Tilapia with Pear Salsa

This is one of my favorite after work dinners.  It is quick (once you have canned the salsa and have it on hand) and really, really good.  Canning is not difficult at all, give it a try, you’ll be glad you did!  Enjoy!

Peppery Pear Salsa (Canning Recipe)

Makes six 8-ounce jars

This recipe is from “Ball Complete Book of Home Preserving” by Judi Kingry and Lauren Devine

INGREDIENTS

• 1 cup white vinegar
• 8 cups coarsely chopped, cored, peeled pears
• 3 red bell peppers, seeded and coarsely chopped
• 3 green bell peppers, seeded and coarsely chopped
• 1 cup granulated sugar
• 2 tablespoons salt
• 2 teaspoons dry mustard
• 1 teaspoon turmeric
• 1/2 teaspoon ground allspice
• 1/2 teaspoon freshly ground black pepper

INSTRUCTIONS

Prepare canning pot, jars and lids.

In a large steel saucepan, combine vinegar and pears. Add red and green peppers, sugar, salt, mustard, turmeric, allspice and black pepper. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. Ladle hot salsa into hot jars, leaving 1/2-inch headspace. Wipe rim. Center lid on jar.

Screw band down until resistance is met, then increase to fingertip-tight. Place jars in canning pot, ensuring they are completely covered with water. Bring to a boil and process 8-ounce and pint jars for 20 minutes. Remove canning pot lid. Wait 5 minutes to remove jars.

Cool and store the salsa.

Brandied Shrimp With Home-made Pasta

It’s a rainy, dreary morning here in Ohio and a perfect day to make some home-made pasta.  It’s days like this that I don’t mind being inside.  Here is another pasta recipe to try.  I made this the other week and we both liked it!  Enjoy your week-end and make some pasta!

Ingredients

• 1 lb. home-made fettuccine
• 1/4 cup olive oil
• 1 pound shrimp, peeled and deveined
• 6 green onions, thinly sliced
• 4 cloves garlic, thinly sliced
• 1/4 cup brandy
• 2 large tomatoes, diced
• 1/2 cup dry white wine
• 1/2 cup butter (I found the addition of added fat is not necessary)
• 1/2 cup chopped fresh basil
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/2 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat olive oil in a large skillet over medium heat. Saute shrimp until pink. Stir in green onions, garlic and brandy. Carefully ignite brandy with a match, or the gas flame. Cook for 2 minutes. Add chopped tomatoes, and cook 2 minutes. Stir in wine and butter, and season with basil, salt and pepper. Cook for 3 minutes. Stir in Parmesan. Toss with pasta until evenly coated.

Source:  All recipes.com

Grilled Salmon with Savory Raspberry Sauce

Picture yourself cooking fresh grilled salmon, grilling the salmon to perfection, accompanied with luscious ripe red raspberry sauce and as you take your first bite you close your eyes and savour the flavors and think … this is heavenly!

Thanks to Karista at Karitaskitchen.com for the recipe.  She made this with Savory Strawberry Sauce, which I have a feeling would be even better than the red raspberry sauce.  At the time I had fresh raspberries and thought that would be a good substitute … turns out it was – it totally works!  Thanks Karista!

Savory Raspberry Sauce

4 servings

Ingredients

• 1 lb fresh raspberries
• 1 teaspoon grapeseed oil or butter
• ¼ – ½ teaspoon fresh grated ginger
• 1 teaspoon Thai Sweet Red Chili Sauce
• 1 teaspoon Thai Garlic Chili Sauce
• ¼ cup white wine (can substitute with water and a teaspoon of white wine vinegar or lemon)
• 1-2 tablespoons raspberry preserves (or more to taste)
• Salt and pepper to taste

Serve over grilled salmon

Directions

Rinse the raspberries.  Transfer the raspberries to a sauce pan, add the oil or butter and heat on medium heat.

Stir in the fresh grated ginger, Thai Sweet Red Chili Sauce, Thai Garlic Chili Sauce, white wine and preserves.  Bring the sauce to a lively simmer and let the sauce simmer on low for about 5 minutes.

Take it off the heat and let it sit while you grill the fish.  The longer it sits the more the flavors will develop.  It can be served room temp or hot off the stove.

Season with salt and pepper to taste and enjoy!

Slightly adapted from:  karistaskitchen.com

Grilled Rainbow Trout with White Beans and Caper Vinaigrette

This was an easy and delicious way to serve trout.  I especially liked the bean and arugula salad – it  was a wonderful accompaniment to the trout.

Ingredients:

• 1/4 cup (1/2 stick) unsalted butter
• 1 tablespoon olive oil
• 1/4 cup minced shallots
• 2 tablespoons white balsamic vinegar
• 1 tablespoon drained capers
• 1 teaspoon chopped fresh rosemary
• 1 15-ounce can white beans, rinsed, drained
• 1 teaspoon finely grated lemon peel
• 2 10-ounce cleaned boned butterflied trout
• 1 cup coarsely sliced arugula

Preparation:

Prepare barbecue (medium-high heat). Cook butter in small skillet over medium heat until brown, stirring often, about 4 minutes. Remove from heat. Mix in oil, then shallots, vinegar, capers, and rosemary. Season vinaigrette to taste with salt and pepper.

Mix beans, lemon peel, and 2 tablespoons vinaigrette in medium skillet. Season to taste with salt and pepper.

Brush a little vinaigrette over flesh side of trout; sprinkle with salt and pepper. Place skillet with beans on edge of grill to warm through. Grill trout, flesh side down, until brown, about 2 minutes. Turn trout over; grill until cooked through, about 2 minutes. Transfer trout to plates. Mix arugula into warm beans; spoon alongside trout. Rewarm remaining vinaigrette; spoon over trout and beans.

Source:  Epicurious.com

Avocado Shrimp Salad with Fresh Mint and Lime Vinaigrette

I loved, loved, loved this salad!  It’s perfect for a week night meal or any time for that matter!  I have an abundance of mint growing in the garden and I’m always on the lookout for great recipes incorporating mint … this one fits the bill!  It also includes the wonderful tastes of lime, avocado and shrimp … mmmmm have some tonight!

Ingredients:

2 ripe avocadoes – pitted, peeled, and sliced (not too small)
2 tablespoons, fresh lime juice (or substitute lemon juice)
1 pound, large shrimp – peeled, deveined and gently cooked
1 red bell pepper – stemmed, seeded and cut into 1/8-inch dice
1-1/2 cups, ripe grape tomatoes*– cut in half (seeds discarded)
4 scallions (including 3 inches of the green part) – thinly sliced on diagonal
Lime vinaigrette

 
3 tablespoons, coarsely chopped (or torn) fresh mint leaves

Arugula

Preparation:

Place the avocadoes in a large bowl and toss them with the lime (or lemon) juice (do this immediately to prevent discoloration of the avocadoes).

Saute shrimp briefly in 1 tablespoon olive oil with 1 clove sliced garlic until pink.

Add the shrimp, bell pepper, tomatoes and scallions; gently fold together with the Arugula. Toss gently with the vinaigrette, then, just before serving, toss with the fresh chopped mint leaves. Enjoy!

Lime Vinaigrette
Makes 1 1/3 cups

1/4 cup, fresh lime juice
2 teaspoons sugar

1 tablespoon, Dijon mustard
salt and freshly ground pepper to taste
1/2 cup olive oil
1 tablespoon, minced shallots
finely grated zest (the green part of the peel) of 1 lime
3 tablespoons, snipped (chopped or cut with scissors) fresh chives

Zest the lime first and reserve the zest (it’s easier to do when the lime is whole and not yet squeezed.) In a small bowl, whisk together the lime juice, mustard, salt and pepper. Slowly drizzle in the oil, whisking constantly until thickened. Stir in the shallots and lime zest. May be made up to this point and held for several hours; whisk again to blend before using. Add the chives 15 minutes before use.

Source:  Adapted from – Melindalee.com

Asian Inspired Baked Tilapia – “Oh My This is So Good”!

I was planning on having a salad for dinner from my garden and maybe adding some chicken and vegetables.  How quickly plans can change.  I went to the supermarket on my lunch break and just happened to pass by the fish case … fresh tilapia was calling my name.  I also picked up a huge ripe mango and was thinking maybe grilled tilapia with mango salsa, but I’ve had that before and I wanted something different.  I searched the internet for tilapia and came up with 3 recipes that sounded good; with ingredients I had at home.  I finally decided on this recipe.  I usually grill my fish, and rarely, if ever bake fish.  That is about to change after making this recipe!  Oh my … I was totally unprepared for this taste sensation!!  I knew that I liked the ingredients, but I just didn’t imagine it would be this good.  For a recipe so simple, and so quick I was quite simply amazed that it was this incredibly good!  My original idea of a salad came together, but with a wonderful surprising twist and a recipe that I will be making over and over again.  An added bonus is that this is very light and healthy and high in flavor!  I hope you enjoy it as much as I did!

Asian Inspired Baked Tilapia (serves 2)

• 2-3 tilapia fillets – about 3/4 pound
•  1 jalapeno pepper
•  3 green onions
• 2 -3 tablespoons finely chopped ginger
• 1/3 cup chopped cilantro
• Juice of 1/2 lime
•  2 tablespoons soy sauce
• 1/4 cup white wine
• 1 teaspoon sesame oil
• Red Pepper, chopped for garnish
• Scallions, chopped for garnish
• Extra cilantro, to garnish
• 1 package/bag Mixed Baby Salad Greens

Heat the oven to 475F. Pat the fish dry and season lightly with salt and pepper. Place in a glass baking dish. Add jalapeno pepper, green onion, chopped ginger, and cilantro into small food processor and pulse until combined.  Add the mixture to a small bowl with the fresh lime juice, soy sauce, white wine, and sesame oil. Mix until blended. Pour the sauce over the fish, pressing the solid ingredients down into the fish a bit. Bake for about 10 minutes, or until the fish flakes easily and is cooked through. Divide the salad greens between two plates.  Remove the tilapia with a spatula and place half on top of the greens on each plate.  Drizzle the fish with the marinade left in the pan.  Garnish with chopped red pepper, cilantro and green onion.  Serve with warm, crusty bread.

Adapted from:  weheartfood.com

Sauteed Trout with Pecans – Join me on the patio for dinner!

I get so excited when I see fresh fish in the market.  Living in NE Ohio our fresh fish is very limited.  This week I saw for the first time in our market fresh rainbow trout.  I love love love trout!  Tim likes to fly fish and the last time he went fly fishing he caught some trout but threw them back in!  GASP!  Double GASP!  You did what????  But … you know I love trout!  Sigh .. he said they were too small so he threw them back in the water.  So, needless to say it has been a long while since I had fresh trout.  Hmmm … maybe I need to learn to fish?

This recipe was absolutely wonderfully delicious and I enjoyed every bite. WOW … you need to try this if you like trout.  I did cut way back on the butter, and I still I could have done with less butter.  Next time I make this I will try it on the grill.  It would be “lighter” in fat (butter) and still would be incredible with the butter pecan sauce. Enjoy!

Ingredients:

• 4 trout fillets with skin
• 1/4 teaspoon cayenne
• 1/2 cup all-purpose flour
• 1 1/4 sticks  6 tablespoons salted butter, divided
• 3/4 cup pecans, chopped
• 1 tablespoon brown sugar
• 2 tablespoons fresh lemon juice
• 1/3 cup chopped parsley

Preparation:
Pat fillets dry and rub flesh sides with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper (total). Dredge in flour.

Heat 1/2 stick butter  3 tablespoons butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook trout, skin side down, until skin is golden-brown, about 4 minutes. Turn fish over and cook until just cooked through, 1 to 2 minutes more. Transfer to a plate with a slotted spatula and keep warm, loosely covered with foil.

Pour off butter from skillet and wipe clean, then cook pecans with remaining 3/4 stick 3 tablespoons butter, 1 tablespoon brown sugar and 1/8 teaspoon pepper over medium heat, stirring occasionally, until golden-brown, about 2 minutes. Stir in lemon juice, parsley and 1 tablespoon brown sugar and spoon over trout.

Source: Epicurious

Home-made Yellow and Green Fettuccine with Shrimp, Asparagus and Sun Dried Tomatoes

Looking for another good recipe with home-made pasta, shrimp and asparagus?  I love recipes with minimal ingredients that are easy and quick to pull together.  Enjoy!

Ingredients:

• 1/2 cup drained oil-packed sun-dried tomatoes
• 1 pound asparagus, trimmed, cut on diagonal into 1/2-inch pieces
• 1 1/4 pounds uncooked shrimp, peeled, deveined
• 1/2 cup chopped fresh basil
• 2 large garlic cloves, chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried crushed red pepper
• 1 3/4 cups canned low-salt chicken broth
• 1/2 cup dry white wine
• 2 tablespoons tomato paste
• 12 ounces penne pasta (or pasta of choice)
• 3/4 cup grated Parmesan cheese

Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and sauté until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl. Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and sauté until shrimp are just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine, and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return pasta to same pot. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.

Source:  Epicurious

Grilled Salmon With Orange Glaze – How Sweet It is!

A fantastic Asian influenced recipe for salmon.  Enjoy!

Ingredients

• 1/2 cup orange marmalade
• 2 teaspoons sesame oil
• 2 teaspoons reduced-sodium soy sauce
• 1/2 teaspoon grated fresh ginger root
• 1 garlic clove, crushed
• 1 Sprig Rosemary, Chopped
• 3 tablespoons white rice vinegar (or other white vinegar)
• 1 pound boneless, skinless salmon fillet, cut in four pieces
• 6 scallions, thinly sliced with green (optional)
• 1/4 cup toasted sesame seeds (optional)

 Directions

1. Combine marmalade, oil, soy sauce, ginger, garlic, rosemary and vinegar. Heat grill. Brush glaze on each side of salmon; grill about 5 minutes on each side. Top with scallions and sesame.

 

Thinking Outside the Noodle – Part IV – Pesto Fettuccine Noodles – Shrimp Fra Diavolo

This will be my last post before vacation.  Wooooo Whooooo … I’m just a tad bit excited! lol  We’re headed on a jet plane very early Wedesday morning for 11 days of being beach bums!  I am so looking forward the sound of the surf, the sand beneath my toes and the warmth of the sun!  I will of course, be enjoying dinner out every evening with plenty of fresh fish and seafood!  I have written some posts ahead of time so I should be able to post while on vacation.

Thinking Outside the Noodle – Part IV

I cannot even begin to describe just how wonderfully delicious this recipe is; you will just have to try it for yourself and find out!  Once again, a fantastic recipe from Annie.  Thank you Annie!

Shrimp Fra Diavolo with Pesto Fettuccine
Ingredients:
1 lb. large shrimp (31-40 per lb.), peeled and deveined
1 tsp. red pepper flakes, divided
6 tbsp. extra-virgin olive oil, divided
1½ tsp. salt
¼ cup cognac or brandy
12 cloves garlic, minced or pressed through a garlic press (about ¼ cup), divided
½ tsp. sugar
1 (28 oz.) can diced tomatoes, drained
1 cup medium-dry white wine, such as Sauvignon Blanc
¼ cup minced fresh basil
1 lb. Pesto Fettuccine Noodles

Directions:
Bring a large pot of salted water to boil.

Meanwhile, heat a large skillet over high heat until the pan is very hot.  Combine the shrimp, half of the red pepper flakes, 2 tablespoons of the oil, and half of the salt in a medium bowl; toss to blend.  Add the shrimp to the skillet and spread into a single layer.  Let cook without stirring until the bottoms of the shrimp turn a spotty brown, about 30-45 seconds.  Off the heat, flip the shrimp over.  Add the cognac or brandy to the pan.  Let stand briefly to allow the cognac to warm slightly, about 5 seconds, then return the pan to high heat.  Wave a lit match over the skillet until the cognac ignites.  Shake the skillet until the flames subside, then transfer the shrimp to a bowl and set aside.

Cool the skillet for 2 minutes.  Return the skillet to the burner and reduce the heat to low.  Add 3 tablespoons of the oil and 3 tablespoons of the garlic.  Cook, stirring frequently, until the garlic is sticky and light golden and begins to foam, about 7-10 minutes.  Mix in the remaining red pepper flakes, the remaining salt, the sugar, tomatoes and wine.  Increase the heat to medium-high and simmer until thickened and fragrant, about 8 minutes.

While the sauce is simmering, add the fettuccine to the boiling water and cook according to the package directions until al dente.  Drain, reserving 3/4 – 1 cup of the pasta water.  Return the pasta to the now empty pot, add about ½ cup of the sauce and 2-3 tablespoons of the pasta water.  Toss well to coat.

Stir the reserved shrimp and accumulated juices, remaining garlic and the basil into the sauce.  Add the reserved pasta water as needed and simmer until the shrimp are heated through, about 1 minute.  Stir in the remaining 1 tablespoon oil.  Divide the pasta among warmed serving bowls and top with the shrimp and sauce.  Serve immediately.

Source:  Adapted from Annie’s Eats