CHILI LIME SALMON with PAN ROASTED STREET CORN

 CHILI LIME SALMON with PAN ROASTED STREET CORN serves 4
These flavors blend together so well to create a Cajun fajita mix with crispy roasted peppers that mix with the street corn spice edge to have a party in your mouth all while being completely healthy.

CHILI LIME SALMON
1/2 cup freshly squeezed lime juice (or juice of 2 limes)
1/4 cup fresh finely chopped parsley
2 tablespoons avocado oil
2 tablespoons water
4 cloves garlic, minced
1 1/2 teaspoons red chili flakes (adjust to your preference of spice)
1 teaspoon ground Cumin
1 1/2 teaspoons FRESH ground sea salt
1 tablespoon QUALITY honey
4 salmon fillets of even sizes
1/2 pound mini sweet peppers, de-seeded and cut into rings
1 small Vidalia onion, cut into wedges

• Preheat oven to broil.
• Arrange oven shelf about 6 inches below broiler.
• Line a baking sheet with foil and coat with non-stick spray; set aside.
Whisk together the lime juice, minced parsley, avocado oil, water, garlic, chilli flakes, cumin and salt until well blended.
• Add the honey and whisk again until the honey is well blended with the rest of the ingredients.
• Toss peppers and onions with half of the honey mixture.
• Arrange the salmon fillets on baking sheet.
• With a slotted spoon remove peppers and onions arranging around the salmon fillets in a single layer.
• Pour the honey mixture evenly over the salmon fillets.
• Broil about 10 minutes until the peppers are just beginning to char at the edges and the salmon is cooked to your liking.
• Remove from the oven and serve immediately with lime wedges and remaining honey sauce for added flavor.

While salmon pan is broiling, prepare corn. BUT, BE SURE TO KEEP YOUR EYE ON THE SALMON TO AVOID BURNING.

PAN ROASTED STREET CORN
4 whole Corn Cobs, husked and kernels cut from the cob
2 tablespoons Butter, softened
4 tablespoons Mayonnaise
1 tablespoon Bragg’s liquid aminos
1 pinch Cayenne
1 pinch each FRESH ground Sea Salt and Black Pepper
1/2 cup crumbled Cotija Cheese
1 bunch Cilantro, chopped

• In a large skillet over medium-high heat melt butter.
• Add corn kernels, sautéing until beginning to caramelize.
• Whisk together the mayonnaise, liquid aminos, cayenne, salt and pepper.
• Drizzle mayo mixture over corn kernels, stirring to coat.
• Cook 2-3 minutes more.
• Sprinkle with cotija cheese and cilantro.
• Serve immediately.

CAJUN HONEY BUTTER OR LEMON PEPPER SALMON & SHRIMP

CAJUN HONEY BUTTER OR LEMON PEPPER SALMON & SHRIMP
Sweet and savory pan-seared salmon topped with sautéed shrimp in Cajun butter sauce. Salmon New Orleans is an unforgettable meal.

4-6 ounce salmon fillets
FRESH ground salt and pepper, to taste
1/2 pound large shrimp, peeled, de-veined
8 tablespoons butter, divided
2 tablespoons honey

LEMON PEPPER & SEA SALT seasoning
FRESH ground sea salt
LEMON pepper
Sweet Hungarian Paprika

OR

CAJUN seasoning
½ teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
¼ teaspoon pepper
½ teaspoon onion salt
½ teaspoon cayenne pepper
heaping ½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes

• In a small bowl whisk together all Cajun OR Lemon Pepper seasoning ingredients and set aside.
• Season the salmon with fresh ground salt and pepper to taste.
• Melt 2 tablespoons butter in a large skillet over medium-high heat.
• Add honey and whisk to combine (mixture should be bubbly).
• Add salmon fillets to pan and cook for 5-6 minutes, then flip and cook another 5-6 minutes until salmon is cooked through, flaky, and browned.
• Transfer salmon pieces to a platter and cover to keep warm.
• Add remaining butter to the pan over medium-high heat. Once butter is melted, stir in cajun seasoning.
• Add shrimp to pan and saute’ until opaque, about 3-4 minutes.
• Serve salmon topped with shrimp pieces.
• Drizzle any extra pan sauce over the top and garnish with chopped parsley if desired.
• Serve immediately.

ORANGE LEMON ORANGE ROUGHY

 

ORANGE LEMON ORANGE ROUGHY

1 tablespoon avocado oil
4 – 6 ounce orange roughy fillets
1 LARGE orange, juiced
1 LARGE lemon, juiced
1 lemon, quartered for serving
FRESH ground sea salt and black pepper
1 tablespoon butter
chopped green onion tops

• Heat oil in a large skillet over medium-high heat.
• Arrange fillets in the skillet, and drizzle with orange juice and lemon juice.
• Season to taste with FRESH ground sea salt and black pepper.
• Cook for 5 minutes, or until fish is easily flaked with a fork.
• Plate fillets.
• Whisk butter into pan drippings quickly. Pour over fillets.
• Top with green onion tops.
• Serve immediately.

BAYOU BLEND CASSEROLE

I'm trying to clean up some old recipe posts. This was originally posted on March 24, 2010 and again on November 4, 2010. I then posted it for the Magazine Monday meme on March 24, 2011. I'm now changing it to a current date so I can update it. It was originally done tutorial style, but I was never happy with the pictures so am updating it a bit.

Magazine Mondays was hosted by Ivonne over at Cream Puffs in Venice.  She HAD a great blog with some great recipes, but has since deleted it I guess. I really intended to stick with this recipe as it was originally written, really I did! But, as I read it more closely I felt some changes coming on. You know that feeling you get when you realize hubby won't like ingredient 5 or your son would hate ingredient x, etc... The more I messed with the recipe the further it got from what they intended.

So here is their recipe as written:

BLEND IN THE BAYOU

8 ounces cream cheese

4 tablespoons butter, divided

1 large onion, chopped

2 celery ribs, chopped

1 large green pepper, chopped

1 pound cooked medium shrimp, peeled and de-veined

2 - 6 ounce cans crab meat, drained and flaked

1 can cream of mushroom soup

3/4 cup cooked rice, prepared

4 1/2 ounce jar sliced mushrooms, drained

1 teaspoon garlic salt

3/4 teaspoon hot pepper sauce

1/2 teaspoon cayenne pepper

3/4 cup shredded cheddar cheese

1/2 cup crushed butter-flavored crackers

• In a small saucepan, cook and stir the cream cheese and 2 tablespoons butter over low heat until melted and smooth. Set aside.
• In a large skillet, saute the onion, celery and green pepper in remaining butter until tender.
• Stir in the shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture.
• Transfer to a greased 2 quart baking dish.
• Combine crackers crumbs and cheese. Sprinkle over top.
• Bake, uncovered 25 minutes or until bubbly.

and here is the new recipe as made and enjoyed and savored as the plates were licked clean!

SEAFOOD CASSEROLE EXTRAODINAIRE inspired by Taste of Home's Blend in the Bayou

8 ounces cream cheese, softened

3 tablespoons butter, divided

1 large bunch green onions, chopped

4 large mushrooms, chopped2 cloves garlic, minced
1 green or red pepper, cleaned of ribs and seeds, diced

1 - 8 ounce package crab meat, chopped & flaked

2 - 6 ounce cans white albacore tuna, drained and flaked

1 can cream of celery soup

3/4 cup cooked rice, prepared

1 teaspoon sea salt
1 + teaspoon hot pepper sauce

1/2 teaspoon red chili pepper flakes

3/4 cup shredded cheddar/jack cheese

1/2 sleeve crushed butter-flavored crackers (I used Keebler herb and butter)

• Preheat oven to 350°.
• In a small saucepan, cook and stir the cream cheese, soup and 2 tablespoons butter over low heat until melted and smooth. Set aside.
• In a large skillet, saute the onion, mushrooms and garlic in remaining 1 tablespoon butter until tender.
• Stir in the tuna, crab, soup, rice, mushrooms, salt, pepper sauce, chili powder and cream cheese mixture.
• Transfer to a greased 2 quart baking dish.
• Sprinkle crackers over top.
• Bake, uncovered 25 minutes or until bubbly.
• Sprinkle with remaining cheese and bake 5 minutes more.

TUNA TARRAGON

TUNA TARRAGON  

1 tablespoon salt
5 cups small shell pasta*  
1 1/4 cups penne pasta*  
1 cup egg noodles*  
2 tablespoons avocado oil
2 small cans tuna in water, drained WELL  
1 1/2 cups sweet pickles with their juice  
1 3/4 cups Duke's mayonnaise  
1 cup celery, diced
1/2 cup sour cream  
2 tablespoons apple cider vinegar  
1 1/2 tablespoons dried tarragon leaves  
FRESH ground sea salt and black pepper  
chopped red onion  
chopped tomatoes

• Bring a LARGE pot of salted water to a rolling boil.
• Add all of your pastas and cook for about 8-10 minutes until al dente.
• Drain pasta and cool by running cold water over pasta in strainer.
• Drain pasta completely and immediately coat with canola oil to prevent sticking.
• Drain pickles, reserving juice and chop pickles.
• Drain tuna completely and use a fork to break apart into flakes.
• Whisk mayonnaise, sour cream, pickle juice, vinegar, salt and pepper until well blended.
• Fold in tuna and pickles into dressing.
• Combine the dressing and cooked pasta, mixing thoroughly.
• ALLOW SALAD TO MARINATE FOR 8 HOURS!
• Serve over a bed of lettuce with chopped red onion and tomatoes.

NOTE 1*: or 2 pounds of your desired pasta mix  

ORIGINALLY posted 9-16-2017 but needed a serious updated picture! Save Save

SHRIMP PAD THAI

This recipe is the PERFECT downsized recipe for 2! This flavor combination offers a complex salty AND sweet yet spicy AND pungent flavor with just enough acidity from the lime for balance in the sauce. Add in the sauteed shrimp, the scrambled egg, salty peanuts and crunchy bean sprouts and scallions that balance out the texture and flavors for a complete meal.

SHRIMP PAD THAI
SAUCE
2 LARGE limes, juiced, about 3 +/- tablespoons
3 tablespoons water
2 1/2 tablespoons packed dark brown sugar
2 tablespoons fish sauce
1 1/2 tablespoons avocado oil (or other neutral oil)
3 teaspoons rice vinegar (I often use seasoned - flavor of choice)
1/8 teaspoon cayenne pepper

• Whisk all together and set aside.

NOODLES & SHRIMP
4 ounces WIDE rice noodles
1/2 pound medium shrimp, peeled, deveined and tails removed
2 tablespoons avocado oil
1 shallot, minced
2-3 cloves garlic, minced
1 LARGE egg, lightly beaten
1 cup bean sprouts
2 tablespoons crushed dry roasted peanuts
2 tablespoons FRESH chopped cilantro (for garnish - optional)

• Bring 4 quarts of water to boil.Remove from heat, add rice noodles and let stand 10 minutes until noodles are tender. Drain noodles and set aside.
• Pat shrimp dry.
• Heat 1 tablespoon of the oil in skillet over medium-high heat.
• Add shrimp and a pinch of salt, sauteing 2-3 minutes until shrimp are opaque.
• Transfer to a plate.
• Add remaining oil to skillet.
• When oil is shimmering add shallots and garlic, sauteing until light golden brown.
• Add in egg and cook 20-30 seconds until scrambled.
• Add noodles, tossing to mix.
• Add sauce, tossing continually to coat for 1-2 minutes until well blended and coated in sauce.
• Add bean sprouts, peanuts, scallions and shrimp, tossing to coat.
• Serve immediately.

NOTE: As a quick cheat I use pre-prepared yakisoba noodles from my butcher to replace the rice noodles.

SALMON TERIYAKI and SALT & VINEGAR CUCUMBERS

 

SALMON TERIYAKI adapted from JET TILA

SAUCE
2 ounces sake
3 ounces mirin
4 ounces Bragg’s liquid aminos
3 tablespoons (45 grams) sugar
1 tablespoon cornstarch combined with 1 tablespoon water

• Mix all the ingredients in a small saucepan and bring to a simmer over medium heat; whisking 1 to 2 minutes until the sugar dissolves and the sauce bubbles and thickens slightly.
• Set it aside to use on the salmon and store any leftovers in the refrigerator.

SALMON
2 pounds salmon filets, deboned and scaled
Salt and pepper
2 tablespoons avocado oil
3 scallions, sliced on the bias, for garnish
Steamed white rice, for serving

• Pat the fish dry with a paper towel, cut into four 3-inch pieces, and season it with salt and pepper.
• Heat the oil in a large heavy-bottomed skillet over medium-high heat. Once you start to see white smoke, lay the fish flesh-side down in the skillet. Move the fish around constantly while cooking to keep it from sticking. When the fish is medium, 4 to 6 minutes, turn with a spatula only once.
• Cook the other side for another minute.
• Add the teriyaki sauce to the pan and reduce the heat to low. The sauce will begin to simmer and reduce.
• Tilt the pan around a few times and turn the fish until it's well coated with the sauce.
• Serve with rice on the side. 

This quick and easy salad is essentially just a big ol’ bowl of quick-pickled cucumbers, which is exactly why it’s so tasty. It makes a fresh, crunchy and acidic side to any main dish. Assemble it the night before and it will be even more perfect.

SALT & VINEGAR CUCUMBERS

1/4 cup rice wine or white vinegar
2 tablespoons avocado oil
2 teaspoons sugar
1 1/4 teaspoons flaky sea salt, plus more as needed
FRESH ground black pepper
4 medium cucumbers
1/4 cup chopped fresh dill 


• Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine. 
Slice the cucumbers into 1/8-inch-thick rounds.
• Place them in the bowl, add the dill, and toss to combine.
• Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld together.
• Taste and season to taste with more salt and pepper as needed before serving.

CHILI HONEY LIME SALMON

 

 

CHILI HONEY LIME SALMON

2 limes – 1/2 cup freshly squeezed lemon and lime juice (about 1 lime and 1 lemon juiced) and 1 lime cut into wedges
1/4 cup FRESH chopped Italian Parsley
2 tablespoons olive oil
2 tablespoons water
4 garlic cloves, minced
+/- 1 1/2 teaspoons red chili flakes (based on spice level preference)
1 1/2 teaspoons sea salt
1 tablespoon honey
4 FRESH salmon fillets
4-6 baby sweet red, orange, yellow bell peppers, de-seeded and diced
1 large shallot, sliced thick

• Preheat oven to broil settings on high heat.
• Cover baking sheet with foil.
• Spray foil with cooking oil spray; set aside.
• Whisk together lime juice, parsley, olive oil, water, garlic, chili flakes, cumin and salt together to combine.
• Add the honey and whisk again until well combined.
• Arrange the salmon fillets, peppers and onion in a single layer on the prepared baking tray.
• Pour half of the marinade evenly over salmon, peppers and shallots, turning to coat well.
• Broil until the peppers are just beginning to char at the edges and the salmon is cooked to your liking, about 10 minutes.
• Remove from the oven and serve immediately with lime wedges and remaining marinade for added flavor.

BLOODY MARY SHRIMP COCKTAIL

 

BLOODY MARY SHRIMP COCKTAIL adapted from Ree @ Pioneer Woman
1 cup jalapeno ketchup
1 teaspoon prepared horseradish 
1 teaspoon Worcestershire sauce 
1/2 teaspoon Bragg’s liquid aminos 
1/2 tablespoon vodka 
1/2 lemon, zested and juiced 
FRESH ground sea salt & black pepper 
16 peeled, de-veined and cooked extra-large shrimp (about 1 pound), tails on
1/2 celery stalk, finely diced, plus 16 small celery stalks with leaves, for garnish (optional)

• Mix together the ketchup, horseradish, Worcestershire sauce, liquid aminos, vodka lemon zest and lemon juice.
• Season with salt and pepper.
• Transfer the sauce to 16 shot glasses, then top each with a shrimp and a sprinkle of diced celery.
• Place a celery stalk with leaves into each glass.

TUNA NOODLE CASSEROLE (NOT YOUR GRANDMA’S)

 

TUNA NOODLE CASSEROLE (NOT YOUR GRANDMA’S)
1 stick butter, divided 2 tablespoons + 2 tablespoons + 4 tablespoons
1 tablespoon avocado oil
FRESH ground sea salt and black pepper
3 cups DRY wide egg noodles
4 cloves garlic, minced
1 bunch green onions, whites only sliced thin
4 cups SMALL broccoli florets (about 3 crowns, stalks discarded or used elsewhere)
14 ounces marinated artichokes, drained WELL
1/4 cup WONDRA flour
4 cups WHOLE milk
1/4 cup cream sherry
4 ounces cream cheese, sliced into 8-10 pieces
2 LARGE cans white albacore tuna in water, drained WELL
1 cup shredded Gruyere
1/4 cup FRESH chopped Parsley
Several sprigs FRESH thyme
1/2 cup PANKO crumbs

• Prepare noodles al dente per package instructions. Drain and set aside.
• Melt avocado oil and 2 tablespoons butter in large saute pan.
• Add green onions and garlic, sauteing 2 minutes until garlic is golden and fragrant.
• Increase heat to medium-high and add broccoli florets, sauteing 7-8 minutes until broccoli is tender and vibrant green.
• GENEROUSLY season with FRESH ground sea salt and black pepper.
• Add artichokes and Parsley, cooking several minutes more until all liquid is absorbed.
• Pour broccoli and artichokes into colander and drain off any remaining oil.
• Return pan to stove and melt 4 tablespoons butter.
• Whisk in WONDRA flour until smooth and golden.
• Gradually add milk and cream sherry stirring well after each addition. Cook until slightly thickened.
• Add cream cheese pieces, whisking until smooth.
• Add Gruyere, whisking until smooth.
• Adjust seasoning.
• Fold in tuna until well blended.
• Fold in broccoli and artichokes until well blended.
• Fold in noodles.
• GENEROUSLY season with FRESH ground sea salt and black pepper.
• Transfer to 3 quart 9×13 baking dish.
• Melt remaining 2 tablespoons of butter.
• With a fork blend melted butter and Panko crumbs.
• Sprinkle crumb mixture evenly over casserole.
• Bake 30-45 minutes until crumbs are golden and casserole is bubbly.
• Garnish with green onion tops if desired.

BALSAMIC HONEY GLAZED SALMON

 

BALSAMIC HONEY GLAZED SALMON
1/2 cup balsamic vinegar
2 tablespoons white wine
2 tablespoons chicken broth
1 tablespoon creamy horseradish
2 tablespoons QUALITY honey
5 cloves garlic, minced
1 tablespoon avocado oil
8 (6) ounce salmon fillets
FRESH ground sea salt and black pepper
1 tablespoon FRESH minced oregano
3 green onions, minced

• Preheat oven to 400°.
• Whisk together the vinegar, white wine, chicken broth, horseradish, honey, garlic and avocado oil in a sauce pan.
• Bring to a SLOW boil, cooking and stirring 5 minutes until thickened.
• Place salmon skin side down on a greased baking sheet.
• Season generously with FRESH ground pepper and salt, to taste.
• Spoon glaze over salmon fillets and top with oregano.
• Bake uncovered 12-15 minutes until salmon flakes easily with a fork.
• Garnish with minced green onions.

NOTE: A weeknight short cut is to use a bottle of Bertolli Balsamic glaze instead of the individual components.  Just heat it up and pour it over :D

PAN SEARED SWORDFISH with LEMON SAUCE

 
PAN SEARED SWORDFISH with LEMON SAUCE
4 tablespoons butter, room temperature
2 teaspoons FRESH chopped fresh parsley
1 garlic clove, minced
1/2 teaspoon ground mixed peppercorns, plus more for garnish
1/2 teaspoon (packed) grated lemon zest
1 tablespoon olive oil
4 1-inch-thick swordfish fillets (about 6 ounces each)

• Preheat oven to 400°.
• Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon zest in small bowl.
• Season to taste with salt.
• Heat butter in heavy large ovenproof skillet over medium-high heat.
• Sprinkle swordfish with salt and ground mixed peppercorns.
• Add swordfish to skillet, cooking until browned, about 3 minutes.
• Turn swordfish over and transfer to oven.
• Roast until just cooked through, about 10 minutes longer.
• Transfer swordfish to plates.
• Top with Lemon Sauce

LEMON SAUCE
1/3 cup butter
2 green onions, finely minced
1 teaspoon paprika
1/2 teaspoon sugar
1/2 teaspoon sea salt
1/4 teaspoon black pepper
a pinch of cayenne pepper
1/4 cup FRESH squeezed lemon juice
Zest of one lemon
1/4 cup hot water
a couple drops Tabasco

• In a small saucepan, melt the butter.
• Add green onions and sauce a few minutes.
• Whisk in the paprika, sugar, salt, pepper and cayenne.
• When well blended add lemon juice, hot water and Tabasco.
• Add lemon zest just before serving.

SEAFOOD SALAD & PARMESAN CHEESE ROLLS

This recipe is from my mother-in-law. She told the story that it was something she would make at the end of the month when funds were short because it was cheap.  Cheap works though!  This is one of the most flavorful salads and always a family favorite.  The rolls date back to hubby’s grandfather’s Beverly Hills restaurant, The Castle from MANY years ago.

SEAFOOD SALAD
Green leaf lettuce, torn into bite sized pieces
2 bunches green onions, chopped
2 Roma tomatoes, chopped
1 can albacore tuna IN OIL, drained VERY WELL
1 can bay shrimp drained, or 1 cup fresh
1 large lemon, juiced
1/4 cup mayonnaise
FRESH ground salt & pepper, to taste

• In a large bowl mix together the lettuce, green onions and tomatoes.
• Add the tuna and shrimp. Toss well.
• Squeeze with lemon juice.
• Sprinkle with salt and pepper to taste and toss again.
• Add mayonnaise and toss until well coated.

PARMESAN ROLLS
4 French Sandwich rolls, cut into halves
3 tablespoons olive oil
3 tablespoons butter, melted
1/4 cup grated or sliced Fontina cheese
1/2 cup grated Parmesan cheese

• Mix together the melted butter and olive oil.
• Dip tops of rolls into butter mixture.
• Dip into the Fontina cheese pressing slightly so the cheese adheres.
• Sprinkle with the Parmesan cheese.
• Broil until golden and crusty.

RED PEPPER GLAZED HALIBUT

 
RED PEPPER GLAZED HALIBUT
FISH
2 Halibut Fillets
FRESH ground salt and pepper
1 green onion, sliced thin

• Adjust oven rack to 6 inches below broiler.
• PREHEAT broiler.
• Line baking sheet with foil.Place baking rack on top of foil and spray with non-stick cooking spray.
• Generously season fillets with salt and pepper on both sides.
• Arrange fillets on baking rack.
• Generously brush tops of fillets with glaze.
• Broil fillets for 2 minutes.
• Flip fillets. Generously brush with glaze and return to oven another 2-3 minutes until they flake easily.
• Serve with rice, potatoes or veggies of choice and remaining glaze.
• Sprinkle with sliced green onions as garnish.

GLAZE
1/2 cup apple jelly (I use apricot a good deal of the time)
1/2 teaspoon red pepper flakes
1/4 cup apple cider vinegar
2 green onions, sliced thin
1 tablespoon avocado oil
2 tablespoons Bragg’s Liquid Aminos
1 tablespoons QUALITY honey
2 cloves garlic, minced
1 teaspoon sesame oil

• In a small sauce pan whisk together the jelly, red pepper flakes, vinegar, green onions, liquid aminos, honey, avocado oil, sesame oil and green onions.
• Cook over medium heat about 10 minutes, stirring frequently until syrupy and reduced by about half.

HONEY MISO FISH FILLETS & CAMP CARROTS

HONEY MISO FISH FILLETS & CAMP CARROTS
HONEY MISO FISH FILLETS
4 tablespoons QUALITY honey
3 tablespoons white miso paste
1 tablespoon water
3 tablespoons Bragg's liquid aminos
2 tablespoons sake or dry white wine
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
4 5-6 ounce fish of choice fillets* (SEE NOTE)

• In a small saucepan mix the honey, miso and water, whisking until smooth. Bring to a SLOW boil, simmering until dark golden.
• Remove from heat and whisk in soy sauce, white wine, liquid aminos, rice wine vinegar and sesame oil.
• Divide mixture in half.
• Add half to ziploc bag along with fish fillets and marinade overnight.
• Reserve other half for next day.

NEXT DAY

• Preheat oven to 475°.
• Add reserved marinade to cast iron skillet and heat over medium-high heat until it begins to bubble.
• Add fillets skin side up and brush with marinade.
• Transfer cast ion to oven for 5-10 minutes until golden in color and fish is flaky.
• Flip fillets and plate.
• Spoon remaining sauce over fillets and serve immediately.

NOTE: COD, SALMON, HALIBUT OR SWORDFISH WORK BEST.
CAMP CARROTS
3 cups sliced carrots or baby carrots
1/4 pound crisp crumbled bacon
3 tablespoons butter
2 tablespoons packed brown sugar
1 tablespoon QUALITY honey
FRESH ground sea salt and tri-color pepper

• In a 2 quart saucepan add carrots and enough water to cover.
• Bring to a FULL boil, reduce to medium and cook 10 minutes until carrots are crisp tender.
• Drain well.
• Add butter, brown sugar and honey to pan, mixing well.
• Add carrots and season to taste with FRESH ground sea salt and tri-color pepper.
• Cook over medium heat, stirring occasionally until heated through.
• Add bacon pieces and serve immediately.

CHILI HONEY LIME SALMON

 
CHILI HONEY LIME SALMON
2 limes – 1/2 cup freshly squeezed lemon and lime juice (about 1 lime and 1 lemon juiced) and 1 lime cut into wedges
1/4 cup FRESH chopped Italian Parsley
2 tablespoons olive oil
2 tablespoons water
4 garlic cloves, minced
+/- 1 1/2 teaspoons red chili flakes (based on spice level preference)
1 1/2 teaspoons sea salt
1 tablespoon honey
4 FRESH salmon fillets
4-6 baby sweet red, orange, yellow bell peppers, de-seeded and diced
1 large shallot, sliced thick

• Preheat oven to broil settings on high heat.
• Cover baking sheet with foil.
• Spray foil with cooking oil spray; set aside.
• Whisk together lime juice, parsley, olive oil, water, garlic, chili flakes, cumin and salt together to combine.
• Add the honey and whisk again until well combined.
• Arrange the salmon fillets, peppers and onion in a single layer on the prepared baking tray.
• Pour half of the marinade evenly over salmon, peppers and shallots, turning to coat well.
• Broil until the peppers are just beginning to char at the edges and the salmon is cooked to your liking, about 10 minutes.
• Remove from the oven and serve immediately with lime wedges and remaining marinade for added flavor.

CAJUN BARRAMUNDI with REMOULADE

While we don’t really miss Texas, there are parts and places we do miss.  One of our favorite seafood restaurants was RAZZOOS CAJUN CAFE – this we miss A LOT! I especially miss their stuffed fish!

This recipe makes us feel like we’re back there in the fun atmosphere sipping cocktails. BAYOU BREEZES were my favorite,  Throw in some Mardi Gras beads and Zydeco music and it just feels like we’re back there enjoying their southern hospitality.

CAJUN BARRAMUNDI
2 skin on Barramundi fillets of similar size
2 sprigs Dill, minced
1 tablespoon GHEE*
1 tablespoon butter
1/2 teaspoon Tony Chachere’s creole seasoning
Fresh ground salt and pepper, to taste
1 teaspoon paprika
Lemon wedges

• Over medium high heat melt butter and GHEE.
• Score the skin side of the fillets.
• Pat dry and generously season both sides with salt, pepper, paprika and Cajun seasoning.
• Add fillets to sizzling butter skin side down.
• Cook 4-5 minutes until skin begins to brown and crisp.
• Flip fillets and cook another 3-4 minutes or until beginning to crisp and are cooked through.
• Plate and sprinkle dill over fish fillets.
• Serve with remoulade sauce.

NOTE*: I like the extra flavor from a well made GHEE, but butter or avocado oil could easily be substituted.
REMOULADE SAUCE
1/3 cup mayonnaise
2 tablespoons chili sauce
1 teaspoon Worcestershire sauce
1 green onion, minced
1/4 teaspoon cayenne pepper
Juice of 1/2 lemon
1 teaspoon creamy horseradish
2 cloves garlic, minced
1/4 teaspoon paprika
1/2 teaspoon Tony Chachere’s creole seasoning

• Mix everything together.
• Cover and refrigerate for 1-2 hours.
• Enjoy.

LEMON SHRIMP FETTUCCINE

 
LEMON SHRIMP FETTUCCINE
3/4 pound medium shrimp, cleaned and de-veined
1 small fennel, cleaned, halved and sliced – save chop fronds and keep separate
12 ounces fettuccine, prepared al dente (save 1/4 cup hot pasta water)
2 egg yolks
1/2 cup heavy cream
2 tablespoons avocado oil
1 cup sugar snap peas, trimmed and halved
2 Meyer lemons, Juice of LARGE Meyer Lemon + slices for garnish
FRESH ground sea salt and black pepper

• Whisk together the cream, lemon juice and egg yolks.
• Season with salt and pepper. Set aside.
• Heat avocado oil in skillet over medium heat.
• Saute shrimp for 90 seconds. Remove shrimp and set aside to keep warm.
• Add the fennel pieces and saute for 2 minutes.
• Add the snap peas and saute another 3 minutes until peas are tender and fennel is browned.
• Add cream, 1/4 cup pasta water, prepared fettuccine and shrimp into pan.
• Turn off heat and stir together until well blended and sauce thickens.
• Season to taste.
• Garnish with fennel fronds and lemon slices.
• Serve immediately.

NOTE: Meyer lemons are a bit sweeter than regular lemons so if you can’t find a Meyer lemon, use half of a regular lemon and half of a tangerine.

ORANGE GLAZED SALMON

ORANGE GLAZED SALMON
2 salmon fillets, about the same size and thickness
2 tablespoons Cajun spice
1/2 teaspoon brown sugar
PINCH sea salt
FRESH ground black pepper
1 tablespoon avocado oil
2 tablespoons orange marmalade (see note)
Juice from small lime
Lime wedges, garnish

• Combine Cajun spice, sugar, salt and pepper in small bowl.
• Rub spice mixture all over salmon fillets.
• Heat avocado oil in non-stick skillet over medium heat.
• Sear skin side of fillets for 3-4 minutes until crispy.
• Flip and saute’ another 2-3 minutes until salmon is cooked through.
• Whisk marmalade and lime juice together.
• Swirl into skillet, turning fillets to coat well with glaze.
• Serve immediately. NOTE:  You can change the flavor up by using any flavor jam!  I’ve made this with pineapple, apricot pineapple, peach and even raspberry!  YUM!

FISHY (in a good way) CHICKEN STEW

 
FISHY (in a good way) CHICKEN STEW
3 slices bacon, chopped
1 tablespoon avocado oil
1 1/2 pounds chicken tenders
FRESH ground sea salt and black pepper
1 LARGE shallot, chopped fine
1 celery stalk, chopped fine
2 cloves garlic, minced
2 teaspoons anchovy paste
3 sprigs FRESH thyme, minced
3/4 cup white wine
5 cups chicken broth
2 tablespoons Bragg’s liquid aminos
4 tablespoons unsalted butter, cut into pieces
1/3 cup WONDRA flour
1 pound white potatoes, diced
3 carrots, diced
chopped FRESH parsley for garnish

• In a large saute pan, cook bacon JUST until crisp. Remove with a slotted spoon to drain on paper toweling.
• Add avocado oil to the bacon rendering in the pan and heat over medium flame.
• GENEROUSLY season chicken pieces with FRESH ground sea salt and black pepper.
• Add chicken to hot oil and sear on both sides until cooked through. Transfer to a plate and cover with foil to keep warm.
• Add onion, garlic, celery, anchovy paste and thyme, cooking 2-3 minutes until well blended.
• Add wine, 1 cup of the broth and liquid aminos, simmering until almost ALL the liquid is evaporated.
• Preheat oven to 325°.
• Add butter.
• When butter has melted, sprinkle with flour, stirring to combine.
• Whisk in remaining broth,
• Shred chicken and add to broth along with carrots and potatoes, stirring to combine.
• Cover and bake 30 minutes.
• Stir and bake another 30-45 minutes until carrots and potatoes are fork tender.
• Season to taste and fold in bacon pieces.
• Garnish and serve immediately.  We like it over pasta.  I know that’s weird, but it’s a family thing.