Combine fresh homemade peach salsa with pan seared Blackened Red Snapper for the ultimate weekday dinner!
Blackened Red Snapper with Peach Salsa
I mentioned last week how my husband went deep sea fishing on the east coast of Florida last month during the very short-lived red snapper season. He hasn’t been deep sea fishing since last summer and sadly when he went last summer I couldn’t indulge in any of the fish he caught because I was pregnant and had a horrible food aversion to all things fishy smelling. We went from consuming fish on a weekly basis to 100% cut off! I did try cooking it later towards the end of my second trimester and a minute into cooking fish I thought I was gonna get ill. Needless to say we ended up giving away all the fish in our freezer to friends and family since by the time I would be able to stomach fish it would all have gone bad. It killed me to giveaway all of our fish. I’m talking a month’s worth a meals.
It’s been nice having a few bags of freshly caught red snapper in the freezer again. To preserve the few bags we have I’ve added it into my dinner rotation every other week. That way it will last us until September and hopefully by then my husband will have gone fishing again and have caught even more fish for us to enjoy! A little information for those who are not familiar with red snapper. You can fish for it from North Carolina all the way down to the Florida keys. Spawning typically occurs from May through October with the peak time here in Florida in July. Because of over fishing, Florida Fish and Wildlife have dramatically shortened the season. Now, you can only fish for red snapper a few weekends in July and August. Limiting one red snapper per person per boat.  Did you know that adult red snapper may live to be 20 years old and 35lbs in weight (source)? Pretty crazy to think!
Blackened Red Snapper with Peach Salsa
Red snapper is a white flaky but firm fish. So don’t worry if you aren’t lucky like me to had red snapper laying around your freezer. If you can’t find it in the stores you can opt for a mahi mahi or even a grouper. I loved making this recipe for Blackened Red Snapper with Peach Salsa because not only is it healthy it’s super quick and easy to make! And it made me feel like we were eating in some swanky restaurant–when in all actuality we were at home on a week night with a baby cooing and laughing at the dinner table. Even better the entire recipe is done from start to finish in 10 minutes. To ensure you can make it this quickly always read the entire recipe first! So if you love fish and looking for a which and healthy meal my recipe for Blackened Red Snapper with Peach Salsa should fit the bill!
Katie Original Recipe
 
Blackened Red Snapper with Peach Salsa

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 2

Blackened Red Snapper with Peach Salsa

Ingredients

Directions

  1. Preheat sauté pan on medium heat. Pour in one tablespoon of grape seed oil. While oil is heating rinse and pat dry fish. Place fish on plate and pour over remaining 1 tablespoon of grape seed oil. Then sprinkle on blackening seasoning, dividing among the two filets, seasoning both front and back. Don't be afraid to use your hands to massage the seasoning into the fish (don't forget both sides).
  2. Place fish fillets in pan. Cook on medium heat for 5 minutes, flipping once. Your red snapper should have a nice blackened crust on both sides and be cooked inside (internal temperature of 165 degrees Fahrenheit).
  3. Plate and top with a generous portion of peach salsa (about 1/4 - 1/2 cup salsa each filet).

Notes

Serve on top of wilted spinach if desired.

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Mexican Corn & Grape Tomato Skillet with Grouper from KatiesCucina.com

Looking for a fresh fish dish? This is the summer fish dish for you, and best of all it’s one skillet cooking! My brother in-law has been spear fishing weekly over the past month. Each time he goes fishing he needs help cleaning the fish once he gets back, so my husband helps out and in return his payment is fish! Not a bad trade off for a one hour job! I’m happy to report that our freezer is pretty stocked with fish. This girl is definitely not complaining. I’m actually trying to persuade my husband to take a day off of work next week for mini lobster season! Hopefully, I won’t have to twist his arm too much longer for him to realize he needs to bring us home lobster (and lots of it). But, back to this dish. After getting our weekly fill of fish I started dreaming up a one skillet fish dish–everything all in one! Of course, I’m obsessed with Mexican food, so that was a given it was going to have to have Mexican flavors in it. That’s when I created this Mexican Corn & Grape Tomato Skillet with Grouper. I used fresh corn that  is in season along with a pint of grape tomatoes, sauteed them with spices, removed them from the skillets and cooked the beautiful fillets of grouper!

Mexican Corn & Grape Tomato Skillet with Grouper from KatiesCucina.com

How could you go wrong with a dish like this? Light for summer and full of flavor. I did have leftover rice in the refrigerator and I served the corn/tomato mixture over rice and then place a fillet of grouper on the dish. I had very little rice and it was just as good. I had never sauteed fresh corn before, so it was a nice treat and experiment all at once! Don’t be alarmed by the long ingredient list, it’s mainly spices. This Mexican Corn & Grape Tomato Skillet with Grouper utilizes local and in season produce as well as fish–making it the perfect summer dinner!


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Alaska Halibut with Pineapple, Chipotle & Raisin Salsa

Yesterday, I shared last week’s Google Hangout with Nicole. Her talk inspired me to make some more seafood from my box of seafood that was sent to me the other month! I’m going to be honest–I’ve never cooked with Halibut before. I’ve eaten it plenty of times out at restaurants but never cooked it. I decided to browse the Alaska Seafood Marketing Institute website for recipe ideas. Since I did not want to experiment on this beautiful piece of fish–I wanted to use a tried and true recipe! All most all of the recipes on ASMI can be cooked either using frozen fish or thawed! You choose. I just so happened to have my fish thawed, so I went that route.

Alaska Halibut with Pineapple, Chipotle & Raisin Salsa

This recipe made my husband and I feel like we were dining in a five-star restaurant! Seriously, it was a super fancy dish for a weeknight meal! I suppose if I had planned better that I could have made the fruit salsa the night before. Note to those who try the dish: Make sure you rinse and de-seed your chipotle peppers. I have this horrible habit of not reading directions fully and as I was chopping my one chipotle pepper (not rinsed nor de-seed) I decided that it would be best if I only put in half the minced pepper. Wowzas! I’m glad I made that mental note to myself because this salsa had a good kick to it. Any more and I’m not sure if I could have eaten it! The fresh spinach gave a nice compliment to the dish. Oh and on a side note… this recipe for the pineapple salsa makes a rather large batch… so be prepared to have leftovers and indulge the next day with chips and spicy pineapple salsa!

Adapted from: Alaska Seafood Marketing Institute

Alaska Halibut with Pineapple, Chipotle & Raisin Salsa

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 2

Ingredients

  • 1/2 cup raisins
  • 2 tbsp Captain Morgan Private Stock
  • 1 fresh pineapple, trimmed, cored and sliced 1/2-inch thick*
  • Vegetable oil, as needed
  • 2 chipotle peppers canned in adobo sauce, rinsed, seeded and finely diced
  • 1 lime, zested and juiced
  • 1/2 orange, zested and juiced
  • 1/4 cup olive oil
  • 1 green onion, sliced
  • 2 tbsp roasted red pepper, chopped
  • 2 tbsp cilantro, finely chopped
  • salt
  • 2 Alaska Halibut steaks or fillets (6 to 8 oz. each)
  • Lemon pepper seasoning, to taste
  • 2 cups spinach

Directions

  1. Soak raisins in Captain Morgan Private Stock (rum) for 30 minutes; drain. While the raisins are soaking: heat the grill to medium-high (400ºF). Brush pineapple with oil; grill until lightly caramelized on both sides (about 10 minutes). Cool slightly and cut into 1/2-inch pieces; place in mixing bowl and set aside.
  2. In a separate bowl, combine chipotles, lime zest and juice, and orange zest and juice. Whisk in olive oil. Pour the liquid mixture over pineapple chunks, fold in green onions, red peppers, cilantro and raisins. Season with salt, to taste and set aside.
  3. Brush halibut and grill surface with oil. Sprinkle lemon pepper seasoning on halibut. Grill for 8 minutes, turning once during cooking. Cook just until fish is opaque throughout. Place halibut on a bed of spinach and serve with salsa.

Notes

*You can cook the Halibut frozen. If cooking frozen be sure to rinse off any ice glaze. Cook for 13 minutes if frozen.

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Disclaimer: I received a box of seafood from the Alaska Seafood Marketing Institute. I was not compensated nor required to blog about any of my experiences with their product. As always, all opinions are my own.


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Today, I’m excited to have Julia from Live Pretty on the blog today. Julia and I met at the first Orlando Food Blog Forum back in 2011. We also had the honor to attend the Southeast Produce Conference last spring.

Seared Salmon with Shallot Sauce and Thyme-Roasted Vegetables
Seared Salmon with Shallot Sauce and Thyme-Roasted Vegetables

A Recipe of Love Developed Over the Years

Since my blog, Live Pretty, is developed and curated by my family, one thing that we cherish is heirloom recipes that have been lovingly developed over decades. And while this one may be a newer heirloom, it is one that I will share with family and friends for years to come.

Over the years I have developed recipes that are my go-to when I want to make something special for my husband — and this one is number one, he even recently said “I think this is my favorite meal of all time.” Now, it is a simple dish in that there are no fancy ingredients (all can be found at your local grocery store) and the flavor is not overpowering, but it is a layered and very special dish.

Seared Salmon with Shallot Sauce and Thyme-Roasted Vegetables

I was inspired to develop this recipe after my husband and I (then dating) joined my sister and her husband in Hermosa Beach, California for a special night out while on vacation years ago. The now, sadly, defunct restaurant Jackson’s in Hermosa (which I see has reopened as Jackson’s Village Bistro in El Segundo, California) served this wonderful white fish over roasted fennel with a light buttery sauce. It was beyond perfect and amazing in its simplicity and buttery, but light, finish. After that trip I was determined to come up with my own version in which I combined the best sauce I ever learned to make, Shallot Sauce, with my husband’s favorite fish, Salmon, and some more root vegetables to give the dish some dimension.

Seared Salmon with Shallot Sauce and Thyme-Roasted Vegetables is a delicately-flavored dish that is perfect for a dinner party, sharing with your loved one(s) for a special dinner, or even on a weeknight when you are just looking for a beautiful and filling meal. Please enjoy!

Original Recipe from LivePretty.com. Find the Live Pretty team and me over at livepretty.com, on FacebookTwitter and Pinterest.

Seared Salmon with Shallot Sauce and Thyme-Roasted Vegetables

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: 4

Ingredients

  • 1 1/2 lb fresh salmon, skin removed
  • 1 large shallot
  • 1 cup chicken broth (low sodium is best)
  • 1 tablespoon flour
  • 3 tablespoons unsalted butter
  • 1 fennel bulb
  • 1 1/2 cup baby carrots
  • 2 medium (or one large) sweet onion
  • 4 medium/large red potatoes
  • 4 tablespoons fresh thyme, roughly chopped
  • extra virgin olive oil
  • kosher salt (or your favorite course salt)
  • freshly ground pepper

Directions

    For the Thyme Roasted Vegetables:
  1. Heat oven to 400 degrees F. Line a rimmed baking sheet (a jelly roll pan will work) with parchment paper for roasting your vegetables.
  2. Cut the top off of fennel bulb, then cut the bulb in half and remove the hard core at the bottom of each bulb half with your knife using a triangular cut. Cut the fennel in long vertical strips. Clean your red potatoes, cut them in shoestring-like strips. Clean and cut the onions in half, and then each half into vertical strips. Cut the baby carrots in half.
  3. Toss all of the vegetables in a large bowl (or on your pan) with olive oil (about 3-4 tablespoons), thyme, and salt and pepper to taste. Roast vegetables on your lined baking sheet for approximately 40 minutes in the oven until cooked through -- you are not looking for the vegetables to be crispy, just cooked thoroughly and smelling of thyme.
  4. For the Shallot Sauce:
  5. While roasting the vegetables, make your shallot sauce by first removing the shallot skin and cutting the shallot horizontally so you have shallot rings. Put a small sauce pan on the stove and melt 1 tablespoon of butter on medium/low heat. Once the butter is melted, add your shallots and sauté them until translucent, but not crispy. Then stir in the flour and cook and stir this “shallot roux” until it turns a light yellow and bubbles (a few minutes at the most). Then whisk in your chicken broth, turn the burner to low, stirring every few minutes for about 15 minutes total or until the sauce thickens slightly - it should not be a thick as a pudding, but just think enough to coat a spoon temporarily. Once the sauce has thickened a bit, remove it from the heat and stir in the remaining 2 tablespoons of butter and season with salt to taste. This is a delicate sauce, so be careful not to over-salt.
  6. For the Seared Salmon:
  7. Heat your favorite searing/sautéing pan to medium heat, add 1-2 tablespoons of olive oil once hot. Cut your salmon into 4 even pieces (about 6 oz. a piece) and season both sides with salt and pepper. Sear each side in the pan for about 2-3 minutes each side or until it is cooked to your desired done-ness. (I prefer medium with a slight bit of pink in the middle).
  8. To serve:
  9. Put about a cup and a half of the roasted vegetables in the center of your plate or in a nice pasta bowl. Place the a piece of salmon over the vegetables and top with about a 1/4 cup of shallot sauce. Serve, savor and enjoy!

Notes

Original Recipe from LivePretty.com

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Athenian Fish

We are lucky enough to eat fish at least once a week thank’s to my brother in-laws addiction to spear fishing. Our freezer always has a few bags of freshly caught Florida fish, so naturally I’m always looking for new fish recipes. I tried this recipe at our local supermarket (they demo a new recipe each week), and knew that this was something we’d like. I grabbed the recipe card, and was happy to read that I had every single item on hand. 

I paired this fish dish with a bed of fluffy basmati rice. It complimented the fish perfectly. The only thing I would do differently next time would be to use fresh tomatoes. I’m not sure about you, but I’m not a huge fan of eating canned tomatoes. I mean I use them almost all the time, but for the most part they are used in soups where they can break down and not taste as “preserved” as they do in this dish. I think a cup or two of fresh tomatoes would elevate this dish to a whole new level. This dish pairs perfect with the Greek Cucumber & Tomato Salad I recently blogged about! 

Source: Publix Apron’s

Athenian Fish
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 white fish fillets (snapper, mahi, tilapia)
  • ¼ tsp pepper
  • 1 tsp Greek seasoning (divided)
  • 1 tbsp olive oil
  • 1 tbsp minced Garlic
  • ¼ cup red onion, diced
  • 1 can quartered artichoke hearts (drained)
  • 1 can diced tomatoes (drained)
  • ¼ cup white wine
Instructions
  1. Directions:
  2. Preheat large saute pan on medium-high. Season both sides of fish with pepper and ½ tsp of Greek seasoning.
  3. Place olive oil in pan, then add garlic and onions, cook for one minute or until onions are slightly softened.
  4. Using a spatula move the onion/garlic mixture to the sides of the pan. Add fish fillets and top with artichoke hearts, diced tomatoes, ½ tsp Greek seasoning, and wine. Cover and cook for 5 minutes, then carefully turn fish over, cooking for another 5 minutes covered. Serve immediately.

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My brother in-law has started spear fishing on a weekly basis. The upside to this is that I’m getting free fresh fish on pretty much a weekly basis! I’ve been searching for fish recipes a lot lately. Trying to switch things up a bit. I found this recipe and pretty was a bit skeptical since I didn’t think my husband would like the cornmeal aspect of this. I was so wrong, and I’m so thankful I followed my intuition and cooked this recipe. This is now my new go-to fish recipe. The cornmeal crust is unexplainably delicious, and the tartar sauce has a wonderful variety of flavors in it and yet perfect for dipping this battered fish in. I’ve never been one to like tartar sauce, but I made it anyways and am a new believer in tartar sauce! 

Look at the flaky fish in the inside and the crunchy breading on the outside. My mouth is salivating just thinking about this recipe. The next time you plan to cook fish I hope you’ll give this recipe a try. I promise you won’t be disappointed.


Source: Epicurious
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4


Ingredients:
For tartar sauce

  • 1 cup mayonnaise
  • 2 tbsp chopped fresh parsley
  • 1 tbsp finely chopped shallot
  • 1 tbsp sweet relish
  • 2 tsp fresh lemon juice
  • 1 tsp whole-grain or coarse-grain mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper


For fish

  • 1 cup yellow cornmeal (not coarse)
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne
  • 3/4 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup milk
  • 4 (5-oz) flounder fillets
  • 3/4 cup vegetable oil



Directions:

1. First you will want to make the tartar sauce. Using a food processor pulse all sauce ingredients together until parsley is finely chopped. Place in the refrigerator to chill until your fish is ready to be served. 

2. Stir together cornmeal, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon cayenne in a shallow bowl. Stir together flour, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper and 1/4 teaspoon cayenne in another shallow bowl. Lightly beat together eggs, milk, and remaining 1/4 teaspoon salt in a third shallow bowl.
Pat fish dry and dip fillets, 1 at a time, in flour, shaking off excess, then dip in egg mixture, letting excess drip off, and dredge in cornmeal until evenly coated. Arrange fish in 1 layer on a sheet of wax paper.

3. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry fillets, 2 at a time, turning over once, until golden and just cooked through, 3 to 4 minutes per batch. Transfer to a paper-towel-lined plate to drain. Serve fish with sauce.



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I’ve made this dish a few times, and each time a little different (but it always comes out delicious). This time I finally decided to write down my directions and ingredients, so that I could blog about it! This is a great dish to make on a busy week night. You can bake this fish or fry it… it’s up to you. I’m going to write about the baked method. 

Prep: 5 minutes
Cook: 20 minutes (baking) 5-7 minutes (frying)
Serves: 2

Ingredients:
  • 2 white fish filets
  • 1 egg
  • 2 tbsp milk
  • 1 individual sized bag of plain potato chips, crumbled
  • 1 tsp parsley
  • 1/2 tsp paprika
  • pinch of ground pepper
directions:
1. Heat the oven to 375°F. Beat the egg and milk in a shallow dish. 

2. Crumble the chips in its bag, then pour into another shallow dish. Add parsley, paprika, and pepper. Mix well until well incorporated.

3. Coat the fish with the egg/milk mixture and then onto the potato chip mixture. Place in a greased glass dish. 

4. Cover with tin foil and bake for 15 minutes. Remove tin foil then bake for an additional 5 minutes so that the potato chips can get golden brown. Serve immediately! 

*If frying, skip the first and fourth step. Preheat a frying pan with 2 tbsp oil. Place fish into the pan once the oil is hot *but not smoking*. (A good way to test the oil is to put a small chip into the pan. If it starts bubbling immediately the oil is hot.) Fry on each side until golden brown (3-4 minutes each side). 

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Fish Taco’s

We probably eat fish at least once or twice a week, and I’m always trying to come up with new fish recipes. Whenever we go out to eat and fish taco’s are on the menu we typically order them so why not have fish taco’s at home. An easy meal to whip together any time of the day–not only is it healthy but very tasty! 

Prep: 5 minutes
Cook: 20 minutes
Serves: 2

Ingredients:

  • 4 white fish fillets (I use mangrove snapper)
  • salt & pepper
  • 1 tbsp olive oil
  • 1 large tomato, diced
  • 1 cup lettuce, shredded
  • 1/2 bunch of cilantro, minced
  • 2 tbsp red onion, minced
  • 1 jalapeno, minced
  • 1 avocado, diced
  • 1 tsp cumin
  • 1 tbsp chili powder
  • 1 tsp lime juice (plus a splash for sour cream mixture)
  • 1/2 cup sour cream
  • 1 tbsp cajun seasoning
  • 4 soft small flour tortilla 




Directions:

1. In a medium sized bowl; add diced tomato, onion, jalapeno, cilantro, 1 tsp lime juice, salt and pepper to taste, cumin, and red chili pepper. Toss well & set a side. 

2. In a medium sized skillet add olive oil and heat on medium-high. Season fish with salt and pepper and place in pan. Cook for 3-4 minutes on each side until golden brown and a little crispy. 

3. While fish is cooking wash and chop lettuce and place to the side. Do the same with the avocado. In a small bowl combine sour cream, splash of lime juice, and cajun seasoning. Mix well and set aside. 

4. Heat up the flour tortilla’s in the microwave for 20 seconds. Make sure you cover the tortilla’s with a damp paper towel to keep them moist. 

5. To assemble: Take one flour tortilla and spread a spoonful of sour cream on the tortilla. Add fish, lettuce, tomato mixture, and chunks of avocado. Repeat until all the the fish is used.  Enjoy! 

Serving Suggestions: Chef Duane’s Spanish Rice

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Pineapple Salsa Mahi

I found this recipe at Publix (our local grocery store), and knew I would want to try this as soon as my husband caught us some fresh Mahi; however, that didn’t happen this season, so I bought some from the store instead. We both loved this pineapple salsa and it was super easy to make! 

Prep: 5 minutes
Total: 20 minutes
Serves:
 4

Ingredients:

  • 1/2 lb fresh pineapple chunks (canned would work too) 
  • 4 mahi fillets  
  • 1 cup fresh salsa  
  • 1 tbsp honey mustard 
  • 1 tsp cornstarch 
  • 2 tsp horseradish 
  • 1/2 tsp lemon pepper 
  • cooking spray

Directions: 

1. Combine pineapple, salsa, honey mustard, cornstarch, and horseradish; set aside.

2. Preheat large sauté pan on medium-high 2–3 minutes. Coat both sides of fish with cooking spray; sprinkle with lemon pepper. Place fish in pan; cook 3 minutes.  
3. Turn fish and add salsa mixture. Cover and reduce heat to medium; cook 5–7 minutes or until 145°F. 

Side suggestions: White/brown rice, mixed veggies


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Super easy twist on fish. Once again I found this recipe in my super suppers cookbook

Prep: 10 minutes
Cook: 50 minutes
Serves:
4

INGREDIENTS:

  • nonstick cooking spray
  • 3/4 cup Dijon mustard
  • 2 tablespoons hoisin sauce
  • 1-1/2 cups panko bread crumbs
  • 6 pieces of white fish (like tilapia, sea bass, triple tail)

DIRECTIONS:

  1. Preheat oven to 375°F. Coast a baking sheet with cooking spray.
  2. Stir together mustard and hoisin sauce. Place panko bread crumbs in a shallow dish. Brush both sides of fish fillets with mustard mixture. Coast both sides of fish fillets with bread crumbs.
  3. Place fillets on prepared baking sheet. Bake, uncovered, about 30 minutes or until fish is flaky.

Side Suggestions: crusty bread, salad


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