Recipes - Fish & Seafood
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This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.
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- Category: Recipes - Fish & Seafood
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- Parent Category: Recipes
- Category: Recipes - Fish & Seafood
BON APPÉTIT FEBRUARY 1999 CIRCA, PHILADELPHIA PA
Yield: Serves 6
Ingredients
- 6 6-ounce tuna steaks, each about 1 inch thick
- 2 tablespoons peanut oil
- 3 tablespoons butter
- 1/3 cup thinly sliced green onions
- 1/4 cup chopped cilantro
- 2 tablespoons finely chopped peeled fresh ginger
- 4 garlic cloves, chopped
- 8 ounces fresh shiitake mushrooms, stemmed, caps sliced
- 6 tablespoons soy sauce
- 1 1/2 cups whipping cream
- 3 tablespoons fresh lime juice
- Lime wedges (optional)
- Fresh cilantro sprigs (optional)
Preparation
- Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
- Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.
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Prep Time: 30 minutes Cook Time: 25 minutes Total Time: 55 minutes
Our go-to fish tacos recipe for entertaining! Easy, excellent fish tacos with the best fish taco sauce; an irresistible lime crema! | natashaskitchen.com
Our all-time favorite fish tacos recipe! These are loaded with fresh ingredients and perfectly seasoned plump fish. Don't skip the best fish taco sauce - an irresistible garlic lime crema.
Author: Natasha of NatashasKitchen.com
Ingredients
Fish Taco Ingredients:
- 24 small white corn tortillas
- 1 1/2 lb tilapia
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp Olive oil
- 1 Tbsp Butter
Fish Taco Toppings:
- 1/2 small purple cabbage
- 2 medium avocado sliced
- 2 roma tomatoes diced (optional)
- 1/2 diced red onion
- 1/2 bunch Cilantro longer stems removed
- 4 oz 1 cup Cotija cheese, grated
- 1 lime cut into 8 wedges to serve
Fish Taco Sauce Ingredients:
- 1/2 cup sour cream
- 1/3 cup Mayo
- 2 Tbsp lime juice from 1 medium lime
- 1 tsp garlic powder
- 1 tsp Sriracha sauce or to taste
Instructions
Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia. Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.
Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.
To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.
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- Category: Recipes - Fish & Seafood
Ingredients
- 2 tablespoons peanut oil
- 1/2 cup chopped shallots
- 1 large red bell pepper, cut into strips
- 2 medium carrots, trimmed and
- 2 teaspoons minced garlic
- 3 tablespoons Thai Red Curry Paste, (SSP: Thai Kitche Brand)
- 2 tablespoons fish sauce
- 2 teaspoons palm sugar or light brown sugar
- 1 (14-ounce) can coconut milk
- 1 pound medium shrimp, peeled and deveined
- 3 tablespoons chopped Thai basil leaves
- 3 tablespoons chopped fresh cilantro leaves
- Cooked jasmine rice, accompaniment
- Sprigs fresh cilantro, garnish
Directions
In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes. Remove from the heat and stir in the basil and cilantro.
Serve over jasmine rice, garnished with cilantro sprigs.
Read more here: Thai Shrimp Curry