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Archive for the ‘Seafood Recipes’ Category

Tonight’s Dinner – Spice Rubbed Baked Cod with Chunky Guacamole

Posted by reeeeeen on September 6, 2007

Spice Rubbed Baked Cod with Chunky Guacamole

This came out great.

The cod was rubbed with curry, Spanish smoked hot pepper, chili powder, salt and pepper. I let it sit overnight (not because I wanted to, but because I just didn’t have the motivation to make dinner last night) refrigerated until after I made the Guacamole (this one except with no sour cream, no chipotle, and a bit of chopped red onion instead of the scallions. SUBSTITUTIONS RULE! 🙂 ).   When the guac was done I broiled the cod until it was flaky and browned. 



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Tonight’s Dinner – Shrimp with Tomatoes & Feta

Posted by reeeeeen on July 17, 2007

I REALLY wanted to post a picture of this dish, but my camera is not feeling well at the moment.  It’s a beautiful dish, and low points and full of flavor.   

4 servings
5 pts per serving (not including rice or pasta) 

1 medium onion, chopped
1 tsp olive oil
4 clove garlic clove – 2 cloves crushed, 2 cloves minced
3 cup chopped seeded fresh tomatoes
3/4 cup dry white wine
1/8 cup chopped fresh parsley
1/2 tsp dried oregano
1/4 tsp cayenne pepper (optional)
salt (to taste)
black pepper (to taste)
1 pound raw shrimp, shelled & deveined
3 oz crumbled feta cheese

1. Preheat oven to 450.  In a saute pan, heat oil over medium heat.  Saute onion and garlic until onions are translucent and beginning to brown, about 5 mins. Stir frequently to keep garlic from burning.
2. Add tomatoes, wine, 1/2 the parsley, oregano, cayenne pepper (if using) and salt & pepper to taste (remember, the feta is salty too!)
3. Simmer uncovered until about 1/2 the liquid has evaporated, about 15 mins over medium heat.
4. pour the sauce into a 13 x 9 x 2 baking dish and add the shrimp.  Carefully stir to coat the shrimp with the sauce.
5. Sprinkle the feta on top.
6. Bake at 450 for 12 – 15 mins until shrimp are pink and feta is lightly browned.
7. Sprinkle with remaining parsley and serve over rice or pasta, if desired.


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Tonight’s Dinner – Lazy Tuna non-Kabobs

Posted by reeeeeen on July 11, 2007

Yesterday I was looking for ideas on what to make for dinner.  My brother (thanks, dude!) suggested kabobs.  So I went online and randomly googled recipes to get ideas and went to the store without any idea of what I was doing (usually a bad idea — worked out this time though.)

Fresh tuna steaks were on sale so I bought the smallest one there (.40 lb), and a zucchini, a vidalia onion, and a couple lemons.

I cut four cuts into each lemon (like cutting them into quarters but not all the way through), and peeled 4 big cloves of garlic and put the garlic and lemons in the microwave on high for around 7 minutes until the lemons gave out their juice, and the garlic and lemons were very soft.  I let them cool until I could handle them and then squeezed the rest of the juice of the lemon out, and cut 1/2 of a lemon off and scraped the peel until there was no white pith left, discarding the rest of the lemon and pith, saving the juice.  I cut the yellow zest into small pieces.  I put the juice (removing the seeds), garlic, the zest, some freshly cracked pepper and a tsp of olive oil into a processer and pulsed it until it was smooth. 

I cut the onion and zucchini into small chunks (about 1 1/2 inch) and the tuna into 4 pieces and put the lemon mixture and the tuna and veggies into a ziploc together, massaged the marinade into it and refrigerated it, turning every few minutes.

I put enough whole grain rice to make a cup of cooked rice (Royal Blend Whole Grain is my absolute favorite) on to cook and when it was about 10 mins away from being done I put the marinated veggies and fish (at this point they’d marinated around 25 mins) onto a cookie sheet and broiled them on high, turning once until they were cooked and slightly charred here and there.   Because the tuna was cut larger, it was done perfectly and still very tender, while the veggies were nicely cooked and not overdone.

It was a WONDERFUL, tasty and easy meal.  I figured out around 10 – 12 points (it made two filling dinners (last night and tonight) — the whole grain rice REALLY fills out a meal), and the cooked lemon and zest is so much more flavorful than straight lemon juice! 

And the best part?  For less than 7 dollars I made 2 healthy low point dinners (I already had the rice and garlic – still a good buy if I’d had to buy them.)


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Tonight’s Dinner – Cod Florentine

Posted by reeeeeen on June 25, 2007

I love Recipezaar.com’s search engine, so I tend to make it my first stop when I’m looking for something specific.  Today, my mission was ‘low fat’ + ‘fish’ + ‘greens’.  Tonight I made Cod using this recipe I found, along with whole grain rice. 

My substitutions:  Cod instead of Sole, Mustard Greens (from the garden) instead of spinach, fat free 1/2 n 1/2 instead of cream, and clam base instead of chicken broth.   It came out GREAT!  Teensy bit too watery, so next time I will increase the amount of flour. 

Here’s the original recipe (from the link above):
1 1/2 lbs fresh spinach,cleaned
1lb sole fillets
1/2 teaspoon Old Bay Seasoning
1 teaspoon olive oil
3 green onions, chopped
1 garlic clove,crushed
2 cups mushrooms,sliced
1/2 teaspoon salt
1/2 cup chicken broth
2 tablespoons flour
1/2 cup light cream or milk
2 tablespoons parmesan cheese, grated

Preheat oven 375*.

  1. Cook washed spinach with water still clinging over medium-high heat until wilted; drain. When cool enough to handle, gently squeeze out remaining moisture. Finely chop and place in an oiled casserole.
  2. Top with the sole filet and sprinkle with Old Bay seasoning.
  3. In skillet heat oil; add onions,salt, garlic and mushrooms; sauté for 4 minutes; whisk in flour and slowly add chicken broth and cream stirring contantly for 3-4 minutes until thickened; stir in Parmesan cheese.
  4. Spoon over sole.
  5. Cover and bake for 20 minutes; uncover and bake another 5 minutes.

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