a food lover’s chronicle of all things culinary


Posts filed under 'Fish and Shellfish'

Tequila Lime Marinade

This marinade was originally paired with large sea scallops, but it was so delicious we could see it going with virtually any protein of your choice.

  • ¼ cup tequila
  • 1 cup freshly squeezed lime juice
  • ½ cup freshly squeezed lemon juice
  • ½ cup sugar
  • 1 to 2 jalapenos, stemmed, seeded and coarsely chopped
  • ¼ cup green onion, cut in ½” pieces
  • 1 cup chopped cilantro leaves
  • 1 tsp garlic, minced
  • ½ tsp salt

Combine ingredients in food processor and puree. Taste mixture and add more jalapeno as desired.

Add comment October 14th, 2009

Thai Style Poached Flounder

I came up with this recipe the other evening when I brought home the last fluke of the season, but Ellen wanted to have Thai. The lemongrass and lime really compliment the fluke’s light flavor, and the ginger gives it a slight kick.

  • 1 lime, thinly sliced crosswise
  • 1/2 inch finger of ginger, peeled, very thinly sliced
  • 1 lemongrass stalk, trimmed and thinly sliced, on the bias
  • 1 cup grape tomatoes, sliced lengthwise
  • 1/2 cup chopped cilantro
  • 4 6 oz flounder/fluke filets

Bring 4 cups of water to boil. Add lime, ginger, and lemongrass, boil for 5 minutes. Place flounder filets in a heavy bottomed sauté pan or skillet. Pour poaching liquid over the filets and place over medium heat. Bring to a simmer and simmer about 7-10 minutes or until fish is opaque and flakes easily. Serve garnished with cilantro and tomato.

Add comment September 13th, 2007

Sauteed Cod on Snow Peas and Cabbage with Miso Vinaigrette

Owning a mandoline is very convenient when you are presented with a recipe like this. It makes simple work of sliced cabbage. I did, however, slice the snow peas by hand. The snow peas I had found at the market were lacking the vibrant green color I desired. To solve this, I blanched them before slicing them.

Continue Reading Add comment June 28th, 2007

Poached Salmon with Caper Dill Sauce

Poached Salmon

  • 3 c clam juice
  • 1 750ml bottle Sauvignon Blanc or other dry white wine
  • 1 half lemon, thinly sliced
  • 4 sprigs fresh dill
  • 4 sprigs fresh tarragon
  • 1 dozen whole peppercorns
  • 4 8 oz. salmon filets

Combine first 6 ingredients in a deep saute pan. Bring to a simmer and allow to simmer for 5 minutes. Add salmon filets and allow to cook until just opaque in the center, about 7 minutes. Serve on a bed of lettuce and garnish with fresh dill and lemon slices.

Caper Dill Sauce

  • 2 tbsp chopped capers
  • 1 tbsp chopped fresh dill
  • 1 tbsp lemon juice
  • 3/4 c creme fraiche

Combine first 3 ingredients. Slowly fold in creme fraiche. Do not overmix or the sauce will thin. Set aside and allow flavors to come together while you make the salmon.

Add comment May 15th, 2007

Thai Hot Pot

Thai Hot Pot

Continue Reading Add comment January 1st, 2007

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