MISO SALMON

deliciously glazed

INGREDIENTS:

1/2 cup agave

1 cup miso

1/2 cup mirin

1 1/2 to 2 pounds cod, salmon, basa, etc

DIRECTIONS:

Preheat the oven to 350 degrees.

Combine the first three ingredients in a small saucepan and, over low heat, bring almost to a boil, stirring occasionally just until blended.  This mixture will be fairly thin.

Place fish fillets in a baking dish.  Pour the mixture evenly over the fish.

Bake at 350 degrees for 20 minutes.

a glaze forms as it bakes

MAR VISTA / RESTAURANT AND PUB

 

a classic caesar salad with calamari

 

 

served with a dipping sauce and lightly sprinkled with cheese

 

 

If you're lucky enough to get to Florida in the near future, be sure to visit this fun dockside restaurant and pub - MAR VISTA.  Located on Longboat Key, not far from Sarasota on the gulf side; this restaurant is quickly becoming one of my favorites. 

 

As a pesco-vegetarian, I will on occasion eat seafood (less and less now-a-days).  BUT when I feel the urge, the calamari at Mar Vista is a must.  It's the lightest batter I've ever tasted.  Supurb.  I expecially like to share the order with a friend and put my half atop a caesar salad.  For me, this is the perfect luck dockside. 

 

This restaurant also offers a very unique drink called the MARGARONA, a combination of Corona beer and house margarita, hence the margarona!  The beer sits upside down in the drink and slowly seeps in as liquid is displaced. 

 

 

good service and a margarona

 

 

 

I so wish I liked beer.  Maybe next time?

 

 

 

a happy customer!

 

 

 

 

 

 

 



BROCCOLI AND CLAMS W/PASTA

broccoli and pasta simmer together

pasta shells work really well in catching the sauce in every bite

INGREDIENTS:

2 (6.5 oz) chopped clams, reserve liquid

4 cloves garlic

1/4 cup oil

1 (8 oz) bottle clam juice

1 tsp. basil

1 Tbsp. fresh parsley

dash pepper

whole wheat pasta (1/2 to 1 box)

1 head broccoli, cut in flowerettes

DIRECTIONS:  

In medium saucepan, cook garlic in oil until tender.  Add reserved clam liquid, clam juice, basil and parsley pepper.  When almost ready to serve, add clams and heat to serve, about 5 minutes.

Meanwhile, prepare water for pasta.  When boiling add pasta AND broccoli pieces.  Cook until pasta is tender.   Serve the clam mixture over hot cooked pasta and broccoli.  Stir all together.  Serve with vegan Parmesan cheese.

I always eat way too much of this!

TUNA BURGERS

INGREDIENTS:

2 bags tuna (6oz each)
1/2 cup Panko crumbs
2 eggs
1/2 cup red onion, minced
1/2 tsp. ground celery seed
1 Tbsp. lemon juice
1 1/2 tsp. horseradish
1 clove garlic, minced
1/4 tsp. pepper
1 Tbsp. olive oil


DIRECTIONS:

Mix well the tuna, Panko and eggs. 

Add the remaining ingredients.  Mix well. 

At this point either refrigerate until later OR shape the mixuture into 4 patties.  Cook on a grill or cookpan medium heat until both sides are well browned. 

Good served with side dishes OR in a sandwich with vegan cheese and vegenaise.

the browned patties, ready to serve

first night, serving with my butternut squash fries

next day as a sandwich for lunch

SALMON IN CEDAR PAPERS

Cedar papers soak for 10 minutes

INGREDIENTS:

2 salmon fillets
2 Tbsp. soy sauce, divided
1 Tbsp. sesame oil
1 tsp. fresh grated ginger
1 grated carrot
1 thinly sliced shallot
1/3 zucchini, with peeler take off skin and make long strips


DIRECTIONS:

Soak cedar papers in water for 10 minutes.  Then remove and drain off excess water.

Preheat oven to 400 degrees.

Place oil, 1 Tbsp. soy sauce and ginger into a small baggie.  Add salmon, seal bag and marinate for 10 minutes at room temperature.

Meanwhile, prepare the vegetables and mix with the remaining soy sauce. 

Remove salmon from marinade and season with salt and pepper.  Place one fillet in center of each paper and top with equal amount of vegetables.  Fold paper's edges toward each other until they overlap; secure with cotton string if desired.

Finally, place packets seam side down in baking dish and bake for 15 to 18 minutes, depending on thickness of fish.

Remove and serve cedar wrapped salmon straight to the dinner table.

tamari, fermented soy, shallots, carrots, papers

arrange all in the soaked cedar papers

cooked bundles

cedar wrapped salmon with kale from the garden

GARLIC ROASTED SALMON AND BRUSSELS SPROUTS

Found this recipe in the November/December issue of Eatingwell.  WOW!  This is a fabulous dish.

INGREDIENTS:

14 cloves garlic, divided
1/4 cup extra-virgin olive oil
2 Tbsp. finely chopped fresh oregano, divided
1 tsp. salt, divided
3/4 tsp. freshly ground pepper, divided
6 cups Brussels sprouts, trimmed and sliced
3/4 cup white wine, preferably Chardonnay
2 pounds wild-caught salmon fillet, skinned and cut into 6 portions
lemon wedges


DIRECTIONS:

Preheat oven to 450 degrees.

Mince 2 garlic cloves and combine in a small bowl with oil, 1 Tbsp. oregano, 1/2 tsp. salt and 1/4 tsp. pepper. 

Halve the remaining garlic and toss with Brussels sprouts and 3 Tbsp. of the seasoned oil in a large roasting pan.  Roast, stirring once, for 15 minutes.

Add wine to the remaining oil mixture.  Remove the pan from oven, stir the vegetables and place salmon on top.  Drizzle with the wine mixture.  Sprinkle with the remaining 1 Tbsp. oregano and 1/2 tsp. each salt and pepper. 

Bake until the salmon is just cooked through, 10 to 15 minutes more.

Serve with lemon juice.

good use of my German buffet pan / cook and serve

add brown rice and serve

HORSERADISH TOPPED SALMON & SHRIMP DIPPING SAUCE

I used to buy this already prepared salmon for $13 per pound at the fresh fish market up in NJ. Then one day the fish monger told me how to make it.  He was full of good tips.  The horseradish brings out the sweetness of the salmon.

Horseradish Topped Salmon

Pre-heat oven to 350 degrees.

I served this with brown rice and my kale with walnut sauce (prior blog).

In a bowl mix together seasoned panko crumbs and horseradish sauce.  Pat this mixture thickly on top of the salmon flesh. 

Place the salmon, skin side down, in a bit of water (keeps fish from sticking) in a baking dish.

Baking time will depend on the thickness of your fish, as little as 15 min., NO MORE than 20 minutes

tip#2 

I can't close this posting without sharing the fish monger's simple simple recipe for a seafood dipping sauce.  He gave me this recipe as an accompaniment to my coconut shrimp.  Simple and delicious!

COCONUT SHRIMP DIPPING SAUCE:

Mix equal parts of soy sauce and pineapple preserves.  SERVE

YEP, THAT'S ALL FOLKS!

QUICK FISH TACOS

This is a super quick Fish Taco, using Costco's frozen crispy Panko breaded Talapia fillets.

INGREDIENTS:

3  frozen Panko coated Talapia fillets
olive oil
mild or medium salsa
coleslaw
pepper to taste and or hot sauce
whole wheat tortillas

DIRECTIONS:

Pan-fry the fillets in olive oil.  I use a lid to ensure the center cooking.  Cook till golden brown and crispy.
Cut the cooked fish into strips.
Heat the tortillas in microwave OR in low oven between 2 moist dish towels.
Fill the tortillas with salsa, coleslaw and fish.  Pepper/season to taste.  WRAP.
Makes 2

salsa, coleslaw and Talapia strips, the makings of a good taco

taco before wrapping

THE NOISY OYSTER

I've met so many Charlestonians that have highly recommend the restaurant, the Noisy Oyster.  Today I was fortunate enough to dine there with 3 good friends.  We snagged a booth next to the open windows, made for interesting people watching!  Service was great and we totally enjoyed the extensive menu and our personal food choices.  Check out their site:

http://www.noisyoysterseafood.com/

We started with a special appetizer, the Crab Crack - a 1 lb. mixture of Dungenous and snow crab with drawn butter...hmmmmm! and of course, hush puppies.  Gotta love that southern food.  After much deliberation, I finally had them make a combination of calamari atop a Caesar Salad.  Everyone agreed the food was delicious.  Check out the menu:

http://www.noisyoysterseafood.com/menus/

Yep, some healthy choices are available.    Fried food just goes so well with the red wine!

TERIYAKI SHRIMP AND FRESH PINEAPPLE

Teriyaki Shrimp and Fresh Pineapple

Potluck Party tonight...what to take?  Hmmm decided to rework that old teriyaki steak recipe; hence the following:

TERIYAKI SAUCE

1/2 cup tamari
2 Tbsp. agave nectar
2 Tbsp. olive oil
1 tsp. ginger
1/4 tsp. pepper
2 cloves, grated garlic
1 oz. sherry

KABOBS

2 lbs. large shrimp
1 pineapple
short wooden kabob sticks
1.  Preheat oven to 375 degrees.
2.  Mix all the sauce ingredients together in a bowl.  Skewer 1 shrimp and one pineapple chunk onto a kabob stick.   (you can also add red pepper for great color)
3.  Place the kabobs in baking dishes, do not stack these.  Pour the sauce over.
4.  Bake for 10 minutes, turn each kabob over, finish baking for 10 more minutes.  Serve hot or cold.
Mine tonight are being served cold with a mango dipping sauce. (Costco has the BEST)

 

WHITE CLAM SAUCE

my favorite brand

This is a good quick meal.  I like to serve it with a side of cooked greens, like the kale and broccoli shown below.

INGREDIENTS:

2 cloves garlic, minced

1/4 cup olive oil

3 (6.5) can clams  (I use 2 minced and 1 chopped)  DRAIN and RESERVE all the liquid

1 (8 oz) bottle clam juice

1 Tbsp. chopped parsley

1/4 tsp. basil leaves

pepper to taste

DIRECTIONS:

In medium saucepan, cook garlic in oil until tender.  Add the reserved clam liquid and remaining ingredients except clams.

Bring to a boil; reduce heat and simmer 5 minutes.

Add clams; heat thoroughly.

Serve over hot cooked linguine with grated Parmesan cheese (or vegan substitute).

(choose a pasta with crevices, that will hold the clams and juice)

SAFETY AND YOUR SEAFOOD

This is a video everyone should watch.  Be aware and start asking questions.  Know where your seafood comes from.


http://www.youtube.com/watch?v=p0F8x4i5GYE&feature=related