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Old 10-07-2012, 04:06 PM   #41
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This recipe is nice and spicy and low fat too.

Fish Curry
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Old 10-07-2012, 05:11 PM   #42
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Originally Posted by Snip 13 View Post
This recipe is nice and spicy and low fat too.

Fish Curry

Thanks for that recipe, Snip! Perfect, I'm not fond of sweet curries.
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Old 10-08-2012, 12:57 AM   #43
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Thanks for that recipe, Snip! Perfect, I'm not fond of sweet curries.
Ditto! It's only a pleasure. If I want dessert I'll make it seperately, no sweet curries for me either.
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Old 10-08-2012, 01:06 AM   #44
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This is good 2 lbx. cooked, cleaned and peeled shrimp. melted butter, add Cayenne amount you can handle and salt to taste, saute the shrimps 3-4 min. Transfer with shrimp with a slotted spoon to a creole sauce and simmer 10 min. to make the creole sauce saute in 4-5 tab. melted butter 1 cup of green chopped bell pepper,1 cup chopped yellow onion, 1/2 cup chopped celery til soft, then add 1-28 can Italian tomatoes along with the liquid 4 cloves of crushed garlic,3-tab. chopped fresh parsley, 2 tab. paprika, salt, Cayenne oh about 1/4tea.,1 Tab. tomato pastel simmer 20-30 min then mix 1-tab. cornstarch and 2 tab. cold water blend into sauce cook a few more min to thicken, add your shrimp that you've removed from the butter with a slotted spoon. I like this over rice with either fruit salad or a green one like just plain romaine with evoo and vinegar.
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Old 10-08-2012, 07:47 AM   #45
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Originally Posted by kadesma View Post
This is good 2 lbx. cooked, cleaned and peeled shrimp. melted butter, add Cayenne amount you can handle and salt to taste, saute the shrimps 3-4 min. Transfer with shrimp with a slotted spoon to a creole sauce and simmer 10 min. to make the creole sauce saute in 4-5 tab. melted butter 1 cup of green chopped bell pepper,1 cup chopped yellow onion, 1/2 cup chopped celery til soft, then add 1-28 can Italian tomatoes along with the liquid 4 cloves of crushed garlic,3-tab. chopped fresh parsley, 2 tab. paprika, salt, Cayenne oh about 1/4tea.,1 Tab. tomato pastel simmer 20-30 min then mix 1-tab. cornstarch and 2 tab. cold water blend into sauce cook a few more min to thicken, add your shrimp that you've removed from the butter with a slotted spoon. I like this over rice with either fruit salad or a green one like just plain romaine with evoo and vinegar.
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Criminey's, Ma! It's only 5:30 in the morning and you have me wanting creole for breakfast. Smells good! Thanks!
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Old 10-08-2012, 01:49 PM   #46
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Originally Posted by cara View Post
tex, is yellow mustard something special?
and I asked Frank about his Sauce, but he says it doesn't fit with fish...
so what is Frank's sauce?
It is a brand name for Tabasco Sauce. It goes very well with seafood of all sorts.
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Old 10-08-2012, 04:21 PM   #47
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Criminey's, Ma! It's only 5:30 in the morning and you have me wanting creole for breakfast. Smells good! Thanks!
Sorry bout that friend
ma
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Old 10-08-2012, 09:55 PM   #48
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Sorry bout that friend
ma
Gives me something I can look forward to on the weekend.
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Old 10-11-2012, 04:25 PM   #49
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Originally Posted by Snip 13 View Post
This recipe is nice and spicy and low fat too.

Fish Curry
Thanks Snip...I like the look of this one...we tried our first fish curry at our fave Indian restaurant the other week and it was really nice...so will try this one for sure
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Old 10-11-2012, 07:31 PM   #50
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Here are two recipes that I guarantee you and your family will just adore, and they don't taste fishy. The first, mahi-mahi in coconut caramel sauce, I sort of borrowed from the Ana Mandara Vietnamese restaurant in San Franciso's Ghirardelli Square, but it's no longer on their menu so I guess they won't mind.

The second, Snapper Romano, was given to me by Kelly Bennett, one of the chefs at Scoma's, an extremely popular Italian seafood restaurant at Fisherman's Wharf, also in San Francisco.



Mahi-Mahi in Coconut Caramel Sauce



Marinade:
  • 4 Tbs sesame oil
  • ¼ cup lemon juice
  • 1/3 cup lite soy sauce
  • 1/3 cup hoi sin sauce
  • 2 tsp turbinado sugar
  • 1 Tbs chili garlic sauce
  • 2 tsp Chinese five spice
  • 1 tsp ground ginger
Sauce:

  • 2 cups demerara sugar
  • 1 1/2 cups coconut milk
  • 3 tablespoons Asian fish sauce
  • 1/4 cup minced shallots
  • 1 Tbs minced fresh ginger
  • 1 clove garlic, peeled and minced
  • fresh ground black pepper
  • 2 scallions, white and green parts, sliced very thin
Instructions:

Marinate mahi-mahi fillets for at least one hour, but no more than 4 hours.
In a sauté pan or skillet, heat olive oil over medium-high heat until shimmering. Dry fish fillets with paper towels, season with salt and pepper, dredge in flour, and sauté until cooked through, 3 to 4 minutes per side. Fish is cooked through when it flakes easily with a fork. Remove fish and keep warm.

Place sugar in a 10- to 12-inch frying pan over medium heat. Whisk sugar until it is melted and dark amber colored, 3 to 5 minutes. Add 1/2 cup coconut milk. Mixture will bubble vigorously. Stir over medium heat until caramelized sugar is dissolved. Stir in fish sauce, shallots, ginger, garlic, and remaining coconut milk and stir over medium-high heat until desired thickness. Pour sauce over plated fish fillet, then garnish with scallions and sprinkle with fresh ground black pepper to taste.


Snapper Romano

Ingredients:

Fish
  • 4 Pacific rock cod, or other firm fleshed fish fillets
  • 1 cup all pourpose flour
  • 2 Tbs olive oil
  • salt and pepper to taste
Sauce
  • 1 tsp garlic, finely chopped
  • ½ tsp lemon juice
  • 2 Tbs butter, cubed and slightly chilled
  • 2 Tbs Mushroom, sliced
  • 2 Tbs yellow onion, sliced
  • 1 scallion, white part only, sliced
  • ¼ tsp oregano
  • 2 cups marinara sauce
  • 1 cup bay shrimp
  • salt and pepper to taste
Instructions:

In a sauté pan or skillet, heat olive oil over medium-high heat until shimmering. Dry fish fillets with paper towels, season with salt and pepper, dredge in flour, and sauté until cooked through, 3 to 4 minutes per side. Remove fish and keep warm.

Reduce heat to medium, add garlic to the sauté pan and cook, stirring constantly, until it just starts to get golden brown, about 30 seconds. Remove from heat, add lemon juice and butter and swirl the pan until butter just melts. Add mushroom, onion, scallion, and oregano and sauté until soft. Add the marinara and shrimp and bring to a boil. Remove from heat and season with salt and pepper to taste. Pour sauce over fish fillets.
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