Archive for the ‘Fish’ Category

Crab Legs

February 17, 2015

Valentines day called for King Crab.

1.5 lbs king crab legs

Crab comes to you cooked already, so just defrost either in the fridge overnight or quickly in cool water for a few minutes while your water starts to boil.

Boil 2-3″ of water in a large stock pot with a steamer plate in the bottom. When water hits a boil add the legs (it’s ok to break them to fit) and leave them in there for 6 minutes.

Remove and set on a plate with 4 T of garlic butter (no salt needed, just 1 clove crushed garlic warmed in butter). Cut with kitchen shears because you’re awesome/lazy.

*Note: this is exactly the time needed to cook asparagus and also a large steak at the same time…



October 31, 2014

For those rare occasions when we cook lobster, here’s the preferred way! Buy lobster tails that are not frozen. Previously frozen is fine. Get the females and the ones with meat coming out of the tail – super tasty (says the local Costco fishmonger).

Preheat the oven to 375. If your lobsters are not defrosted in the fridge, put them in cold water for 30 min.

Use kitchen scissors to cut the top of the shell in half all the way to the tail. Crack the shell open so the meat is exposed. Separate the meat from the shell on the bottom so it lifts out easily once cooked.

Season with S+P and butter. I would also spray with a misto (EVOO) next time to make sure there are no dry edges that are missed with butter. Cook 12-18 minutes. They’re done when they’re not translucent anymore.

One of ours was pink and the other white – either way – they’re cooked! Serve with melted salted butter for dipping.

Photos and lots more to learn here:

Shrimp Quinoa Salad

February 6, 2012

Must try soon!


  • 1 pound medium shrimp, shelled and deveined
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano, crumbled
  • 1/2 teaspoon fennel seeds, chopped
  • 1/4 teaspoon dried thyme
  • 1/4 cup canola oil, divided
  • Salt and freshly ground pepper
  • 1/4 cup (packed) basil leaves
  • 2 tablespoons flat-leaf parsley
  • 1 tablespoon fresh rosemary leaves
  • 1 1/2 teaspoons fresh thyme leaves
  • 1 garlic clove, smashed
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 1 1/2 cups quinoa, rinsed
  • 2 1/4 cups water
  1. In a resealable plastic bag, toss the shrimp with the garlic and onion powders, paprika, oregano, fennel seeds, dried thyme, 1 tablespoon of the oil and 1/2 teaspoon each of salt and pepper until coated. Let stand at room temperature for 30 minutes.
  2. Meanwhile, preheat the oven to 425°. In a food processor, pulse the basil, parsley, rosemary, thyme leaves, garlic and cheese. Add 2 tablespoons of the oil; puree until smooth. Season with salt and pepper.
  3. In a saucepan, combine the quinoa, water and the remaining 1 tablespoon of oil. Season lightly with salt and bring to a boil. Cover and simmer over low heat until the quinoa is tender, about 15 minutes. Let stand for 5 minutes. Transfer to a bowl; keep warm.
  4. On a baking sheet, roast the shrimp for about 8 minutes, until curled and pink. Cut the shrimp into thirds and add to the quinoa with the pistou. Toss well, season with salt and pepper and serve.



Broiled Talapia Parmesan

September 17, 2011

1/2 cup grated parm
1/4 cup butter, softened
3 T mayo
2 T lemon juice
1/4 t basil
1/4 t black pepper
1/8 t onion powder
1/8 t celery salt (I don’t use this)
2 lbs Talapia fillets

Directions: preheat your broiler to high. Prep a broiler or put a cooling rack onto a rimmed baking sheet. Spray with Pam.

Combine all ingredients accept the Talapia in a bowl and set aside.

Broil the fish in a single layer a few inches from the top of the oven for 2-3 minutes, flip and do the same. Take the fish out of the oven and brush on the mixture and broil for another minute or two depending on how ‘done’ your fish is. When the top is browning because of the cheese they’re ready to eat!



Shrimp Cobb Salad

June 16, 2011

From cooking light magazine

4 slices center cut bacon
1 lb large shrimp, peeled and deveined
1/2 t paprika
1/4 t black pepper
Cooking spray
1/4 t salt (divided)
2.5 T fresh lemon juice
1.5 T EVOO
1/2 t dijon
1 10 oz package romane lettuce
2 cups cherry tomatoes, quartered
1 cup shredded carrots
1 cup whole kernel corn
1 peeled avacado cut into wedges

Directions: cook bacon and dice. Wipe pan clean with paper towels and increase heat to med-high. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray. Cook shrimp 2 minutes on each side or until done. Sprinkle with 1/8 t salt.

Dressing: combine 1/8 t salt, juice, oil, and mustard in the salad bowl with a whisk. Add lettuce and toss to coat.

Top woth the remaining ingredients and serve!



Baked Talapia

January 16, 2011

Looking forward to a round two recipe of tilapia sandwiches with specially flavored mayo 🙂

UPDATE: add mayo mixed with dijon and top with red peppers and lettuce and this is a killer sandwich (on ciabatta or any other bread).


3 tablespoons Mrs. Dash® Lemon Pepper Blend

4 (4 ounce) tilapia or catfish fillets

1/2 cup cornflake crumbs

Juice of half a lemon

Cooking spray


  1. Preheat oven to 350 degrees F. Spray cooking spray on 9 x 9 x 2 inch pan.
  2. Place fillets in pan. Evenly sprinkle tops of fish with 1 Tbsp. Mrs. Dash® Lemon Pepper Blend. Squeeze lemon juice over fish.
  3. Toss corn flake crumbs with remaining 2 Tbsp. of Mrs. Dash® Lemon Pepper Blend. Carefully top the fillets with the corn flake crumbs.
  4. Bake for 20 minutes or until the fish is fork tender.


Rick’s Pickled Northern

December 9, 2010

This guy has been pickling for a long time, and although you may think you don’t like pickled fish – you’d be surprised with this one!


5 lbs fish

3 cups water

5 T pickling spice

3 cups sugar

5 cups white vinegar

Boil for 1/2 hour, then let it cool.

Add 4 cups white chable, pack jars with vadalia onions, peppers to taste and also the fish.  refrigerate.

Instructions:  Soak the fish for 24 hours in a salt brine (with enough salt to float an egg).  Use a glass bowl/pan – no metal!  Drain the salt water and do not rinse the fish. Soak for 24 hours in the vinegar, mix twice and rinse well.  Begin pickling with the above ingredients!

Salmon Steaks Teriyki

July 6, 2010


1/4 cup soy sauce

2 T brown sugar

2 t chopped/minced garlic

2 t lemon juice

1/2 t asian sesame oil

1/4 t salt

4, 3/4″ to 1″ thick, salmon steaks (8-10 oz. ea)

Directions: Heat grill.  Marinade – combine soy sauce, brown sugar, garlic, lemon juice, sesame oil and salt in a large shallow glass dish.  Add salmon and turn to coat, leave sit 20 minutes.

Arrange salmon on grill and reserve the rest of the marinade.  Grill over medium-hot heat 4 minutes.  Brush with reserved marinade, turn and repeat.

Basic Cocktail Sauce

April 10, 2010


6 tablespoons tomato ketchup
2 tablespoons horseradish
4 tablespoons lemon juice
celery salt to taste (I used regular sea salt)
Tabasco sauce (I used Franks)

Directions: combine and refrigerate


Chicken Cheese Enchiladas

April 5, 2010

I volunteered to make enchiladas without exactly remembering how to do it, so I looked up some recipes online, combined that with what I had on hand, and presto – delicious.  Next time I’ll probably sub the chicken for shrimp.

Enchilada Sauce: (I didn’t want to run to the store for a can)

  • 3 tablespoons vegetable oil
  • 1 tablespoon flour
  • 1/4 cup chili powder
  • 2 cups chicken stock
  • 10 ounces tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt


In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings.


Let the sauce cool down a bit so set aside. 


4-5 chicken breasts

3 cups shredded cheese

8-10 tortillas

2-3 cups salsa

Directions: Cook the chicken however you’d like with EVOO and S+P and cube or shred it.  Coat a glass baking dish with a thin layer of the enchilada sauce.  Coat each tortilla completely with the enchilada sauce and fill with the chicken, cheese, and salsa. Wrap with the open side down, and top with more cheese and sauce if you’d like.  Bake covered for about 20 minutes at 350.