Category Archives: Seafood

Seared Scallop Pad Thai

Posted on March 11, 2012 | 1 Comment

Good ol cliche Pad Thai.  What can I say, it is darn good despite being the most cliche and possibly Americanized Asian dish.  Eileen is much more skilled in Asian cuisine (Curry is one of her specialties) than I am but I was inspired to give this old favorite a try.  I looked up some recipes and sort of used them as a basis and tailored it to my taste.

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Grilled Tuna “Tacos” with Green Salsa Sauce

Posted on November 16, 2011 | Leave a comment

Another use for versatile and reasonably priced tuna steaks!  This was a tuna steak that was seasoned in taco spices, grilled, shredded, and placed on a lettuce leaf taco.  Late summer tomatillos led to a fresh green salsa type sauce on top and sauteed fajita veggies brought together the many tastes from a similar family that don’t usually overlap.

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Pumpkin Pasta Sauce with Shrimp

Posted on October 31, 2011 | Leave a comment

WAIT!  Don’t throw those pumpkins away!  This fall we have been making an effort to try some new seasonal recipes as you may have noticed, and this has got to be the pinnacle of that.  What is more fall than pumpkin!  This is similar to an Alfredo sauce with pumpkin as the main ingredient with the help of cheeses and cream.

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Posted in Sauces, Seafood

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Chinese Style Shrimp in Garlic Sauce

Posted on August 18, 2011 | 1 Comment

There’s something fun and extra challenging about recreating favorite Chinese food takeout dishes at home. Maybe it’s the extra difficulty of trying to find and choose the ingredients from the shelves of the Asian market or maybe it’s because of the exotic nature of some of the ingredients. Either way the end result is great- Chinese food from your own kitchen. Yum!

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Crispy Tilapia Filets with Fennel-Mint Tzatziki

Posted on July 10, 2011 | 1 Comment

I was inspired to make this after flipping through my Bon Appetit magazine. It seemed simple, yet delicious and that’s exactly what it was! If you haven’t yet discovered fennel I really encourage you to give it a try. It is certainly an odd looking vegetable, but once you start working with it, it is pretty straight forward.

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REAL Tuna Noodle Casserole

Posted on June 29, 2011 | Leave a comment

Tuna noodle casserole is an American classic consisting of canned tuna, cream of mushroom soup, and sometimes green beans and other ingredients.  What made this REAL tuna noodle casserole was the use of grilled tuna steaks.  It still contained canned cream of mushroom soup and also green beans, garlic, and locally grown shiitake mushrooms from our CSA.

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Spinach Stuffed Tilapia

Posted on June 24, 2011 | 2 Comments

Tilapia is always cheap when on sale or not.  Accordingly, it is not the tastiest fish but is very versatile and can be doctored up pretty easily.  This was a sauteed spinach stuffing rolled in tilapia filets that were then sprinkled with parmesan and panko before a quick bake.

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Fajita Shrimp Caesar Salad

Posted on June 15, 2011 | Leave a comment

We have made fresh Caesar dressing before and it was a huge hit.  The one difference this time was using chopped canned anchovies instead of anchovy paste. I lightly floured and baked some shrimp and placed it atop sauteed veggies for a light and summery dinner salad.  This would also be great to serve in a large quantity at a party or dinner.

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Posted in Salads, Seafood

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Spicy Tuna and Salmon Tempura Roll

Posted on May 26, 2011 | Leave a comment

Homemade sushi!  It is not easy, but I am getting better.  We have featured most of these other rolls before with a new guest this time of spicy tuna and salmon tempura roll.  Also, this was about $12 worth of fish which shows you the mark up in restaurants, but again it is not easy and nice when someone really good and quick does it for you.  Anyway, spicy tuna and salmon tempura roll!

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Seared Tuna Stir Fry

Posted on May 9, 2011 | 1 Comment

I was trying to think of a way to diversify our meal ideas and different ways to use seared tuna.  The final decision was to marinate and sear the tuna on the grill and place it on top of stir fried veggies, both with an Asian emphasis.  Both parts of the dish were good alone and worked really well together.

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