Check my Amazon Author Page ...For All My Published Books!

Posts Categorized: Fish and Seafood

Pan-Seared Salmon

Posted by & filed under Fish and Seafood.

Pan-Seared Salmon

  Please click HERE for detailed instructions on my salmon pan-searing technique. With the addition of the fish fillets, the pan temperature drops.  Compensate for the heat loss by keeping the heat on high for 30 seconds after adding the fillets to the pan.  If cooking 2 or 3 fillets instead of the full recipe…
Read More »

South Carolina Shrimp Boil

Posted by & filed under Fish and Seafood.

This dish is made with shell-on shrimp, if you prefer peeled shrimp, use only 1/4 teaspoon Old Bay in step 2.  If you can’t fine andouille sausage, kielbasa can be substituted.  If desired, reserve 1-1/2 cups of the broth to make the recipe for Creole Rice the next day. Serves 2 Ingredients: 1  teaspoon vegetable…
Read More »

Cozze Ripiene (Stuffed Mussels)

Posted by & filed under Fish and Seafood.

Makes 4 servings Ingredients: 2 pounds black mussels in shells Tomato Sauce 10 Roma tomatoes, quartered 1 bunch fresh basil, chopped 1/2 cup finely chopped onion 1/2 cup water 1 tablespoon olive oil 1 tablespoon finely chopped garlic 1 tablespoon finely chopped fresh parsley Salt and black pepper Stuffing 3 slices bread, crusts removed 2…
Read More »

Shrimp Scampi

Posted by & filed under Fish and Seafood.

Almost every Italian restaurant menu in the United States features shrimp scampi.  The name sounds Italian, but, in reality, it doesn’t make much sense.  The word scampi refers to a species of crayfish found in the Adriatic, not the buttery, herby, garlicky, lemony sauce we think of as a natural partner to sautéed shrimp.  Despite…
Read More »

Salmon with Sautés Vegetables

Posted by & filed under Fish and Seafood.

This easy dish tastes as good cold as hot.  If serving cold, remove salmon skin after cooking.  Sautéed potatoes are a delicious accompaniment. Ingredients:  2 tablespoons olive oil 1 cup Italian or Chinese eggplants, chopped 2 zucchini, chopped 1/2 red pepper, chopped 3 tomatoes, chopped (substitute fresh tomatoes with canned if desired) 1/4 cup dry…
Read More »

Steamed Clams or Mussels

Posted by & filed under Fish and Seafood.

The basic flavorings in this recipe work with all kinds of mussels and with either littlenecks or cherrystone clams. Really large cherrystones may require 9 to 10 minutes of steaming to open. Variations below may be better suited to the particular flavors or mussels or clams, as indicated. For tips and techniques on how to…
Read More »