My Favorite Seafood - Salmon, Halibut, Crab, Scallops

When you purchase fresh fish, you should look for eyes that appear bright, clear and almost alive; the gills reddish; the skin moist with shiny, tightly adhered scales.  Touch the fish and it will give slightly, then spring back into shape when gently pressed.  The smell should smell fresh and not fishy.  A fresh fish aroma is never offensive, and usually smells like you are near the ocean.  Jerry and I have a tendency to eat lots of salmon so there will be more salmon recipes included on this post.  

Having lived in many wonderful places I must admit I am still a west coast gal.  The beautiful ocean, the smell of the ocean, picnics by the beach, bonfires on the beach, surf fishing (love that), boating, being able to stick your toes in the sand and just relaxing viewing the ocean.   Both Jerry and I hope to retire near the water again in WA state, although moving back to S. CA would be wonderful too as our daughter and son-in-law live there.  Another place we could easily retire to is Alaska, where we would be surrounded by water and lots of delicious fish to dine on. However, only God knows, we shall see what He has in store for us.

The health benefits of eating fish are that it's low fat and high quality protein.  Fish is filled with omega-3 fatty acids (which keep our heart and brain healthy) and vitamins such as D and B2.  Our bodies can't produce omega 3-fatty acids so we must get them through the foods we eat.  They are found in every type of fish, but are especially high in fatty fish.  Fish is rich in calcium and phosphorus and a great source of minerals such as iron, zinc, iodine, magnesium and potassium.  It is recommended that for health benefits you consume fish at least twice a week.  Some of the best choices for omega-3 are salmon, trout, sardines, herring, and oysters.   My husband happens to love sardines, me not so much!  I've also read that omega-3 fatty acids may prevent inflammation and reduce the risk of arthritis.

A friend said to me "Julia, you certainly do use a lot of scallions in your recipes"  I said, "yes I do, they are very underused by most cooks and I happen to savor them."  Scallions are delicious, give food a fresh taste and look great as a garnish."  My mother, Dorothy also enjoyed them as much as I do, as did her mother so maybe that is why I'm always cooking with them. Another item I use a lot of is Tabasco or fondly known in Louisiana as "Cajun Ketchup", it's a pantry staple of mine.

How I wish I were a fish! My day would begin, flapping my fins. I'd make a commotion, out in the ocean. It would be cool, to swim in a school. In the sea, I'd move so free,  With just one thought: don't get caught! Author - unknown It is a beautiful day out so this evening we are dining on our patio.  The table is set with a natural colored linen cloth with white linen napkins and a big pot of red geraniums sitting inside a natural colored stone pot.  I have a few small votive candles scattered around the table and I will plug in the small white twinkling lights around our pergola.  The black wrought iron candelabra is hanging above the table with votive candles ready to be lit.  My white stoneware dishes, silverware and crystal goblets will complete the table setting.  Jerry will pick out some great jazz to play on the CD player.  We will be dining on a tossed salad, linguine with clam sauce, garlic bread and fresh raspberries with whipped cream for dessert, along with some white wine. Sounds like a perfect night to me!

I hope you enjoy the recipes listed below and remember eat fish it's very good for you and tastes delicious!

Jazzy Tuna Sandwich - tuna sandwich you say, yes the humble tuna sandwich seems to be a  favorite to all.  Here is a version you might love, I know my husband and I do.  Plus it's fun to jazz up tuna for sandwiches so you don't have to eat a boring version.

1 can albacore tuna, drained
Mayonnaise - to your liking as some people like it more wet than others
1 1/2 tsp. mild curry powder or paste
3 Tbl. currants, finely chopped
4 dried apricots, finely chopped
2 scallions, finely minced including green part
3 radishes, finely minced
2 hard boiled eggs, finely minced
1 tsp. fresh lemon juice
2 Tbl. fresh parsley, finely chopped
Salt and freshly ground black pepper
Lettuce
Croissants 

Into a bowl add drained tuna and flake with a fork.  Add other ingredients and mix in mayonnaise to your liking.  Pile tuna onto croissants and add lettuce.  This also makes a great pasta salad.  Boil 1 lb. large elbow macaroni or penne pasta, to al dente, drain well and refresh in cold water a couple of times to cool.  Drain well again and pat dry with paper towels.  Place pasta into a large bowl, add ingredients (you will have to increase their amounts), mix with mayonnaise and place covered in refrigerator to chill.  

Crab Cheesecake - great for parties and I'm sure most of you have had some version of this served to you.  

1 cup Ritz crackers, crushed
3 Tbl. butter, melted
2 (8 oz.) packages cream cheese, soft
3 eggs
3/4 cup sour cream
1 tsp. fresh lemon juice
2 scallions, minced including green part
Tabasco
1/2 tsp. Old Bay Seasoning
salt and freshly ground black pepper
1 lb. lump crab meat
Whole fresh chives (garnish)

Preheat oven to 350 degrees.  Mix the crushed crackers and melted butter to combine.  Line the bottom of a 9-inch springform pan and bake 10 minutes.  Remove to cooling rack and turn oven down to 325 degrees.  For filling; into a bowl of electric mixer add cream cheese, eggs, and 1/4 cup sour cream beating until fluffy.  Add lemon juice, scallions, Old Bay, Tabasco, salt and pepper mix to combine.  Fold in crab meat so as not to break it up too much.  Pour into cooled crust and bake 50 minutes on 325 degrees until set.  Remove from oven and run a sharp thin edged knife around edges of cheesecake.  Cool on wire rack then remove springform.  Spread the cooled cheesecake with 1/2 cup sour cream.  Lay fresh chives artfully on top of sour cream for garnish.  Serve with toasted baguette slices, petite bagels, vegetables, crackers, etc.

Creamy Dreamy Scallop Bisque - this is so good you will love it

20 large whole scallops
3 stalks celery, finely diced
2 carrots, peeled and finely diced
4 strips bacon, thinly sliced
1 yellow onion, finely diced
1 garlic clove, finely minced
1 tsp. tomato paste
2 Tbl. butter
4 Tbl. all purpose flour
4 cups fish stock
1/2 cup half and half
1/2 cup whipping cream
2 Tbl. sherry (good stuff you would drink)
Tabasco, to taste
salt and freshly ground black pepper
1 tsp. sweet paprika
2 scallions, thinly sliced on diagonal including green part (garnish)

In a large Dutch oven, add bacon and cook until browned.  Remove from pan and place on paper towels.  Remove most of bacon fat and sear scallops on both sides, remove from pan and set aside.  Lower heat to medium and saute celery, carrots, garlic and onion for about 10 minutes.  Stir in tomato paste and cook for about 1 minute.  Add butter to melt and whisk in flour to make a roux and cook for about 2 minutes whisking.  Slowly add fish stock and whisk to combine.  Lower heat to almost simmer and stir in sherry, half and half, cream, Tabasco, salt, pepper and paprika.  Simmer for about 20 minutes and add the cooked bacon.  Chop the scallops into bite size pieces and add to bisque, taste and adjust seasonings, cooking until scallops are opaque, just a few minutes.  To serve; place in large soup tureen or individual serving bowls and garnish with scallions.

Salmon Teriyaki

6 salmon steaks
1/4 cup brown sugar
1 Tbl. fresh ginger, peeled and grated
1/4 cup soy sauce
1/4 cup cold water
2 Tbl. fresh lemon juice
Lemon slices for garnish
3 scallions, sliced about 3-inch pieces on diagonal including green part (garnish)

In a large saute pan, heat sugar, soy, ginger, water and lemon juice, stirring occasionally until the sugar has melted.  Add salmon steaks, reduce heat and cover.  Simmer salmon for about 6 minutes per side.  Remove steaks to serving platter and keep warm and bring sauce to a boil until it has thickened, about 4 minutes.  Pour some of the sauce over the salmon and garnish with lemon slices and scallions.  Serve with fried rice and steamed Asian style vegetables, drizzled with a little toasted sesame oil and sprinkle with sesame seeds.

Salmon with Black Bean Sauce - this is a dish I had when taking a Chinese cooking class in San Diego

6 salmon steaks about 1-inch thick
Sauce
2 Tbl. spicy black bean paste
2 Tbl. fresh ginger, peeled and grated
2 garlic cloves, finely minced
2 tsp. olive oil
1/2 cup red wine (good quality wine)
1 tsp. butter
salt and freshly ground black pepper

In a small saucepan whisk together bean paste, ginger, garlic, olive oil and wine, bring to a boil and turn heat to simmer for about 5 minutes, stir in butter and cook about 1 minute more.  Taste and adjust seasonings with salt and pepper, if needed.  Place steaks onto a oiled grill and grill to desired doneness.  Remove to serving platter and drizzle some of the sauce over each steak.  Serve with steamed white rice and Asian coleslaw.

Crab and Corn Pudding - love this

4 cups whole milk
1 cup yellow cornmeal
2 Tbl. sugar
salt and freshly ground black pepper
Tabasco - to taste - I happen to love lots of Tabasco
4 eggs
1/2 cup butter, melted and cooled
1 1/4 tsp. baking powder
1 lb. lump crab meat
3 scallions, sliced thinly on diagonal including green part
2 cups fresh or frozen corn

Preheat oven to 350 degrees.  In a large saucepan, bring milk to a boil over medium high heat.  Stir in cornmeal, sugar, salt and Tabasco.  Let mixture return to a boil, then reduce heat to simmer, stirring often and simmering for 6 minutes.  Remove from heat and cool for 10 minutes.  In a large bowl whisk together the eggs, butter and baking powder.  Stir in corn and scallions and add the milk/cornmeal mixture, stirring to combine.  Gently fold in crab and pour into a buttered 1 1/2 qt. baking dish.  Bake 45 minutes to 1 hour or until pudding is lightly puffed and golden brown.  Serve with grilled steaks, fish, or chicken and a tossed garden salad with some hot crusty bread and a nice wine.

Creamy Grits with Seared Scallops and Cream Sauce

1 1/2 lbs. large scallops
1 1/2 Tbl. Cajun seasoning
1 tsp. paprika
Grits
1 cup heavy whipping cream
1 2/3 cup chicken stock (good quality, I like Kitchen Basics as I've stated many times)
1 cup water
4 Tbl. butter
salt and freshly ground black pepper
Tabasco, to taste
1 cup quick grits
Sherry Cream Sauce - this sauce is also great with grilled halibut or swordfish
2 Tbl. butter
1 garlic clove, finely minced
1 Tbl. onion, finely minced
1 tsp. lobster base (easily found in grocery stores)
1 cup heavy whipping cream
2 Tbl. sherry (good stuff you would drink)
salt and freshly ground black pepper
pinch of Cajun seasoning
Fresh parsley, chopped (garnish)

For grits; into a saucepan add cream, chicken stock and water and bring to a boil.  Add butter, salt, pepper, Tabasco and slowly whisk in grits and reduce heat.  Cook stirring frequently for about 20 minutes over low heat.  Sauce; into a saucepan add butter over medium low heat. Add garlic and saute for about 1 minute, add chopped onion and lobster base stirring to combine.   Saute for about 1 minute and add cream and sherry; bring to a boil; reduce to simmer and cook for 8 minutes reducing sauce slightly.  Taste and adjust seasoning with salt and pepper and pinch of Cajun seasoning.  Scallops; into a large saute pan, drizzle with oil and add some butter, add scallops that you've seasoned with salt and pepper.  Cook scallops for about 3 minutes on each side until nicely browned and opaque.  Pour hot grits onto serving platter, arrange scallops over top, drizzle with just a little sauce (serve rest on side) and garnish with chopped parsley.   

Come along, come with me, Take a dive in the deep blue sea. Put on your gear, let's explore, all the way to the ocean floor! See that snail wrapped in curls? Look! An oyster wearing pearls! Watch the octopus oh so dark, but don't you dare to pet the shark! Dive on down, seaward bound, motion in the ocean is all around! Dive on down, seaward bound, motion in the ocean is all around! Now we're very far below, the lantern fish are all aglow. Is that a tiny shock you feel? you just met an electric eel! Giant blue whales start to stir, bigger than dinosaurs ever were! Wave good-bye to the squid and sponge, this is the end of our deep-sea plunge! Dive on down, seaward bound, motion in the ocean is all around! Dive on down, seaward bound, motion in the ocean is all around! Author - unknown

Crab Spaghetti 

1 lb. spaghetti, I like bucatini (the hollow spaghetti)

1 large onion, chopped
1 leek, white to light green part, sliced and rinsed well

4 garlic cloves, chopped

1 1/2 lbs. lump crab meat

1/4 cup sherry (good stuff you would drink)

salt and freshly ground black pepper

1 tsp. red pepper flakes

1/2 cup freshly grated Parmesan cheese

1/4 cup fresh parsley, chopped

2 scallions, sliced thinly on diagonal including green part (I know, but I love them)

3/4 cup heavy whipping cream

In a pot of boiling salted water add pasta and cook al dente.  Drain well and place back into pot with a drizzle of olive oil, toss to combine.  Into a large saute pan, add a good drizzle of olive oil add onions/leeks sauteing for a few minutes, add garlic and continue sauteing for about 4 minutes.  Add sherry and cook for about 2 minutes, reducing slightly.  Add red pepper flakes and whipping cream, bring to a boil, then reduce heat to high simmer for about 15 minutes.  Stir in 1/4 cup of cheese, then add scallions and crab gently stirring in.  Place pasta onto a large serving platter and pour over sauce, garnish with extra 1/4 cup of cheese and extra parsley.  Serve with a tossed salad tossed with a vinaigrette and hot garlic bread.

Seafood Simplicity - Cod Piccata, my husband Jerry loves this dish (halibut works well too)

4 (8 oz.) skinless fillets of fresh cod
1/2 cup all purpose flour
Canola oil
6 Tbl. butter
1 large shallot, minced
1 lemon thinly sliced
2 Tbl. fresh lemon juice
1/4 cup dry white wine
salt and freshly ground black pepper
pinch of red pepper flakes
3 Tbl. capers, drained and rinsed

Rinse fish in cold water and pat dry with paper towels.  Season fish with salt and pepper and dredge into flour.  Into a large saute pan, add a good drizzle of canola oil, plus 3 Tbl. butter on medium high heat.  Place fillets into pan and cook until nicely browned and golden on one side, then flip and continue cooking.  Transfer fish to a platter and tent with foil to keep warm.  Add remaining butter, the shallot and lemon slices cooking about 2 minutes.  Add wine, scraping up browned bits from pan, add lemon juice, add red pepper flakes, capers, salt and pepper cooking to slightly thicken sauce.  Spoon sauce over fish and serve with crusty bread, a tossed green salad and steamed red potatoes, tossed in a little olive oil, fresh chopped parsley and seasoned with salt and pepper.

Crab Louie Bacon Avocado Sandwich - delicious!

Sauce

1 cup mayonnaise

1/4 cup chili sauce

2 scallions, minced including green part  

1/2 Tbl. Worcestershire sauce

freshly ground black pepper

Crab Cakes

1 lb. crabmeat

**4 scallions, grilled then finely minced including green part

1/4 cup mayonnaise

2 Tbl. sour cream

Tabasco

1/3 cup Ritz crackers, crushed or you can use soda crackers (I like the buttery flavor of Ritz)

1 egg

1 tsp. Worcestershire sauce

1 tsp. Dijon

2 Tbl. fresh lemon juice

salt and freshly ground black pepper

oil for frying

Accompaniments

sesame buns

butter, soft

Haas avocado, peeled, pitted and thinly sliced

Ruby red tomatoes, sliced thinly

Lettuce, shredded

Thick cut bacon slices, cooked brown and crispy

Sauce; in a bowl mix all sauce ingredients together, cover and refrigerate for about 2 hours.  For crab cakes; in a bowl, mix all ingredients for cakes together and place covered in refrigerator for about 40 minutes to chill.  Remove from refrigerator and form into 6  patties. Into a large saute pan, add some oil and add cakes browning on each side and cooking through.  Butter the buns and place under broiler for just a minute or so to get lightly browned.  Remove from broiler and spread buns with Louie sauce, add some avocado slices, tomato slices, crab cake, bacon and lettuce and top bun. ** Note:  if you don't want to heat up your grill for the scallions, just turn on the burner of your gas stove and with a pair of tongs grab a scallions and hold it over the burner, turning several times to char.

Salmon Hushpuppies with Remoulade Sauce - oh yes and they are good - living in the south  (both Louisiana and Texas) for a number of years made me a lover of hushpuppies - Note; if you've ever lived in Louisiana or any part of the deep south and don't know how to make Remoulade sauce, a great roux, hushpuppies or a few other delicious delights they will kick you out!

**1 lb. fresh salmon, poached, cooled and flaked - you could use canned if desired, but I like fresh

Tabasco

5 scallions, finely chopped including green part

2 eggs, beaten

1 1/2 cups milk

2 garlic cloves, finely minced

1 tsp. Old Bay seasoning

4 Tbl. fresh parsley, chopped

1 cup all purpose flour

1 1/2 cups cornmeal

2 tsp. baking powder

salt and freshly ground black pepper

2 Tbl. fresh cilantro, finely chopped
Canola oil for cooking hushpuppies

Remoulade Sauce

1 cup mayonnaise

2 Tbl. ketchup

3 scallions, finely minced including green part

1 garlic clove, finely minced

2 Tbl. Creole mustard

2 tsp. prepared horseradish

1/4 cup apple cider vinegar (don't like too much tang, use less vinegar)

1 Tbl. sweet paprika

2 tsp. Cajun seasoning

1 tsp. Tabasco

1 tsp. Worcestershire sauce

3 Tbl. fresh parsley, chopped

3 Tbl. capers, rinsed and chopped (optional, but I love them)

3 Tbl. olive oil

For sauce; combine all ingredients except oil then whisk in the oil to combine and the sauce reaches a creamy consistency.  Taste and adjust seasonings.  Cover and chill for a couple of hours.  You can also use this sauce for fried green tomatoes, topped with fresh crab (love them) Shrimp Po'Boy, fried oysters, etc.

**Be sure to poach, chill and flake the salmon then proceed.  For hushpuppies; combine all ingredients mixing well to blend. Form hushpuppies using a scoop and place onto baking sheet.  Cover and chill 30 minutes before frying.  In a Dutch oven add a good amount of Canola oil and heat to 375 degrees.  Fry hushpuppies until golden brown about 5 minutes then remove to paper towel lined baking sheet, lightly dust with salt.  Serve with Remoulade sauce.

Crab Stuffing - this is great to stuff a whole fish with or serve as a side dish

1 lb. lump crab meat

1/4 cup Ritz cracker crumbs

1/2 cup scallions, finely chopped

1/2 cup sour cream

1 tsp. Worcestershire sauce

Pinch of Cajun seasoning

Tabasco, to taste

Sauce

1/4 cup butter

3 Tbl. fresh parsley, chopped

1 Tbl. fresh lemon juice

1 Tbl. white wine

dash of Tabasco

dash of Worcestershire sauce

salt and freshly ground black pepper

6 cleaned crab shells 

Preheat oven to 400 degrees.  For stuffing; in a bowl add cracker crumbs, scallions, Worcestershire sauce, Cajun seasoning, Tabasco and fold in sour cream and crab.  Place crab shells onto baking sheet and spoon in stuffing mixture, place in oven and bake for about 20 minutes   For sauce; into a saucepan add butter and melt, stir in parsley, lemon juice, white wine, salt, pepper, Tabasco and Worcestershire.  Simmer for a couple of minutes.  Remove stuffed shells from oven and place onto serving platter.  Stir sauce and spoon over some of the sauce onto each shell. 

Scallops Wrapped in Prosciutto - these are great for dinner or served as appetizers, be prepared they go quickly

24 large scallops

24 pieces of thin prosciutto

6 Tbl. pesto, homemade or prepared

On work surface lay down prosciutto and at the bottom end add a tsp. of pesto, place scallop over pesto and roll up and attach with a toothpick.  Heat your grill and rub with oil.  Place scallops onto grill and cook for a couple of minutes, turning to continue cooking.  Place grilled scallops onto lettuce lined platter and serve.

Scallops with Mango Pineapple Salsa - this salsa has been a favorite of mine since I first started making it in S. CA in the early 80's.  I also like to use this salsa when making my tropical civiche.  When I first tried civiche in Mexico and San Diego I thought I had died and gone to heaven.  It was my go to appetizer for many a outdoor dinner parties and beach picnics, and still is.  Note:  if making civiche you can also add other seafood too, see note below if you are making into civiche.

1 1/2 lbs. large scallops, rinsed in cold water and patted dry

Salsa

2 cups fresh pineapple, diced

1 fresh mango, diced

1/2 cup red bell pepper, seeded and diced

1/2 cup English cucumber, peeled and diced
1 large Haas avocado, peeled, seeded and large dice

1/2 red onion, finely diced

1/4 cup fresh cilantro, chopped

2 scallions, finely chopped including green part

1 fresh lime, juiced
2 Tbl. fresh orange juice

zest of fresh lime

1 jalapeno, seeded and minced

salt and freshly ground black pepper

drizzle of oil

For salsa; in a bowl add salsa ingredients and gently mix to combine, cover and chill.  You can either grill the scallops or cook on the stove.  Stove; heat a large saute pan and drizzle with just a touch of oil and a little butter.  Season scallops with salt and pepper.  Add scallops to pan, don't overcrowd so you might need to cook it batches.  Cook until nicely seared and browned on each side and flip over and cook other side (about 2 minutes per side).  For grilling; heat grill and rub grill with oil, lay scallops onto grill and cook on each side.  To serve; place grilled scallops onto a serving dish and serve salsa on side and fresh warm tortillas.  A pitcher of sangria goes great with these.

Note; if you are making this into civiche use a non-reactive bowl and add raw scallops, covering them with the juice of 1 lime, 1/4 cup of fresh orange juice, and 1/4 cup fresh lemon juice, toss to combine, cover and place into refrigerator for at least 1 hour or until scallops turn opaque.  The acidic juices will cook the scallops.  Drain scallops and cut into  pieces.  Make the salsa as listed above and combine with the scallop pieces. I also like to add grilled charred minced scallions to this.   Serve with fresh cooked tortilla chips that you have salted.  A refreshing margarita tastes great too!

Luscious Crab Souffle

1/4 cup all purpose flour

3 Tbl. butter

salt and freshly ground black pepper

1/2 tsp. Coleman's dry mustard

1 cup whole milk

1 tsp. Tabasco

3 egg yolks, beaten

1/4 cup fresh parsley, chopped

2 Tbl. fresh chives, chopped

3 tsp. grated onion

1 Tbl. fresh lemon juice

1 lb. lump crab meat

3 egg whites, beaten to almost stiff peaks

In a saute pan, melt butter and whisk in flour, salt and mustard, cooking for about 1 minute.  Gradually whisk in milk and cook until thickened and smooth stirring constantly.  Into the egg yolks stir in some Tabasco and gradually (a slow steady stream) whisk this into the thickened milk mixture, whisking constantly to combine.  Add parsley, onion, chives, lemon juice and fold in crab meat.  Fold in beaten egg whites.  Place mixture into a well buttered 1 1/2 qt. baking dish and place into a roasting pan. Carefully, pour in boiling hot water into roasting pan about 1-inch up to baking pan, do not get any water into souffle.  Bake for 1 hour or until souffle is firm in center.  Carefully remove from oven so as not to get any water into souffle.  Serve immediately.  Serve with a tossed salad, hot crunchy French bread and white wine.

Easy Baked Scallops

2 lbs. fresh large scallops 

1/2 cup bread crumbs

4 Tbl. melted butter

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. paprika

4 Tbl. fresh parsley, chopped

2 garlic cloves, finely minced

1/4 cup heavy whipping cream

1/2 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees.  Pour melted butter into a low sided baking dish.  Place the scallops into the baking dish over the melted butter.   Pour over the heavy whipping cream on scallops.  In a bowl mix bread crumbs, onion powder, garlic powder, paprika, parsley, garlic and Parmesan cheese.  Sprinkle this mixture over the scallops.  Bake about 20 minutes, then turn on broiler and place under broiler for just a short time to get lightly browned and bubbly.  Watch carefully so they don't burn.  Serve with garden tossed salad with vinaigrette, grilled asparagus and crusty bread.

Smoked Salmon Chowder - yummy

olive oil

4 large Idaho potatoes, peeled and cut into medium size pieces

1 large white onion, chopped

1 large carrot, peeled and chopped

4 celery stalks, thinly sliced

2 garlic cloves, finely minced

1 (12 oz.) can evaporated milk

1 cup heavy whipping cream

2 1/2 cups seafood stock

2 1/2 cups fresh or frozen corn

3 cups smoked salmon, flaked into chunks

Tabasco

salt and freshly ground black pepper

1/2 cup fresh parsley, chopped

Fresh chives, chopped for garnish

In a large Dutch oven, add some oil and butter.  Saute the onion, garlic, carrot and celery for about 6 minutes.  Add potatoes, seafood stock and evaporated milk bringing to a boil, then reduce heat cooking for about 15 minutes or until potatoes are tender.  Add whipping cream, corn, salmon, Tabasco, salt, pepper and parsley cooking about 15 more minutes.  Garnish with chopped chives if desired and serve with hot crusty garlic cheese bread.

Szechwan Shrimp

1 1/2 lbs. large shrimp, rinsed, cleaned and tails removed

2 Tbl. vegetable oil (for stir frying)

5 scallions, sliced on diagonal including green part (slice about 1 1/2-inch pieces)

6 garlic cloves, finely minced

Sauce

1/4 cup water

6 Tbl. ketchup

3 Tbl. soy sauce

4 tsp. cornstarch

1 Tbl. honey

1/2 tsp. red pepper flakes

1 tsp. fresh ginger, peeled and minced

1 small jalapeno, seeded and finely minced

3 tsp. toasted sesame oil

1 Tbl. rice vinegar
Garnishes

1/4 cup peanuts, rough chopped or you can use whole cashews

1/4 cup fresh cilantro, rough chopped 

For sauce; in a bowl add sauce ingredients whisking to combine.  In a large saute pan, add vegetable oil and stir in scallions and garlic cooking for about 30 seconds, add shrimp and cook for a few minutes, stirring.  Stir in sauce and cook until sauce has thickened.  Remove shrimp and sauce to serving platter, garnish with the peanuts and cilantro.  Serve with steamed rice and stir fried vegetables.

Halibut Kebabs with Yogurt Mint Sauce

2 lbs. fresh halibut cut into 2-inch chunks

1 large red onion, cut into chunks

2 red bell peppers, seeded and cut into chunks

salt and freshly ground black pepper

skewers, soaked in water

Sauce

1 cup Greek yogurt

2 Tbl. fresh lemon juice

3 Tbl. fresh mint, minced

1 English cucumber, shredded and placed on clean kitchen towel rolled up to absorb moisture

1 garlic clove, finely minced

salt and freshly ground black pepper

pinch of red pepper flakes

For sauce; into a bowl add yogurt, lemon juice, mint, cucumber, garlic, salt, pepper and pepper flakes, mix to combine, cover and refrigerate.  For kebabs; onto skewers add halibut, onion and peppers and brush with olive oil, season fish with salt and pepper   Heat grill and place skewers onto grill cooking fish and vegetables, turning to cook.  Place skewers onto serving platter and serve sauce on side.  Serve with grilled warmed pita bread, couscous and Greek salad (Kalamata olives, fresh tomatoes, cucumbers, red and green bell peppers, feta cheese tossed in a Greek vinaigrette dressing)  

Prawns with Avocado Sauce - this sauce is similar to one we used enjoy at a restaurant in S. CA, but the shrimp were coated with coconut and deep fried. 

2 lbs. large prawns or large shrimp, peeled, cleaned, rinsed and tails left on

3 garlic cloves, minced

3 tsp. fresh lime zest

1 Tbl. fresh lime juice

1/4 cup olive oil

1/4 cup fresh cilantro, chopped

salt and freshly ground black pepper

wooden skewers soaked in water 30 minutes

Avocado Cream Sauce

3 large Haas avocados, peeled, seeded cut into chunks

1/2 cup sour cream

2 Tbl. mayonnaise

3 Tbl. fresh lime juice

1 Tbl. fresh lime zest

1 tsp. chili powder

1/2 tsp. cumin

salt and freshly ground black pepper - add when tasting

For sauce; place all sauce ingredients into a food processor and pulse to combine until creamy.  Taste and season with salt and pepper.  For prawns or shrimp; into a bowl add garlic, lime juice, zest, olive oil, cilantro, salt and pepper.  Add cleaned prawns or shrimp and mix to combine, cover and marinate for about 30 minutes.  Thread some prawns onto skewers and brush with marinade.  Place onto hot oiled grill and cook on each side getting grill marks on prawns, until opaque and cooked through.  Remove to serving platter and serve with avocado cream sauce. Accompaniments; Coconut, scallion, macadamia nut and lime white rice and a crispy vinaigrette coleslaw.

Whole Grilled Salmon with Sauce - I love using a whole salmon, it looks impressive and really doesn't require too much prep work.

1 (2 lb.) whole salmon, cleaned and dressed

1 fresh orange, sliced

1 fresh lemon, sliced

1 bunch fresh dill
Note:  for serving salmon you will need fresh slices of orange, lemon and bunch of fresh dill

Sauce

1 (6 oz.) container Greek yogurt

1 Tbl. fresh lemon juice

1 tsp. fresh lemon zest

3 Tbl. capers, rinsed and chopped

1 English cucumber, peeled and grated onto paper towels

2 tsp. fresh dill, chopped

1/4 cup fresh parsley, chopped

2 scallions, minced including green part

salt and freshly ground black pepper

Tabasco

For sauce; mix all ingredients into a bowl and mix to combine.  Cover and refrigerate.  For salmon; rinse the salmon off with cold water and pat dry with paper towels.  Season inside and outside of salmon with salt and pepper.  Stuff the salmon with orange slices, lemon slices and dill.  With heavy duty foil, double warp the salmon making sure seams are folded well and place on hot grill.  Turn salmon in foil occasionally.  Cook salmon to desired doneness.  To serve; remove foil, remove orange, lemon and dill from cavity of salmon. and place salmon onto serving platter, and garnish salmon with fresh lemon and orange slices around platter and fresh dill sprigs.  I also like to add a little fresh watercress (whole) to inside of salmon before serving. Serve with sauce on the side.

Crab Towers - these are great for dinner parties as you will always get the wow factor

2 lbs. lump crab meat

3 Tbl. soy sauce

2 tsp. seasoned rice vinegar

Rice Portion

3/4 cup water

3/4 cup sugar

1 cup seasoned rice vinegar

4 cups cooked white rice

8 scallions, thinly sliced on diagonal including green part

1 cup carrots, peeled and small dice

1 English cucumber, small dice

1 red bell pepper, seeded and small dice

3 garlic cloves, finely minced

1 Tbl. fresh ginger, peeled and minced

3/4 cup soy sauce

salt and freshly ground black pepper

2 Haas Avocados, peeled, seeded and small dice

In a small bowl stir together soy, rice vinegar and mix gently with crab.  Into a saucepan; heat sugar and water stirring until sugar is dissolved.  Stir in 1 cup rice vinegar and cool.  In another bowl, stir together rice, scallions, carrots, cucumber, bell pepper, garlic, ginger, soy sauce, salt and pepper.  Stir in the cooled rice vinegar mixture.  Gather up small molds with both top and bottom open.  Place molds onto plates and layer rice mixture, avocados and top with crab mixture.  When ready to serve, carefully remove molds and garnish with slivers of scallions.

Saucy Halibut

8 (6 oz.) portions Halibut fillets

salt and freshly ground black pepper

1 head of garlic

2 large red bell peppers, roasted and seeded

2 large ruby red tomato, roasted and halved

1/4 cup almonds, lightly toasted

1/4 cup hazelnuts, lightly toasted

1 piece of bread

3 Tbl. red wine vinegar

1/2 tsp. red pepper flakes

1/4 cup extra virgin olive oil

Preheat oven to 400 degrees. Slice just a portion of the top part of head of garlic off and drizzle well with olive oil, season with salt.  Place the garlic head into heavy duty foil and fold into a packet.  Roast until softened about 35 minutes.  In a food processor squeeze out roasted garlic bulbs into processor, add roasted peppers, roasted tomatoes, almonds, vinegar, bread, red pepper flakes and olive oil processing until smooth, if too thick add a little more olive oil.  Season halibut with salt and pepper and saute until lightly golden brown.  Place fish fillets into a large baking dish and place sauce on top of each piece of fish.  Bake for about 10 to 15 minutes.  Either serve in baking dish or place fish and sauce onto serving platter.  I like to serve with steamed red potatoes tossed with some olive oil, butter and fresh herbs and a tossed garden salad.  

Ginger Steamed Halibut

1/2 cup soy sauce

1/2 cup mirin

1 Tbl. five-spice powder

1 bunch scallions, cut into 1-inch pieces

8 (6 to 8 oz) Halibut fillets

3/4 cup fresh ginger, peeled and julienned

2 lime wedges

In a bowl whisk together soy, mirin and five-spice powder.  Into a bamboo steamer which you have added water (to steam fish) add scallions and place halibut fillets on top.  Drizzle fish with sauce and top with ginger.  Steam fish until opaque and cooked through, adding water to steamer if needed.  Remove fish to serving platter and spoon over some of the sauce, garnish with lime wedges.

Honey Lime Salmon/Halibut or Scallop Kabobs

3 lbs. salmon/halibut or scallops

2 green peppers, seeded and cut into 1-inch chunks

2 red bell peppers, seeded and cut into 1-inch chunks

1 large red onion, cut into 1-inch chunks

3 cups mushrooms

Marinade

1 cup fresh lime juice and zest

1/2 cup soy sauce

1/4 cup honey

4 garlic cloves, finely minced

Basting sauce

2 fresh limes, juiced

1/4 cup honey

wooden skewers, soaked in water

Place the fish you are using into a large baking dish.  Marinade; in a bowl whisk the lime juice, zest, soy, honey and garlic until honey is dissolved. Pour over the fish and vegetables, season with salt and pepper and toss gently together.  Cover and refrigerate about 2 hours.  Preheat your grill to medium high and oil the grill. Skewer the fish and veggies on skewers.  Place on grill and cook about 10 minutes basting often with basting sauce, and turn once. Serve with tossed salad, and some lemony rice (recipe below).

Crab Wraps

Mayonnaise

1/4 cup mayonnaise

3 tsp. Sambal Oelek (Asian chili sauce) -  love this stuff

1 Tbl. soy sauce

Slaw

1 Tbl. toasted sesame oil

1/4 cup seasoned rice vinegar

3 cups lump crab meat

4 scallions, thinly sliced on diagonal including green part

3 cups shredded coleslaw mix

1/4 cup fresh cilantro, chopped

4 to 6 fresh flour tortillas or wraps of your choice

1 large Haas avocado, peeled, seeded and thinly sliced

1/2 cup peanuts, chopped

In a bowl mix mayonnaise ingredients together.  In a  large bowl whisk sesame oil and vinegar together add crab, scallions, coleslaw mix and cilantro and toss to coat.  Lay out each tortilla and smear with mayo mixture.  Add crab slaw mixture, top with avocados, and chopped nuts.  Roll up and slice in half on diagonal.

Kung Pao Shrimp - you can always add chicken to change it up for another meal

1 1/2 lbs. large shrimp, peeled, cleaned and leave tail on

1 cup chicken stock

3 Tbl. oyster sauce

1 Tbl. soy sauce

2 tsp. Asian chili garlic sauce (I happen to like it a little hotter, so I add more chili sauce)

2 tsp. cornstarch

1 red bell pepper, seeded and cut into 1-inch chunks

1 green bell pepper, seeded and cut into 1-inch chunks

4 scallions, sliced on diagonal including green part (save a few for garnish)

3 garlic cloves, minced

1 1/2 Tbl. fresh ginger, peeled and grated

1/2 cup dry roasted peanuts

In a bowl whisk stock, oyster sauce, soy, chili sauce and cornstarch together.  In a wok or deep sided saute pan, add a drizzle of oil on medium high and add shrimp cooking for a few minutes to lightly golden brown color.  Remove to a plate.  Add a little more oil and add peppers, garlic, scallions and ginger, cooking for about 1 minute.  Stir in stock mixture and bring to a boil, add shrimp and nuts and simmer about 4 minutes. Pour onto platter and garnish with some scallions.  Serve with steamed white rice and stir fried broccoli sauteed with a little sesame oil, garlic, and fresh ginger.

Salmon Sandwiches

1 1/2 lbs. fresh salmon fillet, poached, chilled and flaked

2 large shallots, finely minced

2 Tbl. Dijon

1/2 cup Panko bread crumbs (possibly more)

2 extra large eggs

2 Tbl. dried basil

salt and freshly ground black pepper

oil

Mayonnaise mixture

1 cup mayonnaise

1/4 cup sun-dried tomatoes in oil, finely chopped

2 Tbl. pesto, homemade or store bought

Accompaniments

8 nice quality buns, lightly buttered and toasted if desired

Lettuce leaves

Red onion, thinly sliced

fresh tomato slices, thin sliced

In a saute pan, add some oil and saute shallots until softened; set aside.  Place chilled poached flaked salmon into a large bowl and mix salmon with shallots, Dijon, eggs, Panko bread crumbs, basil, salt and pepper.  Shape into patties and place onto platter and refrigerate for about 1 hour.  In a large saute pan, drizzle with oil and butter and cook salmon patties until lightly browned and crispy.  Mayonnaise; in a bowl mix mayonnaise with sun-dried tomatoes and pesto.  Butter rolls and place on grill or in oven to lightly brown.  Smear buns with mayonnaise on each side, add salmon patties, lettuce, red onion and tomatoes.  Serve with some spicy potato salad (recipe below)

Below I've created some great side dishes to go with your seafood. I personally think there is nothing better than perfectly grilled fish, seasoned with a little salt and pepper and served with some delicious side dishes.  

Lemony Rice - perfect with grilled salmon 

1 cup long grain white rice

2 cups water

juice of 1 lemon

2 tsp. fresh lemon zest 

1 Tbl. butter

Fresh chives, chopped

salt and freshly ground black pepper

Into a pot of boiling salted water add rice, cover and turn to simmer.  When rice is cooked after about 20 minutes, stir in fresh lemon juice, zest, butter and chopped chives.  Taste and season with extra salt if needed and ground pepper.

Spicy Potato Salad

2 lbs. Russet potatoes, peeled and cut into chunks

5 scallions, thinly sliced on diagonal including green part

1 jalapeno, seeded and diced

4 hard boiled eggs, chopped

3 stalks of celery, thinly sliced

1 Tbl. Creole mustard

1/2 cup mayonnaise

1/2 cup Greek yogurt

1 tsp. Cajun seasoning

pinch of red pepper flakes

Tabasco

salt and freshly ground black pepper

In a large pot of boiling salted water, add potatoes and cook until tender, drain well and chill.  Into a large bowl, add mayonnaise, yogurt, mustard, seasoning, red pepper flakes, Tabasco, salt, and pepper mixing well to combine.  Taste and adjust seasonings.  Add scallions, chilled potatoes, eggs, celery and jalapeno. Mix gently to combine and if you require more mayonnaise, add it.  I'm not one who likes very wet (dressing) potato salad. Cover and chill for a couple of hours.  

Good Old Fashioned Macaroni Salad - my mom made the best, but I like my version too.  I make many versions of macaroni salad and potato salad

1 lb. large elbow macaroni

5 hard boiled eggs, chopped

4 stalks celery, thinly sliced on diagonal

1/2 red onion, finely chopped

1/2 red bell pepper, seeded and finely chopped

4 scallions, thinly sliced including green part

1 1/2 cups medium to sharp Cheddar cheese, shredded

2 Tbl. fresh lemon juice

1 1/2 cups black forest ham, chopped (optional, but I like it in here)

Dressing

1/2 cup mayonnaise

1/4 cup sour cream

2 Tbl. Dijon

2 Tbl. pickle relish (I like dill, but you can use sweet)

salt and freshly ground black pepper 

In a pot of boiling salted water add macaroni and cook until tender, drain well and refresh in cold water and drain well again.  Add cooked, drained pasta to a large bowl.  Add ham, chopped eggs, celery, red bell pepper, scallions, cheese, red onion, lemon juice.  In another bowl mix dressing ingredients and pour into pasta mixing gently. Taste and adjust seasonings.  If you like more mayonnaise, add it. Cover and chill for a few hours.  Note; sometimes I like to add about 1 cup of frozen thawed peas.  

Side of Pepper Slaw Anyone?

5 bell peppers (green, yellow, orange, purple and yellow), julienned

1 red onion, julienned

1 jalapeno pepper, seeded and minced

2 Tbl. tarragon vinegar

1 Tbl. Dijon

2 tsp. sugar or honey

salt and freshly ground black pepper

Tabasco

4 Tbl. Canola oil

2 Tbl. peanut oil

1 Tbl. caraway seeds

2 tsp. fresh lime zest

In a large bowl add jalapeno, colored peppers, vinegar, mustard, sugar, salt, pepper and Tabasco and whisk in oils until smooth and thickened.  Toss vegetables into dressing and add lime zest and caraway seeds.  Cover and chill for about 3 hours before serving.

Fantastic Green Beans

1 lb. haricot verts

1 yellow onion, chopped

4 garlic cloves, finely minced

2 Tbl. olive oil

4 large ruby red tomatoes, seeded and coarsely chopped

1/2 cup dry white wine

2/3 cup Nicoise black olives, pitted

1 cup feta cheese, cut into medium to large pieces

1  Tbl. fresh lemon juice

salt and freshly ground black pepper

1/4 cup fresh parsley, chopped

Blanch the beans in boiling salted water for about 3 minutes.  Drain well and refresh in ice water to stop cooking.  In a large saute pan, add some olive oil, onion and garlic cooking over medium low for about 6 minutes.  Add tomatoes and wine and cook about 20 minutes, stirring occasionally.  Toss the olives and green beans into pan and heat through.  Sprinkle in lemon juice, salt and pepper.  Place onto a serving platter and sprinkle with parsley and feta cheese.

Broccoli Salad - I just love this salad, as I'm sure most of you do, but I like cashews in mine

1 head broccoli, tough ends removed 

8 slices thick cut bacon, sliced

1/2 cup red onion, chopped

3 scallions, sliced including green part

1/2 cup golden raisins

1 cup sharp Cheddar cheese, shredded

1/2 cup salted cashews

Dressing

2/3 cup mayonnaise

2 Tbl. apple cider vinegar

1 Tbl. sugar or honey (if using honey microwave just a few seconds)

salt and freshly ground black pepper

Rinse broccoli in cold water and cut broccoli into small florets.  Place into a large bowl.  In a saute pan, add bacon and cook until crisp and browned, remove to paper towels.  Add bacon, red onion, raisins, scallions, and cheese to bowl with broccoli.  In another bowl mix mayonnaise, vinegar and honey, season with salt and pepper.  Fold this into the salad, I don't like to add it all at one time, but just to moisten.  Cover salad and chill for about 1 hour. Cover and save extra dressing.   When ready to serve stir in cashews and if you need more dressing add it.  

Refreshing Sour Cream Cucumber Salad - my niece Deborah just posted a version of this on FB and I told her when I was a kid and we visited my grandma (her great grandma) in Gothenburg, NE she would always make this and us kids would run out to her garden and pick fresh cucumbers, radishes, red bell peppers, scallions, chives and dill for her.  Love the fond memories of her and that woman could cook amazing food.  Must be where my mom got her love of cooking from. Every time we visited there were always lots of aunts, uncles and cousins there too, so it was always fun!

3 English cucumbers, peeled and sliced (back then when grandma made it we used just regular cucumbers)

1 Tbl. salt

1/2 cup red onion, thinly sliced julienne
2 scallions, sliced thinly on diagonal including green part

1/2 red bell pepper, seeded and thinly sliced julienne

7 radishes, thinly sliced

3 Tbl. fresh chives, chopped

1/2 cup sour cream

1 1/2 tsp. sugar

freshly ground black pepper

In a bowl add sliced cucumbers and salt, toss and chill in refrigerator about 1 hour, rinse in cold water and pat dry with paper towels. Into a bowl, add cucumbers, red onion, red bell pepper, chives, sour cream, sugar and freshly ground black pepper, mixing to combine. 

Summer Bean Salad - I have always loved a good bean salad and my mom made the BEST!  I think my version below is pretty darn good too.

1 lb. haricot vert (thin green beans)

1/2 lb. wax beans

1 (15 oz.) can white beans, drained and rinsed in cold water

1 (15 oz.) can kidney beans, drained and rinsed in cold water

1 (15 oz.) can garbanzo beans, drained and rinsed in cold water

1/4 cup fresh parsley, chopped

2 Tbl. fresh chives, finely chopped

1 sweet Walla Walla or other type of sweet onion, julienned into thin slices

1 medium green bell pepper, seeded and julienned into thin slices

1 medium red bell pepper, seeded and julienned into thin sliced

4 celery stalks, thinly sliced on diagonal

salt and freshly ground black pepper

Dressing

1/2 cup apple cider vinegar

1/4 cup sugar

1/2 cup canola oil

1 tsp. Dijon

1/2 tsp. garlic powder

Into a bowl whisk the dressing ingredients to combine.  Into a large pot of boiling salted water add wax beans and haricot verts cooking until crisp-tender about 4 minutes.  Drain well and plunge into a bath of ice water to stop cooking.  Drain again and pat dry with paper towels.  In a large bowl, add all beans, parsley, chives, sweet onion, red pepper, green pepper celery and red pepper flakes, and pour over dressing tossing to combine.  Cover and chill for a few hours or overnight, remove from refrigerator and season with salt and pepper. 

Corn and Black Bean Salad

Dressing

6 Tbl. canola oil

2 Tbl. fresh lime juice

1 tsp. fresh lime zest

1 Tbl. seasoned rice vinegar

1 small jalapeno, seeded and minced

1 garlic cloves, finely minced

1/2 tsp. ground cumin

Tabasco

salt and freshly ground black pepper

Salad

5 ears of fresh corn, husks removed

1 red onion, chopped

1 small red pepper pepper, seeded and chopped

1/2 English cucumber, sliced in half horizontally and chopped

1/2 cup fresh cilantro, chopped

1 (15 1/2 oz.) can black beans, rinsed in cold water and drained well

3 scallions, thinly sliced on diagonal including green part

Dressing: add ingredients to a jar with lid and shake well to combine, taste and adjust seasonings.  Onto a hot grill rubbed with oil add corn and lightly char about 2 minutes, turning with tongs frequently.  Transfer to cutting board and with very sharp knife remove kernels.  Place into a bowl and add red onion, bell pepper, cucumber, cilantro, beans, scallions.  Pour over dressing tossing to combine.  Cover and chill for at least an hour, remove and taste and adjust seasonings.  

Bon Appetit

"The grass withers and the flowers fade, but the 

Word of our God stands forever." - Isaiah 40:8

"What shall we say about such wonderful things as these?  If God is for us, who can ever be against us?  Since he did not spare even his own Son but gave him up for us all, won't he also give us everything else? - Romans 8:31-32

"The mountains may move and the hills disappear, but even then my faithful love for you will remain.  My covenant of blessing will never be broken," say the Lord, who has mercy on you." - Isaiah 54:10