Recently several people have asked me for quick,easy on time,delicious,nutrious recipe suggestions. Now,that may see like a tall order but check out this recipe for red snapper with mint and garlic from Antonio’s La Fiamma in Maitland Florida. It covers all basis…and may I add ,is also good for you. Serves 2 1/4 cup olive [...]
Filed under: Seafood | Tagged: broiled, Fish, grilled, Quick and easy, Red snapper with mint and garlic, Seafood | Leave a Comment »
Most Chinese meals aren’t complete without a steamed whole fish, a symbol of good luck. Another winner from the Lai Ching Heen restaurant in The Regent ,Hong Kong. Serves 4 1 11/3 lb whole cleaned red snapper,scaled 1 bunch fresh cilantro 22 thin slices fresh ginger 2 tablespoons oriental sesame oil 6 green onions,sliced 2 [...]
Filed under: Chinese, Seafood | Tagged: asian, Chinese, Lai Ching Heen The Regent HK, Red snapper, Seafood, Steamed whole snapper | Leave a Comment »
Thailand has more Fresh Fish markets and seafood restaurants than one can possibly imagine. This super recipe comes from Chef Sayun Sugkaw of Tong Kao restaurant,courtsey of Martin Yan.A suggest fish is whole Sea bass or red snapper but any whole fish of your choice will work too. SPICE PASTE 2 walnut -size shallots,finely chopped [...]
Filed under: Seafood, Thai | Tagged: Crispy fish with chile sauce, Martin Yan, Seafood, Spicy, Thai | Leave a Comment »
I have always joked that my kids(and husband) were born with a bottle of hot sauce attached to their hip. On every vacation the children must stop at a local vendor and purchase the hot sauce native to that country. My younger son,on a trip to Africa,dicovered Piri Piri super hot peppers,so it comes as [...]
Filed under: Appetizers, asian, Thai | Tagged: asian, Hot appetizer, Prawns crab squid, Seafood, Spicy, Thai, Vatcharin Bhumichitr | Leave a Comment »
I love using crab as often ,rather than cooking it myself, I buy precooked lump crab meat. This is such a convienent product to buy,but ,be careful and do pick it over prior to using. This recipe uses rice noodle. Another pantry favorite,it is sold dry and needs to be rehydrated and drained prior to [...]
Filed under: asian, Seafood, Thai | Tagged: asian, crab, Rice noodles, Seafood, Spicy, Stir fry, Thai, Vatcharin Bhumichitr | Leave a Comment »
At the Bel Age hotel in Los Angeles they serve a great light appetizer of Mussels steamed in red wine. It is simple,elegant and easy to make. This recipe serves 2 as an appetizer but double it to serve as a main course. 3/4 cup Zinfandel wine 1 large shallot or green onion,finely chopped 3 [...]
Filed under: Appetizers, Seafood | Tagged: appetizer, Bel age hotel los angeles, Mussels, Seafood, Steamed mussels in red wine | Leave a Comment »
This intensely flavored yet light and delicate appitizer comes to us from the restaurant JoJo ,NYC,through Master chef Jean-Georges Vongerichten. He has the uncanny ability to down scale fat but not at the expense of taste or texture. I have visited both JoJo and Vong in NYC and I promise a visit there will not dissapoint. [...]
Filed under: asian, Seafood, Thai | Tagged: asian, Jean -Georges Vongerichten, JoJo, Light and delicate, Seafood, Shrimp, Spicy, Thai | Leave a Comment »
My husband frequently travels to China for business and absolutly loves the country and its cusine. Although I have not yet travelled to China,I have enjoyed a virtual tour through his narration. Hopefully soon I will have a personal account to give you.Till then… 1 lb fresh shrimp in their shells,about 26-30 to the pound [...]
Filed under: asian, Chinese, Seafood | Tagged: asian, Chinese, Hot pepper sauce, Seafood, Shrimp | Leave a Comment »
This spicy Thai red snapper recipe comes from Le Colonial, Chicago IL. Fried well in hot oil this fish is not at all greasy, on the contrary it is crisp and suprisingly not greasy. However should you prefer you may pan fry the fish but it will not be as crispy. Serves 2 Sauce 3 [...]
Filed under: asian, Seafood, Thai | Tagged: asian, Le Colonial IL, Red Snapper in Chili, Seafood, Thai | Leave a Comment »
Tuna tends to get dry when cooked completly. Ideally it should be seared and pink in the center. If this is not to your liking choose any other fish filet,carefully adjusting the cooking time. I first tried this simple fish dish in the Val D’Aosta in Italy, The setting and simplicity of the dish made [...]
Filed under: italian, Seafood | Tagged: Fish, italian, Seafood, Tuna and balsamic vinegar | Leave a Comment »
