Feeds:
Posts
Comments

Posts Tagged ‘seafood’

I’ve never had Hot and Sour Soup at a Chinese restaurant, so I don’t even know if I normally like it. But I did not like this recipe! The combination of flavors was way too much for me, and it was a little too spicy for my taste.

But it did get very good reviews on MyRecipes.com, so if you normally like Hot and Sour Soup from a Chinese restaurant, then I suggest trying this (and please let me know how it turned out!)

(Want to try a Chinese soup recipe that I really liked? Try my Egg Drop Soup!)

Hot and Sour Soup with Shrimp
adapted from Cooking Light, October 2006

1 1/2 cups  fat-free, less-sodium chicken broth
1/4 – 1/2  cup  pre-sliced mushrooms
1 1/2 teaspoons  low-sodium soy sauce
1/2 of an 8-ounce can sliced bamboo shoots, drained
1  tablespoon  fresh lemon juice
1/2  teaspoon  white pepper
3/4  pounds  medium shrimp, peeled and deveined
4  ounces  reduced-fat firm tofu, drained and cut into 1-inch cubes
1 1/2  teaspoons cornstarch
1  tablespoons  water
1  large egg white, beaten
1/8  teaspoon  chili oil
1 tablespoons  chopped green onions

Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 5 minutes.

Add juice, pepper, shrimp, and tofu to pan; bring to a boil. Cook 2 minutes or until shrimp are almost done.

Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in chili oil and onions.

serves 2

1 serving = 5 Weight Watchers Points

Calories: 233
Fat: 4.7g
Protein: 38g
Carbohydrate: 9.4g
Fiber: 2.3g
Advertisements

Read Full Post »

pecan-crusted-trout

The original recipe calls for trout, but the grocery store didn’t have any, so I used tilapia. I’m not sure it was the best choice for a substitute… Cooking Light suggests cod, halibut, or catfish. (Hey, tilapia was on sale!)

If you don’t like pecans, you could use another type of nut – like almonds or walnuts!

Pecan-Crusted Tilapia
adapted from Cooking Light, October 2009

1/4 cup pecan halves
1/4 cup panko (Japanese breadcrumbs)
1 tablespoon olive oil, divided
4 (6-ounce) tilapia fillets
1/4 teaspoon salt
1/4 teaspoon ground black pepper

ingredients

ingredients

1. Place pecans in a mini chopper or food processor; pulse until pecans are finely ground. Combine pecans and panko in a shallow dish.

2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Dredge fish in nut mixture, pressing gently to adhere.

pecan-crusted-trout-breading

dredging the fish

Place 2 fillets in pan; cook 4 minutes or until browned. Turn fish over; cook 4 minutes or until fish flakes easily with a fork or until desired degree of doneness. Remove fish from pan; cover and keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining fish.

cooking a fillet

cooking a fillet

the plated fish

Stas' dish

Serves 4

1 serving = 6 Weight Watchers points

note: this is the nutritional information for the trout version:
Calories: 267
Fat: 15.3g
Protein: 27.8g
Carbohydrate: 3.5g
Fiber: 0.8g

Read Full Post »

broiled-salmon-peppercorn-lime-9

Look, no chicken!!!

I don’t make fish as often as I’d like. I usually do my grocery shopping on Saturdays, with meals planned out in my head for the week ahead. With fish, you can’t really buy it on Saturday and have it a few days later – it’s really something you need to buy on the day you want to use it.

This recipe looked way yummier in the Cooking Light magazine – they managed not to burn their pepper-corn lime rub… and I really don’t see how that’s possible after 7 minutes under a broiler!

But even with the blackened rub, this dish was awesome. I served mine with the lime slices like the magazine suggested, and I think that squeezing the lime juice over the fish added the perfect flavor.

Broiled Salmon with Peppercorn-Lime Rub
from Cooking Light, May 2009

4  (6-ounce) salmon fillets (about 3/4 inch thick)
Cooking spray
2  teaspoons  grated lime rind
1/2  teaspoon  kosher salt
1/2  teaspoon  cracked black pepper
1  garlic clove, minced
Lime wedges (optional)

1. Preheat broiler.

2. Place fish, skin sides down, on a broiler pan coated with cooking spray. Combine remaining ingredients except lime wedges; sprinkle over fish. Broil 7 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

peppercorn-lime rub

peppercorn-lime rub

"naked" salmon fillet

"naked" salmon fillet

just before broiling

just before broiling

finished salmon

finished salmon

(After 7 minutes under the broiler, my salmon was blackening too much, but not cooked all the way through… so I finished it in a pan over medium heat)

Serve with lime wedges.

serves 4

plated dish

plated dish


Read Full Post »

imgp4140

I love fish! My favorite is raw fish (sashimi), but I’ll settle for cooked as well 🙂  And for Stas, the fish has to be really really cooked!!

Last night I stopped at the grocery store for CHEESE (I looooove cheese – I’m a cheese addict) and saw salmon fillets on sale. I immediately thought of a recipe in the current issue of Cooking Light that I had flagged – so I bought a 1lb. fillet.

The dish was incredibly easy and fast to make, and it was delicious! I’ll definitely be making this again.

I gave Stas the thinner side of the fillet – to be sure that he got the “more cooked” side. (Seriously, he loves his fish over-cooked. He doesn’t know what he’s missing 🙂 )

Cooking Light also recommends this glaze for pork tenderloin or boneless,skinless chicken thighs.

imgp4137

Salmon with Maple-Lemon Glaze
adapted from Cooking Light, April 2009

2 tablespoons fresh lemon juice
2 tablespoons (real) maple syrup
1 tablespoon cider vinegar
1lb. salmon fillet (original recipe called for 4 6-ounce fillets)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
cooking spray

1. Preheat broiler

2. Combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag and refrigerate 10 minutes, turning bag once.

3. Remove fish from bag, reserving marinade. Place marinade in a microwave-safe bowl and microwave on high for 1 minute.

4. Heat a large *ovenproof* nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Coat pan with cooking spray. Add fish to pan, skin side up; cook 3 minutes. Turn fish over. Brush marinade evenly over fish. Broil 3 minutes, or until fish flakes easily when tested with a fork, or until desired degree of doneness.

Serves 2-3 (original recipe with 4 6-ounce fillets serves 4)

imgp4138

Read Full Post »

imgp4126

My mom makes the *best* seafood stew. She got the recipe from an old coworker and passed it town to me a year or so ago. But I confess that I’ve never actually used that recipe. It’s a recipe that you need to really shop for (lots of ingredients that you don’t normally have on hand) – and I always forget about it when I’m making my weekly grocery list. The other downside to her recipe is that it’s time-consuming.

imgp4128

I found a recipe that takes care of both. Sure, I still had to go out and buy some ingredients- like the fresh seafood and clam juice- but not enough to rack up a huge grocery bill. As for time? This cioppino only took about 30 minutes to make! And it was delicious!

imgp4127

My mom’s seafood stew still reigns supreme, but my new quick cioppino is almost as good and is a great substitute when I’m short on time and money!

imgp4130

Quick Cioppino
adapted from Cooking Light, May 2003

2  teaspoons  olive oil
1/2  to 1 teaspoon crushed red pepper
4  garlic cloves, finely chopped
3  cups  clam juice
1  cup  water
1/2  cup  finely chopped fresh parsley
1/2  teaspoon  dried basil
1/4  teaspoon  dried thyme
1  (24-ounce) bottle tomato-and-basil pasta sauce (such as Bertolli)
16  littleneck clams
1/2  cup  dry white wine
1/2  teaspoon  salt
1/4  teaspoon  black pepper
1  pound  cod or other lean whitefish fillets, cut into 1-inch pieces
1/2  pound  medium shrimp, peeled and deveined
2  cups  torn spinach

(optional: mussels, scallops)

Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add crushed red pepper and garlic; sauté 30 seconds.

Stir in clam juice and next 5 ingredients (clam juice through pasta sauce.)

Add clams. Cover and cook 10 minutes or until shells open. (Discard any unopened shells.)

Add wine and next 4 ingredients (wine through shrimp); simmer 5 minutes or until fish and shrimp are done.

Stir in spinach.

serves 8

imgp4123

The original recipe called for mussels, but Shaw’s didn’t have any, so I used extra shrimp. You can use whatever seafood is fresh and available.

Read Full Post »

imgp4018

I love fish… but I don’t make it too often. Instead, I usually get my “fish fix” in the form of sashimi (yum!). I found this recipe through a “Dinner Tonight” search on MyRecipes.com. I thought it would be a gym night, so I was looking for something quick but tasty. This recipe caught my eye because it used mayonnaise. I’m really not a mayonnaise person – I tend to stick to more natural, whole foods. But I have a lot of different kinds of mayo sitting in the back of my fridge – mostly unopened – from dip recipes or Russian salad recipes. For awhile, I kept buying new jars, thinking I was all out, only to get home and find I had plenty.

I planned on cooking this with haddock, but Stop & Stop had cod loins on sale and I just couldn’t resist! Any white fish will do – just adjust the cooking time based on the thickness.

Easy Baked Cod Loins
from Cooking Light, October 1999

1 1/2 pounds cod or other white fish fillets (grouper, haddock, etc)
Cooking spray
1 tablespoon fresh lime juice
1 tablespoon light mayonnaise
1/8 teaspoon onion powder
1/8 teaspoon black pepper
1/2 cup fresh breadcrumbs
1 1/2 tablespoons butter or stick margarine, melted
2 tablespoons chopped fresh parsley

ingredients

ingredients

Preheat oven to 425 degrees.

Place fish on an baking sheet coated with cooking spray. Combine lime juice, mayonnaise, onion powder, and pepper in a small bowl, and spread over fish.

imgp4005

fish with mayo mixture

Sprinkle with breadcrumbs; drizzle with butter (Actually, I just sprayed mine with some olive oil spray).

imgp4009

ready for the oven

Bake at 425 degrees for 20 minutes, or until fish flakes easily when tested with a fork. Sprinkle with parsley.

imgp4011

right out of the oven

imgp4014

if it flakes easily, it's ready!

imgp4016

serves 4 (or 1 little Shushka + 1 hungry man)

I really enjoyed this recipe. It was quick, used up some of my mayonnaise, and very tasty. I loved the combination of flavors! Stas claimed to like it, but he scraped off all of his breadcrumb topping, so who really knows.

imgp4019

😦

imgp4020

Stas, that's the best part!!!

I guess I shouldn’t be surprised; whenever he orders fish at a restaurant, he makes sure to get it “without the crumbs”.

Read Full Post »