Recipes on a Budget

"Affordable Recipes for All"

Blackened Red Snapper

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1 lb snapper fillets
1 tsp garlic powder
1 tsp chili powder
1 tsp black pepper
1 tsp thyme
1 tsp oregano
1 tsp paprika
1 tsp basil
    Cayenne, to taste
2 Tbsp margarine, divided use
1 Tbsp cornstarch
1/2 cup white wine
2 Tbsp lemon juice

 

Heat grill or skillet and spray with cooking spray.

Combine seasonings, including cayenne to taste.  Melt 1 tablespoon of margarine and brush over fillets.  Sprinkle with seasoning mixture and place on heated grill.  Cook for approximately 5 minutes per side, depending on thickness of fish.  Remove to serving platter.

Mix cornstarch in white wine and lemon juice, and cook briefly until reduced to glaze.  Stir in remaining tablespoon of margarine and stir till it melts.  Pour over snapper before serving.

(4 servings)

 

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05/19/2012 Posted by | Seafood | Leave a comment

Norwegian Salmon With Pesto And Fettuccini With Carrot Sauce

 

4 ea (5-6-oz) Norwegian Salmon fillets, skin removed
5-6 ea carrots, peeled and sliced into 1/4” pieces
2 cups vegetable stock
3 cups orange juice
1 ea onion, sliced
2 tsp garlic, minced
2 Tbsp butter, unsalted
1/2 cup pesto
1 lb fettuccini
    salt, to taste
    pepper, to taste

 

Preheat oven to 350° F.

Combine carrots, vegetable stock, orange juice, onions and garlic in medium saucepot.  Bring to simmer and cook until carrots are tender and liquid has reduced by half.  Add butter and whisk until melted.  Season with salt and pepper.  Keep warm on oven.

Bring large pot of water to boil.

Place Norwegian Salmon fillets in buttered casserole dish.

Spread layer of pesto over each fillet.

Bake fillets for 12-15 minutes, or until pink in center.

While salmon is baking, cook fettuccini in boiling water according to directions.

Drain fettuccini and add to carrot sauce.  Toss well to combine.

To serve, divide pasta and sauce onto 4 plates and top each with 1 salmon fillet.

 

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03/05/2012 Posted by | Seafood | Leave a comment

Rigatoni with Shrimp, Calamari, and Basil

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1 lb uncooked large shrimp, peeled, deveined, divided
14 oz cleaned calamari (bodies only; tentacles reserved for another use), divided
12 oz rigatoni pasta
6 Tbsp extra-virgin olive oil, divided
3 cups thinly sliced leeks (white and pale green parts only; about 3 large)
3 lg garlic cloves, thinly sliced
1/4 tsp dried crushed red pepper
1 ea (8-oz) bottle clam juice
1/3 cup frozen peas, thawed
4 Tbsp butter, divided
1/2 cup finely grated Pecorino Romano cheese or Parmesan cheese plus additional (for serving)
3/4 cup thinly sliced fresh basil, divided

 

Place half of shrimp in medium bowl.  Slice half of calamari crosswise into 1/3-inch-wide rings and place in small bowl.

Coarsely chop remaining shrimp and calamari; place in processor.  Using on/off turns, blend until shrimp mixture is finely chopped.  Transfer to another medium bowl.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Meanwhile, heat 5 tablespoons oil in large skillet over medium-high heat.  Add leeks, garlic, and crushed red pepper; sauté until leeks are tender but not brown, about 5 minutes.  Add chopped shrimp mixture; stir until shrimp and calamari are just opaque, about 2 minutes.  Add clam juice and pas; simmer until flavors blend, about 3 minutes.  Stir in 3 tablespoons butter.  Season with salt and pepper.  Set sauce aside; cover to keep warm.

Melt remaining 1 tablespoon butter with 1 tablespoon oil in medium nonstick skillet over medium-high heat.  Add reserved whole shrimp and sauté 2 minutes.  Add calamari rings to shrimp; sprinkle with salt and pepper and sauté until just opaque, about 2 minutes longer.  Remove from heat.

Drain pasta; return to same pot.  Add chopped shrimp and calamari sauce, 1/2 cup cheese, and 1/2 cup basil and toss to blend.

Divide pasta among 4 bowls.  T mixture; sprinkle with remaining 1/4 cup basil.  Pass additional cheese separately and serve.

 

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09/21/2011 Posted by | Seafood | Leave a comment