HONEY MISO FISH FILLETS & CAMP CARROTS

HONEY MISO FISH FILLETS & CAMP CARROTS
HONEY MISO FISH FILLETS

4 tablespoons QUALITY honey
3 tablespoons white miso paste
1 tablespoon water
3 tablespoons Bragg’s liquid aminos
2 tablespoons sake or dry white wine
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
4 5-6 ounce fish of choice fillets* (SEE NOTE)

  • In a small saucepan mix the honey, miso and water, whisking until smooth. Bring to a SLOW boil, simmering until dark golden.
  • Remove from heat and whisk in soy sauce, white wine, liquid aminos, rice wine vinegar and sesame oil.
  • Divide mixture in half.
  • Add half to ziploc bag along with fish fillets and marinade overnight.
  • Reserve other half for next day.

NEXT DAY

  • Preheat oven to 475°.
  • Add reserved marinade to cast iron skillet and heat over medium-high heat until it begins to bubble.
  • Add fillets skin side up and brush with marinade.
  • Transfer cast ion to oven for 5-10 minutes until golden in color and fish is flaky.
  • Flip fillets and plate.
  • Spoon remaining sauce over fillets and serve immediately.

NOTE: COD, SALMON, HALIBUT OR SWORDFISH WORK BEST.

CAMP CARROTS
3 cups sliced carrots or baby carrots
1/4 pound crisp crumbled bacon
3 tablespoons butter
2 tablespoons packed brown sugar
1 tablespoon QUALITY honey
FRESH ground sea salt and tri-color pepper

  • In a 2 quart saucepan add carrots and enough water to cover.
  • Bring to a FULL boil, reduce to medium and cook 10 minutes until carrots are crisp tender.
  • Drain well.
  • Add butter, brown sugar and honey to pan, mixing well.
  • Add carrots and season to taste with FRESH ground sea salt and tri-color pepper.
  • Cook over medium heat, stirring occasionally until heated through.
  • Add bacon pieces and serve immediately.

ORANGE GLAZED SALMON

ORANGE GLAZED SALMON
2 salmon fillets, about the same size and thickness
2 tablespoons Cajun spice
1/2 teaspoon brown sugar
PINCH sea salt
FRESH ground black pepper
1 tablespoon avocado oil
2 tablespoons orange marmalade (see note)
Juice from small lime
Lime wedges, garnish

  • Combine Cajun spice, sugar, salt and pepper in small bowl.
  • Rub spice mixture all over salmon fillets.
  • Heat avocado oil in non-stick skillet over medium heat.
  • Sear skin side of fillets for 3-4 minutes until crispy.
  • Flip and saute’ another 2-3 minutes until salmon is cooked through.
  • Whisk marmalade and lime juice together.
  • Swirl into skillet, turning fillets to coat well with glaze.
  • Serve immediately.

    NOTE:  You can change the flavor up by using any flavor jam!  I’ve made this with pineapple, apricot pineapple, peach and even raspberry!  YUM!

OVEN ROASTED SALMON & FRESH TOMATO RELISH

OVEN ROASTED SALMON
2 pounds skin on salmon fillet, 1 1/2 inches thick
2 teaspoons avocado oil
FRESH ground sea salt and tri-color pepper, to taste
Tomato Relish (see recipe below)

  • Preheat oven to 500° and set rack at lowest position and add baking tray to heat.
  • Cut fillet into equal pieces.
  • Make several SHALLOW slices into the skin side ONLY, DO NOT cut into flesh.
  • Pat salmon slices dry and rub with oil and generously season with salt and pepper.
  • Reduce oven temperature to 275°.
  • Place salmon skin side down on hot baking tray.
  • Return to oven and roast 10-12 minutes until centers are still translucent and edges have reached 125°.
  • Transfer to platter and top with tomato relish.
  • Serve immediately.

FRESH TOMATO RELISH
1 1/2 cups ripe tomato pieces
1 tablespoon minced shallot
1 garlic clove, minced
1 tablespoon avocado oil
1 teaspoon apple cider or champagne vinegar* (see note)
2 tablespoons FRESH chopped basil
FRESH ground sea salt and tri-color pepper, to taste

  • Combine all ingredients in a medium size bowl.
  • Season to taste.

NOTE: Original recipe called for olive oil and red wine vinegar. Personally, I’m not an olive oil fan so I substitute avocado oil AND red wine vinegar just didn’t have enough of a “bite” for us so I substitute a QUALITY apple cider vinegar or champagne vinegar.

  • This is another recipe adapted from Cook’s Illustrated Cook’s Science cook book.

CLASSIC CLAM CHOWDER

CLASSIC CLAM CHOWDER
2-10 ounce cans BUMBLE BEE whole baby clams
1-8 ounce bottle clam juice
1 cup white wine
3 cups chicken stock
2 tablespoons butter
2 tablespoons WONDRA flour
½ LARGE red onion, diced small
2 stalks celery, diced small
8 slices bacon, chopped small
¼ cup chopped Italian leaf Parsley
FRESH ground sea salt and black pepper, to taste
3 LARGE gold potatoes, peeled and diced
1 ½ cups half-and-half
2 green onions, sliced thin

  • In a large dutch oven, melt butter over medium high heat.
  • Cook bacon until crisp. Remove with a slotted spoon.
  • Add onions, celery and half of Parsley, sauteing until soft.
  • Add flour and blend well.
  • Strain clams, reserving juice.
  • Add clam juices, white wine and chicken stock, blending well.
  • Bring to a LOW SLOW boil. Reduce heat to medium low.
  • Add potatoes and simmer 15-20 minutes until potatoes are fork tender and soup has thickened to desired consistency.
  • Add clams.
  • Stir in half-and-half, simmering 5-10 minutes until clams are heated through.
  • Adjust seasoning to taste.
  • Garnish with reserved Parsley, green onions and bacon.

BAKED PINEAPPLE SALMON

BAKED PINEAPPLE SALMON adapted from DELISH

Non-stick cooking spray, for pan
1 FRESH pineapple cut into rings
6 salmon fillets, 6-8 ounces each
FRESH ground sea salt and black pepper, to taste
3 tablespoons melted butter
3 tablespoons sweet chili sauce
2 tablespoons FRESH chopped cilantro
4 cloves garlic, minced
2 teaspoons toasted sesame oil
1/2 teaspoon crushed red pepper flakes
2-3 green onions, thinly sliced for garnish
Lemon wedges, for serving

  • Preheat oven to 350°.
  • Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
  • Lay 2 pineapple slices per fillet.
  • Season both sides of fillets with salt and pepper and place on top of pineapple slices.
  • In a small bowl, whisk together butter, chili sauce, cilantro, garlic, sesame oil, and red pepper flakes.
  • Brush fillets with the sauce.
  • Bake until the salmon is cooked through, about 25 minutes.
  • Switch the oven to broil, and broil for 2-3 minutes, or until fish is slightly golden.
    Garnish with green onions and lemon wedges.

NOTE: Give the salmon a quick 2-3 minute broil at the end of cooking to allow the top to caramelize.  DO NOT overcook though, it will burn quickly.

TERIYAKI SALMON with ASIAN WALNUT SLAW

I found the original recipe at Walnuts.org and it really inspired me to do some summer seafood recipes even if I did alter it to meet our tastes.

TERIYAKI SALMON with ASIAN WALNUT SLAW
Grilled salmon topped with a colorful tangy cabbage and carrot slaw, and garnished with fresh cilantro and toasty California walnuts.  One of the best parts is that the marinade is used for the salmon AND as the dressing for the slaw making the two parts of the dish blend seamlessly!

MARINADE
scant 1/2 cup sweet chili sauce
scant 1/2 cup thick teriyaki sauce
1/3 cup champagne or apple cider vinegar vinegar
4 (4 to 6 ounce) salmon fillets
3 tablespoons finely chopped and toasted candied walnuts
2 tablespoons finely chopped cilantro

  • In a shallow dish stir together chili sauce, teriyaki sauce and vinegar.  Set aside 1/3 cup for the slaw.
  • Place salmon in dish skin side up and let marinate for 30 minutes.
  • Over medium to high heat grill salmon for 3 to 5 minutes depending on thickness.
  • Flip and pour marinade over and around the salmon, cooking another 3-5 minutes until cooked to your liking and marinade is bubbling.
  • Transfer to a platter and top with cabbage mixture.
  • Sprinkle with walnuts and cilantro.

SLAW
1 cup shredded or thinly sliced purple cabbage
1 cup coarsely shredded green cabbage
1/2 cup carrot sticks
2 medium green onions, sliced
1/2 cup finely chopped and toasted candied walnuts
Fresh cilantro leaves, torn

  • Toss together cabbages, carrots, green onions and half the walnuts with reserved marinade and refrigerate.

BAKED APRICOT PINEAPPLE GINGER SALMON

BAKED APRICOT GINGER SALMON serves 4

4 – 6 ounce salmon fillets
FRESH ground sea salt and black pepper
1 tablespoon avocado oil

  • Preheat oven to 350°.
  • Heat oil in skillet over medium high heat.
  • Generously season fillets with FRESH ground salt and pepper.
  • Add fillets to skillet skin side up searing for 3-4 minutes depending on thickness.
  • Flip fillets over and cook 3-4 minutes more to get a crisp skin.
  • Pour sauce over fillets and place uncovered in the oven for 4-6 minutes until cooked through.
  • Remove from oven, foil tent and let stand 2 minutes.
  • Serve with rice pilaf and a fresh veggie.

APRICOT PINEAPPLE GINGER SAUCE
1/4 cup avocado oil
2 tablespoons raspberry vinegar
2 tablespoons apricot pineapple preserves
1 tablespoon QUALITY honey
FRESH ground sea salt and black pepper, to taste
1 teaspoon ground ginger or 1 tablespoon FRESH minced
1 small can crushed pineapple, drained

  • Blend preserves, vinegar, honey, ginger, salt and pepper in a mini food processor.
  • Add pineapple.
  • Add oil and blend JUST until emulsified. It will refrigerate in an air tight container for a week, but it never lasts that long around here.

CAJUN HONEY BUTTER OR LEMON PEPPER SALMON & SHRIMP

CAJUN HONEY BUTTER OR LEMON PEPPER SALMON & SHRIMP
Sweet and savory pan-seared salmon topped with sautéed shrimp in cajun butter sauce. Salmon New Orleans is an unforgettable meal.

4-6 ounce salmon fillets
FRESH ground salt and pepper, to taste
1/2 pound large shrimp, peeled, de-veined
8 tablespoons butter, divided
2 tablespoons honey

LEMON PEPPER & SEA SALT seasoning
FRESH ground sea salt
LEMON pepper
Sweet Hungarian Paprika

OR

CAJUN seasoning
½ teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
¼ teaspoon pepper
½ teaspoon onion salt
½ teaspoon cayenne pepper
heaping ½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes

  • In a small bowl whisk together all Cajun OR Lemon Pepper seasoning ingredients and set aside.
  • Season the salmon with fresh ground salt and pepper to taste.
  • Melt 2 tablespoons butter in a large skillet over medium-high heat.
  • Add honey and whisk to combine (mixture should be bubbly).
  • Add salmon fillets to pan and cook for 5-6 minutes, then flip and cook another 5-6 minutes until salmon is cooked through, flaky, and browned.
  • Transfer salmon pieces to a platter and cover to keep warm.
  • Add remaining butter to the pan over medium-high heat. Once butter is melted, stir in cajun seasoning.
  • Add shrimp to pan and saute’ until opaque, about 3-4 minutes.
  • Serve salmon topped with shrimp pieces.
  • Drizzle any extra pan sauce over the top and garnish with chopped parsley if desired.
  • Serve immediately.

CAJUN BARRAMUNDI & REMOULADE

While we don’t really miss Texas, there are parts and places we do miss.  One of our favorite seafood restaurants was RAZZOOS CAJUN CAFE – this we miss A LOT! I especially miss their stuffed fish!

This recipe makes us feel like we’re back there in the fun atmosphere sipping cocktails BAYOU BREEZES were my favorite,  Throw in some Mardi Gras beads and Zydeco music and it just feels like we’re back there enjoying their southern hospitality.

CAJUN BARRAMUNDI
2 skin on Barramundi fillets of similar size
2 sprigs Dill, minced
1 tablespoon GHEE*
1 tablespoon butter
1/2 teaspoon Tony Chachere’s creole seasoning
Fresh ground salt and pepper, to taste
1 teaspoon paprika
Lemon wedges

  • Over medium high heat melt butter and GHEE.
  • Score the skin side of the fillets.
  • Pat dry and generously season both sides with salt, pepper, paprika and Cajun seasoning.
  • Add fillets to sizzling butter skin side down.
  • Cook 4-5 minutes until skin begins to brown and crisp.
  • Flip fillets and cook another 3-4 minutes or until beginning to crisp and are cooked through.
  • Plate and sprinkle dill over fish fillets.
  • Serve with remoulade sauce.

NOTE*: I like the extra flavor from a well made GHEE, but butter or avocado oil could easily be substituted.

REMOULADE SAUCE
1/3 cup mayonnaise
2 tablespoons chili sauce
1 teaspoon Worcestershire sauce
1 green onion, minced
1/4 teaspoon cayenne pepper
Juice of 1/2 lemon
1 teaspoon creamy horseradish
2 cloves garlic, minced
1/4 teaspoon paprika
1/2 teaspoon Tony Chachere’s creole seasoning

  • Mix everything together.
  • Cover and refrigerate for 1-2 hours.
  • Enjoy.

LEMON SHRIMP FETTUCCINE

LEMON SHRIMP FETTUCCINE

3/4 pound medium shrimp, cleaned and deveined
1 small fennel, cleaned, halved and sliced – save chop fronds and keep separate
12 ounces fettuccine, prepared al dente (save 1/4 cup hot pasta water)
2 egg yolks
1/2 cup heavy cream
2 tablespoons avocado oil
1 cup sugar snap peas, trimmed and halved
2 Meyer lemons, Juice of LARGE Meyer Lemon + slices for garnish
FRESH ground sea salt and black pepper

  • Whisk together the cream, lemon juice and egg yolks.
  • Season with salt and pepper. Set aside.
  • Heat avocado oil in skillet over medium heat.
  • Saute shrimp for 90 seconds. Remove shrimp and set aside to keep warm.
  • Add the fennel pieces and saute for 2 minutes.
  • Add the snap peas and saute another 3 minutes until peas are tender and fennel is browned.
  • Add cream, 1/4 cup pasta water, prepared fettuccine and shrimp into pan.
  • Turn off heat and stir together until well blended and sauce thickens.
  • Season to taste.
  • Garnish with fennel fronds and lemon slices.
  • Serve immediately.

NOTE: Meyer lemons are a bit sweeter than regular lemons so if you can’t find a Meyer lemon, use half of a regular lemon and half of a tangerine.

NEW ENGLAND STYLE BAKED STUFFED CLAMS

One of the wonderful things about living near the coast is FRESH seafood!!  Start with steamed clams and mix them with the veggies and seasoned crumbs. They bake to perfection every time!

NEW ENGLAND STYLE BAKED STUFFED CLAMS
8 LARGE quahogs or cherry stone clams
3 tablespoons unsalted butter
1/2 Vidalia onion, finely diced
1 LARGE clove garlic, minced
1/4 red pepper, finely diced
1 cup FRESH seasoned breadcrumbs
2 tablespoons finely minced FRESH parsley
Juice of 2 lemons, divided
1/4 cup finely grated Parmesan
1/8 teaspoon sweet Paprika

  • Preheat the oven to 350°.
  • Wash the clams free of any grit.
  • Steam clams in around 1 inch of boiling water until they open up, about 8-10 minutes.
  • Remove clams from the water (reserve a couple tablespoons of clam water).
  • Allow the clams to cool before taking them out of the shell – if the “foot” gets stuck, don’t worry about it since it’s not as tender anyway.
  • Split the shells open and keep 8 of them for stuffing.

 

  • Heat the butter in a skillet over medium high heat until onion is soft.
  • Add the garlic and peppers cooking another minute before adding the breadcrumbs.
Add the bread crumbs and blend well.
  • Add parsley, 1/2 of the lemon juice, Parmesan and paprika mixing well.
  • Add a tablespoon or two of the clam water to bind the mixture.
Divide the mixture between the 8 shells you held back and press it so it holds together.
  • Put them in a baking dish and bake for about 20 minutes until they gently brown on top.
  • Drizzle with lemon juice just before serving.

NOTES:

  • If clams don’t open on steaming, don’t use them, this means they were already dead.
  • When I make the bread crumbs I start with 2-3 slices of buttered sourdough sprinkled with lemon pepper, baked to toast in the oven and then ground in a food processor.

PAN SEARED SWORDFISH with LEMON SAUCE

PAN SEARED SWORDFISH with LEMON SAUCE
4 tablespoons butter, room temperature
2 teaspoons FRESH chopped fresh parsley
1 garlic clove, minced
1/2 teaspoon ground mixed peppercorns, plus more for garnish
1/2 teaspoon (packed) grated lemon zest
1 tablespoon olive oil
4 1-inch-thick swordfish fillets (about 6 ounces each)

  • Preheat oven to 400°.
  • Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon zest in small bowl.
  • Season to taste with salt.
  • Heat butter in heavy large ovenproof skillet over medium-high heat.
  • Sprinkle swordfish with salt and ground mixed peppercorns.
  • Add swordfish to skillet, cooking until browned, about 3 minutes.
  • Turn swordfish over and transfer to oven.
  • Roast until just cooked through, about 10 minutes longer.
  • Transfer swordfish to plates.
  • Top with Lemon Sauce

LEMON SAUCE
1/3 cup butter
2 green onions, finely minced
1 teaspoon paprika
1/2 teaspoon sugar
1/2 teaspoon sea salt
1/4 teaspoon black pepper
a pinch of cayenne pepper
1/4 cup FRESH squeezed lemon juice
Zest of one lemon
1/4 cup hot water
a couple drops Tabasco

  • In a small saucepan, melt the butter.
  • Add green onions and sauce a few minutes.
  • Whisk in the paprika, sugar, salt, pepper and cayenne.
  • When well blended add lemon juice, hot water and Tabasco.
  • Add lemon zest just before serving.