Paprika and Mango Cod Tacos

Exotic mango salsa, tender grilled cod, and warm flour tortillas are simple but bursting with flavors that will make steamy summer evenings a memorable fiesta.

Ingredient List:
1 mango, peeled, seeded and diced
4 roma tomatoes, chopped
2 cucumbers, finely choped
1 (15.5 oz) can chickpeas, rinsed and drained
1 lime, juiced
1 lemon, juiced
2 Tbsp pickled jalapeno peppers, minced
2 Tbsp red pepper flakes
2 Tbsp fresh basil, minced
Kosher salt, to taste
2 lb cod fillets
2 tsp paprika
Ground black pepper, to taste
¼ c. canola oil
4 flour tortillas

In small bowl combine mango, tomato, cucumber, garbanzo beans, lime juice, lemon juice, jalapeno pepper, red pepper flakes and basil in a blow. Season with kosher salt to taste, refrigerate, and chill until ready to use.

Preheat outdoor grill for high heat and lightly oil the grate.

Season cod with paprika, salt and pepper, and brush liberally with canola oil. Cook on preheated grill until fish flakes easily with a fork, approximately 3 minutes per side.

Warm tortillas on grill just before cod is finished Serve cod in warm tortillas topped with ¼ c. of mango salsa per tortilla.

Source: Cod Recipes.

Published in: on August 18, 2012 at 8:45 am  Comments (2)  

Baked Whole Sea Bass with Herbs

This lovely recipe, combining sea bass, red onion and fresh herbs is a great way to feed a crowd and it’s a wonderful dinner party meal.

Ingredients List:
One 2kg sea bass, cleaned and gutted
1 red onion
3 garlic cloves
1 small handful freshly chopped parsley
1 tbsp. dried oregano
225ml white wine
2-3 tbsp. olive oil
Salt and pepper

Preparation Method:
1) Thinly slice the red onion and the garlic cloves.

2) Combine the onion, garlic parsley, dried oregano and salt and pepper together. Stuff half into the cavity of the fish and press the rest onto the top of the fish. Put into a baking dish and drizzle with oil.

3) Pour the wine into the dish. Bake in a 180C/350F oven for 30 minutes, or until flaking easily in the centre.

Source: Sea Bass Recipes.

Published in: on March 18, 2012 at 3:57 pm  Comments (1)  
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Prawn and Sesame Stir Fry

This flavourful and fresh stir fry would be perfect with either a zingy salad or some steamed rice.

Ingredient List:
500g prawns, peeled and deveined
250g sugar snap peas
175ml chicken stock
1 red pepper
3 spring onions
1 tbsp. sesame seeds
2 tbsp. sesame oil
2 tbsp. corn flour
3 tbsp. teriyaki sauce
1 garlic clove
½ tsp. cayenne pepper
½ tsp. ground ginger

1) Finely chop the spring onions and prepare the pepper by getting rid of the seeds and pith, then chop it finely. Mince the garlic clove.

2) Put the prawns, ginger, cayenne pepper, sesame seeds and minced garlic clove into a plastic bag and put the bag into the fridge to marinade for an hour or so.

3) When you’re ready to cook, heat the sesame oil in a wok and stir fry the pepper and spring onions for three to four minutes.

4) Add the teriyaki sauce, then add the sugar snap peas and the prawns and cook for a further four minutes or until the prawns are just cooked.

5) Mix the corn flour with the chicken stock until smooth. Pour it into the stir fry and cook until the sauce boils, then remove from the heat and serve.

Source: Stir Fry Recipes.

Published in: on May 24, 2011 at 11:58 am  Comments (1)  
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Haddock with a Lemon Sauce

Traditionally, lemon is a fantastic flavour that works well with all sorts of fish. Serve this lemon haddock with some buttered new potatoes.

Ingredients List:
300ml fish stock
2 bay leaves
1 egg
Sprigs of dill
4 haddock fillets
1 lemon
2 tsp. arrowroot

Method of Preparation:
1) Zest the lemon and then cut it in two and squeeze all the juice from it.

2) Place the stock, lemon zest, bay leaves, peppercorns and sprigs of dill into a saucepan and bring the liquid to a simmer. Place the haddock fillets into the liquor and cook them for around 8 minutes or until flaking and tender.

3) Drain the stock and reserve 150ml of it.

4) Mix the lemon juice and the arrowroot in a saucepan, stirring all the time until combined and thickened. Add the stock in to the mixture, very slowly, stirring all the time until smooth and thickened.

5) Whisk the egg in a jug and then pour it into the sauce mixture very slowly, whisking constantly for around 4 minutes to prevent the egg from curdling. Once thickened, pour the sauce over the fish fillets.

Source: Haddock Recipes.

Published in: on April 11, 2011 at 11:08 am  Leave a Comment  
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Asian Crab Rangoons

These are wonderfully crunchy parcels that are chock full of flavour and absolutely perfect to serve as an entrée at a dinner party. Try having a little bowl of chilli sauce with them to dip.

List of Ingredients:
450g crab meat
450g cream cheese
400g wonton wrappers
3 tbsp. dark soy sauce
1 tsp. finely chopped ginger
½ tsp. chopped parsley
½ tsp. chopped coriander
1 litre rapeseed oil for frying

1) Heat the oil in a large heavy frying pan on a medium heat.

2) In a bowl, mix together the cream cheese, crab meat, soy sauce, ginger, parsley and coriander. Mix until fully combined.

3) Open the wonton wrappers. Put around ½ tsp. into each wrapper, fold to seal and dab a little bit of water round the edges, as you would use egg in a pie dish.

4) Put the wontons underneath a damp tea towel until you use them.

5) Fry 4 or 5 at a time, depending on how big your pan is.

6) Place them onto some kitchen towel to drain the excess fat and then serve.

Source: Crab Recipes.

Published in: on January 6, 2011 at 1:31 pm  Leave a Comment  

Seafood Gumbo

Some people believe that a gumbo isn’t really a true gumbo if it doesn’t contain at least two types of shellfish. You decide for yourself.

6 tablespoons vegetable oil, divided
1 (16-ounce) package frozen okra, thawed, thinly sliced (about 4 cups)
1 teaspoon white vinegar
1/3 cup flour
1 cup chopped onion
1 cup chopped green bell pepper
1 bunch scallions, chopped
1/2 cup chopped celery
4 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes
5 cups vegetable broth
2 bay leaves
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
1 teaspoon salt
1 pound shrimp, shelled and deveined
1/2 pound lump crab meat, picked over
¼ cup chopped fresh parsley
3 cups cooked rice

1. In medium skillet (not cast iron), heat 3 tablespoons oil. Add okra, stirring frequently, and cook 20 to 30 minutes. Add vinegar and cook another 10 minutes, until okra is no longer “ropy or slimy” and is lightly browned. Set aside.

2. In large pot, heat remaining 3 tablespoons oil over medium. Add flour and cook, stirring constantly, about 10 minutes, until roux turns brown and develops nutty aroma. Add onion, bell pepper, scallions, celery, and garlic; cook 10 minutes, or until vegetables are tender. Add tomatoes, reserved okra, vegetable broth, bay leaves, Worcestershire sauce, hot sauce, and salt. Simmer, uncovered, 45 minutes.

3. Add shrimp and crab meat; cook 10 minutes. Discard bay leaves and stir in parsley. Serve gumbo over cooked rice with additional hot sauce, if desired.

Source: Gumbo Recipes.

Published in: on August 18, 2010 at 9:36 am  Comments (4)  

Seared Tuna with Beet Sauce

This Mediterranean-inspired recipe includes a smooth, pureed beet and yogurt sauce with Tahini and fresh lemon juice. Use the freshest tuna steaks you can find, as they are cooked very lightly.

2 medium beets
1 tablespoon olive oil
Salt and black pepper, to taste
4 4-ounce Ahi tuna steaks
¼ cup plain yogurt
2 tablespoons lemon juice
2 tablespoons Tahini
2 tablespoons chopped fresh parsley

1. Preheat oven to 400F. Wrap beets individually in foil and place in oven. Roast until tender, 30 to 40 minutes. Remove, peel, and chop into ¼-inch cubes. Set aside.

2. Heat oil in a large skillet over medium-high. Season tuna steaks on both sides with salt and pepper and place in skillet. Cook 2 minutes each side, until seared and golden brown. If desired, continue to cook until done and no longer pink on the inside, an additional 2 to 3 minutes per side.

3. Meanwhile, whisk together yogurt, lemon juice, Tahini, and ½ teaspoon salt in a small bowl. Add reserved beets and mix well until beets turn sauce a purple color.

4. To serve, place a seared tuna steak on serving platter. Top with a large dollop of beet sauce and garnish with fresh parsley.

Source: Beet Recipes.

Published in: on July 26, 2010 at 9:06 am  Comments (2)  
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Lemon Crab Risotto

This risotto is almost like crab bisque in the form of a creamy rice pilaf – only perked up with cheese and lemon! If clam juice is unavailable, feel free to substitute any broth instead.


2 cups chicken broth
2 cups clam juice
1 cup dry white wine
2 tablespoons unsalted butter
½ cup finely chopped shallots
1 ½ cups short grain rice (such as Arborio)
½ cup brandy, warmed
1 cup freshly grated Parmesan cheese
1 pound lump crab meat
1 teaspoon freshly grated lemon zest
¼ cup cream
¼ teaspoon sea salt, or to taste
¼ teaspoon black pepper, or to taste


In a medium saucepan, bring chicken broth, clam juice, and wine to a boil. Keep over a gentle simmer until needed.

Heat butter in a large stockpot over medium-high heat. Add shallots and cook until lightly softened, about 3 minutes. Add rice and cook 3 minutes, stirring well to coat with butter.

Add brandy to pot, raise heat to high, and bring to a boil. Simmer until liquid is absorbed, stirring, about 3 minutes.

Add reserved simmering broth mixture to pot, 1 cup at a time, allowing liquid to fully absorb before adding each subsequent cup, stirring. Continue adding 1 cup at a time, stirring, until rice is creamy but not mushy (while still al dente). The entire cooking time will take 40 to 50 minutes.

Remove from heat and add cheese; whisk vigorously until thoroughly mixed and creamy. Stir in crab meat, lemon zest, and cream; season to taste with salt and pepper and serve.

More like this: Risotto Recipe.

Published in: on May 30, 2010 at 7:37 am  Comments (1)  
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Microwave Crabmeat and Bell Peppers

List of ingredients:

6 medium bell peppers.
1 cup of light cream.
4 tablespoons of butter.
1/2 teaspoon of ground nutmeg.
2 tablespoons of cornstarch.
1 teaspoon of lemon juice.
1/4 cup of dry white wine.
1 teaspoon of salt.
2 cups of crabmeat.
1 cup of cooked rice.
Paprika, to taste.


Cut off the tops of the bell peppers; deseed, wash, then set aside.

Microwave the cream, in a 4-cup glass measure, on HIGH for about 50 seconds or until hot.

Mix in the butter and ground nutmeg.

In a small bowl, combine the cornstarch, lemon juice, dry white wine and salt. Mix thoroughly.

Add the cream to the mixture, then microwave on HIGH for 1 minute.

Stir and microwave on HIGH for about 1-2 minutes or until thickened.

Combine with the crabmeat and cooked rice.

Stuff the bell peppers with the crabmeat mixture.

Sprinkle tops with paprika.

Arrange the stuffed bell peppers in a circle on a microwave safe serving platter.

Cover with plastic wrap, then microwave on MEDIUM for about 14 minutes or until the crabmeat is done.

Allow to stand for 5 minutes before serving.

Source: Pepper Recipes.

Published in: on November 15, 2009 at 4:22 pm  Leave a Comment  
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Curried Sardine Spread

List of ingredients:

8 boned and skinned canned sardines, in olive oil.
8 oz of ricotta cheese.
1 teaspoon of curry powder.
1/4 cup of fresh parsley, chopped.
2 tablespoons of capers, rinsed and drained.
1 teaspoon of lemon zest.
Crisp crackers, to serve with.


Drain the olive oil from the sardines and discard the tails.

In a food processor, combine the fish with the ricotta cheese, curry powder, parsley, capers and lemon zest; process until a coarse spread forms.

Serve with crisp crackers.

Source: Sardine Recipes.

Published in: on September 24, 2009 at 6:35 am  Leave a Comment  
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