tortilla shell.

Layer 1/2 of the shrimp, 1/2 cup cheese sauce, and 1/2 of the salsa.  Top with another shell.

Repeat layer leaving a little cheese sauce for top layer.  Add one more shell and remaining cheese sauce.  Bake at 400 degrees for 30 minutes.  Allow to rest about 5 minutes before cutting into.

Enjoy ~ Kimberly

 

Pan Seared Rosemary Coriander Shrimp Cocktails

I thought I’d take a new twist on shrimp cocktails today.  I decided to pan sear the shrimp instead of boiling.  I figured this would enhance the flavors well by not watering down any of the spices or shrimp itself.  I liked the results; the shrimp texture was firm and the spices easily clung to the surface but I think I will change up my spice mixture a bit for the next batch ~ still pretty tasty though.

Shrimp Rub

  • 1 tsp rosemary
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 tsp whole coriander
  • 1/4 tsp brown crushed mustard seed
  • 1 large bay leaf

Combine all ingredients in mortar.  Crush together well with pestle and set aside.

Cocktail Sauce

  • 1/2 tsp shrimp rub
  • 1/3 cup ketchup
  • 1 tsp horseradish
  • 1 tsp lemon juice

Combine 1/2 tsp of spice blend with ketchup, horseradish,  lemon juice. Refrigerate until ready to serve; this will be your cocktail sauce.

Shrimp

  • Shrimp Rub
  • 12 o.z. large peeled shrimp
  • 1/2 lemon

Combine remaining spice mixture with 12 o.z. large shrimp.  I used 26 – 30 count peeled shrimp with tails on.

Heat large non-stick skillet over medium high heat.  Add shrimp and begin cooking for about 2 minutes until shrimp begins to pink up.

Squeeze 1/2 lemon onto shrimp and stir or flip shrimp over.  Continue cooking about 2 minutes longer until shrimp is cooked through. Chill for at least an hour before serving.

Enjoy ~ Kimberly