Category Archives: SEAFOOD

Mandarin Orange Shrimp Appetizer – Recipe


1 pound shrimp, Small for crackers or big for cocktail
1 10.5 oz can drained mandarin orange pieces ( I usually put the can in the refrigerator)
3 tablespoon lime juice
1 teaspoon sesame oil
1 tablespoon fresh grind ginger or 1/2 tablespoon powder ginger
2 teaspoon honey
2 tablespoon fresh cilantro cut into small pieces
1/2 red onion cut into small pieces
4 tablespoon sliced almonds
sea salt and pepper to taste

Boil the shrimp in sea salt water until pink, remove tail. In a serving bowl mix the rest of ingredients but almonds. Add shrimp, mix and refrigerate for at least 20 minutes. Top with almonds and serve it with plain big crackers o baguette pieces or just plain in small cocktail plates.

*This recipe is great for summer parties, very refreshing

Snapper with Mango Salsa

1 1/2 cups diced peeled ripe mango
1/2 cup diced onion
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon sugar
1 teaspoon salt
1 teaspoon black pepper
2 cloves garlic, minced
1 teaspoon minced ginger
for the fish;
4 (6-ounce) snapper fillets or any other white fish fillets
2 tablespoon olive oil plus one more for seasoning
lemon juice
garlic salt and black pepper

Make the salsa 15 minutes before baking the fish by mixing all ingredients in a crystal bowl. Refrigerate for 15 minutes or until is time to serve.
Preheat oven to 400 degrees.
Season the fillets with olive oil, garlic salt and pepper
In a 11×7 inch baking dish, pour olive oil and arrange the snapper fillets in a single layer in the dish. Drizzle lemon juice over the fillets.
Bake for 10 to 12 minutes for 1/2 inch thick fillets, or 16 to 18 minutes for 1 inch thick fillets. Snapper is done when it flakes easily with a fork. Serve with mango salsa.

Himalayan Salt Plate Halibut with Mojo Criollo

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4 Steak Halibut pieces
2 Tablespoons olive oil
2 Tablespoons Herb the Provence
lemons
Heat Salt Plate over medium on the grill or gas stove for 45 minutes. Season fish with olive oil and herbs. Cook fish 3 1/2 minutes per side for medium. Remove from plate to a serving dish. Pour warm Mojo Criollo on top

For the Mojo Criollo:

1/2 cup tomato sauce
1 tablespoon tomato paste
6 large pimiento stuffed olives cut into round pieces
1 tablespoon capers
1 jar diced pimientos
1 big onion cut into half moon pieces
8 crushed garlic cloves
4 tablespoon olive oil
3 bay leaves
1/2 cup white wine
2 reg tomatoes or 4 roma tomatoes cut into 1/2″ pieces
freshly grind black pepper

Heat oil and cook onion, garlic and pepper for 5 minutes. Add the rest of the ingredients but tomatoes and cook 15 minutes stirring occasionally. Add tomatoes and cook for 3 more minutes. Pour sauce over fish.

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Garbanzo Pearl Onion Shrimp

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1 pound raw shrimp
1 bag pearl onions
1 can garbanzos drained
1/4 cup extra virgin olive oil
4 smashed garlic cloves
1 can crushed tomatoes
1 tablespoon oregano
1 tablespoon old bay
1/2 cup white wine
sea salt and fresh black pepper to taste

Accentuate with limes or sherry

In a tall pot heat the olive oil and saute onions until golden, stirring often. Add garlic and salt, cook for 3 minutes. Add rest of ingredients but shrimp and let it simmer for 15 minutes. Add shrimp and continue to simmer until shrimps are cook, about 7 minutes. Serve with limes. Serves 4

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FYI: Shrimp are loaded with protein, vitamin D, vitamin B3, and zinc, shrimp are an excellent, carbohydrate-free food for anyone determined to shed off pounds. Zinc supplementation of zinc deficient subjects has been shown to increase the levels of circulating leptin. Leptin is a hormone that plays a key role in regulating the body’s energy expenditure, fat storage, and appetite. Insufficient leptin levels are believed to be the primary cause of food cravings, overeating, and obsession with food. The iodine in shrimp is good for the proper functioning of the thyroid gland which controls the basal metabolic rate, or the rate at which the body consumes energy at rest. Iodine deficiency can result in sluggish thyroid activity which in turn can lead to weight gain or hinder weight loss.

Foil Wrapped Salmon with Capers


4 pieces of fresh salmon
2 tablespoon virgin olive oil
4 tablespoon capers
4 teaspoons lemon zest
salt and cayenne pepper

Season the salmon with oil, salt and pepper. Place each one of them in and individual foil sheet big enough to close it on the top. Pour 1 teaspoon of lemon zest and 1 tablespoon capers on each piece and close the corners leaving the center touching but not closed. Bake at 375 degrees for 15 minutes or grill for 10 minutes. Serves 4

FYI- Salmon is a superfood because it’s high in omega-3 fatty acids, a type of fat that seems to decrease the risk of heart disease. This fish is also a prime source of protein and contains vitamin A and B vitamins. No matter what type it is–farm-raised, wild, canned, or smoked–salmon provides omega-3 fat. But the amount of the fat will vary, as will the sodium content. In addition to the heart-healthy benefits, the omega-3 fats in this fish have also been shown to promote joint health, contribute to the proper functioning of the brain and nervous system, and may possibly help prevent certain types of cancer.

Pescado al Mojo – Fresh Fish with Tomato

6 pieces sea bass or your favorite fish
1/2 cup tomato sauce
1 tablespoon tomato paste
6 large pimiento stuffed olives cut into round pieces
1 tablespoon capers
1 jar diced pimientos
1 big onion cut into half moon pieces
8 crushed garlic cloves
4 tablespoon olive oil
3 bay leaves
1/2 cup white wine
2 reg tomatoes or 4 roma tomatoes cut into 1/2″ pieces
freshly grind black pepper and salt
Season fish with;
seafood seasoning and lime juice

Heat oil, coook onion, garlic with some salt and pepper for 5 minutes. Add the rest of the ingredients but tomatoes and cook 15 minutes stirring occasionally. Add tomatoes and cook for 3 more minutes. Season the fish. In a shallow 9″ pan heat olive oil cook the fish over medium high until brown in both side, around 2 minutes per side. Place on a serving plate. Pour sauce over fish. COQUI! You can make the sauce up to a day in advance

*Yummy with white rice and tostones!

Mussels in White Wine Tomato Broth


2 pounds mussels
1 cup of white wine
1 cup chicken broth
1 tablespoon tomato paste
3 tablespoon olive oil
1 white onion cut into very small pieces
5 ripe roma tomatoes cut into small pieces or a can of diced tomatoes
1 small diced carrot (optional)
1/4 cup parley
6 minced garlic cloves
1 teaspoon red pepper flakes (spicy)
salt and pepper

*fresh baguette sliced into 1/2″ pieces

In a pot boil chicken broth and wine and cook the mussels over medium high for 5 minutes. Set aside. In a big pan heat the oil and cook onion and garlic until start to turn brown. Add tomatoes, carrot, parley, tomato paste, salt and pepper and cook for 10 minutes. Add rest of ingredients and cook for 5 minutes stirring occasionally. Pour mix into pot and mix the mussels. Cook for 5 minutes and serve on soup bowls with fresh crispy bread on the side.

*This recipe is easy to make and always wows the crowd, very chic!

FYI- Mussels are a rich source of many essential vitamins and minerals, such as the B vitamins, vitamin C, folate, iron, phosphorus, manganese, selenium and zinc. They outshine most other foods when it comes to their vitamin B12, selenium and manganese content. A 3-oz. portion of moist-heat cooked blue mussels provides 20.4 mcg, or micrograms, of vitamin B12, meeting 340 percent of the recommended daily value for this nutrient, according to ELook.org. Vitamin B12 is essential for a healthy nervous system, the formation of red blood cells and proper growth and development. The same amount meets 108 percent of the DV for selenium and 288 percent for manganese. Selenium is important for immune system function and supports the thyroid gland, while manganese is involved in bone health and energy metabolism.