Seafood |

Seared Wild Striped Bass with Sauteed Spring Vegetables

Posted on May 8, 2013 by Kaitlin

Spring has some of the best vegetables and it’s about time I put some of them to use! Anne Burrell has this fantastic recipe using some of bright green veggies available right now and pairs it with a method for cooking seared wild striped bass that gets the skin super crispy without it curling up. Ingredients: Salt 1 bunch asparagus, snapped where it wants to naturally break 2 cups sugar snap peas, tips and strings removed 1 cup shelled fava beans Extra-virgin olive oil 3 cloves garlic 1/2 cup morel mushrooms, cleaned and cut lengthwise in 1/2 1/2 cup chicken or vegetable stock 4 (6-ounce) wild striped bass fillets, with skin

Seafood Risotto

Posted on March 8, 2013 by Kaitlin

Sorry for the break in posting! I moved into a new apartment and had to get everything up and running before I could go back to cooking. I still don’t have everything set up (which is why my photos are a bit crummy). I now have a gas stove (woo hoo!) and a ton of storage for all my random kitchen gadgets! On my first night of unpacking some kitchen stuff, I was able to make a favorite of mine for dinner: risotto! I adapted the recipe from a Cooking Light recipe and just fit it to my seafood tastes and what I could find. Ingredients: 4 cups fat-free, less-sodium chicken broth 1 (10.5-ounce) can of white clam sauce 1 tablespoon butter 1/3 cup chopped shallots 1 cup uncooked Arborio rice 1/4 teaspoon saffron threads, crushed the juice of 1 lemon 2/3 cup grape tomatoes, halved 4 ounces medium shrimp, peeled and deveined 1/2 dozen clams 1 cup cooked mussel meat (or you can buy mussels and put in the same time as the clams) Chopped fresh parsley (optional)

Sweet Orange Salmon with Browned Butter-Orange Couscous

Posted on January 5, 2013 by Kaitlin

After all the pasta, meat, and desserts I’ve had over the past, oh, month, I think it’s about time to switch back to some seafood recipes. This is actually two different recipes from Cooking Light but I thought they’d be fantastic together. The Sweet Orange Salmon recipe is so easy and quick to make and the Browned-Butter Orange Couscous can be whipped up in no time as well! Ingredients Salmon: 2 tablespoons brown sugar 1 teaspoon chili powder 1/2 teaspoon grated orange rind 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon salt 1/4 teaspoon ground coriander 1/8 teaspoon black pepper 4 (6-ounce) salmon fillets Cooking spray Orange wedges Couscous: 2 tablespoons butter 1/4 cup slivered almonds 1 cup uncooked couscous 1 (14-ounce) can fat-free, less-sodium chicken broth 1/2 cup coarsely chopped orange sections 1/4 cup pomegranate seeds 3 tablespoons chopped fresh parsley 1/4 teaspoon salt Orange wedges

Fish Tacos with Lime-Cilantro Crema

Posted on December 10, 2012 by Kaitlin

It’s funny how you can go years, even decades, thinking that you don’t like a certain food only to find you can’t get enough of it when you’re older. Fish tacos is one of those foods for me. They pack a ton of flavor but are a healthier option than other proteins (as long as the fish isn’t fried, that is). I also love how quickly you can cook them up, perfect for a weeknight dinner! Cooking Light always has the best taco recipes so I naturally went in search of a fish taco recipe there. I found this recipe in the myrecipes.com new cookbook: Myrecipes’ America’s Favorite Food Cookbook, which you can win by entering below! Ingredients Crema: 1/4 cup thinly sliced green onions 1/4 cup chopped fresh cilantro 3 tablespoons fat-free mayonnaise 3 tablespoons reduced-fat sour cream 1 teaspoon grated lime rind (I just used the zest of one lime) 1 1/2 teaspoons fresh lime juice (I used the juice of one lime) 1/4 teaspoon salt 1 garlic clove, minced Tacos: 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon smoked paprika 1/4 teaspoon ground red pepper 1/8 teaspoon salt 1/8 teaspoon garlic powder 1 1/2 … Continue reading →

Halibut with Coconut-Red Curry and a Giveaway!

Posted on December 3, 2012 by Kaitlin

I am very vocal about my love of Cooking Light and myrecipes.com in general. I think it is a fantastic resource to find delicious recipes of all kinds and sort them easily and helpfully. I was recently sent a copy of myrecipes’ America’s Favorite Food: 200 Top-Rated Recipes from the Country’s Best Magazines which is a collection of recipes from All You, Coastal Living, Cooking Light, Health, Real Simple, Southern Living, and Sunset magazines. What makes this cookbook different than any I’ve ever seen, is that it incorporates a Scan-It/Cook-It technology. Once you download the free Digimarc Discover app onto your smartphone, you are able to scan photos and info boxes in the cookbook which opens up how-to videos, shopping lists, and related recipes. Brilliant! When I scanned the photo of the recipe I was making (Halibut with Coconut-Red Curry Sauce), it opened a how-to video to see how to prepare the dish, which is a wonderful tool for beginner cooks. The recipe also includes a side bar with substitutes and even tips on how to cook fish without smelling up the whole house. This is the perfect cookbook for all levels of home cooks and I’m happy to be … Continue reading →

Crispy Salmon with Herb Salad

Posted on October 29, 2012 by Kaitlin

Salmon and salad are a great healthy go-to on a weeknight. You can have your meal on the table in under 20 minutes! This salad is a nice alternative to your traditional salads. Made with four different herbs and spicy arugula, the salad adds a ton of flavor to the crispy salmon. The lemon dressing is fantastic as well! This recipe is from Cooking Light’s cookbook: The New Way to Cook Light. Ingredients: (serves 6) 1 1/2 cups arugula leaves 1 1/2 cups fresh flat-leaf parsley 1 cup fresh cilantro leaves 1 cup small fresh basil leaves 1/2 cup small fresh mint leaves 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1/2 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 garlic clove, minced cooking spray 6 (6 ounce) salmon fillets 6 lemon wedges Combine the arugula, parsley, cilantro, basil and mint in a large bowl. Cover and refrigerate. Combine the olive oil, juice, 1/4 teaspoon salt, 1/4 teaspoon pepper and garlic. Stir with a whisk. Heat a large cast-iron skillet over medium-high heat. Coat the pan with cooking spray. Sprinkle the salmon with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place fillets, skin … Continue reading →

Chilean Sea Bass Tacos with Chipotle Cream

Posted on August 22, 2012 by Kaitlin

I have never made a taco recipe from Cooking Light that I didn’t love. Honestly, how do they manage to deliver fantastic recipe after fantastic recipe? This one is no different, although the original recipe was made with red snapper. I’ve been having really bad luck recently coming across the fish I want when I go to the market, so I had to sub in Chilean sea bass instead. Ingredients: 1/2 cup fat-free sour cream 1/8 teaspoon salt 1 canned chipotle chile in adobo sauce, seeded and minced 1 1/2 cups chopped onion, divided 1 1/2 cups chopped tomato, divided 2 tablespoons butter 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 4 garlic cloves, minced 3 tablespoons chopped fresh cilantro 1 pound Chilean sea bass 1 teaspoon grated lime rind 2 tablespoons fresh lime juice 4 (8-inch) fat-free flour tortillas To make the chipotle cream, remove one chile from the can and chop. (I had a friend recently mention that when she read a recipe using one chile from a can of chipotle chile in adobo sauce, she incorrectly thought it said to use the whole can, and I can totally see how it would be read … Continue reading →

Scallops Gratineed with Wine, Garlic, and Herbs (JC100)

Posted on August 9, 2012 by Kaitlin

I am on a butter kick. Darn you, Julia Child, and your deliciously simple but butter-filled recipes. There are few things that change the taste of a meal as easily as really good butter. I’m talking full-fat, salted, hand-churned butter. Keep in mind, meals like this should not be a weekly staple. But my goodness are they fantastic as a treat. This recipe is no different. I am obviously on a bit of a Julia Child kick at the moment as well which is well timed because her 100th birthday is coming up on August 15. Might I suggest making this lovely (but amazingly easy) recipe to celebrate? I made this as a meal for two, with a salad on the side. It would also make a wonderful appetizer, or just multiply as you see fit. Ingredients: 1/3 cup minced yellow onions 1 tablespoon butter (I’m talking good butter, no substitutions here!) [I used Echire - A French butter I picked up in Reading Terminal.] 1 1/2 tablespoons thinly sliced green onions 1 clove minced garlic 4 washed dry scallops salt and pepper, to taste 1 cup flour in a dish 2 tablespoons butter 1 tablespoon olive oil 2/3 cup … Continue reading →

Snapper with Zucchini and Tomato with Parsley Orzo

Posted on July 13, 2012 by Kaitlin

My CSA this year allows me to choose 6 items each week to be in my share. Every single time so far, I’ve chosen zucchini as one of the six. I just love it. But with 3-4 pieces of zucchini a week, I am absolutely in search of as many different recipes as I can find. Cooking Light’s latest issue had this wonderful recipe for Snapper with Zucchini and Tomato that I just had to try. They also suggest pairing it with some Parsley Orzo. Note: this recipe makes 2 servings. Multiply as needed. Ingredients for the snapper: 4 teaspoons coconut oil, divided 1/2 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 2 (6-ounce) snapper fillets 2 tablespoons white wine 1 cup diced zucchini 1 1/2 tablespoons minced shallots 1 teaspoon chopped fresh oregano 1 teaspoon grated lemon rind 1 cup halved cherry tomatoes 1 tablespoon chopped fresh basil 2 teaspoons fresh lemon juice Ingredients for the orzo: 1/2 cup orzo (rice-shaped pasta) 2 tablespoons toasted pine nuts 2 teaspoons chopped fresh parsley 1 teaspoon extra-virgin olive oil 1/8 teaspoon salt To make, bring a pot of water to a boil. While waiting for the water to … Continue reading →

Shrimp Florentine Pasta

Posted on May 22, 2012 by Kaitlin

My boyfriend is allergic to shrimp. And I swear knowledge of this allergy makes me inexplicably crave shrimp. All. The. Time. So I wait for weekdays to make shrimp as much as my little heart desires. Another plus is that shrimp is a super quick meal. This Cooking Light recipe took a whopping 30 minutes from start to finish. And who doesn’t like shrimp, pasta, lemon, and spinach? Ingredients: 8 ounces uncooked fettuccine (I used fresh pasta so it would cook faster) 2 tablespoons Melt buttery spread (you can substitute butter) 1 pound large shrimp, peeled and deveined 2 large garlic cloves, minced 1 teaspoon crushed red pepper the juice and zest of 2 lemons 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 (6-ounce) package fresh baby spinach Cook pasta according to package directions. If using fresh pasta, it will be done in 2-3 minutes. Drain and set aside. Add Melt to a saute pan over medium heat. When melted, add the shrimp, garlic, and red pepper flakes to the pan. Cook for 4 minutes, or until shrimp are cooked. (It’s easiest to use tongs so that you can flip the shrimp after 2 minutes). Add the … Continue reading →