All posts filed under: Seafood

Tropical poblano peppers with shrimp

Yes, it has been awhile since I have published a recipe. True I have cooked, just forgotten to share with everyone. I have a couple of great ones too. It is not often I randomly shop without a purpose for a meal. The poblanos looked wonderful at the market so I was compelled to purchase two hoping to come up with a stuffing. Of course there is a time frame involved…., if I don’t come up with something fairly soon they will spoil and that is a waste. Planning meals ahead for the week is just something I do, trying to maximize potential left overs etc. Rotating what we have in the freezer is a priority too, things can get lost in there. So, I found some nice fish and decided on fish tacos, and an older bag of gulf shrimp, that really needed to be used. Now this old brain went to work and this is what I came up with. It has a wonderful sauce to go over it too. 2-4 poblanos roasted, peeled, plus …

Oh no I forgot the tartar sauce, tartar sauce recipe

Well nuts, we have been out fishing all day and desided to have fish for dinner. All hot, and tired the last thing I want to do is run to the store for tartar sauce. ( John has to have it with most fish) what to do, what to do?  I had these things on hand and it made a great tartar sauce  1 cup mayo 8 dill pickle chips chopped finely 1 heaping tablespoon sweet relish 1/4 teaspoon dried dill 1 1/2 tablespoon rice vinegar Mix it all together and chill for an hour before serving.  As always we hope you enjoy

Mango salsa

Summer time is the best for fresh fruit and vegetables. Fish or shrimp seems to be a hit during the warm months…..what if we combined the two? Oh yeah baby, mango salsa is the key….it is light and flavorful and a great topping or side dish. This is a small amount if you want more salsa double the recipe. Great with grilled shrimp, fish or even chicken.  2 ripe mangos, peeled with the flesh removed and then hunked into bite size pieces 2 limes squeezed  1 bunch cilantro…..use about 1/4-1/2 the bunch washed and finely chopped  2 Serrano chiles, viened and seeded…chopped fine 1 tablespoon onion finely chopped 1/4 teaspoon garlic salt 1/4 cup bell pepper chopped fine 1/8 teaspoon ancho chile powder In a bowl add all ingrediants, stir and chill…..serve with grilled fish, shrimp or chicken. A great side dish too.  As always we hope you enjoy.

Crawfish boil on the table

   Summer is coming up and we love to serve this outside on the porch. It is a great fun meal to have with guests….. kids or adults love to pick through the food with their hands, dip stuff in melted butter and Tabasco ….slurp the crawfish tails and talk about the activities of the day. I place newspapers on the floor if you eat this inside, either place I cover the table with a cut open trash bag. When eating outside I duck tape the bag to the table in case a breeze comes up and wants to take the food with it. Easy clean up too. Just roll the bag up and toss. We use a bucket to toss the shells and cobbs in….makes it easy to clean up as well. You can buy a bag of frozen crawdads in the seafood area of most stores. Or if you can purchase fresh ones from a market or have them shipped from Louisana. I use frozen because of where we live. I open the …

Tuna Swiss on rye

We love tuna….any way shape and form. Having lived on the west coast plus loving to ocean fish gave us access to tuna, lots of tuna. One year many moons ago I learned how to can it. A long process with a great outcome. We have been spoiled!  During that time you think of all the ways to use canned tuna. Of course there is tuna casserole, cream tuna on toast or biscuit, tuna melt and tuna salad even a tuna fish sandwich. But a plain sandwich becomes boring after awhile. This sandwich changes up the taste is very palet pleasing. This will make about 2-4 sandwiches depending on the can size of tuna you use. 1 can tuna drained Mayo Salt and pepper Sliced Swiss cheese Rye bread Mix your tuna and mayo with your desired amount of mayonnaise, add salt and pepper. Take two slices rye bread generously spread tuna on one side of bread add 1 or two slices of Swiss cheese depending on the size of the bread. Place the other …

Baja style fish or shrimp….

Love fish….love shrimp…..tired of fried or everyday grilled…..around 40 years ago, while eating out in Newport Beach California I ate at a restaurant…..I think it was called the “crab catcher”….they made the most amazing grilled sea food with tons of flavor; Of course it was trade secrets so I went home and tried to duplicate the seasonings… not know if I did but we are pretty darn close. It is made with things you should already have in your house….. Butter Paprika  Season salt Fish or shrimp Clean your seafood item. Start grill, weither it is outside or indoors. Melt butter and have seasonings ready. When grill is ready dip or brush butter on the seafood. Shake lightly season salt and then paprika on all sides. Grill for a few minutes or until done. That is it! Instantly you will think you are in Baja enjoying lush drinks on the beach and thinking how could it get any better. As always we hope you enjoy.