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Archive for the ‘Entrees – fish’ Category

Mediterranean tilapia

Posted by moderndaygourmet on June 15, 2008

I adapted this from my friend Sally’s favorite tilapia recipe:

4 tilapia filets
1 tomato, chopped
6 leaves basil
3.5 ounce package feta cheese crumbles
Lemon juice

Roll basil leaves and slice into thin ribbons (chiffonade). Combine with feta and tomatoes.

Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Salt and pepper tilapia filets and cook about 4 minutes per side or till fish flakes with a fork. Add a splash of lemon juice halfway through.

Put fish on serving plates and top with feta/tomato/basil mixture.


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Shrimp and grits

Posted by moderndaygourmet on January 31, 2008

This is from Williams-Sonoma’s site. I had shrimp and grits awhile back in Charleston and would love to make the same dish at home. I question whether my grits could be as good as those in the deep South, but we’ll see….

For the grits:
1 cup white grits
4 1/2 cups water, plus more as needed
1 1/4 tsp. kosher salt
4 Tbs. (1/2 stick) unsalted butter, at room temperature
2/3 cup shredded medium-sharp cheddar cheese
1/3 cup grated Parmigiano-Reggiano cheese
Freshly ground pepper, to taste
1 tsp. Tabasco (optional)

For the shrimp:
1 1/2 lb. large shrimp, peeled and deveined
Salt and freshly ground pepper, to taste
2 Tbs. all-purpose flour
6 oz. bacon slices, cut into 1/2-inch dice, fried until crispy and fat reserved
1/3 lb. white button mushrooms, sliced
1/3 cup diced red bell pepper
2 garlic cloves, minced
1/3 cup sliced green onions, white and light green portions
2 plum tomatoes, diced
1/3 cup chicken stock
4 tsp. fresh lemon juice
1 1/2 tsp. Tabasco sauce

To prepare the grits, in a saucier or Dutch oven over medium heat, combine the grits, the 4 1/2 cups water, salt and 2 Tbs. of the butter and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, until tender, 45 to 60 minutes. If the grits become too thick, add more water. Remove from the heat and stir in the remaining 2 Tbs. butter, the cheddar and Parmigiano-Reggiano cheeses, pepper and Tabasco.

Meanwhile, prepare the shrimp: Pat the shrimp dry with paper towels. Put the shrimp in a shallow bowl, season with salt and pepper and toss with the flour to coat evenly.

In a fry pan over medium-high heat, warm 2 Tbs. of the bacon fat. Working in batches, brown the shrimp until almost cooked through, about 2 minutes. Transfer to a plate.

Return the pan to medium-high heat and warm 2 Tbs. of the bacon fat. Add the mushrooms, bell pepper, garlic, salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the shrimp and accumulated juices, the bacon, green onions, tomatoes, stock, lemon juice and Tabasco. Cook, stirring frequently, until the shrimp are opaque throughout and the vegetables are heated through, 2 to 3 minutes.

Divide the grits among 6 bowls and top with the shrimp mixture. Serve immediately. Serves 6.

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Shrimp and okra gumbo

Posted by moderndaygourmet on December 14, 2007

I plan to make this sometime in the next week.

2 pounds medium shrimp – peeled and deveined
salt and pepper to taste
cayenne pepper to taste
1/2 cup olive oil
2 pounds chopped okra
1 tablespoon tomato paste
1 tomato, chopped
1 cup chopped onion
4 cloves garlic, minced
1/2 cup chopped celery
1/2 cup chopped green bell pepper
12 cups water
1/2 cup chopped green onions

Season the shrimp with salt, pepper and cayenne to taste and set aside. Heat the oil in a large pot over medium heat. Add the okra and saute for 30 minutes, stirring occasionally. Add the tomato paste, tomato, onion, garlic, celery and green bell pepper and saute for 15 more minutes.

Add the water and season to taste. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the shrimp and simmer for 20 more minutes. Finally, add the green onion to the soup and stir thoroughly.

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Maryland Crab Cakes

Posted by moderndaygourmet on August 31, 2007

2 pounds jumbo lump crabmeat
20 Ritz or Townhouse crackers, crushed into fine crumbs
2 Tablespoons dijon mustard
1/2 cup mayonnaise
1 extra large egg
1 tablespoon worchestershire sauce
2 tablespoons chopped fine parsley
2 tablespoons Old Bay seasoning
1 teaspoon fresh squeezed lemon juice

Gently pick the crabmeat, removing any shells, and set aside. Mix with remaining ingredients and form into 8 crabcakes and chill.

Take a skillet and melt 1-2 tablespoons butter and add 2 tablespoons oil to the butter. Place the crabcakes in the pan and brown on one side, then the other. Serve with lemon and tartar sauce.

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Blackened Catfish

Posted by moderndaygourmet on August 31, 2007

I got this from Cooking Light.  I usually triple the spice mix (or more) and save the rest for the next time so I don’t have to mix it every time I cook this.

2 tablespoons paprika
1 tablespoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
4 (6-ounce) farm-raised catfish fillets
2 teaspoons olive oil

Combine first 5 ingredients in a small bowl. Sprinkle both sides of fish with the paprika mixture.
Heat oil in a large cast-iron skillet over high heat. Add fish; cook 4 minutes on each side or until fish flakes easily with a fork.

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Almond Crusted Tilapia

Posted by moderndaygourmet on August 31, 2007

2 tilapia filets
2 tablespoons almonds
1 teaspoon flour
1/2 tablespoon butter
1/2 tablespoon olive oil
Salt and pepper

Salt and pepper tilapia filets. Grind almonds in a nut chopper, or chop with a knife and cutting board. The finer the better. Combine with flour and dredge the fish in the almonds/flour mixture. Melt butter in a small nonstick skillet and add the olive oil. Cook the fish 4 minutes or so on each side or until it flakes with a fork.

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Margarita Shrimp

Posted by moderndaygourmet on August 30, 2007

Can’t remember where I found this.  But it’s easy and tasty.

1 pound shrimp (recipe said to use the 20/pound ones, but I was cheap and substituted smaller ones)
2 tablespoons tequila
2 tablespoons lime juice
2 tablespoons vegetable oil
1 teaspoon Old Bay
3 cloves garlic, crushed
2 tablespoons chopped cilantro

Peel and devein shrimp. Combine remaining ingredients and marinate shrimp for 1/2 to 1 hour. No longer or the shrimp will be tough. Saute shrimp in a pan 4-5 minutes until pink. Remove shrimp and stir in 1/2 tablespoon butter to the cooking juices, then pour sauce over the shrimp.

** The recipe actually calls for putting the shrimp on wooden skewers and then grilling them and basting with the butter sauce, but to heck with that. After you peel and devein a pound of shrimp, you sure aren’t going to want to thread them on skewers!

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