Seafood

Easy Tilapia With Curry & Lentils

Getting Started

What You’ll Need

  • 1 cup coconut milk
  • 8 medium size Tilapia fillets
  • fresh cilantro (for garnish)
  • Red pepper flakes (optional garnish)
  • Fresh Naan for dipping

Method

1

In a mediums size sauce pan heat the soup and stir in the coconut milk, reduce to simmer

2

Broil the Tilapia on an oil sprayed pan for 5-7 minutes or until flaky

3

Plate with curry  on the bottom and place the fish on top with a spoonful of additional curry. garnish with chopped cilantro and serve with pepper flakes and Naan.

 

Easy Tilapia With Curry & Lentils Read More »

Chilean Sea Bass with Roasted Pecans

Getting Started

To Start

  • Preheat oven to 350 degrees

What You’ll Need

  • ¼ cup chopped pecans
  • 4 tablespoons butter (divided)
  • 1 lb fresh sea bass- 2 fillets
  • (double recipe it serving more than two people)
  • ¼ cup white wine

Method

1

In a medium size (oven proof) pan sauté the pecans in 2 tablespoons butter over medium heat till caramelized 2-3 minutes; drain onto a paper towel

2

Place fish fillets in the same skillet skin side down; pour the white wine over the fillets; press the toasted pecans on top of fish, (some will fall off) place a pat of butter on top of each fillet;

3

Bake at 350 degrees for 12-14 minutes or till fish is flakey; remove and let rest for 4-5 minutes before serving

 

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Pan Fried Blackened Barramudi with Steamed Spinach over Potato Pancakes

Getting Started

What You’ll Need

  • 4-5 cups mashed potatoes (great idea for leftovers)
  • 3 tablespoons butter + 2 tablespoons olive oil
  • 4 Barramundi Fillets (or any mild white fish)
  • 1-2 teaspoons The Gourmet Farm Girl Blackening Seasoning
  • 1/2 teaspoon sea salt
  • 8 cups fresh spinach

Method

Preparing the spices

1

Shape mashed potatoes into patties: in a non-stick skillet heat 2 tablespoon butter and one tablespoon oil over medium heat and fry potato pancakes for 3-4 minutes on each side till golden brown.

2

Season the fish fillets with blackening seasoning and salt.

3

While potatoes are frying; heat the remaining oil in a large heavy oven proof or cast iron skillet; place the fish in skillet and fry for 3-5 minutes; remove from heat and place under the broiler for 2-3 minutes till cooked through and flakes easily with a fork.

4

Steam the spinach in a steamer pan or add 3-4 tablespoons water to a stock pot; add spinach; cover and cook over medium high heat till just wilted; 5-6 minutes

5

Place the potato pancake onto plate; add a layer of spinach and top with a piece of fish.

 

Pan Fried Blackened Barramudi with Steamed Spinach over Potato Pancakes Read More »

                                                                                                                                                                      Grilled Australian Sea Salted Orange Roughy with Lemon and Parsley
The Gourmet Farm Girl
2 or 4 Orange Roughy Fillets

Australian Pink Sea Salt (or Kosher)
Cracked Black Pepper
1 T Fresh or Dried Parsley
4 or 6 Slices of Lemon
4 or 6 pats of Butter

Spray a piece of aluminum foil with cooking oil and place fish fillets on foil; top with the salt, pepper, lemon, butter and parsley.
Place another piece of foil on top and seal edges to form a tent.
 Place on grill at 400 degrees and cook for 10-12 minutes

 

Remove from heat and let sit for 2-3 minutes.

 

Serve with rice and your favorite vegetable

Makes 2 or 4 servings

Enjoy!

Great on the Grill… Read More »
Skewered Grilled Steak and Scallops
 with Bacon Cream Sauce
The Gourmet Farm Girl
1-2 Rib Steaks
6-8 Large Sea Scallops
½ Brick of Boursin Gournay Cheese- Garlic and Fine Herb flavor
2-3 strips Hickory Smoked Bacon
1 oz warm milk
Soak skewers in water while preparing
Fry bacon till just crisp and remove from heat; drain on a paper towel; when cool chop into small bits
Cut steak into chunks and season with salt and pepper or your favorite steak seasoning; rinse scallops and season with salt and pepper
Cut Boursin cheese in half and place in a small sauce pan; warm slowly over low heat gradually adding the warm milk till it gets creamy; add bacon bits, set aside
When ready to grill; skewer the meat and scallops on seperate skewers; drizzle with extra virgin olive oil; place on hot grill; 400 to 425 degrees and cook till the scallops are opaque and cooked through 8-10 minutes; and the steak for 10-12 minutes; steak will be medium rare
 (leave on 2-3 minutes longer if medium is desired)
Remove and plate let rest for 1-2 minutes; reheat cream sauce and  pour over the skewers; garnish with fresh chopped parsley and ENJOY!
Serves 2-3
Double or triple if serving more

Fire Up the Grill… Read More »

Steamed Mussels in Basil Pesto and Red Wine Broth

Getting Started

To Start

  • Pre-heat oven to 375

What You’ll Need

  • 6-7 roasted garlic cloves smashed
  • 1 Tablespoon Butter
  • 2 Tablespoons Extra Virgin Olive oil or
  • (The Gourmet Farm Girl Mission Extra Virgin Olive Oil)
  • 2 green onions chopped
  • 2 14.5 oz cans low sodium chicken broth
  • 1 14.5 can diced tomatoes
  • 1 Tablespoon Basil Pesto
  • 2 sprigs fresh oregano
  • 1/2 teaspoon cracked black pepper
  • 1 1/2 pounds mussels
  • 1/2 cup red wine (use a good one)
  • 5-6 stems of Flat Leaf Parsley (chopped)
  • Grated Parmesan Cheese (use a good one)

Method

1

Cut one head of garlic in half; drizzle one half with olive oil and lightly salt; wrap in foil and bake for 20-30 minutes till soft and fragrant.  Reserve the other half for another recipe

2

While the garlic roasts, heat the butter and olive oil in a large deep skillet that has a lid. Saute the onions for 2-3 minutes over medium heat. Add the broth, tomatoes, basil pesto, oregano sprigs and pepper, reduce heat to simmer.

3

Remove the garlic from the foil and allow to cool, when cool enough to handle squeeze the garlic into a small bowl and smash with a spoon. Stir the garlic into the broth.

4

Turn the heat back up and bring the broth to a boil; pour the mussels into the hot broth and add the wine. Cover the pan with the lid and cook for 3-4 minutes or until all the mussels open.

(Discard any that do not open)

5

Garnish with the chopped parsley and grated cheese; serve immediately with some crisp bread for dipping.


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Pickled Shrimp (New Orleans Style)

Ingredients

What You’ll Need

  • 3 pounds raw large shrimp (shells and tails on)
  • 1 large sweet onion cut into quarters and sliced
  • 1 1/2 teaspoon celery seed
  • 1 cup extra virgin olive oil
  • ¼ cup white wine vinegar
  • 6 garlic cloves thinly sliced
  • 14 bay leaves
  • 1 teaspoon fennel seed
  • 1 1/2 teaspoon mustard seed
  • 2 teaspoons dried chili seeds
  • 1 teaspoon white pepper
  • 1 teaspoon coriander seeds or 2 Tablespoons fresh chopped
  • 2 fresh lemons sliced, plus ½ cup fresh lemon juice

Method

1

Boil shrimp till orange in color, opaque throughout and shaped like a C. Remove shells; leaving tails on. Tip: bring 3 quarts of salted water to a boil; add shrimp and turn down heat to simmer and let shrimp steep Shrimp are best when cooked gently.

2

Combine all the above except the lemon slices; in a large mixing bowl. Gently toss to coat the shrimp with the mixture. Place the lemon slices on the top and cover. Let marinate in the refrigerator overnight or at least 7-8 hours.

3

Transfer to a clean glass bowl or large plate before serving and garnish with additional fresh herbs such as sage leaves, coriander or cilantro leaves.


Note: you will need 3 large scallops for each shell

Pickled Shrimp (New Orleans Style) Read More »

Ingredients

To Start

  • Preheat over to 375 degrees

What You’ll Need

  • 4 Tablespoons butter + additional for on top
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon Chile powder
  • 1/2 cup Panko breadcrumbs
  • 1 pound fresh Sea Scallops (or frozen and thawed)
  • 1 fresh lemon cut into wedges
  • 1 small block of Gruyere cheese

Method

1

Make sure the scallops are blotted dry with a paper towel

2

In a medium size saute pan over medium heat, melt the butter. Brush each shell lightly with some of the melted butter. Add the garlic, Chile powder and bread crumbs to the butter and toast lightly; about 1 minute. Place one tablespoon of the crumb mixture on each shell; place three scallops on top of crumbs; squeeze a small amount of lemon juice on top of the scallops. Finish with another tablespoon of the crumbs on top; followed with a small pat of butter.

3

Bake for 20-25 minutes or till the scallops are opaque; remove from oven and top with slivers of cheese; return to the oven broiler for 1 minutes or less till cheese is melted

4

Garnish with a fresh flat leaf parsley


Note: you will need 3 large scallops for each shell

Baked Scallops on Sea Shells Read More »

Chive Salad Dressing

What You need

  • 2- 2 1/2 pounds Fresh Mussels (beards removed)
  • 4-5 garlic cloves chopped
  • 2-3 hot peppers or chilies
  • 1 red onion chopped
  • 1 1/2 cups chopped bell peppers (yellow, orange and green)
  • 2 Tablespoons olive oil
  • 2-3 Tablespoons butter
  • 1 14.5 oz can diced tomatoes with chilies
  • 2 teaspoons cumin
  • 1-2 Tablespoons dried cilantro or 3-4 Tablespoons fresh chopped cilantro
  • 2- 12 oz bottles of beer (Dos Equis, Modelo, Tecate or Corona’s)
  • 1 lemon or lime

Method

Preparing

1

In a large stock pot over medium to medium high heat melt the butter and olive oil.

2

Add the onions, garlic cloves and peppers;

3

saute until tender, 4-5 minutes; add the canned tomatoes and cumin; continue to cook for 2-3 minutes;

4

Pour the beer into the pot and heat up for 2-3 minutes; add the mussels, give a quick stir and cover.

5

Cook mussels for 8-10 minutes till all are open (discard any that did not open)

6

Add the cilantro; squeeze some lemon or lime juice over them, stir and serve immediately in a large bowl with some of the broth and toasted or crisp bread for dipping.


Drunken Mussels Read More »

Getting Started

What You’ll Need

  • 1 pound fresh frog legs
  • 1 tablespoon of your favorite blackened seasoning
  • 1-2 tablespoons vegetable oil

Method

Preparing the spices

1

Rinse the frog legs in cold water and pat dry; place in a cast iron skillet with the oil or a heavy oven proof skillet and season both sides with seasoning. Fry on medium to medium high heat 4-5 minutes on each side (till meat starts to fall from the bones) remove from heat and place under oven broiler for 2-3 minutes to brown. Serve immediately


This will serve two; double or triple if serving more

Blackened Frog Legs Read More »