Category Archives: Fish/Seafood

Tuna Steak with Simple Romaine Salad

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Tuna Salad

 

Ok, so thanks to Ina Garten I learned how to properly pan-sear tuna. She says to cover the tuna in olive oil add any dry seasonings you like and then drop the fish into a DRY, HOT pan (in other words, don’t put any oil in the pan). So here is my easy recipe.

Feeds 2.

Ingredients:

2 tuna steaks

1 head of romaine

2 lemons

1 avocado

olive oil

salt

pepper

How to do it:

put your frying pan on the proper-sized eye and heat to hot, hot, hot! While your pan is heating get your thawed tuna steaks; cover them in olive oil, a good layer of salt, and pepper (or ms dash or whatever you like). Once your pan is searing hot lay in your seasoned tuna. Cook for 2-3 mins on each side depending on how done you like your fish.  As your tuna is cooking chop (or tear) romaine and place in a large salad bowl. Once tuna is cooked slice into one inch cubes and place it in the bowl. Top with diced avocado. Then dress your salad with fresh lemon juice, lemon zest (optional) and olive oil. Salt and pepper to taste. Enjoy!

Tulum Snapper

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This is one of my all-time favorite fish recipes. My dad came up with this recipe for a dinner party one night. Apparently he and my mom had something similar to it in Tulum, Mexico. I’m not very creative with names, what can I say?

Ingredients:

4 snapper fillets

olive oil

Tony’s (or Chef Paul’s or something similar)

1/2 of a onion chopped

1/2 of a red bell pepper chopped

1/2 of a green bell pepper chopped

1/8 cup capers

1/2 lb shrimp

2 tbsp of achiote paste or 1 packet (in the ethnic food section of your grocery store)

juice of 2 limes

1 handful cilantro (optional)

How to do it: 

preheat your oven to 375 degrees (convection if you have it). boil shrimp if not already done. peel, de-vein and chop shrimp. in small bowl, mix onion, red bell pepper, green bell pepper, capers and shrimp , set aside. season snapper with a light coat of olive oil and a good shake of Tony’s. top snapper with a good handful of the chopped mixture. reconstitute achiote paste or powder with the juice of the limes, mix well. spoon achiote mixture on the dressed fillets. bake for 20-30 minutes, when it is done the fish will be flaky. (frozen fillets take longer and will be a little softer than fresh fillets) garnish with chopped cilantro.