Shrimp Pizza

Ingredients:
2 small ready-made pizza bases
8 thin slices mozzarella
8 – 10 prawns, peeled, deveined, tails intact
1 tbsp tomato paste
2 tsp capers
4 anchovy fillets, chopped (optional)
12 small black olives
1 garlic clove, finely slices
1 pickled jalapeno peppers, finely chopped (optional)
¼ small red onion, finely sliced
½ small red bed pepper, finely sliced
2 tbsp parmesan cheese, grated
1 tbsp fresh basil, chopped
Splash of olive oil

Directions:
Preheat the oven to 400°F.

Fish Chowder

Healthy Fish Chowder

Ingredients:

2 tbsp butter
1 onion, finely chopped
3 potatoes, diced
1 carrot, finely chopped
2 cups water
2 cups skim milk
1 lb fish fillets (fresh or frozen) – bones and skin removed
1 cup corn kernels
1 tsp salt
1/8 tsp freshly ground pepper
Fresh parsley chopped (optional)

Method:
Melt the butter in a large saucepan. Add the carrot, potatoes and onion and cook for about 5 minutes over medium heat. Pour 2 cups of water into the saucepan and simmer covered for about 20 minutes or until the vegetables are almost done cooking.

Stir-Fry Prawn and Chicken

Stir-Fry Prawn & Chicken Noodles

Ingredients:
5oz Singapore or Chow Mein noodles
1 tbsp soy sauce
1 tbsp Chinese rice wine (shaohsing)
1 tsp caster sugar
2 tsp mild curry powder (or hot if you like)
1 ¼ cup Chicken stock
1 tbsp vegetable oil
1 garlic clove, crushed
½ tsp fresh ginger, grated
1 small red chili, seeded and chopped
1 chicken breast, thinly sliced
10oz Cooked medium prawns, peeled, deveined, tails intact
¼ cup Frozen peas
2 spring onions, finely chopped
1 egg, lightly beaten
2 tbs fresh cilantro, chopped
Plus extra cilantro to serve

Swordfish with Penne and Eggplant in White Wine

Definitely not the normal ingredients most of us carry in the house. Break out of the norm and try some new ingredients. I really enjoy eggplant and this recipe is a nice fresh taste.

Ingredients:
1 pound penne pasta
1/3 cup extra virgin olive oil, plus 2 tablespoons
3 garlic cloves, minced
1/2 teaspoon red chili flakes (plus more to taste)
1/4 cup chopped fresh flat-leaf parsley
4 Japanese eggplants, ends trimmed, thinly sliced lengthwise, then cut into squares
1 pound swordfish steaks, skin removed, cut into 1-inch cubes
1/3 cup white wine
2 cups halved teardrop or cherry tomatoes (red, yellow or a blend)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh flat-leaf parsley

Poached Salmon

Here in the Pacific Northwest it’s salmon season! Yippee, hubby is out on the river having a great time with his friends and the kids and we get fresh fish any time he catches them. lol

I’m always looking for new ways to prepare it. Sometimes we just don’t want to grill again. So here is a slightly different way to prepare your salmon and get some veggies in the mix. One stop cooking is always appreciated.

Lemon Dressing and Marinade

So good for grilling fresh fish!

Ingredients:

1/4 cup of fresh lemon juice
1 tablespoon of grated lemon zest
2 tablespoons of chopped fresh dill weed
1/4 teaspoon of salt
3/4 cup of olive oil
1/2 teaspoon of dill weed

Instructions:

Combine all ingredients in a blender and mix well.  Poor dressing into cruet and chill for at least 1 hour prior to serving.

Use as a great fresh dressing on your salad or as a marinade for chicken and especially fish.

Tuna and White Bean Salad

Ingredients:
3 tablespoons olive oil, preferably extra-virgin
3 tablespoons fresh lemon juice
2 cloves garlic, finely chopped
2 teaspoons dried rosemary, crushed
1 15-ounce can white beans (cannellini or Great Northern), drained and rinsed
2 plum tomatoes, chopped
1/3 cup chopped parsley, preferably Italian flat-leaf
1 12-ounce can (or two 6-ounce cans) solid white tuna in water,
drained and flaked

Instructions:
Whisk together olive oil, lemon juice, garlic and rosemary in a bowl.

Add beans, tomatoes and parsley and toss together.  Gently stir in tuna.

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Quick Chilli Shrimp Pasta

January 5, 2007 by Trainer  
Filed under Seafood Recipes

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2 cups of cooked, peeled, and ready to eat shrimp
1 clove garlic crushed
1 tablespoon deseeded and chopped chillies
1 tablespoon olive oil
Juice of one lemon
Fresh chopped parsley to garnish
Salt and pepper to taste
Whole wheat spaghetti for four

Cook and drain the spaghetti according to package instructions and set aside.

Heat the olive oil in a non stick pan and add the garlic and chilli, stir over low heat for approximately 1 minute. Add the lemon juice and shrimp and heat through for a minute or so. Toss the mixture and spaghetti together, add salt and pepper to taste and garnish with a little parsley and serve.

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